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Mock Roast Pork/Seitan Roast Pork (Mi Can Xa Xiu)

Can you believe this is completely vegetarian?I love seitan and have touted its versatility as a tasty meat substitute in earlier posts.  I’ve shared the basic seitan recipe and the one below is essentially the same except for two things:  1) we add soy sauce to the water to give it color and saltiness 2) we use a bit more baking powder to give it a more meat-like texture.   The fun part of this recipe is that we don’t just make a shapeless blob of seitan roast pork.  Instead we use corn husks to wrap the seitan to give it texture similar to the grain in meat.  The trick is not to wrap the bundle too tightly as seitan expands quite a bit when boiled.  Also, we don’t need to be precise with the wrapping.  The varying shapes make it more natural and meat-like.  I hope you’ll give the recipe a try and let me know what you think!

Not a fan of the packaged seasoning for roast pork?  Don’t like all the food coloring and sugar?  Below is my recipe for a homemade marinade.  If using this version, omit the store-bought roast pork seasoning + soy sauce and use this to marinate the cooked seitan instead.

Homemade Marinade

1/2 Tbsp paprika
1 tsp garlic powder
1/4 tsp cayenne powder
1/4 tsp 5-spice powder
2 Tbsp gluten-free tamari or soy sauce
1 Tbsp sweet sake or rice wine
1 Tbsp honey
1/2 Tbsp sesame oil

Watch the video below for instructions.


3/4 cup warm water
1/2 Tbsp soy sauce
1/8 tsp salt
1/4 tsp baking powder
2/3 cup vital wheat gluten
3 corn husks, moistened
2 Tbsp roast pork/char sui/Chinese BBQ seasoning
2 Tbsp soy sauce
1/2 Tbsp vegetable oil
1/4 cup water


In a large bowl combine water, soy sauce, salt and baking powder.  Sift in the vital wheat gluten and mix well.   Work the dough in your hands making sure all dry vital wheat gluten is completely incorporated.  Shape and squeeze the dough into a large ball.  This helps to compact the dough and remove any air pockets.  Flatten the dough and return to the bowl.  Allow to rest for 1 hour.

Cut the dough into 3 equal pieces.  Loosely wrap each piece of seitan in the corn husk and secure with twine.

Bring a large pot of water to a rapid boil.  Add the seitan.  Reduce the heat to Medium Low and boil the seitan for 15 minutes.  Every 5 minutes, rotate the seitan so it cooks evenly.  Remove, drain in a colander and allow to cool for 5 minutes before unwrapping.

Prepare the marinade by combining the roast pork seasoning with the soy sauce.  Add the seitan and rotate in the marinade coating all the pieces completely.  Marinate for 1 hour.  After 1 hour, rotate the pieces and marinate for another hour.

Heat a skillet over Medium High heat.  Add oil and seitan.  Pan fry on each side for 1 minute.  Add the water.  Swirl and flip the seitan coating the pieces in the sauce and cook until the water is completely evaporated.  (This takes approximately 4-5 minutes.)  Once all the water is cooked-off, pan fry each side until golden brown.  Remove from heat.

Yields: 2-4 servings

An easy-to-make and delicious meat alternative!Viet-Style Mock Roast Pork Sandwich...YUM!









Mock Roast Pork Banh Mi


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Won Ton Noodle Soup (Mi Hoanh Thanh)

Won Ton Noodle Soup (Mi Hoanh Thanh) | recipe from runawayrice.comAs the weather cools I gravitate toward soupy dishes and my favorite soups always have lots of noodles like this delicious Won Ton Noodle Soup.  The soup is quite eclectic with its variety of ingredients.  It has hearty meat-filled dumplings, savory roast pork, succulent shrimp, leafy greens, oodles of egg noodles, sprigs of fresh herbs and a sautéed garlic topping to add the right amount of spice.  (Are you drooling yet?)  This belly warming dish is a great meal to make when you have leftover roast pork as  you don’t need much for this recipe.  As for the home-made won tons, with practice, you’ll get really good and can wipe out 16 of these dumplings in a matter of minutes.  If you don’t have time to make the garlic topping, you can buy it at your Asian grocer.  (This topping is fantastic to have around and adds wonderful taste and texture to soups and stir fry.)  You can’t go wrong with this one-bowl wonder!  Enjoy!

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Vermicelli Soup with Chicken, Steamed Pork Roll and Egg (Bun Thang) and Thick Noodles and Fish Cake Soup (Banh Canh Cha Ca).


for the Won Ton
1/4 lb ground pork
6-size 31/40 shrimp, cleaned and deveined
2 Tbsp finely minced onions
1/2 tsp minced garlic
1/2 Tbsp oyster sauce
1/2 tsp sesame oil
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground black pepper
16 pieces won ton wrapper

for the Noodle Soup
14 oz package won ton noodles (thin egg noodles)
3-14.5 oz cans chicken broth
2 cups water
1 tsp salt (to taste)
1/2 sweet onion, quartered
8-size 31/40 shrimp, cleaned and deveined, tail on
8-10 sprigs chives, washed and cut into 2-inch sections
4 bunches baby bok choy, washed

for the Garlic Topping
2 Tbsp minced garlic
1 Tbsp vegetable oil

Serve with
3-4 oz roast pork
2 tsp sesame oil


Making the Noodles

Remove noodle bundles from packaging and place in a large colander.  Use your fingers to loosen the strands.

Bring a large pot of water to a rapid boil.  Drop the noodles into the water.  Stir the noodles in the hot water and cook it for just 1 minute.

Pour the cooked noodles into a large colander and rinse several times with cool water to stop the cooking process.

Toss the noodles in the colander multiple times and remove as much of the remaining water as possible.  Place a piece of paper towel on a large plate.  Spread the noodles evenly on the plate and allow to air dry.

Making the Won Ton

Cut the shrimp into thin slices.   Add shrimp to the pork along with all seasonings.  Mix everything together combining all ingredients well.

Take a won ton wrapper and place it on a cutting board with one of the corners pointed toward you.  Place approximately 1/2 tablespoon of filling in the center of the wrapper.  Dip your finger in water and run it along the top edges of the wrapper.  Take the corner closest to you and fold it over, lining up the edges to form a triangle.  Gently press your fingers along the edges to seal the wrapper.

With your index finger, gently push up at the center point of the won ton making  a small indentation.  Dip a your finger in water and dab the right corner of the won ton.  Now pull the 2 corners together so the wrapper overlaps.  Pinch the wrapper together to seal.  Continue making the won tons until all of the filling is used.

Bring a large pot of water to a gentle boil.  Drop the dumplings into the hot water, a few at a time.  Gently stir the won ton making sure they don’t stick to the bottom of the pot.  Cook the dumplings for 5 minutes stirring occasionally.  Don’t allow the water to boil too rapidly or the dumplings will break.   Use a slotted spoon to remove the dumplings and place into a colander.  Allow to drain.

Making the Garlic Topping

Add minced garlic and oil to small skillet.  Saute the garlic over medium high heat until it’s golden brown–approximately 2-3 minutes.

Making the Soup

Add chicken broth, water and onions into a stockpot.  Cover pot and bring the broth to a boil.  Turn the heat to low and simmer for 5 minutes.  Remove the onions and discard.  Taste the broth and add more salt if desired.  Add the bok choy and cook for 1 minute.  Turn off the heat and add the shrimp.

To serve, add a generous amount of noodles into a bowl.  Drizzle 1/2 tsp of sesame oil on the noodles.  Add the won tons, roast pork, bok choy, shrimp and fresh chives to the bowl.  Ladle a generous amount of broth filling the bowl.  Spoon a bit of the garlic topping.  Sprinkle with freshly ground black pepper.  Enjoy while hot!

Yields: 4 servings

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Easy Roast Pork (Thit Xa Xiu)

Sweet and savory roast pork is a must-have and must-know recipe for all Asian food lovers.  Roast pork is used as an ingredient in many Asian dishes from stir-frys and noodle soups to sandwiches and steamed buns.

Learn this easy, no fuss recipe.  I don’t use the store-bought seasoning packet but show you how to make the marinade from-scratch.  Did you know that some seasoning packets contain wheat?  Yes, it’s from the soy sauce powder.  Try this wheat-free marinade which also has less sugar and no red food coloring.  (I know we’re use to see our roast pork a bright artificial red.)

Pork not your favorite?  This recipe works well with chicken too.  The process is the same but use a meat thermometer and check the recommended cooking guidelines.

 Watch the video below for instructions.


1 pound pork shoulder or butt
1 Tbsp granulated onion
1 Tbsp paprika powder
2 tsp garlic powder
1/2 tsp cayenne powder
1/2 tsp 5-spice powder
4 Tbsp gluten-free tamari or soy sauce
4 Tbsp water
2 Tbsp sweet sake or rice wine
2 Tbsp honey
1 Tbsp sesame oil

2 Tbsp rice vinegar


Cut pork into smaller pieces, about 6 inches long by 3 inches thick.

Mix dry spices in a measuring cup.  Add tamari/soy sauce, water, sake/rice wine, honey and sesame oil.  Stir marinade until well-blended.

Put pork in a plastic sealable bag and pour in the marinade.  Seal the bag and then work it with your hands to evenly distribute the marinade.  Refrigerate for 1 hour.

Preheat oven to 400 degrees Fahrenheit.

Pour rice vinegar into a baking dish.  Add enough water to cover the bottom of the baking dish, no more than 1/4″ high.  Insert the roasting tray.  Place pork pieces on top of the roasting tray allowing room between each pork piece.  Cover the dish with foil and seal well.  Bake for 20-25 minutes or until the internal temperature is 145-150 degrees.  Remove from oven and unwrap the foil.   Be careful as there is steam inside.

Allow the meat to rest for a few minutes before slicing and serving.

Yields:  3-4 servings

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