How to Make Vietnamese Minced Meat with Charred Aubergine Asian Cooking Recipe Cuisine

Vietnam Minced Meat with Charred Aubergine

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 aubergines

1 tbsp peanut oil

2 shallots, finely chopped

4 garlic cloves, peeled and finely chopped

1 red Thai chili, finely chopped

12 oz ground beef

2 tbsp fish sauce

salt and pepper

Directions:

Place aubergine directly over an open flame. Turn them over from time to time until the skin is charred all over. Put the aubergines into a plastic bag to sweat for a few minutes.

Hold each aubergine by its stalk under running cold water, while you peel off the skin. Squeeze out the excess water and chop them roughly on a board.

Heat the oil in a large, heavy pan. Stir in the shallots, garlic and chili and fry until golden. Add the minced beef and stir fry for about 5 minutes.


Stir in the fish sauce and the aubergine and cook gently for about 20 minutes, until the meat is tender. Season with salt and pepper and serve with crusty bread or rice and a salad. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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