Protein

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Vietnamese Desert

Ingredients & Nutrition Facts

[ Protein ] [ Starches & Grains ] [ Fruits ] [ Green Vegetables ] [ Spices ] [ Herbs ] [ Condiments ] [ For Acquired Taste ]

Protein

	Cha lua (lean meet pie)
	Beef balls (thit bo vien)
	Beef, flank
	Chicken, broilers or fryers, breast
	Chicken, broilers or fryers, drumstick
	Chicken, broilers or fryers, thigh
	Crab, blue
	crab, dungeness
	Fish, bass
	Fish, catfish
	Pork, fresh, loin
	Pork, fresh, loin, sirloin
	Shrimp
	Tofu skin (yuba)
	Tofu, extra firm
	Tofu, raw, firm
	Tofu, raw, regular
	Tofu, soft
	Vegetarian fillets
	Veggie burgers

	CHA LUA (LEAN MEAT PIE) Cha lua (Lean meat pie)Lean meat pie is a special, keen dish in Vietnam only. It is called differently in the South. And the foreigners enjoy Vietnamese lean meat pie very much. The most delicious part of lean meat pie is the top. It is delicious because it absorbs all aromas from banana leaves. Outside is old leave, inside is younger leave. Lean meat pie is delicious because of the smell from boiled meat adding the smell of boiled banana leaves. It is also known as Vietnamese Ham or Vietnamese Sausage. Traditionally, it is made of minced pork, potato starch and fish sauce. The mixture is then wrapped in banana leaves and steamed. During the initial wave of Vietnamese immigrants in the mid 70s, banana leaves were hard to find and thus, Vietnamese chefs substituted aluminum foil for banana leaves; a habit that remains today. The sausage is normally sliced and eaten with thin rice crepes called banh cuon, or braised in fish sauce and cracked pepper.
	Beef balls (thit bo vien) These crunchy little beef balls are very popular among the Vietnamese. They are served mainly as appetizers or added to noodle soups. Chili sauce (tuong ot) is the usual accompaniment, but any hot red pepper sauce can be served alongside. [Tuong ot is a paste made by smashing up hot red chilies and garlic. The Philippine "Sambal Oelek" or Thai Sriracha are good substitutes
	Beef, flank, separable lean only, trimmed to 0" fat, select, raw. The flank steak is a beef steak cut from the belly muscles of the cow. Long and flat, the flank steak's best known application is London Broil . It is substantially tougher than the loin and rib steaks, and so many recipes using it marinate the steak, or use moist cooking methods such as braising. The French are quite partial to this cut, known as "Bavette". It is quickly seared in a hot pan and eaten rare to maintain its tenderness. Flank steak is best when it has a bright, red color. Because it comes from a strong, well-exercised part of the cow, it is best prepared when cut across the grain. Additional tenderness can be added by marinating the meat in a tenderizing liquid, including acids like tomato-based products, lemon juice, wine, vinegar, pineapple or ginger. Because the marinades tend to be tenderizing, flank steak is frequently used in Asian cuisines. The Good This food is low in Sodium. It is also a good source of Vitamin B12, Phosphorus and Zinc, and a very good source of Protein, Niacin, Vitamin B6 and Selenium. The Bad This food is high in Cholesterol.
	Pork, fresh, loin, whole, separable lean only, raw The loins are the part of the body on either side of the backbone, between the ribs and pelvis. It is often used when describing the anatomy of humans and quadrupeds (such as horses, pigs or cattle). The anatomical reference also carries over into the decription of cuts of meat from some such animals. The Good This food is low in Sodium. It is also a good source of Riboflavin, Niacin, Vitamin B6 and Phosphorus, and a very good source of Protein, Thiamin and Selenium. The Bad This food is high in Cholesterol.
	Pork, fresh, loin, sirloin (chops or roasts), boneless, separable lean only, raw The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast, which is generally considered to be a good, if somewhat tough, roast. The Good This food is low in Sodium. It is also a good source of Riboflavin, Niacin and Phosphorus, and a very good source of Protein, Thiamin, Vitamin B6 and Selenium. The Bad This food is high in Cholesterol.
	Chicken, broilers or fryers, drumstick, meat only, raw The Good This food is a good source of Vitamin B6, Pantothenic Acid, Phosphorus, Zinc and Selenium, and a very good source of Protein and Niacin. The Bad This food is very high in Cholesterol.
	Chicken, broilers or fryers, thigh, meat only, raw The Good This food is a good source of Vitamin B6, Pantothenic Acid, Phosphorus, Zinc and Selenium, and a very good source of Protein and Niacin. The Bad This food is very high in Cholesterol. This food also contains Trans Fat.
	Chicken, broilers or fryers, breast, meat only, raw The Good This food is low in Saturated Fat. It is also a good source of Phosphorus, and a very good source of Protein, Niacin, Vitamin B6 and Selenium. The Bad This food is high in Cholesterol.
	Crustaceans, shrimp, mixed species, raw Preparing shrimp for consumption usually involves removing the shell, tail, and "sand vein" (a euphemism for digestive tract). As with other seafood, shrimp is high in calcium, protein and low in food energy. Shrimp and prawns are versatile ingredients, and are often used as an accompaniment to fried rice. Common methods of preparation include baking, boiling and frying. As stated in the movie Forrest Gump: "Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautee it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich..." The Good This food is low in Saturated Fat. It is also a good source of Niacin, Vitamin B12, Iron, Phosphorus and Copper, and a very good source of Protein, Vitamin D and Selenium. The Bad This food is very high in Cholesterol.
	Crustaceans, crab, dungeness, raw The common name of Dungeness crab comes from the town of the same name on Washington's Olympic Peninsula. If you cook your own crabs or buy whole cooked crabs with the intention of picking out the meat, figure on a yield of approximately 25 percent. Dungeness crab Found on the Pacific coast, the Dungeness is a large crab highly prized for its sweet meat. Blue crab = Chesapeake blue crab Notes: These are found on the Atlantic coast. They're small, but otherwise similar to Dungeness crabs. When they molt, they're called soft-shelled crabs, a wonderful delicacy that can be eaten shell and all. The Good This food is low in Saturated Fat. It is also a good source of Riboflavin, Niacin, Folate, Magnesium and Potassium, and a very good source of Protein, Vitamin B12, Phosphorus, Zinc, Copper and Selenium. The Bad This food is high in Sodium, and very high in Cholesterol.
	Crustaceans, crab, blue, raw Blue crab = Chesapeake blue crab Notes: These are found on the Atlantic coast. They're small, but otherwise similar to Dungeness crabs. When they molt, they're called soft-shelled crabs, a wonderful delicacy that can be eaten shell and all. The Good This food is low in Saturated Fat. It is also a good source of Niacin, Folate and Potassium, and a very good source of Protein, Vitamin B12, Phosphorus, Zinc, Copper and Selenium. The Bad This food is high in Sodium, and very high in Cholesterol.
	Fish, bass, fresh water, mixed species, raw The Good This food is a good source of Phosphorus and Selenium, and a very good source of Protein, Vitamin B12 and Manganese. The Bad This food is high in Cholesterol.
	Fish, catfish, channel, wild, raw The Good This food is low in Sodium. It is also a good source of Thiamin, Potassium and Selenium, and a very good source of Protein, Vitamin D, Vitamin B12 and Phosphorus. The Bad This food is very high in Cholesterol.
Tofu skin (yuba) During the boiling of soy milk, in an open shallow pan , a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface [6]. The films are collected and dried into yellowish sheets known as tofu skin or soy milk skin. Its approximate composition is : 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture. The tofu skin can also be bunched up to stick form and dried into something known as “tofu bamboo”, or a myriad of other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegetarian cuisine. Some factories dedicate production to tofu skin and other soy membrane products.	Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, most tofu producers begin with their own soy milk, which is produced by soaking, grinding, boiling, and straining dried (or, more rarely, fresh) soybeans. Flavourants can be mixed directly into curdling soy milk while the tofu is being produced. * With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core * Tofus such as firm Asian and dry tofu, with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface . These may be eaten by themselves or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called lo han jai. Tofu has very little flavour or smell on its own. As such, tofu can be prepared either in savoury or sweet dishes, acting as a canvas for presenting the flavours of the other ingredients used. In Asian cooking, tofu is eaten in a myriad of ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The light greenish “bean” smell of tofu is much enjoyed in East Asian cuisines and fresh tofu is often eaten plain or simply flavoured.
	Tofu, raw, firm, prepared with calcium sulfate The Good This food is very low in Cholesterol and Sodium. It is also a good source of Phosphorus, Copper and Selenium, and a very good source of Protein, Calcium and Manganese.
	Tofu, raw, regular, prepared with calcium sulfate The Good This food is very low in Cholesterol and Sodium. It is also a good source of Phosphorus, Copper and Selenium, and a very good source of Protein, Calcium, Iron and Manganese.
	Tofu, extra firm, prepared with nigari The Good This food is very low in Cholesterol and Sodium. It is also a good source of Calcium, Iron, Magnesium, Phosphorus and Copper, and a very good source of Protein, Manganese and Selenium.
	Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) The Good This food is very low in Cholesterol and Sodium. It is also a good source of Folate, Calcium, Magnesium, Phosphorus and Copper, and a very good source of Protein, Manganese and Selenium.
	Vegetarian fillets The Good This food is very low in Cholesterol. It is also a good source of Riboflavin, Phosphorus and Copper, and a very good source of Thiamin, Niacin, Vitamin B6 and Vitamin B12.
	Veggie burgers, unprepared The Good This food is low in Cholesterol, and very low in Saturated Fat. It is also a good source of Dietary Fiber, Niacin, Vitamin B12, Phosphorus and Selenium, and a very good source of Protein, Thiamin and Manganese. The Bad This food is high in Sodium.