Vietnamese Cuisine; Healthy Tips & Recipes (cont.)
Yield: About 1/2 cup (8 1-tablespoon servings)
Per tablespoon: 20 calories, 1.4 g protein, 3.5 g carbohydrate, 0 g fat, 0 g saturated fat, 4 mg cholesterol, 0 g fiber, 510 mg sodium. Calories from fat: 4%.
Recipe from Vietnamese Cooking Made Easy by Nancie McDermott (Chronicle Books; 2005). Reprinted with permission.
Rice Paper-Wrapped Salad Rolls
WebMD Weight Loss Clinic members: Journal one roll as "side salad mixed" + "one slice of bread."
Similar to a salad that has been rolled up, this dish is usually eaten as a snack, although it also makes a lovely lunch. The key is to make the rolls tight, and that requires practice. You can substitute chicken, beef, or tofu and mushrooms for the filling. Grilled fish such as salmon also works well. You can serve whole or cut into smaller pieces to make them easier to serve and share. The recipe calls for untrimmed pork because the dish benefits from a little fat.
1/3 pound pork shoulder, untrimmed, cut into two pieces
Yield: 6 appetizer servings
Per serving (not including rice paper):188 calories, 12 g protein, 17 g carbohydrate, 8.2 g fat, 2.4 g saturated fat, 44 mg cholesterol, 1 g fiber, 319 mg sodium. Calories from fat: 39%.
Recipe from Pleasures of the Vietnamese Table by Mai Pham (2001; Harper Collins). Reprinted with permission.
Vietnamese Bean Dipping Sauce
This recipe is very simple and quite delicious, especially if you can find whole fermented soybeans. You can also embellish it with garlic, chilies, and ginger and serve it on grilled fish, chicken and beef. If you can't find soybeans, substitute 1/3 cup of hoisin sauce and omit the sugar.
1/4 cup whole fermented soybeans (look for these at an Asian market)
Yield: 1 1/2 cups
Per 2-tablespoon serving: 38 calories, 1.5 g protein, 4 g carbohydrate, 2.2 g fat, 1.3 g saturated fat, 0 mg cholesterol, .2 g fiber, 1 mg sodium. Calories from fat: 49%.
Recipe from Pleasures of the Vietnamese Table by Mai Pham (Harper Collins; 2001). Reprinted with permission
Published Aug. 18, 2006
SOURCES: Mai Pham, owner/executive chef, Lemongrass Restaurant, Sacramento, Calif.; instructor, Culinary Institute of America; author, Pleasures of the Vietnamese Table. Nancie McDermott, author, Quick and Easy Vietnamese. Quoc Luong, executive chef, La Colonial, Chicago.
©2006 WebMD Inc. All rights reserved.
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