oil water which boil the seafood for the broth of this
ot. With one of stunning Vietnamese Pork Recipes, this is the most
hilli together, add to the seafood mixture. Combine the sugar, salt
n a bowl. Many Vietnamese Chicken recipes usually require a short time
id when cooking. Most Vietnamese Fish recipes about Braised Fish require the
For the lemongrass dressing, whisk all the ingredients in a medium bowl.
Cut the squid down the center to open it out. Score the inside in a diagonal pattern. Cut it into 2-inch squares. Combine the squid, shrimp and octopus in a large bowl with half of the dressing. Cover and refrigerate for 2 hours.
Cook the seafood, in batches, on a heated oiled grill pan (or on the grill) until browned.
Combine the seafood, remaining ingredients and remaining dressing in a large bowl. Toss gently to combine.
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
few minutes until the seafood (or chicken) is just cooked
eftovers, use chopped raw meat, seafood, or veggies (try mushroom, green
Heat oil in a wok.
Lightly brown garlic and shallots.
Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar.
Blend well, then simmer for 2-3 minutes.
Add stock with tamarind juice or lime juice. Bring to a boil.
Add seafood and wine to stock. Bring back to boil.
Cover and simmer for 3-4 minutes until mussel shells have opened. Discard any that remain closed after cooking.
Taste soup and adjust seasoning to your liking with salt & pepper.
Garnish with cilantro leaves and serve hot.
for 2 minutes or until seafood is tender.
Serve scattered
he broth is ready.
Vietnamese mint has a very different
MAKE VIETNAMESE DRESSING:
Simply mix all
ontainer in the fridge.
Vietnamese Peanut Sauce:
Using a
lice beef and serve over Vietnamese salad then drizzle with dressing
eat. Working in batches, cook seafood for 2 mins, or until
gg, then tomato, a little seafood, then avocado, then bacon, then
Marinade:
Combine onions, vegetable oil, sugar, fish sauce, lemon juice and Vietnamese hot sauce.
Heat oil in a large saucepan over medium-high heat. Cook bacon for 5 mins, or until brown. Add onion and garlic. Cook for 5 mins, or until onion softens. Add flour and stir until combined. Gradually add milk, stock and potato, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 7-10 mins, or until sauce thickens.
Add corn and seafood mix. Cook for 5 mins, or until seafood is just cooked. Remove from heat. Season.
Ladle soup into bowls. Garnish with chives.