All the Grocery You Need for Susan Vu’s “Meal Week” Recipes

“Week of Meals” is a weekday dinner series that brings you five easy-to-make weeknight recipes from a shopping trip that costs less than $ 100. Here’s your shopping list for Susan Vu’s recipes and the prep work to do on race day to get you ready to effortlessly cook the rest of the week.


These ingredients will need to be purchased if you don’t already have them.

Meat and seafood
4 pounds of pork chops
1/2 pound ground pork
16 extra colossal wild prawns with shell, head (about 2 pounds)

Dairy products / Refrigerator / Freezer
2 packages of firm tofu (14 to 16 ounces each)
1 cup of unsweetened coconut water
1 cup (2 sticks) unsalted butter

7 to 8 large limes (for 1/2 cup of fresh fruit juice, and more for the wedges)
30 garlic cloves (about 3 heads)
10 ounces baby king oyster mushrooms or other small, fleshy mushrooms
1/2 medium green cabbage
5 inches of fresh ginger
4 small shallots (6 ounces)
6 green onions, and more for serving
6 small Japanese eggplants (about 1 1/2 pounds)
1 1/2 pounds baby or marbled potatoes
1 head of leaf lettuce, for serving
4 Persian cucumbers, for serving
1 bunch of cilantro or other fresh herbs like mint, basil or parsley, for serving

12 ounces of bun tuoi (rice vermicelli noodles)
5 rice paper wrappers (22 cm / 8 1/2 inch)
1 cup of Shaoxing wine
1/2 cup plus 2 tablespoons fish sauce, and more to taste
1/4 cup Sichuan-style chili chips, plus more for serving
1/4 cup dark soy sauce with mushrooms
2 tablespoons of Chinese black vinegar
1/4 cup dried kimchi seasoning
1/3 cup smooth peanut butter
1 can (15 ounces) miniature corn
Snack-sized roasted seaweed (nori) sheets, for serving

White bread, for serving


We expect you to already have these ingredients. If you have to buy them, you’ll use them over and over again in other recipes.

3/4 cup plus 2 tablespoons vegetable oil, plus more for frying

3/4 cup granulated sugar
1 sachet of jasmine or other white rice, for serving


This is the cooking you’ll want to do on your shopping day, preferably Sunday, to get rid of laborious or time-consuming tasks.

Make the Nước Màu (Vietnamese caramel sauce):
In a medium saucepan, combine 6 tablespoons of granulated sugar and 2 tablespoons of water and place over medium heat. Stir gently until the sugar dissolves, 1 to 2 minutes. Stop stirring and continue to cook the syrup, stirring the pan occasionally, until it blackens and takes on a dark brown color similar to soy sauce and the mixture begins to smoke, 7-10 minutes.

Immediately turn off the heat and remove the pot from the hot stove. Carefully pour in 2 tablespoons of water; the mixture will sputter. Use a heat-resistant rubber spatula to stir the caramel until completely smooth. Stir in a further 2 tablespoons of water, then transfer the caramel to a small heatproof bowl.

Let the caramel cool to room temperature (it will thicken as it cools), then cover and refrigerate until ready to use, up to 5 days. Return to room temperature before using in the Suon Ram Man (caramelized Vietnamese pork ribs) pressure cooker.

The Vu district grocery store:
H Mart city center, 3500 W. 6th St., Suite 100, Los Angeles, (213) 235-1917

Get the recipes:

1 hour

For 4 people

45 minutes

For 4 people

1 hour

For 4 people

45 minutes

For 4 people

40 minutes

For 4 people

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