Vietnamese Mint Chicken
Yield= 1 serving
- Garlic oil or flavored to -taste
- Vietnamese Fish Sauce
- 1 Tsp Sugar
- 1/2 cn Of Bamboo shoots
- 1 large-sized stalk of Green onion, diced
- 1/4 c of Chicken or Shrimp (cut into marblesized pieces)
- Fresh mint, about 3 leaves
- Crushed red chile peppers (optional)
- White rice
- deep saute pan or wok
- Pre-cook rice.
- Heat oil and saute onions over med flame until soft. Add a dash of fish sauce. Keep the ingredients moving -Stir Fry!:) so the onions don’t burn.
- Mix in the sugar.
- Turn up the heat and add chicken or shrimp and cook until almost done, stir frying all the time.
- Toss in the bamboos shoots and some chili, if you dare, and finally the mint leaves so that they don’t cook longer than 30 seconds.
- Serve over rice.
Stuffed Squid In A Clay Pot (Much Noi Thit)
Yield: 1 Servings
- 12 sm Squid
- 250 g (8 oz) Finely minced fat – pork
- 2 Cloves garlic, mashed
- 3 lg Spring onions
- 4 Dried black mushrooms, soak – for 30 mins
- 2 tb Fish sauce
- pinch of Sugar
- pinch of Salt
- pinch of Pepper
- 1 sm Carrot, sliced
- 30 g (1 oz) sliced bamboo – shoots, drained
- 1 tb Sugar caramel
- 2 c Chicken stock
- Clean the squid and cut off the heads, reserve half of the tentacles and chop these finely.
- Rinse the squid very well and drain.
- Mix pork with the chopped tentacles and garlic.
- Very finely chop one spring onion and 2 mushrooms with stems removed, add to the stuffing mixture with 1 teaspoons fish sauce, the sugar, salt and pepper.
- Stuff into the squid securing the openings with toothpicks.
- Place in a casserole or clay pot with the sliced carrot and bamboo shoots, the remaining spring onions cut into 5 cm (2 in.) lengths, the remaining mushrooms quartered and their soaking liquid and add the sugar caramel, chicken stock and remaining fish sauce.
- Place in a hot oven for 20 mins then serve in the pot with rice.
Pork Chops with Garlic and Onions (Suon Uop Hanh Toi Nuong)
Yield: 4 servings
- 1 tb Granulated sugar
- 2 tb Fish Sauce(nuoc mam)
- 1 ea Onion
- 4 ea Cloves garlic
- 1 tb Vegetable oil
- 4 ea Boneless pork chops
- Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil.
- Pour over chops in a shallow dish.
- Let marinate 3 to 4 hours, turning meat occaisionally.
Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked.
- Slice into bite sizes pieces before serving. Make 4 servings
Yield: 1 Servings
- 125 g (4 oz) Salted jellyfish
- 1 lg Cucumber
- 1/2 c Small peeled cooked prawns
- 125 g (4 oz) Roast chicken, – preferably breast
- 2 tb Vegetable or peanut oil
- 1 Spring onion, finely chop’d
- 1 tb Fish sauce (nuoc mam)
- Fresh coriander leaves, – chopped
- Black pepper
- 2 tb Pickled carrot
- 2 tb Roasted peanuts, chopped
- Soak the jellyfish in hot water for 2 hours, changing the water twice.
- Drain and cut into thin strips.
- Peel the cucumber, cut in halves lengthwise and slice thinly.
- Place in a dish with 1 teaspoons salt and leave for 10 mins.
- Rinse and drain.
- Shred the chicken and saute with the prawns briefly in the oil, adding the chopped onion and fish sauce.
- Add the jellyfish and toss in the pan.
- Remove and leave to cool, then mix with the remaining ingredients and pile onto a small plate.
From : Vietnam – The Pleasure Of Cooking Mini-Series.
Frogs Legs in Garlic Sauce
Yield: 4 Servings
- 4 Pairs jumbo frogs’ legs, -trimmed -about 1 pound
- 1 Stalk fresh lemon grass soaked for 1 hour in warm water — finely chopped
1 TB dried lemon grass
- 2 fresh red chili peppers — sliced
- 2 green onions — sliced
- 2 Cloves garlic — crushed
- 1 1/2 ts sugar
- 2 TB Nuoc Mam sauce
2 TB Maggi seasoning and 1 garlic clove — crushed
- 2 oz bean thread vermicelli
- 2 TB vegetable oil
- 1 sm onion — chopped
- 1 c chicken strock or water
- 1/2 c coconut cream or heavy cream
- 3 TB cornstarch mixed with a little water
- freshly ground black pepper
- cilantro sprigs — for garnish
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