Cafe Sua Da (Vietnamese Coffee)

Anyone who knows me, knows that I am a person who abhors a soft consistency in my desserts.  My stance on the matter is that I like having teeth, therefore I like to chew my food.  Pudding and yogurt and custard and the like are just not for me - not without an added granola crunch or creme brulee hardened top.  As a kid, I must have been the only one of my kind to thumb my nose up at applesauce.   So, with that in mind, this month's challenge of picking a Vietnamese dessert was particularly difficult for me. 

A land that favors che (sweet puddings), Vietnam's idea of dessert differs greatly from our western sense of the word.  With typical ingredients including sticky rice, mung beans, coconut, taro and tapioca, it became evident early on that my "beginner" palate just wasn't up for the challenge of starting in such a frighteningly different place.  Had these items been part of a savory menu, I wouldn't have missed the chance to turn them into a meal.  But, dessert?!  Eh.  Not so much.  Not just yet.  

So, I chickened out and picked something that my American mind could better comprehend.  Coffee.  Not that I drink it - or anything caffeinated, for that matter.  But still...it's a more familiar oddity in my life.  So, I went forward with that.  My husband is really the coffee master in our house.  He drinks it regularly and makes it (so I'm told) in a truly special way.  For years, he has tried to duplicate the secret recipe of Thai Iced Coffee that he would get at a favorite restaurant of ours.  In looking at the way he has made their version versus the recipe I found for Vietnamese coffee, I can't say that there is a vast difference in the approach or the ingredients.  Just a name change.  Just as good.  And, though I scoff at Starbucks and snear at Folgers, I must admit that I always sneak a sip of the iced coffee my husband makes...no matter if it is Thai or Vietnamese.

Ingredients:

• 1 cup dark French road coffee, medium grind
• 1/2 cup condensed milk
• 3 cups boiling water
• 4 cups ice

Instructions:

1. Divide the coffee grounds evenly among 4 individual filters.  Place the inner screen on the coffee but do not pack it down.  Place 2 heaping tablespoons condensed milk in each of the 4 coffee cups.  Set the individual filters on top.  Pour 2 to 3 tablespoons boiling water into each filter and let the grounds expand for 2 minutes.
2. Fill the filter with boiling water all the way to the rim once.  The water should slowly drip through the filter, about 3 to 4 drops at a time. (If it drips faster than that, the ground are too large.)  The brewing should take 4 to 5 minutes.
3. Fill 4 tall glasses with ice.  Stir the coffee well so the condensed milk is dissolved and blended.  Pour over the ice and serve with a tall spoon.

(The original recipe came from "Pleasures of the Vietnamese Table" by Mai Pham.)

Bo Luc Lac (Shaking Beef)

After plenty of recommendations from friends urging me to try this dish, I finally succumbed and attempted to make Bo Luc Lac as my first Vietnamese meal for the month.  Similar in flavor to Pad Krapow (a Thai dish that has become a staple in our home), Bo Luc Lac turned out to be as gratifying to eat as it was easy to make. 

Daunting name aside, it has all of the components of a simple stir fry with a unique taste that offers a little more range for a typical family meal.  Of course, there was one omission I made from the original recipe - I chose to leave out the pineapple (we weren't in the mood for a sweet dinner that night).  With that said, I would imagine the meal would have been taken to another level if we had opted to be a little more brave.  Perhaps, in the future, we will find such courage.  Or, perhaps we will save our bravery for a real (gulp) Vietnamese dessert. 

Ingredients:

• 1 1/2 Tbsp. fresh lime juice
• 1 Tbsp. fish sauce
• 1 Tbsp. sugar
• 2 Thai chilies or 1/2 Serrano pepper, chopped
• 1 Tbsp. oyster sauce
• 2 tsp. soy sauce
• 2/3 lb. beef sirloin steak or flank stead, cut into 1/2 inch cubes
• 2 to 3 Tbsp. vegetable oil
• 2 cloves garlic, sliced
• 1/4 ripe pineapple, cubed (optional)
• 1/2 cup Asian basil, cut in half
• 1/4 red onion, thinly sliced
• 3 cups watercress, washed, torn into bite sized pieces
• 1 ripe tomato, cut into thin wedges

Instructions:

1. Combine the lime juice, fish sauce, sugar and chilies into a large bowl.  Set aside.
2. Place the oyster sauce, soy sauce and beef in a medium bowl and toss to coat meat evenly.
3. Heat the oil in a large skillet over high heat.  Add the garlic and stir until fragrant, about 5 seconds.  Add the beef and quickly stir fry it until just charred on the edges, about 2 to 3 minutes.  Add to the bowl with the lime sauce.
4. Add pineapple slices (if using), Asian basil and red onion to the beef mixture.  Spread watercress and tomatoes in an attractive manner on the serving plate.  Arrange the beef mixture and all of its juices on the watercress and serve with rice.

(The original recipe came from "Pleasures of the Vietnamese Table" from Mai Pham)

Vietnam

Capital City - Hanoi
Currency - đồng
Population - 85,846,997 (2009 estimate)
National Language - Vietnamese
Religion - About 85% of the Vietnamese people consider themselves to be of the Buddhist faith, though not all practice on a regular basis.  The remaining 15% of the populous is made up of Christians (many of whom are Roman Catholic), Cao Dai, and an even smaller margin of Muslims and Hindus.  The communist goverment claims that they allow religious freedom in the country; however, only government-controlled religious organizations are allowed.
Type of Government - Socialist Republic, Single Party Communist State
Leaders - Nguyễn Minh Triết (President); Nguyễn Tấn Dũng (Prime Minister)
Country's Motto - "Độc lập - Tự do - Hạnh phúc" which means "Independence - Freedom - Happiness"

Geographical Highlights - The Socialist Republic of Vietnam is the easternmost country on the Indochina peninsula in Southeast Asia.  It is bordered by China to the north, Laos to the northwest, Cambodia to the southwest and the South China Sea to the east.  The land is made up primarily of hills and dense forests.  The northern part of the country consists of highlands and the Red River Delta while the south is divided into coastal lowlands.

History - According to recent archaelogical findings, Vietnam is said to have been inhabited since around 2,000 to 1,400 B.C.E.  Advancements such as wet rice cultivation and bronze casting began around 1,200 B.C.E. and lead to the development of the Dong Son culture.  After this era, the first Vietnamese state was known as Văn Lang.  Following the rule of many Hùng kings, and despite the consolidation of local tribes, the Chinese Han Dynasty took control of the country from 111 B.C.E. for the next thousand years.  Early moves for independence brought only short-lived success.  By the 10th century, Vietnam had finally gained some self-rule, though it was a far cry from total autonomy.  It wasn't until 938 C.E. when Ngô Quyền defeated Chinese forces that Vietnam was fully independent.  The country took on the new name of Đại Việt (Great Viet) and the nation underwent a golden age.  Repelling Mongol invasions and again defending itself from the Chinese, Đại Việt showed its power and new-found strength. 

Between the 11th and 18th centuries, Vietnam expanded southward in a process known as nam tiến (southward expansion), and it eventually conquered the kingdom of Champa and part of the Khmer Empire.  From the 1500's onward, civil unrest and local infighting took hold over most of the country.  Power was divided between the Trịnh Lords in the North and the Nguyễn Lords in the South, which lead to a civil war that lasted for forty years.   From the time of truce forward, it wasn't long before the French colonized and took control over Vietnam.  By 1885 the entire country became part of French Indochina.  The French imposed many political, cultural and religious changes on the Vietnamese in an attempt to westernize them.  Roman Catholicism, in particular, was something heavily introduced to the Vietnamese people during this time.  Despite many attempts to get the French to allow for greater self-government in Vietnam, they did not grant such pleas.  As a result, a nationalist political movement emerged in an attempt to gain independence.  Though the members of this movement fought with great zeal, the real reason France finally lost control of Vietnam was due to its forced surrender of French Indochina to Japan during World War II in 1941.  By the end of the war, in 1945, France tried to regain its control over Vietnam, which in turn lead to the First Indochina War.  Fighting between Vietnam and France lasted until 1954.  Vietnam was then partitioned into Northern and Southern entities. 

Almost as soon as the country became divided into north and south, troubles erupted in the form of another war.  The communist Vietcong murdered landowners and government dissidents were jailed or killed.  Both side of Vietnam were police states living with daily explosions of violence.  The United States intervened and the war lasted from 1959 to 1975, with no real victory achieved.  By 1976 the communist regime merged north and south into the Socialist Republic of Vietnam.  Following this merge, the government completed a mass campaign of collectivization of farms and factories, which in turn caused an economic collapse.  Millions of people fled the country seeking better lives.  Vietnam, despite its obvious weaknesses, invaded Cambodia and ignited another war.  Relations with China also worsened.  In 1986 the govenment sought new leadership with the hopes of revitalizing the economy and the nation's spirit.  This so-called free-market reform known as Đổi Mới (renovation) carefully managed the transition from a command economy to a "socialist-oriented market economy."  Today, despite the fact that the state remains in control of every aspect of the economy, private ownership of farms and companies which produce commodities is encouraged.  Because of this the economy of Vietnam has achieved some growth in agriculture, construction and exports.

Landmarks -

• Thien Mu Pagoda  - Situated in front of the famous Perfume River, the pagoda of Thien Mu was built in 1610 by Lord Nguyen Huang after he heard a story about the appearance of the Heavenly Lady on the exact location. 
• Hoi An Old Town - The old town of Hoi An is a combination of different Asian cultures since it is an old port where ships and traders from different parts of Asia make their trades. It has been preserved in contrast to Vietnam's fast move into the modern world.
• Chu Chi Tunnels - Two hours outside of Saigon, the innerconnected Chu Chi tunnels wind through a maze of countless miles underground.  Housing hospitals, factories and villages under the Earth, civilians and the Vietcong used this elaborate system to protect themselves during the frequent bombings of the Vietnam War.
• Ho Chi Minh's Mausoleum - Ho Chi Minh, born Nguyen Tat Thanh, was one of the principal forces behind Vietnam's move for independence.  His body has been preserved in a glass coffin and is on display for all to see.

Interesting Trivia -

• In Vietnamese schools, instead of bells, gongs are used to call children.
• Vietnam has one of the lowest unemployment rates in the Third World.
• Pham Tuan was the first Vietnamese astronaut and the first Asian in space. Pham Tuan flew aboard the shuttle Soyuz-37 in July 1980. He was in space for more than 7 days.

Lekach (Honey Cake)

From the land of milk and honey comes a dessert which has...you guessed it...honey.  Honey cake (Lekach) is often served at Rosh Hashanah, the Jewish New Year.  Eaten to insure a sweet year, it has been a tradition for almost as long as the Jewish faith has been in existence.  A dense loaf cake, Lekach is sometimes colored with coffee or tea and can taste more like gingerbread or lebkuchen depending on the maker.  Recipes vary tremendously.  However, one thing remains the same - honey.  It offers such a soothing and rich flavor, it's easy to see why this is one of those recipes that has been handed down from the ages.

Ingredients:

• 1 1/2 cups all purpose flour
• 1/3 cup caster sugar
• 1/2 tsp. ground ginger
• 1/2-1 tsp. cinnamon
• 1 tsp. apple pie spice
• 1 tsp. baking soda
• 1 cup clear honey
• 4 Tbsp. olive oil
• grated rind of one orange
• 2 eggs
• 5 Tbsp. orange juice
• 2 tsp. chopped fresh ginger root

Instructions:

1. Preheat the oven to 350 degrees.  Grease an 8 inch square baking pan or medium loaf pan. 
2. In a large bowl, mix flour, sugar, ginger, cinnamon, apple pie spice and baking soda.
3. Make a well in the center of the flour mixture and pour in the honey, olive oil, orange rind and eggs.  Using a wooden spoon, beat until smooth, then add the orange juice.  Stir in the chopped ginger.
4. Pour the cake mixture into the pan then bake for 50 minutes or until firm to touch.
5. Leave the cake to cool in the pan, then turn out and wrap tightly in foil.  Store at room temperature for 2 to 3 days before serving to allow the flavors of the cake to mature.

(The original recipe came from "Jewish Cooking" by Marlena Spieler)

Israeli Chopped Vegetable Salad

As is common with most mothers/home-cooks, I'm always looking for something easy, nutritious and tasty for my family to eat.  Admittedly, salads are typically little more than bland and boring side dishes that are added to a meal as an after-thought; a harried addition to a more appealing dinner.  Usually they only comprise a little spinach or romaine lettuce, a chopped tomato, a sprinkling of croutons and a splash (or, some days, a tidal surge) of dressing.  And then, voila - a salad.  Nothing original or particularly noteworthy.  Just a salad.  Thank goodness the Israelis can do better than me! 

Possibly due to generations of Jewish grandmothers and their incessant need for children to eat nutritious food, those in Israel have become well versed in the ways of a tasty and healthy vegetable salad.  Especially when some or all of the vegetables and herbs have come fresh from the garden, the taste just seems to blossom in a richness that has before been unmet in our home.  This is definitely a dish that I will look forward to making in the future.  And, a bonus note for the leftovers - they can be folded into some tomato sauce and used to make a super healthy pasta or pizza sauce!

Ingredients:

• 1 red, green or yellow (bell) pepper, seeded
• 1 carrot
• 1 cucumber
• 6 tomatoes
• 3 garlic cloves, finely chopped
• 3 scallions, thinly sliced
• 2 Tbsp. chopped fresh cilantro
• 2 Tbsp. chopped fresh dill
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh mint
• 1 hot fresh chili, chopped
• 3-4 Tbsp. olive oil
• juice of 1 lemon
• salt and ground black pepper, to taste

Instructions:

1. Using a sharp knife, finely dice the peppers, carrot, cucumber and tomatoes, and place them into a large mixing bowl.
2. Add the garlic, scallions, cilantro, dill, parsley, mint and chili to the chopped vegetables and toss together to combine.
3. Pour the olive oil and lemon juice over the vegetables, season with salt and pepper, and toss together.  Chill before serving.

(The original recipe came from "Jewish Cooking" by Marlena Spieler.)

Kofta Kebabs

A most discouraging "fact" I found while trying to prepare myself for Israeli food month - it seems that some food scholars believe there is no such thing as true, honest-to-goodness Israeli fare.  One could say it is the Easter Bunny of all cuisines - it just doesn't exist.  Many writers of articles and blogs (present company excluded) tend to work under the assumption that since the wandering Semites have found their way in the company of many, they must, therefore, have the presence of none.  By that measure, their food is just an amalgamation of all of their neighbors; an adoption over the course of many migrations. 

Though I am not typically one to strike up an argument, this harsh belief was a little difficult for me to swallow.  Particularly because I am part Cajun (another group who adopted and adapted their own cuisine from a variety of sources), I take umbrage at the notion that some cuisines are more "authentic" than others.  Food moves as people move.  And people change as new foods are added to their repertoire.  Neither the Irish had their potatoes nor the Swiss had their chocolate before the Spaniards brought them back from the New World.  And the Italians - fuggedaboutit - there would be no spaghetti if Marco Polo hadn't brought it back from the Orient.  So, do such examples make these countries, and the dishes they become famous for, lose value because they were not completely "indigenous" from the start?  Of course not.  Such food snobbery has no place in a kitchen or in the bellies of men.  Food should remain, as it has always been, a uniting force for mankind - the one way in which we all, despite our differences, can truly come together in happiness.  Especially in the State of Israel, such ideas should ring true - they need to ring true...otherwise, it will just become another rock to throw against the opponent.  And really, what is the point in that?!

So, being as it may, debates and soapboxes aside, our household kitchen decided to try an Israeli dish that is common to the entire middle eastern world: kofta kebabs.  Ground lamb, which was a little difficult time find, was the meat we used; and, the choice was not only authentic but enjoyable.  The mixture of spices and fresh ingredients created a tasty and filling dinner that was enjoyed by all.  Perhaps Israeli food is a fusion of many cultures, but the origin is the same as everyone else's - hunger.

Ingregients:

• 1 lb. ground lamb
• 1-2 large slices of french bread, finely ground
• 1/2 bunch fresh coriander
• 5 garlic cloves, chopped
• 1 onion, finely chopped
• juice of 1/2 lemon
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1 Tbsp. curry powder
• pinch of cardamon
• pinch of turmeric
• pinch of cinnamon
• 1 Tbsp. tomato paste
• pinch of cayenne or chopped chilies
• 1 egg, beaten
• salt and ground black pepper, to taste

Instructions:

1. Put the lamb, crumbled bread, coriander, garlic, onion, lemon juice, spices, tomato paste, cayenne or chilies and spices in a large bowl.  Mix well.  If the mixture does not bind together, add the beaten egg and a little more bread.
2. With wet hands, shape the mixture into four large or eight small patties.
3. Heat a heavy non-stick frying pan, add the patties and cook, taking care that they do not fall apart, turning once or twice, until browned.  Serve hot with pita bread and hummus.

(The original recipe came from "Jewish Cooking" by Marlena Spieler)

Israel

Capital City - Jerusalem
Currency - Israeli New Shekel
Population - 7,587,000 (2010 estimate)
National Language(s) - Hebrew, Arabic
Religion - Due to its recent creation as a homeland for the Jewish people, Israel is considered to be a Jewish state.  About 75% of its population count themselves to be practicing Jews.  The remaining 25% is comprised of various Muslim and Christian groups, with a small presence of Buddhists and Hindus.
Type of Government - Parliamentary Democracy
Leaders - Shimon Peres (President); Benjamin Netanyahu (Prime Minister)
Country's Motto - Israel does not have a motto

Geographical Highlights - The State of Israel is a country in western Asia located on the eastern shore of the Mediterranean Sea. It borders Lebanon in the north, Syria in the northeast, Jordan and the West Bank in the east, and the Gaza Strip and Egypt on the southwest. Israel is home to a variety of geographic features, from the Negev desert in the south to the mountain ranges of the Galilee, Carmel and the Golan in the north. The Israeli Coastal Plain on the shores of the Mediterranean is home to seventy percent of the nation's population. East of the central highlands lies the Jordan Rift Valley, which forms a small part of the Great Rift Valley. The Jordan River runs along the Jordan Rift Valley, from Mount Hermon through the Hulah Valley and the Sea of Galilee to the Dead Sea (the lowest point on the surface of the Earth).  Further south is the Arabah, ending with the Gulf of Eilat, part of the Red Sea.

History - Israel has had a long and tumultuous history.  From around the second millenium B.C.E., for a period of roughly 1,000 years, Israelite kingdoms ruled the land that is now the State of Israel.  In the interim, between Israelite rule and the 7th century Muslim conquest, the country had fallen into the hands of many rulers - these rulers included the Assyrians, the Babylonians, the Persians, the Greeks, the Romans, the Sassanians, and the Byzantines.  Jewish presence dwindled after a failed revolt against the Romans; however, they were not purged from the country until Byzantine Emperor Heraclius recaptured Jerusalem in 629 C.E.  Within a few years of that time, the Muslims took momentary control of Israel.  Following this initial Muslim conquest, power teetered between Umayyads, the Abbasids, and the European Crusaders, finally returning to the Muslim Sultanate in 1260.  By 1516, the land of Israel was conquered by the Ottoman Empire, which ruled the region until the 20th century.  Great Britain ruled from 1917 until Israel became an independent nation in 1948.

Most modern Israelis are descendants of immigrants who began to resettle the land from the 1880's forward.  Large Zionist movements, as well as many escaping Nazi persecution, found a new home in Israel.  A displeasing concept to many of the Arabs (namely Palestinians) in the region, the Jews formally consider Israel to be their homeland and birth-right.  Many conflicts have arisen due to these opposing factions and their polarizing views.  An effort for peace in the region, over the past few decades, has ended with little more than hopeful dreams and distant realities.  The struggle continues for Israelis and Palestinians, alike, to regain stability and normalcy in their shared land.

Landmarks -

• Masada - A desert fortress overlooking the Dead Sea, Masada remains a symbol of the ancient kingdom of Israel, its violent destruction and the last stand of Jewish patriots in the face of the Roman army.
• The Western Wall - In Jerusalem on the site of the Temple Mount, the Western Wall is the most sacred of all Jewish sites.  It is the last remnant of the Second Temple that was destroyed in 70 C.E. by the Romans.
• The Sea of Galilee - An important site for Christian pilgrims, it is said that this is where Jesus preached, performed miracles and walked on water.
• The Dome of the Rock - Another site in Jerusalem, with particular significance to Muslims, the Dome of the Rock is a beautiful Muslim shrine which encloses the rock on which Abraham nearly sacrificed his son and from which the Prophet Muhammed ascended to heaven.
• The city of Bethlehem - A pilgrimage site for Christians, Muslims and Jews, Bethlehem is believed to be the birthplace of Jesus Christ, the traditional burial place of the biblical patriarch Jacob's wife Rachel and the place where prophet Muhammad prayed en route to Jerusalem.

Interesting Trivia -

• Israel produces 93% of its own food requirements.
• The Dead Sea is the lowest body of water on Earth, at 1,315 feet below sea level.  Also, it has 10 times the salt content of other sea water, making it very difficult to sustain life.  Only a few types of algae and bacteria live in or near the water.
• The Mount of Olives is the oldest continually used cemetary in the world.
• Albert Einstein was offered the Presidency of Israel in 1952 - (he declined).
• Israel has the highest percentage of engineers in the world.