Clean pork legs in water with a little salt. Then scald
m and ngo gai are Vietnamese coriander leaves, you can
Combine all ingredients.
Boil. Reduce liquid to half.
Strain and store.
Use in place of Chicken Broth in Vietnamese recipes.
MAKE VIETNAMESE DRESSING:
Simply mix all
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Heat a grill pan on high heat or preheat the grill to medium-high. Place chicken in a bowl with garlic, chopped cilantro, chili peppers and oyster sauce; mix well.
Grill chicken for 10 mins, or until cooked through, turning halfway. Cool, then slice thinly.
Combine mangoes, onions, salad greens, remaining herbs and dipping sauce in a large bowl. Add chicken; toss gently to combine. Season to taste.
ugar completely. This works easily with stevia instead of the sugar
rap beef tightly in wrap with sugar and salt and refrigerate
n large sealable plastic bag with fish and refrigerate 15 minutes
nd turn to coat. Cover with plastic wrap. Refrigerate for 1
old in sides. Brush edges with egg white then roll up
or 30 minutes.
Work with half of the beef at
Place chicken in a deep frying pan. Cover with water and bring to a gentle simmer on medium. Reduce heat to low and poach chicken for 5-8 minutes. Cool in liquid. Thinly slice or shred chicken and place in a large bowl.
DRESSING: In a small jug, whisk all ingredients together until sugar dissolves. Set aside.
Add cabbage, carrot, sprouts, onion and mint to chicken with half the dressing. Toss to combine. Drizzle with remaining dressing to serve.
For the ginger and lemongrass dressing, whisk together ginger, lemongrass, palm sugar, lime juice and fish sauce. Set aside.
Blanch carrots, snow peas and corn in boiling salted water for 30 seconds. Immediately drain and run under cold running water until cool.
Meanwhile, cook noodles in boiling salted water until just tender then drain.
Combine vegetables, noodles and duck in a large serving bowl along with sprouts, herbs, chilies and dressing. Toss gently to combine.
inutes per side, then cover with foil and let it rest
lace in a colander. Sprinkle with the salt and mix well
Blend turmeric, ginger, chili peppers, onion, garlic, garam masala and vegetable oil in blender or food processor to make a smooth paste. Cook paste in a medium heavy-bottomed saucepan on medium-low heat until fragrant, about 40 mins. Add sugar, fish sauce and coconut cream; bring to a boil.
Steam whiting and bok choy until just cooked, about 5-6 mins.
To serve, spoon sauce over whiting and bok choy in serving bowls. Top with tomatoes, lime leaves and mint. Serve with rice.
l. Chop 2 cloves garlic. With a mortar and pestle or
n colander.
Flatten lemongrass with cleaver and mince white part
n a baking sheet. Drizzle with a little olive oil and