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Bun Cha (Grilled Vietnamese Meatballs with Rice Vermicelli)

Kate Berry — Mon, 18 Mar 2019 22:20:48 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

SAVEUR’s chief content officer Kate Berry was born in Southern Vietnam, though she is particularly fond of these Northern-style grilled meatballs, which she tasted for the first time in a restaurant here in the States. According to the classic bun cha recipe, the slightly flattened meatballs are cooked over a wood or charcoal fire, but she finds that a stovetop grill pan is a great substitute for achieving the dish’s requisite char and smoky flavor.

Bun cha is usually served with a light and brothy dipping sauce; Berry suggests swirling the grilled meatballs directly in the condiment—fortifying it with their flavorful juices—before pouring the liquid liberally over the noodles and topping with fresh herbs. A side of crunchy do chua—Vietnamese carrot-daikon pickle—lends the rich pork an extra layer of freshness and crunch; find our recipe here. If cooking the meatballs on a wide-set grill, thread the meatballs on a skewer to prevent them from falling through the grates.

Yield: 4–6

Time: 1 hour 20 minutes

Ingredients

For the meatballs:

¼ cup fish sauce, preferably Vietnamese-style
3 Tbsp. turbinado sugar
1 large shallot, coarsely chopped
3 garlic cloves, finely grated
3 lemongrass stalks, outer layers removed, coarsely chopped
1 tsp. freshly ground black pepper
2 lb. ground pork

For the dipping sauce:

¼ cup plus 2 Tbsp. fish sauce, preferably Vietnamese-style
⅓ cup turbinado sugar
¼ cup plus 2 Tbsp. coconut water
¼ cup fresh lime juice
4 garlic cloves, grated
1–2 red bird’s-eye chiles (optional)

For serving:

Leaves from 1 head soft lettuce, such as red or green leaf or Bibb
2 medium cucumbers, thinly sliced on the bias
Fresh herb sprigs, such as Thai basil, cilantro, mint, shiso, rau ram, or sawtooth
Rice vermicelli noodles, cooked according to package instructions and chilled

Instructions

Make the meatballs: In a medium bowl, whisk together the fish sauce and sugar until the sugar dissolves. To a small food processor, add the shallot, garlic, and lemongrass until finely chopped (or finely chop using a chef’s knife). Stir the chopped aromatics and black pepper into the sugar mixture, then add the pork, stirring with clean hands to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
Meanwhile, make the dipping sauce: In a medium bowl, stir together the fish sauce, sugar, coconut water, lime juice, garlic, chiles (if using), and ½ cup cool water until the sugar dissolves. Cover with plastic wrap and refrigerate until ready to serve.
Preheat a grill over medium heat, or a well-seasoned grill-pan over medium-high heat. Place a clean, large platter by the grill or stove.
Divide the chilled meatball mixture into twenty 2-ounce portions (a scant ¼ cup per meatball). Gently roll each portion into a ball, then press gently between your palms to slightly flatten on 2 sides. (This will make the meatballs easier to grill; do not fully flatten into patties). Grill the meatballs, turning once, until deeply charred on both sides and cooked through, 5–10 minutes. Transfer the meatballs to the platter; serve the bun cha hot, with the reserved dipping sauce, lettuce leaves, cucumbers, and herbs on the side.

Do Chua (Vietnamese Carrot Daikon Pickle)

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

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Manhattan Clam Chowder

Hugh Merwin — Mon, 18 Mar 2019 22:26:44 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Meaty topneck clams are the briny backbone of this two-part chowder writer Hugh Merwin developed after searching Long Island, New York for the perfect clam chowder. The two essential parts of this are first, a flavor base made from the clams, gently cooked over a long simmer to form a potent flavor base that only gets better as it ages, then second, a soup enriched with just-melted bacon fat. For best results, age the base of this soup overnight, or store in the freezer for up to one month, for the flavors to fully develop. Freezing the clams overnight makes them easier to shuck before cooking.

This recipe ran alongside the 2015 article, “In Search for the Perfect Clam Chowder.”

Yield: 8-10

Time: 5 hours

2¾ lb. large topneck or cherrystone clams (about 3 dozen), frozen overnight
4 oz. salt pork, cut into ¼-in. cubes
2 bay leaves
2 medium white onions, finely chopped, divided
2 cups bottled clam juice
One 28-oz. can whole peeled tomatoes in juice, crushed by hand
2¼ lb. russet potatoes, peeled and cut into ½-in. cubes
4 oz. slab or thick-cut bacon, cut into ¼-in. lardons
6 celery stalks, finely chopped
1 garlic clove, smashed and peeled
1 Tbsp. finely chopped thyme
1 tsp. finely chopped marjoram
Freshly ground black pepper
Oyster crackers, for serving

Instructions

The day before you plan to serve the chowder, in a large colander, rinse the frozen clams with warm water for 30 seconds. Working quickly while they’re still frozen, shuck the clams, discarding their shells, and coarsely chop the meat by hand. Set aside.
In a large pot set over medium-low heat, cook the salt pork, stirring occasionally, until its fat renders, about 12 minutes. Add the bay leaves and half the onions and cook, stirring frequently, until softened, 10–12 minutes. Pour the clam juice, tomatoes, and chopped clams into the pot and bring to a simmer. Cook, stirring occasionally, until the soup is reduced by a third, about 1 hour. Stir in the potatoes and cook until they are fork-tender, about 12 minutes. Remove the pot from heat and let the soup cool to room temperature. Discard the bay leaves and refrigerate the chowder for at least 2 or up to 12 hours, or freeze for up to one month.
When ready to serve, bring the soup base to room temperature. In a large pot over medium heat, cook the bacon, stirring occasionally, until its fat renders, about 6 minutes. Add the remaining onions, along with the celery and garlic, and cook, stirring occasionally, until the vegetables have softened, 10–12 minutes. Pour the soup base into the pot, add the thyme and marjoram, bring to a simmer, and cook, stirring occasionally, until the soup is warmed through, about 30 minutes. Remove the chowder from the heat and season to taste with black pepper. Ladle into bowls and serve with oyster crackers.

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Huevos a la Mexicana

SAVEUR Editors — Mon, 18 Mar 2019 22:47:04 +0000

Photography by Belle Morizio

This quick Mexican egg dish is made “a la Mexicana” with red tomatoes, white onions, and green jalapeños—ingredients that mirror the colors of the Mexican flag. Find more of our favorite Mexican recipes here.

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Yield: serves 4–6

Time: 12 minutes

3 Tbsp. canola oil
1 small white onion, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
1 plum tomato, cored, seeded, and finely chopped
2 Tbsp. thinly sliced cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8 large eggs, lightly beaten
Warm tortillas, for serving

Instructions

To a large skillet over medium-high heat, add the oil. When the oil is hot and shimmering, add the onion, jalapeño, and tomato, season with salt and black pepper, and cook, stirring frequently, until the onions are translucent and the chile and tomato are soft, 6–8 minutes. Add the cilantro and eggs, and continue cooking, using a spatula to fold the eggs over in large curds occasionally, until cooked through, about 4 minutes. Transfer the huevos a la Mexicana to a warm platter and serve hot, with warm tortillas on the side.

WATCH: How to Dice a Hot Pepper

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Our Most Popular Guacamole Recipe Ever

Roberto Santibanez — Mon, 20 Sep 2021 22:50:00 +0000

PHOTOGRAPHY BY BELLE MORIZIO

This chunky, creamy guacamole from Mexico-born chef Roberto Santibáñez is made in the traditional manner: by first grinding the flavoring agents to a paste using a molcajete, then gently mixing in chopped avocados. Serrano chiles give this avocado dip a light heat while the acidity from fresh limes keeps it bright and zesty. Mortar and pestles may be bulky, but the grinding action is essential to making dips and pastes with a richer texture.

Featured in “The Unlikely Origins of Tableside Guacamole,” by Emily Saladino.

Yield: 4

Time: 15 minutes

¼ cup finely chopped cilantro, divided
2 Tbsp. finely chopped white onion
½ tsp. kosher salt
½ fresh serrano chile, stemmed and finely chopped (see footnote)
2 Tbsp. fresh lime juice
2 small ripe avocados, pitted and coarsely chopped
Tortilla chips, for serving

Instructions

Using a mortar and pestle, pound half the cilantro, the onion, salt, and serrano chile into a coarse paste. Add the lime juice, avocado, and remaining cilantro and pound to the desired consistency. Serve with tortilla chips.

Note: For a milder guacamole, seed the serrano chile.

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Carrots with Aleppo Pepper and Mint

Michael Solomomov — Mon, 18 Mar 2019 22:46:06 +0000

Photography by Belle Morizio

Fresh mint, Aleppo pepper, and cumin flavor this carrot salad from chef Michael Solomonov of Zahav in Philadelphia. The carrots’ cooking liquid becomes a concentrated syrup when reduced, perfect for a subtly sweet dressing. Find all of our best carrot recipes here.

Featured in: “Eating Israel with Michael Solomonov.”

Yield: serves 4-6

Time: 2 hours 30 minutes

1½ lb. heirloom carrots cut into 2-inch lengths, then cut lengthwise into approximately ½-inch pieces
Kosher salt
1 garlic clove, finely chopped
¼ cup olive oil
2 Tbsp. coarsely chopped mint leaves
2 Tbsp. fresh lemon juice
1 tsp. Aleppo pepper
1 tsp. sugar
1 tsp. ground cumin

Instructions

To a large skillet, add the carrots and cover with 1½ cups of generously salted water. Turn the heat to high, and when the water boils, cook the carrots, turning occasionally, until beginning to soften, 8–10 minutes. Using tongs, transfer the carrots to a cutting board, and when cool enough to handle, halve them lengthwise. (If using regular carrots, cut into quarters.) Transfer to a serving bowl and set aside.
To the skillet with the cooking liquid, add the garlic and cook until the liquid becomes syrupy and reduces to about 3 tablespoons, about 3 minutes. Remove from the heat and whisk in the oil, mint, lemon juice, Aleppo pepper, sugar, cumin, and salt to taste.
Pour the dressing over the carrots and toss to combine, then cover with plastic wrap and refrigerate for at least 2 hours before serving.

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Coconut “Macaroonies”

Ben Mims — Mon, 18 Mar 2019 22:51:18 +0000

Photography by Matt Taylor-Gross

Chewy on the inside and crisp on the outside, these gluten- and dairy-free bar cookies are the ultimate macaron. Los Angeles Times cooking columnist Ben Mims calls for coconut extract, oil, and flour for layered coconut flavors. For more, check out our 50 best old-school cookie recipes.

Featured in: “Love Coconut? Bake These Better-Than-Macaroon Bar Cookies.”

Yield: Makes 12

Time: 4 hours

8 oz. white chocolate
1 cup plus 1 Tbsp. coconut oil
1½ cups sugar
1 tsp. coconut extract
½ tsp. kosher salt
½ tsp. vanilla extract
6 large egg whites, lightly beaten
1½ cups coconut flour

Instructions

Position a rack in the center of the oven and preheat to 350°F. In a microwave-safe measuring cup, microwave the coconut oil until it’s hot to the touch, about 2 minutes. Using a brush, grease a 9-by-13-inch baking pan with about 1 tablespoon of the oil, then line the bottom with parchment, leaving a slight overhang on two of the sides.
In a large bowl, combine the remaining oil and the white chocolate and let stand until melted, about 1 minute, then whisk until smooth. Stir in the sugar, coconut extract, salt, vanilla, and egg whites, then add the coconut flour and stir until just combined.
Scrape the batter into the pan, smooth the top, and bake until golden and set, 30–35 minutes. Transfer the pan to a wire rack to cool, at least 3 hours. Lift the parchment to unmold the macaroonies, then cut into 12 squares.

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Salmon Teriyaki

SAVEUR Editors — Mon, 18 Mar 2019 22:38:28 +0000

Photography by Jenny Huang

In the Japanese kitchen, “teriyaki” refers to a two-step style of cooking that consists of glazing followed by grilling or broiling. Bottled versions of “teriyaki sauce” are widely available, but the sweet-salty condiment sold under that name is so versatile and so easy to prepare that we prefer to make our own. Use the sauce as a marinade before cooking, then boil the liquid down to use as a glaze during cooking. The sugars concentrate and caramelize over high heat, locking in moisture and resulting in a deep, savory flavor.

Featured in: “Salmon Teriyaki Gets Back To Its Roots.”

Yield: serves 4

Time: 4 hours 30 minutes

¾ cups mirin
¾ cups soy sauce
¼ cups plus 2 Tbsp. sake
¼ cups sugar
Six 4-oz. skin-on salmon filets
1 medium scallion, thinly sliced
2 tsp. toasted sesame seeds

Instructions

To a small pot set over medium-high heat, add the mirin, soy sauce, sake, and sugar. Bring to a boil and cook, stirring continuously, until the sugar dissolves, 1–2 minutes. Remove from heat and let the sauce cool to room temperature, about 20 minutes.
To a large zip-top freezer bag, add the salmon and the marinade, press out any excess air, seal the bag, and turn a few times to coat the fish. Transfer to the fridge and marinate for at least 4 and up to 12 hours.
Heat a grill or grill pan to medium-low heat. Remove the salmon from the bag (reserving the marinade); set the fish aside on a plate to come to room temperature.
To a small pot, add the marinade, and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sauce has reduced by half, about 15 minutes.
Place the salmon, skin-side-down, on the grill or grill pan, and cook, turning once and basting with the reduced marinade occasionally, until just cooked through, 4–5 minutes per side. Transfer the fillets to a platter, drizzle with any remaining marinade, and garnish with scallions and sesame seeds.

See all 150 classic recipes featured in our 150th issue »

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Summer Salmon with Blackberry-Wine Sauce

Leah Koenig — Mon, 18 Mar 2019 22:26:46 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY OLIVIA MACK MCCOOL; PROP STYLING BY SOPHIE STRANGIO

A rich, sweet-tart sauce adorns crispy skin-on salmon fillets in this easy dish from cookbook author Leah Koenig. While to some the combination of fish and fruit may feel like a return to the 1980s, here it offers a warm, summery contrast that’s perfectly seasonal.

Featured in: “One Ingredient, Many Ways.”

Yield: 4

2 cups fresh or frozen blackberries
¼ cups dry red wine
¼ cups packed light brown sugar
½ tsp. grated lemon zest
1 tbsp. fresh lemon juice
1 2-in. piece fresh ginger, peeled and smashed
1 tbsp. 1 Tbsp. (½ oz.) unsalted butter
Four 6-oz. skin-on salmon fillets, pin bones removed
Kosher salt and freshly ground black pepper
¼ cups canola oil

Instructions

In a small pot set over medium heat, bring the blackberries, wine, brown sugar, lemon zest and juice, and ginger to a simmer. Cook, stirring occasionally, until the berries break down, about 15 minutes. Remove from heat and let cool for 10 minutes.
Discard the ginger and transfer the berry mixture to a blender; purée until smooth. Set a fine-mesh sieve or strainer over the empty pot, and strain the sauce through it. Return the sauce to low heat, and stir in the butter. Keep warm until ready to serve.
Heat half the oil in a large skillet over medium-high heat. Pat the salmon dry and season with salt and black pepper. Working in two batches and adding more oil as needed, add the fish to the skillet and cook, skin side down and flipping once, until the skin is crisp and the salmon is cooked through, 8-10 minutes. Transfer to a platter, spoon the reserved blackberry sauce over top, and serve warm.

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Mochi Muffins

Seung Park — Fri, 19 Aug 2022 19:04:08 +0000

Photography by Belle Morizio

The mochi muffin—a cross between the American breakfast staple and the Japanese-style rice cake—was, for the longest time, a Bay Area specialty. San Francisco bakeries like CA Bakehouse and The Mochi Oven offered the chewy, crispy-on-the-outside treats to locals, but the mochi muffin rarely made its way outside the state. (This is possibly due to the outsized influence Third Culture Bakery had over the industry with its trademark of the term, which the owners have since announced they’re abandoning after a recent social media firestorm.)

As the local specialty grew in popularity (and the spat over trademarks on the wane), Jenn Leung and Gabe Grazier G’Sell launched their mochi muffin pop-up, The Garden Bakehouse out of their Brooklyn apartment. “It became very obvious very quickly that nobody in New York City was familiar with the [desserts],” Grazier G’Sell said in a phone interview.

This recipe, inspired by Leung and Grazier G’Sell’s version, makes a buttery, chewy, not-too-sweet mochi muffin, tinged with a hint of vanilla and topped with a sprinkling of sesame.

Yield: 12 muffins

Time: 1 hour

2 cups glutinous rice flour (such as Mochiko brand)
1 cup dark brown sugar
2 tsp. baking powder
1 tsp. kosher salt
1½ cups coconut milk
2 large eggs
4 Tbsp. melted butter, cooled to room temperature
2 tsp. honey
2 tsp. lemon juice
2 tsp. vanilla extract
1 Tbsp. toasted sesame seeds

Instructions

Preheat the oven to 350°F. Line a standard-sized muffin tin with paper liners and set aside.
Into a large bowl, sift the rice flour, brown sugar, and baking powder. Whisk in the salt and set aside. In a medium bowl, whisk together the coconut milk, eggs, melted butter, honey, lemon juice, and vanilla. Whisk the wet ingredients into the rice flour mixture until the batter is smooth. Divide the batter evenly among the prepared muffin cups. Sprinkle the surface of each muffin evenly with sesame seeds, then bake until the tops are lightly browned and a cake tester inserted into the center of one of the muffins comes out clean, 45–50 minutes.
Cool the muffins for at least 20 minutes in their tin, then remove and serve warm or at room temperature. Leftovers keep well in an airtight container for up to three days.

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Stovetop Yassa Poulet (Chicken in Caramelized Onion Sauce)

John O’Connor — Mon, 18 Mar 2019 22:42:53 +0000

Photography by Belle Morizio; Food Styling by Victoria Granof; Prop Styling by Dayna Seman

This classic dish from the Casamance region of southern Senegal pairs grilled chicken with a tangy onions-and-pepper sauce called yassa. While there are many types of yassa prepared across Senegal and West Africa, this chicken version is by far the most popular, infused with the complex flavors of lime, ginger, and hot chiles. Dakar local Khady Mbow shared her recipe for the piquant sauce with writer John O’Connor in 2012.

Featured in: “A Feast For All.”

Yield: serves 4-6

Time: 4 hours 50 minutes

2 large yellow onions, thinly sliced
6 garlic cloves, finely chopped
1 medium carrot, thinly sliced
⅓ cups apple cider vinegar
⅓ cups fresh lime juice
2 tbsp. peeled and finely chopped fresh ginger
1 tbsp. finely grated lime zest
1 Scotch bonnet chile, stemmed, seeded, and finely chopped
2 tsp. coarsely cracked black peppercorns
1 tsp. cayenne pepper
1 bay leaf
Kosher salt
2 lb. bone-in, skin-on chicken thighs and drumsticks
1 tsp. whole allspice berries
2 tbsp. peanut or canola oil, plus more for brushing
Cooked white rice, for serving

Instructions

In a large resealable plastic bag, combine the onions, garlic, carrot, vinegar, lime juice, ginger, lime zest, chile, black peppercorns, cayenne, bay leaf, and salt; add the chicken and seal the bag. Refrigerate, occasionally tossing the chicken with the marinade, for at least 4 hours.
Remove the chicken pieces from the bag, reserving the marinade. Set a fine mesh strainer over a large bowl and strain the marinade; reserve the solids and liquids separately.
In a large Dutch oven, heat the oil over medium-high heat. Working in batches, add the chicken pieces to the pot and cook, turning once, until golden brown on both sides, about 8 minutes per side; transfer to a plate. Add the allspice to the pot, and cook until fragrant, about 2 minutes. Add the strained marinade solids to the Dutch oven and cook, stirring occasionally, until the onions have softened, about 5 minutes. Return the chicken to the pot, then add the strained marinade liquid. Bring to a boil, then turn the heat down to maintain a simmer. Cover the pot and cook, stirring occasionally, until the chicken is tender and cooked through, about 30 minutes.
Transfer the chicken pieces to a serving platter. Turn the heat back up to medium-high and cook, uncovered, until the liquid has almost completely evaporated and the onions are lightly caramelized, about 20 minutes. Season with salt and black pepper to taste, then pour the sauce over the chicken; serve warm with rice.

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