Neighborhood Eats: Vietnamese food at Nightingale 9

Friday, July 12, 2013

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Lauren Glassberg
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BROOKLYN (WABC) -- From street food to classic cuisines from Vietnam, in this week's Neighborhood Eats, we head to Brooklyn.

You can find the dishes at a Vietnamese restaurant called Nightingale 9 located at 345 Smith Street in Carroll Gardens, Brooklyn.

There's a Ban Mi with the popular southern staple, Catfish.

There's a collard green salad with fried shallots and coconut a porridge-like dish that's known as Choa.

The rice is cooked along with a bouquet of lemongrass, ginger, cilantro and spices.

For more, see the recipe below.

Nightingale Chao Recipe

1 Cup Jasmine Rice

10 Cups Chicken Stock Sachet:

Ginger root - 1" piece roughly chopped

Lemongrass- 1 piece cleaned and chopped

Cilantro- 15 Sprigs-torn

Black peppercorns-8

1 teaspoon whole coriander seed

1 C cooked and shredded chicken meat

4 Eggs Fried to order per serving ( optional)

Chopped Scallion to garnish- Approximately 1

Chopped roasted peanuts-Approximately 2 Tablespoons

4 Sprigs Cilantro to garnish

Combine rice, chicken stock in an oven proof pot. Combine the ingredients of the sachet in cheesecloth and tie with butcher's twine. Add to pot.

Cook 8 hours in conventional oven heated to 225 degrees, covered with tight fitting lid or aluminum foil. Alternatively, cook stove top by bringing to a boil and reducing the heat to a simmer and cook for 1 hour or until the rice has completely broken down to a porridge like consistency.

Whatever method you choose, after cooking remove sachet and carefully squeeze out the juices. A lot of flavor is concentrated in this little bag. Discard afterwards.

Season well with salt and add more chicken stock if it is too thick. Add chicken meat and divide into 4 bowls. Top with the fried egg, scallions, peanuts and cilantro garnish

Serve with fish sauce