Vietnamese Burritos Recipes

Steps:

• Wash chicken breasts and pat dry. Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature. Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through.
• Soak the wrappers, 1 at a time, in warm water until softened. Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings. Roll the wrapper once over the filling. Tuck in the ends and roll completely. Press to seal. Repeat with remaining wrappers and filling. Serve with dipping sauce.
• Combine all ingredients.

Steps:

• 1. For the batter: In a bowl, whisk together rice flour, cornstarch, turmeric, salt, coconut milk and water. Keep green onions at the ready, do not add yet.
• 2. For the sauce: Mix all sauce ingredients together, adjust taste to your liking; set aside.
• 3. For the filling: In a non-stick skillet over medium-high heat, heat oil then add onions. (I advise using ONLY a non-stick skillet for this recipe.) Saute for 2-3 minutes until onions lose their rawness but are still crisp. Remove to a plate.
• 4. To the same pan, add shallot, add some oil and saute until fragrant, then add pork and allow it to cook, undisturbed for about a minute. Then add fish sauce and pepper and cook until pork is completely cooked. Remove to a clean plate.
• 5. To the same pan with a coating of oil, and still at medium-high heat, add shrimp and saute both sides until fully cooked. This will only take a couple minutes depending on the size of your shrimp. Remove to a clean plate. If your shrimp are large, cut in half lengthwise.
• 6. For the Crepes: Add the chopped green onions to the batter and stir well. Wipe the pan clean, place over medium to medium-high heat, and add oil to coat the pan. If you are using a 12-inch skillet, once it is hot, pour 1/3 of the batter into it and swirl until the bottom of the pan is covered. The batter should sizzle when you pour it in the pan. If you use a smaller or a larger pan, adjust the amount of batter. Use just enough to coat the bottom of the pan. (Rice flour has a tendency to sink to the bottom of the bowl, so remember to stir the batter before making your crepes.)
• 7. When the bottom of the crepe seems like it's about to start getting crispy, (lift the edge with a spatula to check), add 1/2 cup bean sprouts to one half of the crepe. Let it cook for about 30 more seconds and begin layering the other ingredients, 1/3 of the onion, 1/3 pork, and 1/3 shrimp, to the same side as the bean sprouts, leaving the other half free.
• 8. Continue to cook for 2-3 (or more) minutes until the crepe becomes crispy. I you feel it needs more oil, drizzle some around the rim of the pan. Also make sure it is not getting too dark by keeping the heat adjusted. The important thing to remember is you need to give the crepe time to become crispy.
• 9. When the crepe is as crispy as you want it, fold the half without the filling over the other half. Slide it from the pan onto a plate or use 2 spatulas to maneuver it onto a plate.
• 10. Continue with the other 2 crepes, wiping the skillet clean between crepes, remembering to stir the batter before pouring it into the pan.
• 11. Serve the crepes hot with herbs, lettuce and dipping sauce.

Steps:

• Soak rice noodles in warm water until softened, then drain.
• Wash chicken breasts and pat dry.
• Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature.
• Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through.
• Soak the wrappers, 1 at a time, in warm water until softened.
• Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings.
• Roll the wrapper once over the filling. Tuck in the ends and roll completely.
• Press to seal. Repeat with remaining wrappers and filling.
• For Dipping Sauce:.
• Combine all ingredients.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
• Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
• Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
• Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
• Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.