Craigie Staff Meal-Vietnamese Style Fried Meat on Rice
5# Braised Pork Belly Scrap, Veal Breast (left over from veal stock), lamb belly scrap, etc.
Flour, for dusting
1 cup diced shallot or onion
2 Tblsp rough chopped garlic
2 Tblsp grated ginger
1/4 cup burnt caramel
1/2 cup Armagnac (our favorite) or other brandy
2 cups chicken stock or water
2 cups Nuoc cham — preferably home made
4 jalapeno chiles, sliced thin
1 cup picked cilantro leaves
1 cup Sliced scallions
2 cups chopped pickled peanuts (or just toasted)
2 Tblsp. sesame oil
Cooked Jasmine rice
Preheat fryer to 350. We use peanut oil in or fryers, but canola will do.
Cut the braised scraps into 1 inch cubes, dust with flour and fry until crispy.
Meanwhile, quickly saute shallots, garlic and ginger until just soft and fragrant — approx. 1 minute.
Add burnt caramel and armagnac and cook until it’s a glaze
Add chicken stock and reduce by half.
Add Nuoc Cham
Toss the fried meat with the Nuoc cham glaze, jalapeno, scallions, cilantro peanuts and sesame oil.
Serve over rice. We often have crispy fried shallots around which we borrow when available to top this staff meal.