Frog Tales

Sunday seems to be the day that I get to play in the kitchen! Last weekend it was Sushi Stacks and this weekend we took a culinary trip to Vietnam with Bun Cha (Vietnamese Pork Meatballs) and Lemongrass Beef Summer Rolls with a Hoisin Peanut Sauce. The Bun Cha are small pork meatballs that remind me of Bahn Mi. Bun Cha (inspired by eatlittlebird.com ) Ingredients For the Bun Cha - 1 lb ground pork 1 T raw sugar 1 t kosher salt 1/2 t fish sauce 1/2 t ground black pepper 2 - 3 spring onions (green parts - save the whites for the beef), finely chopped 1 - 2 springs cilantro, finely chopped 3 cloves garlic, minced For the dipping sauce (Nuoc Cham) 2 T raw sugar juice of 1 lemon 1/2 t fish sauce 4 to 6 tablespoons water (to taste) 1 clove garlic, minced 1 t chili garlic sauce For the noodles and salad (these ingredients will also be used in the summer rolls) 11 oz dried vermicelli noodles, cooked according to packet instructions and left to cool leaf lettuce,

Sushi Stacks Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it. Rice 2 c Sushi Rice 1.5 T Seasoned Rice Vinegar Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper. Teriyaki Beef ½ lb bottom round steak, cut thinly across the grain and in bite size pieces 2/3 c Teriyaki sauce 2 cloves grated garlic 1 t grated ginger S&P 1 T coconut oil Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat u