2 medium carrots, peeled
1 cucumber, peeled
4 oz beans sprouts
3 red chillies, seeded & finely sliced
7 oz rice vermicilli noodles
6 tablespoons Nuoc Cham
1 small bunch coriander
1 small bunch mint
Deseed the cucumber and cut it into matchstick sized strips. Cut the carrots into strips the same size.
Peel the shallots and cut in halve, then slice finely.
Bring a saucepan of water to the boil and cook the noodles according to packet instructions until just underdone. Refresh under cold water and drain. Set aside.
Shred the coriander and mint
Put all the ingredients except the herbs in a large mixing bowl and combine thoroughly. Put into a serving dish and sprinkle the herbs on top.
This is a refreshing, tangy salad.
2 8-ounces cans of boiled young jackfruit
8 medium shelled deveined shrimp
1/4 pound of lean pork
2 cloves of garlic crushed and minced
pinch of black pepper
1/3 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of fish sauce
oil to stir fry
1/2 cup of chopped green onion or shallot
1 teaspoon of coriander
1 teaspoon of roasted sesame seeds
toasted sesame seed rice crackers
Drain the jackfruit in the can, wash with cold water, thin slice. Squeeze out all the water and set aside. Clean the shrimp and split in half lengthwise. Julienne cut the pork.
In a medium sauce pan with 1 tablespoon of oil sauteù chopped onion, garlic, then add shrimp, pork, salt, sugar and pepper. Stir fry the mixture until it is cooked, add the jackfruit and toss well. Season to taste. Add polygonum and sesame seeds. Toss it again.
To serve the salad, put the salad on a plate, sprinkle on more sesame seeds and herbs. Arrange sesame seeds rice crackers around the plate. Guests should try to use the crackers to scoop up the salad.
A Southern Vietnam favorite. Serves about 8.
6 firm but ripe, peeled bananas
1 cup canned or fresh coconut milk
2 cups water
1 cup sugar
1/4 cup of small pearl tapioca (soak tapioca in water overnight)
1/2 cup of sweet potato or yucca root vermicelli (soak in water overnight)
2 tablespoons of toasted sesame seeds
Soak in water the sweet potato or yucca root vermicelli for 1 hour or overnight. Combine sugar, coconut milk and water in a medium sauce pan. Bring to boil then simmer for few minutes.
Drain the vermicelli and tapioca and add to the sauce pan, stir constantly until tapioca pearl are clear and the vermicelli is cooked.
Cut the bananas into 2-3 inch lengths, add banana pieces to the pan, simmer for 5 minutes. If the syrup is too thick add a little more water. Serve the dessert in individual bowls. Before serving, sprinkle the toasted sesame seeds on top. This dessert can be served hot or cold.
This soup is fairly sweet and it needs to be served immediately after making it.
submitted by Editor
2 tablespoons of vegetable oil
1 lb of shrimp
1 lb of tomato (cut into wedges)
3 cloves of garlic, chopped
5 cups of water
1/2 cup of pineapple
1/2 cup of taro stem or celery
2 cup of bean sprout
1/2 of straw mushroom
2 tablespoons of fish sauce
2 teaspoons of sugar
1/4 cup mint leaves, chopped
1/4 cup of cilantro leaves, chopped
2 tablespoons of rice paddy herb
1/4 cup of green onions, chopped
2 tablespoons of tamarind
1/2 teaspoon of sea salt
In a sauce pan, heat oil and add garlic. Wait until garlic is brown, add tomato. Stir for a few minutes until tomato is softened. Let it simmer for 5 minutes.
In a separate pan, bring 5 cups of water to a boil. Pour tomato sauce into the boiling water. Add pineapple, mushrooms, tamarind, salt, sugar, and fish sauce. Bring it to a boil, add shrimps, bean sprouts, and taro stems.
Bring it to a boil, then add green onions, mint, cilantro, and rice paddy herbs.
Serves 4 to 6.
2 oz rice noodles
small peice of ginger root
1 clove garlic, crushed
4 spring onions, chopped
3 tbsps fish sauce
1 stalk lemon grass, chopped
3 pts light chicken stock
4 oz raw chicken, sliced in strips
1 red chilli pepper, finely sliced
2 oz beansprouts, blanched in boiling water
1 oz ginkho nuts, crushed
2 tbsps fresh coriander, chopped
Cook the noodles in boiling salted water for four minutes. Strain and set aside.
Saute the ginger on a low heat for 15 minutes. Cool and slice.
Add the ginger, garlic, spring onions, fish sauce and lemon grass to the stock and simmer for 45 minutes. Strain and reserve.
Add the chicken peices to the strained stock and simmer for 10 minutes.
Reheat the noodles by pouring over boiling water.Drain and divide the noodles between the soup bowls. Pour over the soup.
Garnish each bowl with some of the sliced chilli, beansprouts, nuts, coriander and a wedge of lime.