Yield= 1 serving
Yield: 1 Servings
Yield: 4 servings
From : Vietnam – The Pleasure Of Cooking Mini-Series.
Yield: 4 Servings
Chop the grogs’ legs into bite-sized pieces and rinse with cold water to get rid of any pieces of bone. Pat dry and put in the refrigerator.
Combine the lemon grass, chilies, green onion, garlic, sugar, salt, and 1 tablespoon Nuoc mam sauce in a blender or food processor until a very fine paste results. Rub the paste over the frogs’ legs, cover and refrigerate again for 30 minutes.
Soak the vermicelli in warm wate for 30 minutes. Drain and cut into 2 inch lengths.
Heat the oil in a wok over moderate heat. Add the onion and saute until soft, then add the frogs’ legs and brown well, turning them over from time to time. This should take 3 minutes.
Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.
Uncover the wok and add the coconut cream. Add the cornstarch and the remainng Nuoc Mam sauce. Stir as the sauce thickens and cook for another 15 minutes.
Add the vermicelli and bring to a boil. Remove from the heat. Sprinkle with black pepper and garnish with cilantro sprigs.
Serve immediately with rice or French bread or rice noodles. It is advisable to offfer an alternative to frogs; legs since there are a few cynics who do not believe that frogs’ legs taste very much like chicken. (why do they say that everything unusual ‘tastes like chicken’?)
Recipe Source: Paulette Do Van
2014 Asian-Recipe.com | Designed by Website-Redesign-Company.co