Quick & Easy Vietnamese Cooking: Quick and Easy Vietnamese Cooking 9781462913855, 1462913857

Table of contents :
Frontcover
Copyright
Basic Vietnamese Ingredients
Vietnamese Dipping Sauce
Peanut Dipping Sauce
Vietnamese Herb Accompaniments
Sweet Chili Dip
Grilled Prawn Salad Cups
Grilled Lemongrass Beef Salad
Fresh Salad Rolls with Chicken or Prawns
Carrot and Bean Sprout Salad
Shredded Chicken Salad
Fresh Salad Rolls with Marinated Beef
Steamed Rice Cakes with Pork and Prawns
Pork and Prawn Dumplings
Crispy Fried Wontons
Fragrant Crab Noodle Soup
Crabmeat Tomato Sauce Noodles
Glass Noodle Chicken Soup
Hot and Sour Fish Soup
Coconut Chicken Curry
Claypot Chicken with Mushrooms. Barbecued Lemongrass ChickenLemongrass Sauce Chicken
Barbecued Five Spice Pork
Marinated Beef Steaks with Garlic
Caramel Pork with Lemongrass
Vietnamese Beef Fondue
Catfish Claypot with Caramel and Ginger
Steamed Fish with Mushrooms
Crisp Fried Fish with Herb Sauce and Green Papaya Salad
Prawn and Mushroom Rice Flour Crêpes
Fried Stuffed Squid
Chicken Rice Porridge
Tofu and Vegetable Claypot
Sticky Rice with Beans
Coconut Rice Patties
Mango Coconut Tarts
Tapioca Pudding with Melon
Coconut Caramel Flan
Mango Coconut Cream Pie with Cashews
Sweet Mung Bean Pudding. Banana Tapioca Pearls with Coconut CreamSticky Rice with Durian
Vietnamese Iced Coffee
Complete List of Recipes
Other Ebooks
Backcover.

Citation preview

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Basic Vietnamese Ingredients

Black Chinese mushrooms, also known as shiitake mushrooms, are used widely in Asian cooking. The dried ones must be soaked in hot water to soften before use. The stems are removed and discarded; only the caps are used. Fresh shiitake mushroom stems can be eaten if the bottoms are trimmed. Porcini mushrooms may also be used. Fresh shiitake are available in most supermarkets.

Chilies have become an essential culinary item in every Asian country. The Asian finger-length red or green chili is moderately hot. Dried red chilies are ground to make chili flakes or ground red pepper. Tiny bird’s-eye chilies are extremely hot. Whether sliced or minced, the chili seeds are usually removed. 2

Coconut milk can be bought fresh from local markets and is also available canned and in packets. It comes in varying consistencies and you will need to adjust the consistency and flavor by adding water as needed. In general, you should add 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk, and 2 cups of water to 1 cup of coconut cream to obtain thin coconut milk.

Coriander is an indispensable herb in Vietnamese cooking. Coriander seeds are roasted and then ground in spice pastes. Coriander roots are used in the same way, while coriander leaves (also known as cilantro or Chinese parsley) are used as a herb and a garnish.

Dried rice paper wrappers are spring roll wrappers made from rice flour, water and salt, that are steamed and dried in the sun on bamboo racks, which leaves a crosshatched imprint. Dried rice paper wrappers must be moistened before using. Available in many Asian food markets, they will keep for many months if stored in a cool dark place.

Dried shrimp paste is known as belachan in Malay, trasi in Indonesian and kapee in Thai. It is a dense mixture of fermented ground prawns that should be toasted before use— either wrapped in foil and dry-roasted in a pan or toasted over a gas flame on a spoon.

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Fish sauce is made from salted, fermented fish or shrimp. Good quality fish sauce is golden brown in color and has a salty tang. It is available in bottles in most supermarkets. Five spice powder is a highly aromatic blend of Sichuan pepper, cinnamon, clove, fennel and star anise, ground to a fine powder. Five spice powder is available in packets in the spice section of Asian markets and many well-stocked supermarkets.

Galangal is an aromatic root similar in appearance to ginger and a member of the same family. It adds a distinctive fragrance and flavor to many dishes, and many stores now sell it fresh. It can be sliced and kept sealed in the freezer for several months.

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Glutinous rice is a type of short-grained sticky rice that is widely used in Asia. It is often used in desserts. Buy glutinous rice in the packaged grains section of supermarkets. Look for intact kernels that aren’t broken, scratched, or damaged. Store rice in a cool, dry area in a sealed glass or plastic container, away from the open air and moisture. Glutinous rice comes in white or black varieties.

Mung beans are sold dried in packets and need to be soaked in water before use. Drain and then boil the beans in water for 5-7 minutes until tender. Dried glass noodles

Dried rice vermicelli

Jicama, also known as bangkuang or yam bean, is a crunchy, mild tuber similar to a potato with a white interior and beige skin which peels off easily. It is excellent eaten raw with a spicy dip, and can also be cooked. Daikon radish can be used as a substitute.

Lemongrass is a highly aromatic herb. The tough outer layers of the stem should be peeled away and only the pale, inner part of the thick end are used.

Noodles, both fresh and dried, are widely used in Vietnamese cooking. Fine dried rice vermicelli or beehoon/mifen (banh hoi) are similar to glass noodles, but made of rice flour. Dried glass noodles or tang hoon (mien in the north and bun tao in the south) are translucent noodles made from mung bean starch. Both types of noodles need to be blanched with hot water before using.

Palm sugar is made from the distilled juice of various palm fruits and varies

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in color from golden to dark brown. It has a rich flavor similar to dark brown sugar or maple sugar, which make good substitutes. Rice vinegar is mild and faintly fragrant, and is the preferred vinegar throughout Southeast Asia. If you cannot obtain rice vinegar, use distilled white vinegar, but reduce the quantity.

Saw-leaf herb, also known as “long coriander,” has a long, serrated green leaf. Mint or shiso leaves are good substitutes.

many dishes. To obtain tamarind juice, soak the pulp in warm water for 5 minutes, mash well and then strain and discard the seeds and fibers. Tapioca pearls are tiny beads made from cassava starch. The uncooked pearls are hard and white when dry, but turn soft and translucent when cooked. The pearls are sold in plastic packets in Asian markets.

Thai sweet basil has flat, green leaves with pointy tips and its stems and flowers are sometimes reddish purple. It imparts a very intense taste with a strong anise or licorice aroma. European sweet basil makes a good substitute.

Vietnamese mint or polygonum (rau ram) is an important Vietnamese herb known as laksa leaf in Singapore, Malaysia and Australia. Highly aromatic, it has a pink stem and pointed, purplish leaves, commonly used as a garnish. A combination of mint and coriander leaves (cilantro) makes a good substitute.

Wood-ear mushrooms have very little flavor and are added to dishes for Star anise is a dark brown, their crunchy texture and strongly-flavored spice that as a meat substitute. They resembles an eight-pointed star. Its aroma is similar to Tamarind is the fruit of the are sold dried in plastic anise or cinnamon. Store in tamarind tree and grows in packets in Asian supermara long seed pod. The dried kets and come in small, a tightly-sealed jar in a crinkly sheets. Soak them pulp is sold in packets or cool, dry place. in water before using. Wash jars and generally still has well and discard any hard some seeds and pod fibers mixed in with the pulp. It is bits in the center of the larger pieces. used as a souring agent in 4 Basic Vietnamese Ingredients

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Vietnamese Dipping Sauce (Nuoc Cham) 3 cloves garlic, minced 2–3 bird’s-eye chilies, minced 4 tablespoons lime juice 4 tablespoons fish sauce 50 g (1/4 cup) sugar 4 tablespoons water 50 g (1/2 cup) grated or thinly shredded carrot

1 Grind the garlic and chilies to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Stir in the lime juice, fish sauce, sugar and water. Mix well. Transfer to a serving bowl or saucers. Garnish with the grated or thinly shredded carrot.

Peanut Dipping Sauce 80 g (1/2 cup) roasted unsalted peanuts 2 tablespoons roasted sesame seeds 65 g (1/3 cup) sugar 1 teaspoon salt 125 ml (1/2 cup) water 1 tablespoon butter

1 Grind the roasted peanuts and sesame seeds until fine in a mortar or blender, adding a little water if necessary to keep the mixture turning. 2 Combine the peanuts, sesame seeds, sugar, salt and water in a pot and bring to a boil over medium heat. Cook until the mixture turns a thick, syrupy consistency, about 3–5 minutes. Remove from the heat and stir in the butter to mix well.

Vietnamese Herb Accompaniments 1 head leafy lettuce 1 bunch Thai sweet basil 1 bunch mint leaves or saw-leaf herb 1 bunch coriander leaves or dill

1 Clean and separate the lettuce into individual wrappers. Clean the herbs, trim the tough stems and separate into sprigs. Serve on the side to the main dish.

Sweet Chili Dip 4 tablespoons rice vinegar 3 cloves garlic, minced 50 g (1/4 cup) sugar 1/ teaspoon salt 2 1 teaspoon bottled chili sauce (purchased) 4 tablespoons orange juice 25 g (1/4 cup) grated or thinly shredded carrot

1 Combine the rice vinegar, garlic, sugar, salt, chili sauce and orange juice in a pot and heat over medium heat. Cook and stir until the mixture turns syrupy, about 3–5 minutes. Let it cool. Transfer the sauce to a bowl and garnish with the grated or thinly shredded carrot.

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Grilled Prawn Salad Cups 4 tablespoons oil 4 shallots, thinly sliced 250 g (1 cup) peeled fresh prawn meats 1/ teaspoon salt 2 1/ teaspoon ground black 4 pepper 1 unripe green mango, peeled and thinly sliced to yield 80 g (1 cup) 1 tart green apple, thinly sliced to yield 80 g (1 cup) 100 g (1 cup) grated or thinly shredded carrot 5 sprigs fresh Vietnamese mint (laksa leaves), finely chopped 5 sprigs Thai sweet basil, finely chopped 2 red bird’s-eye chilies, finely chopped 5 sprigs coriander leaves 1 head lettuce, washed and torn to form cups Dressing 3 cloves garlic, minced 2–3 bird’s-eye chilies, minced 4 tablespoons lime juice 5 tablespoons fish sauce 3 tablespoons sugar 2 tablespoons water

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1 Combine all the Dressing ingredients in a bowl and stir to mix well. 2 Heat the oil in a wok or skillet over medium heat and fry the sliced shallots for about 2–3 minutes, until golden brown and crispy. Remove from the pan and drain on paper towels. Reserve the fragrant shallot oil. 3 Combine the shallot oil, prawns, salt and ground pepper in a bowl. Marinate the prawns for 30 minutes. 4 Preheat an oven broiler or grill pan to medium heat. When the grill is ready, place the prawns on the hottest part of the broiler or grill. Cook, turning occasionally, until they turn orange-pink and feel firm to the touch, about 1–2 minutes. 5 To serve, combine the sliced mangoes, apple, carrot, Vietnamese mint, basil, chilies and a little Dressing in a large bowl. Toss well. 6 Arrange the lettuce leaf cups on a serving platter. Place some of the mango salad mixture on top of each lettuce leaf cup and top with a grilled prawn. Garnish with the crispy fried shallots and coriander leaves. Serve the remaining Dressing on the side. Serves 4–6 Preparation time: 20 mins + 30 mins marinating time Cooking time: 20 mins

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Grilled Lemongrass Beef Salad 1 handful (25 g/1 oz) dried rice vermicelli (beehoon or mifen) 120 g (2 cups) thinly sliced lettuce 150 g (1 cup) thinly sliced cucumber 100 g (1 cup) grated or thinly shredded carrot 200 g (4 cups) bean sprouts 20 g (1/2 cup ) thinly sliced Thai sweet basil 20 g (1/2 cup ) thinly sliced mint leaves Marinated Beef 500 g (1 lb) beef loin 3 stalks lemongrass, tender inner part of bottom third only, finely minced 3 tablespoons minced garlic 2 tablespoons fish sauce 2 tablespoons soy sauce 2 tablespoons sugar 1 teaspoon ground pepper 2 tablespoons oil, plus more for brushing

1 Soak the dried rice vermicelli in water until soft, about 20 minutes. Drain and cut into long strands. Set aside. 2 To prepare the Marinated Beef, slice the beef into very long, thin strips. Combine all the other ingredients in a mixing bowl and marinate the beef overnight or at least 1 hour at room temperature. The beef can be skewered on bamboo sticks. 3 Preheat the oven broiler or pan grill to medium heat. 4 Combine all the vegetables and herbs in a mixing bowl and set aside. 5 Combine all the Dipping Sauce ingredients in a mixing bowl and mix well. 6 Grill the beef under the pre-heated broiler or on a pan grill, turning occasionally until done, about 2–3 minutes. Remove from the heat. 7 To serve, arrange the vegetable and herb mixture on a serving platter or in individual bowls and top with the cold noodles. Arrange the grilled beef on top of the noodles. Serve with bowls of the Dipping Sauce on the side. Ask each guest to spoon the Dipping Sauce over his or her portion to taste and then toss together to eat. Serves 4–6 Preparation time: 45 mins + 1 hour marinating time Cooking time: 20 mins

Dipping Sauce 3 cloves garlic, minced 2–3 bird’s-eye chilies, minced 4 tablespoons lime juice 5 tablespoons fish sauce 3 tablespoons sugar 6 tablespoons water 40 g (1/4 cup) chopped roasted peanuts

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Fresh Salad Rolls with Chicken or Prawns 500 ml (2 cups) lightly salted water 2 boneless chicken breasts, with skin removed (or 300 g/ 10 oz fresh prawns, peeled and deveined) 1 small packet (50 g/ 2 oz) dried rice vermicelli (beehoon or mifen), soaked for 5 minutes and drained 80 g (11/3 cups) thinly sliced lettuce 35 g (1/3 cup) grated or thinly shredded carrot 50 g (1/3 cup) thinly sliced cucumber 10 g (1/4 cup) sliced mint leaves 10 g (1/4 cup) sliced sweet basil leaves 12 sprigs coriander leaves or dill leaves 12 dried rice paper wrappers (20 cm/8 in across) 1 portion Vietnamese Dipping Sauce (page 5) 1 portion Peanut Dipping Sauce (page 5)

1 Prepare the Vietnamese Dipping Sauce and Peanut Dipping Sauce according to the recipes on page 5. 2 Bring the lightly salted water to a boil in a pot. Add the chicken and poach over medium heat until done, about 15 minutes. Remove the chicken and set aside to cool. Using your hands, tear the chicken into thick shreds.(If using prawns, poach in boiling water until they turn bright pink, about 1–2 minutes. Allow to cool and cut in half lengthwise.) 3 Add the noodles to the pot and then blanch until soft and pliable, about 2–3 minutes. Drain and rinse with cold water. Cut into long strands and set aside to drain. 4 To make a spring roll, briefly dip a dried rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Arrange some lettuce, noodles, strips of vegetables and herbs onto the wrapper, closer to one edge. Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up tightly halfway to enclose all the ingredients. Place several strips of the chicken (or prawn) in the roll and top with a sprig of coriander leaf, then continue to roll up tightly. 5 Cut the rolls in half or serve whole. Arrange them on a serving platter with bowls of the Vietnamese Dipping Sauce and Peanut Dipping Sauce on the side. Makes 12 rolls Preparation time: 30 mins Cooking time: 40 mins

Fold the closest edge of the wrapper over the filling.

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Place several strips of the chicken (or prawn) in the roll and top with a sprig of coriander leaf.

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Carrot and Bean Sprout Salad 85 ml (1/3 cup) rice vinegar or white vinegar 70 g (1/3 cup) sugar 1 tablespoon salt 185 ml (3/4 cup) cold water 1 small carrot, peeled and thinly sliced into long strips

250 g (5 cups) bean sprouts 3 spring onions, cut into long strips 3 red finger-length chilies, deseeded and sliced into thin strips 3 sprigs coriander leaves Lime juice, to taste

Serves 4–6 Preparation time: 15 mins +1 hour marinating time

1 Combine the vinegar, sugar, salt and water in a mixing bowl. Stir until the sugar and salt are completely dissolved to make a marinade. 2 Add the rest of the ingredients and marinate for at least 1 hour. Make sure the liquid cover the vegetables completely. Add more marinade if needed. 3 Drain the liquid and transfer the salad to a serving platter and serve as a side to other main dishes.

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Shredded Chicken Salad 1 chicken breast, poached, then shredded into thin strips 150 g (3 cups) thinly sliced cabbage (preferably a mixture of white and red cabbage) 100 g (1 cup) grated or thinly shredded carrot 20 g (1/2 cup) thinly sliced mint leaves 2 stalks lemongrass,

tender inner part of bottom third only, finely minced 10 g (1/4 cup) thinly sliced Vietnamese mint (laksa leaves) 3 tablespoons chopped roasted peanuts 12 g (1/4 cup) thinly sliced coriander leaves 1 bag crisp prawn crackers or potato chips

Dressing 3 tablespoons fish sauce 2 tablespoons sugar 1 tablespoon minced garlic 2–3 red bird’s-eye chilies, finely minced 4 tablespoons lime juice Serves 4–6 Preparation time: 20 mins Cooking time: 15 mins

1 Combine all the Dressing ingredients in a mixing bowl and stir to mix well. 2 Combine the chicken, cabbage, carrot, lemongrass, mint leaves and Vietnamese mint in a large bowl and toss gently with the Dressing until well mixed. Transfer to a serving platter and garnish with the roasted peanuts and coriander leaves. Serve the salad with prawn crackers or potato chips on the side.

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Fresh Salad Rolls with Marinated Beef 12 pieces dried rice paper wrappers Handful (50 g/2 oz) dried rice vermicelli (beehoon), soaked until soft, drained and cut into long threads 100 g (1 cup) grated or thinly shredded carrot 150 g (1 cup) thinly sliced cucumber 65 g (11/3 cups) bean sprouts 1 portion Vietnamese Dipping Sauce (page 5) Vietnamese Herb Accompaniments (page 5) Marinated Beef 350 g (11 oz) flank steak or beef sirloin 1 clove garlic, minced 2 shallots, minced 1/ tablespoon finely 2 minced ginger 1 tablespoon oyster sauce 1 tablespoon fish sauce 1 teaspoon cornstarch 1 teaspoon sesame oil 1/ teaspoon ground 2 pepper

1 Prepare the Vietnamese Dipping Sauce by following the recipe on page 5. 2 Prepare the Marinated Beef by slicing the beef into long thin strips about 6-mm (1/4-in) thick. Combine with the rest of the ingredients and marinate the beef overnight or at least 3 hours in the refrigerator. 3 Heat a skillet or grill pan over high heat. Make sure that the pan is hot and then cook the Marinated Beef, stirring occasionally, until done, about 3–4 minutes. 4 To make a spring roll, briefly dip a dried rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Arrange a few noodles on the wrapper, closer to one edge, and top with some carrot, cucumber and bean sprouts. Arrange strips of the beef on top as shown. Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up tightly. Repeat until all the ingredients are used up. 5 Arrange the spring rolls, either sliced into segments or whole, on a serving platter and serve with bowls of the Vietnamese Dipping Sauce and Vietnamese Herb Accompaniments on the side. To eat, place a piece of the Spring Roll on a piece of lettuce and top with herbs of your choice. Wrap the lettuce around the contents and dip in the Vietnamese Dipping Sauce. Makes 12 rolls Preparation time: 40 mins + marinating time Cooking time: 25 mins

Arrange strips of the beef on top of all the ingredients.

Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up tightly.

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Steamed Rice Cakes with Pork and Prawns 1 red finger-length chili, deseeded and cut into very thin strips, to garnish 1 spring onion, thinly sliced, to garnish 1 portion Vietnamese Dipping Sauce (page 5) Vietnamese Herb Accompaniments (page 5) Batter 165 g (11/3 cups) rice flour 1 tablespoon cornstarch 1 tablespoon sugar 1 teaspoon salt 500 ml (2 cups) chicken stock or water 12 small ceramic saucers or ramekins, 5 cm (2 in) in diameter Topping 2 tablespoons oil 3 shallots, thinly sliced 1 shallot, minced 150 g (2/3 cup) chopped fresh prawn meat 100 g (4 oz) ground pork 1 tablespoon fish sauce 1 tablespoon oyster sauce 2 tablespoons black bean sauce 1 tablespoon sugar 1/ teaspoon ground 2 white pepper

1 Prepare the Vietnamese Dipping Sauce by following the recipe on page 5. 2 To make the Topping, heat the oil in a pan over medium heat and fry the sliced shallots for about 2–3 minutes, until golden brown and crispy. Remove from the pan and drain on paper towels. Set aside. 3 In the same pan, add the minced shallot and fry until light brown, about 1–2 minutes. Stir in the prawn meat and pork. Cook until the prawns and pork are done, about 2–3 minutes. Add the rest of the ingredients. Stir to mix well and remove from the heat. 4 To make the Batter, combine the rice flour, cornstarch, sugar and salt in a large bowl. Slowly pour in the stock or water and mix thoroughly. 5 Arrange the saucers in a steaming rack placed over a steamer pot filled with water. Bring the water to a boil and heat the saucers first until fully hot, about 5 minutes. Stir the Batter and pour it into the saucers almost to the rims. Continue steaming until the Batter is cooked and firm, about 7–8 minutes. Remove from the heat and allow to cool. 6 To serve, run a thin blade around the saucers to loosen the cakes and transfer to a microwave-safe plate. Heat the cakes and Topping separately to lukewarm in a microwave. Arrange the cakes on a serving platter and spoon the Topping on top of each cake. Sprinkle with the crispy fried shallots, sliced red chilies and spring onions. Serve with bowls of the Vietnamese Dipping sauce and Vietnamese Herb Accompaniments on the side. To eat, place a cake on a piece of lettuce and top with herbs of your choice. Wrap the lettuce around the cake and dip in the Dipping Sauce.

Serves 4–6 Preparation time: 15 mins Cooking time: 40 mins

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Pork and Prawn Dumplings 1 portion Vietnamese Dipping Sauce (page 5) 4 tablespoons oil 4 shallots, sliced 2–3 large lettuce or cabbage leaves Vietnamese Herb Accompaniments (page 5) Dough 300 g (2 cups) cornstarch 75 g (1/2 cup) plain flour 250 ml (1 cup) boiling hot water Filling 2 tablespoons oil 250 g (8 oz) ground pork 60 g (1/2 cup) dried prawns 225 g (11/2 cups) fresh or canned bamboo shoots, thinly sliced into matchsticks 2 spring onions, thinly sliced 1 tablespoon sugar 1 tablespoon oyster sauce 1 tablespoon fish sauce 1/ teaspoon ground 4 white pepper Serves 4–6 Preparation time: 40 mins + 20 mins standing time Cooking time: 20 mins

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1 Make the Vietnamese Dipping Sauce by following the recipe on page 5. 2 To make the Filling, heat the oil in a wok or skillet over medium heat and stir in the pork, dried prawns and bamboo shoots. Cook until the pork is done about 3–5 minutes. Add in the rest of the ingredients. Stir to mix well, then remove from the heat. Set aside to let it cool. 3 Make the Dough by sifting the cornstarch and plain flour into a mixing bowl. Make a well in the center and pour in the hot water. Gently mix the contents with a wooden spoon to combine well. When it is cool enough to handle with bare hands, knead the mixture into a smooth Dough. Cover the Dough with a kitchen towel and let stand for 20 minutes. 4 Heat the oil in a wok or skillet over medium heat and fry the sliced shallots for about 2–3 minutes, until golden brown and crispy. Remove from the pan and drain on paper towels. Reserve the oil. 5 Divide the Dough into 2-cm (3/4-in) round balls. Knead and press the balls into thin round wrappers, about 8 cm (3 in) in diameter. 6 Place a heaping tablespoon of the Filling on each wrapper and fold it into a half circle. Pinch the edges to seal completely. Repeat the process until all the Dough and Filling are used up. 7 Arrange the lettuce or cabbage leaves on a steaming rack and brush with the shallot oil. Arrange the dumplings on top of the leaves, leaving some space between each dumpling. Brush the dumplings with the shallot oil and steam over boiling water until done, about 10–12 minutes. 8 Transfer to a serving platter and garnish with the crispy fried shallots. Serve the dumplings with Vietnamese Dipping Sauce and Vietnamese Herb Accompaniments. Eat a dumpling on a piece of lettuce with herbs of your choice. Wrap the lettuce around the dumpling and dip in the Sauce.

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Crispy Fried Wontons 12 frozen spring roll wrappers or square wonton wrappers (each 20 cm/8 in across), thawed 375 g (11/2 cups) chopped fresh prawn meat 150 g (5 oz) ground pork 1 onion, minced 1 spring onion, green part only, minced 1 egg, white and yolk separated 1 tablespoon fish sauce 1 tablespoon sugar 1/ teaspoon ground 2 white pepper Oil for deep-frying 1 portion Vietnamese Dipping Sauce (page 5) Vietnamese Herb Accompaniments (page 5) Makes 12 wontons Preparation time: 40 mins Cooking time: 30 mins

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1 Prepare the Vietnamese Dipping Sauce by following the recipe on page 5. 2 Combine the prawns, pork, onion, spring onion, egg white, fish sauce, sugar and ground pepper in a large bowl. Mix vigorously with your hands until the texture is lightly stiff, about 3–4 minutes. 3 Gently separate the wrappers and cut each wrapper into triangles. Spread the prawn mixture thinly on each triangle, leaving small gaps (1 cm/3/8 in) around the edges. Beat the egg yolk lightly and dab it around the edges of the wrapper. Place another triangular wrapper on top and press the edges to seal completely. Repeat the process with all the prawn mixture to make more wontons. 4 Heat the oil in a wok or deep saucepan over medium heat until hot. Gently lower the wontons into the oil, a few at a time, and deep-fry for 2–3 minutes each side, until golden brown and crispy on all sides. Remove and drain on paper towels. 5 Serve the fried wontons with the Vietnamese Dipping Sauce and Vietnamese Herb Accompaniments. To eat, place a wonton in a piece of lettuce and top with herbs of your choice. Wrap the lettuce around the wonton and dip in the Sauce.

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Fragrant Crab Noodle Soup 2 kg (4 lbs) fresh crabs 3 tablespoons oil 5 shallots, minced 4–5 red finger-length chilies, deseeded and finely minced 4–5 green finger-length chilies, deseeded and finely minced 2 tablespoons dried shrimp paste 2 cloves garlic, finely minced 2 liters (8 cups) seafood stock or chicken stock 2 tablespoons fish sauce 1 tablespoon sugar 4 stalks Chinese celery, cut into strips 6 sprigs dill, tough stems trimmed 500 g (1 lb) dried rice vermicelli (beehoon or mifen), soaked for 5 minutes until soft, then drained Vietnamese Herb Accompaniments (page 5)

1 Scrub and rinse the crabs thoroughly. Detach the claws from each crab. Lift off the carapace and discard. Scrape out any roe and discard the gills. Rinse well, halve the crabs with a cleaver and crack the claws with a mallet. Set aside. 2 Heat the oil in a pot over medium heat and fry the shallots until light brown and fragrant about 2–3 minutes. Stir in the red chilies, green chilies, dried shrimp paste and minced garlic. Cook for 3 minutes until well combined. 3 Add the stock, fish sauce and sugar and bring the contents to a boil. Add the crabs and cook until almost done, about 3 minutes. Add the Chinese celery and dill. Stir to mix well and remove from the heat. 4 To serve, portion the noodles into individual serving bowls and ladle the crab and stock mixture into each bowl. Top with the Vietnamese Herb Accompaniments and serve hot. Serves 4–6 Preparation time: 25 mins Cooking time: 15 mins

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Crabmeat Tomato Sauce Noodles 250 g (2 cups) cooked crabmeat 2–3 eggs, beaten 3 tablespoons dried shrimp paste 2 cloves garlic, minced 1 teaspoon sugar 1/ teaspoon salt 4 1/ teaspoon ground 4 white pepper

3 tablespoons oil 5 shallots, minced 4 tomatoes, chopped 3 tablespoons tomato paste 2 tablespoons fish sauce 2 liters (8 cups) soup stock 250 g (8 oz) dried rice vermicelli, soaked for 5 minutes and drained

150 g (3 cups) bean sprouts 3 spring onions, chopped 2 lemons, sliced into wedges Vietnamese Herb Accompaniments (page 5) Serves 4–6 Preparation time: 20 mins Cooking time: 25 mins

1 Mix the crabmeat with the eggs, dried shrimp paste, finely minced garlic, sugar, salt and pepper in a bowl. Set aside. 2 Heat the oil in a pot and fry the shallots until light brown and fragrant. Add the chopped tomatoes, tomato paste, fish sauce and stock and bring to a boil. 3 Spoon the crabmeat mixture into the stock. Cook until the crabmeat mixture is slightly firm and floats to the surface. 4 Divide the noodles into serving bowls and ladle the stock and crabmeat mixture over them. Top with the bean sprouts and garnish with spring onions. Serve hot with lemon wedges and Vietnamese Herb Accompaniments on the side.

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Glass Noodle Chicken Soup 75 g (21/2 oz) dried glass noodles (tang hoon) 500 ml (2 cups) water 2 liters (8 cups) chicken stock 1 small chicken 2 onions, peeled

1 tablespoon whole black peppercorns 2 tablespoons soy sauce 1 teaspoon salt 10 dried black Chinese mushrooms, soaked until soft, drained and caps thinly sliced

2 spring onions, chopped 12 g (1/4 cup) chopped coriander leaves Serves 6 Preparation time: 30 mins + 20 mins soaking time Cooking time: 40 mins

1 Soak the dried glass noodles in water until soft, about 20 minutes. Drain and cut into long strands. 2 Bring the chicken stock and water to a boil in a pot. Add the chicken, onions, peppercorns, soy sauce and salt. Cook until the chicken is done, about 25–30 minutes. Skim the stock and discard the residue. 3 Remove the chicken. Strain the stock to obtain a clear broth. Debone the chicken and slice the meat into long strips. Set aside. 4 Bring the broth to a boil. Add the mushrooms and noodles and cook for 2 minutes. 5 Divide the chicken into individual bowls. Ladle the broth, noodles and mushrooms over it. Garnish with the spring onions and coriander leaves.

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Hot and Sour Fish Soup 2 tablespoons oil 2 tablespoons minced garlic 1 onion, thinly sliced 3 stalks lemongrass, tender inner part of bottom third only, lightly bruised 5 cm (2 in) galangal or ginger root, thinly sliced 300 g (11/2 cups) diced fresh pineapple 125 g (3/4 cup) sliced fresh mushrooms 150 g (1 cup) thinly sliced bamboo shoots (see note) 11/4 liters (5 cups) fish stock 2 tablespoons tamarind pulp soaked in 85 ml (1/3 cup) warm water, mashed and strained to obtain the juice 2 tablespoons fish sauce 1 tablespoon sugar 1 teaspoon salt 500 g (1 lb) fish fillets, cut into bite-sized pieces 100 g (2 cups) bean sprouts 3 spring onions, thinly sliced 4 sprigs Vietnamese mint (laksa) leaves, thinly sliced 1 tablespoon lime juice 2 sprigs coriander leaves, chopped 2 red finger-length chilies, deseeded and thinly sliced

26 Soups and Curries

1 Heat the oil in a pot over medium heat and fry the garlic, onion, lemongrass and galangal until the onion is tender, about 2–3 minutes. Stir in the pineapple, mushrooms and bamboo shoots. Cook for 2–3 minutes. 2 Increase the heat to high and then add the stock. Bring the mixture to a boil and stir in the tamarind juice, fish sauce, sugar and salt. Cook for 3–4 minutes. 3 Bring the mixture to a boil again and add the fish. Cook the fish, stirring gently, until done, about 3–4 minutes. 4 Add the bean sprouts, spring onions, mint leaves and lime juice. Gently stir to mix well. Remove from the heat. Taste and adjust with more seasonings. 5 Ladle the fish soup into a serving bowl or individual bowls and garnish with the coriander leaves and chilies. Serve hot with steamed rice, Coconut Rice Patties (page 53) or Sticky Rice with Beans (page 52). Bamboo shoots, are the fresh shoots of the bamboo plant. Pre-cooked bamboo shoots, packed in water, can be found in the refrigerator section of supermarkets. Canned bamboo shoots are also pre-cooked but should be boiled for 5 minutes to refresh before using.

Serves 4–6 Preparation time: 25 mins Cooking time: 15 mins

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(Berkeley)Quick & Easy Vietnamese Cooking CD907-22 / 4272

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Coconut Chicken Curry 500 ml (21/4 cups) thin coconut milk 500 g (1 lb) boneless chicken thighs 1 onion, cut into wedges 2 tablespoons fish sauce 1 tablespoon palm sugar 1 teaspoon salt 15 cherry tomatoes Curry Paste 2 shallots, minced 3 cloves garlic, minced 10 sprigs coriander roots, stems and leaves, minced 1 tablespoon minced ginger 15 black peppercorns 4–6 red bird’s-eye chilies 1 tablespoon curry powder 28 Soups and Curries

1 Combine all the Curry Paste ingredients and grind to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. 2 Combine 4 tablespoons of the coconut milk with the Curry Paste in a pot and cook over medium heat. Stir continuously and cook until fragrant, 3–5 minutes. 3 Add the chicken, the remaining coconut milk, onion, fish sauce, sugar and salt. Stir to mix well. Reduce the heat to medium–low and simmer until the chicken is done, about 25–30 minutes. 4 Stir in the cherry tomatoes and cook for another 2 minutes. Remove from the heat and serve with steamed rice, Coconut Rice Patties (page 53) or Sticky Rice with Beans (page 52). Serves 4–6 Preparation time: 20 mins Cooking time: 35 mins

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Claypot Chicken with Mushrooms 500 g (1 lb) boneless chicken thighs, cubed 3 cloves garlic, minced 2 tablespoons minced ginger 1 tablespoon rice vinegar 1 teaspoon ground pepper 2 tablespoons oil 100 g (2 cups) sliced fresh shiitake mushroom caps 300 g (2 cups) sliced green beans 200 g (2 cups) grated or thinly shredded carrot 1 red bell pepper, sliced 4–6 red bird’s-eye chilies 6 sprigs coriander leaves, chopped 125 ml (1/2 cup) Fish Sauce Syrup (page 51)

1 Make the Fish Sauce Syrup by following the recipe on page 51. 2 Place the chicken, garlic, ginger, rice vinegar and pepper in a bowl. Set aside to marinate for at least 30 minutes. 3 Heat the oil in a claypot or pot until almost smoking. Stir in the marinated chicken and cook until the garlic is fragrant. Add the mushrooms, green beans, carrot, red bell pepper, chilies and Fish Sauce Syrup. Stir to combine well. The mixture should be gathered in the center of the pot. Cover and cook over medium heat until the vegetables are done and the liquid reduces to a very thick sauce. 4 Sprinkle with the chopped coriander leaves and serve with steamed rice. Serves 4–6 Preparation time: 20 mins + 30 mins marinating time Cooking time: 35 mins Poultry 29

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Barbecued Lemongrass Chicken 6 boneless chicken breasts 2 tablespoons oil Marinade 3 stalks lemongrass, tender inner part of bottom third only, finely minced 3 cloves garlic, minced 1 tablespoon fish sauce 1 tablespoon sugar 1 teaspoon ground turmeric 1 teaspoon chicken stock powder 1/ teaspoon ground 2 black pepper 1/ teaspoon salt 2 1 portion Sweet Chili Dip (page 5)

30

Serves 4–6 Preparation time: 15 mins + marinating time Cooking time: 15 mins

1 Make the Sweet Chili Dip (page 5). 2 Blend all the Marinade ingredients in a food processor until smooth and rub it all over the chicken. Marinate at least 2 hours or overnight. 3 Preheat a charcoal grill or oven broiler to medium heat. Grill the chicken until done, with grilled marks on both sides, about 10–15 minutes. Alternatively, brush a pan with a thin coat of oil and heat over medium heat until almost smoking, then sear the chicken, turning once, until light brown. Remove and arrange the chicken on a baking tray and bake in a preheated oven at 190°C (375°F) until done, about 5–7 minutes. 4 Arrange the chicken breasts on a serving platter and serve with the Sweet Chili Dip on the side.

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Lemongrass Sauce Chicken 500 g (1 lb) boneless chicken thighs, skin removed 3 tablespoons oil 3 stalks lemongrass, midsections only, minced 3 cloves garlic, minced 3 shallots, thinly sliced 3 bird’s-eye chilies, minced 1 bell pepper, cut into bite-sized chunks 1 carrot cut into thin sticks 80 ml (1/3 cup) Fish Sauce Syrup (page 51) 1–2 tablespoons lime juice 1 sprig coriander leaves, coarsely chopped

Marinade 4 cloves garlic, minced 2 tablespoons fish sauce 2 tablespoons sugar 1 tablespoon cornstarch

1 teaspoon ground pepper 2 tablespoons oil Serves 4–6 Preparation time: 10 mins Cooking time: 10 mins

1 Make the Fish Sauce Syrup according to page 51. 2 Cut the chicken into large bite-sized pieces. Place the chicken and the Marinade ingredients in a bowl. Mix well and set aside for 30 minutes. 3 Heat the oil in a wok or skillet and fry the lemongrass, garlic, shallots and chilies until fragrant. Add the chicken, stir-fry for 3 minutes. Add the bell pepper and carrot and stir-fry until the chicken is almost done. Add the Fish Sauce Syrup and lime juice and cook for another 2–3 minutes. The mixture should have a gravy-like texture. Add some water if it is too dry. 4 Remove from the heat and transfer to a serving plate; sprinkle with coriander leaves before serving. Poultry 31

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Barbecued Five Spice Pork 6 pork chops or pork steaks 1/ teaspoon black peppercorns 2 2 star anise pods 2 stalks lemongrass, tender inner part of bottom third only, minced 3 cloves garlic, minced 2 shallots, minced 2 tablespoons fish sauce 2 tablespoons soy sauce 2 tablespoons sugar 1 tablespoon stock powder or bouillon 1 teaspoon five spice powder 1 teaspoon sesame oil Pinch of salt 1 portion Vietnamese Dipping Sauce (page 5)

1 Make the Vietnamese Dipping Sauce (page 5). 2 Tenderize the pork by pounding lightly with a mallet until the meat is about 6-mm (1/4-in) thick. Set aside. 3 Dry-roast the peppercorns and star anise in a skillet until fragrant, then process to a fine powder in a mortar or blender. Add the lemongrass, garlic and shallots and process until they form a paste. Add the rest of the ingredients and mix well. 4 Rub the pork thoroughly with the paste and marinate at least 2 hours or overnight in the refrigerator. 5 Preheat a charcoal grill or oven broiler to medium heat. Bring the pork to room temperature. Grill the pork, turning once, until nicely charred on both sides. Serve with rice and bowls of the Vietnamese Dipping Sauce on the side. Serves 4–6 Preparation time: 20 mins + marinating time Cooking time: 10 mins

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Marinated Beef Steaks with Garlic 500 g (1 lb) beef sirloin or flank steak 2 tablespoons oil 3 cloves garlic, minced Marinade 2 tablespoons oil 3 cloves garlic, minced 2 tablespoons sugar 1 tablespoon fish sauce 1 tablespoon oyster sauce 1 tablespoon soy sauce 1/ teaspoon salt 4 1/ teaspoon ground 4 black pepper Accompaniments 1 red onion, cut in half and thinly sliced 1 tablespoon rice vinegar 1 bunch watercress, washed and tough stems removed 200 g (1 cup) diced fresh pineapple (optional) 2 teaspoons soy sauce 2 teaspoons oil 1 teaspoon sugar 1/ teaspoon salt and 2 ground pepper mix

1 Slice the beef across the grain as thinly as possible. In a mixing bowl, combine the beef with all the Marinade ingredients and mix well. Allow the beef to marinate at room temperature for at least 30 minutes or in the refrigerator for 2 hours. 2 Prepare the Accompaniments 10 minutes before serving. Toss together the onion and vinegar in a mixing bowl and set aside for at least 5 minutes. Toss in the rest of the ingredients and mix well. 3 Heat 2 tablespoons of oil in a wok or skillet over high heat until almost smoking. Add the garlic and stir-fry until light brown and fragrant, about 1 minute. 4 Add the beef in a single layer around the pan’s surface and leave them to fry undisturbed, until seared on one side, about 2–3 minutes. Flip the beef over with a spatula and sear the other side, about 2 more minutes. Stir the beef to combine well and cook for another 2–3 minutes for medium. 5 To serve, arrange the beef on top of the Accompaniments on a serving platter. Serves 4–6 Preparation time: 15 mins + marinating time Cooking time: 10 mins

Meat 35

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Caramel Pork with Lemongrass 2 tablespoons oil 2 shallots, minced 3 cloves garlic, minced 3 stalks lemongrass, tender inner part of bottom third only, finely minced 1 kg (2 lbs) boneless pork loin or shoulder, cubed 85 ml (1/3 cup) fish sauce 1/ teaspoon five spice 2 powder 1 teaspoon ground black pepper 500 ml (2 cups) young coconut juice and meat or 1 whole green, young coconut (see note) 250 ml (1 cup) soup stock 3 hard-boiled eggs, peeled 3 sprigs coriander leaves Vietnamese Herb Accompaniments (page 5) Caramel Syrup 100 g (1/2 cup) sugar 4 tablespoons hot water 1 tablespoon lime juice Serves 4–6 Preparation time: 30 mins Cooking time: 2 hours

1 Make the Caramel Syrup first by combining the sugar with 2 tablespoons of hot water in a small saucepan and bring it to a boil. Reduce the heat to medium and cook for another 10–15 minutes, stirring as little as possible. When the syrup turns dark golden brown and the bubbles become sluggish, remove from the heat and slowly add the rest of the hot water. Return the pot to medium–high heat and mix well for 3 minutes. Stir in the lime juice. Remove from the heat and keep warm. (Take care not to burn the sugar or it will be bitter.) 2 Heat the oil in a small saucepan over medium heat, add the shallots, garlic and lemongrass. Fry until light brown and fragrant, about 1–2 minutes. 3 Increase the heat to high and add the pork in a single layer. Cook the pork, turning occasionally, to brown evenly on all sides. Stir in the Caramel Syrup, fish sauce, five spice powder and pepper. Cook, stirring occasionally, for another 3–5 minutes. 4 Add the coconut juice and stock. Bring the mixture to a boil and skim off any foam from the surface. Reduce the heat to medium, cover, and simmer until the pork is tender, about 1 hour. (For a thicker gravy and really tender pork, simmer for 1/2–1 hour longer.) 5 About 30 minutes before finishing cooking, make 4 shallow cuts, about 31/2-cm (11/2-in) long, lengthwise around each hard-boiled egg. Do not cut through. Add to the stew and continue simmering. 6 To serve, ladle the stew into a serving bowl and garnish with the coriander leaves. Serve hot with steamed rice, Coconut Rice Patties (page 53) or Sticky Rice with Beans (page 52) and Vietnamese Herb Accompaniments. Young coconut meat and juice is sold canned or frozen (known as buko in the Philippines).If using fresh young coconuts, with a cleaver or a heavy knife, swiftly chop off a small part of the coconut shell and collect the juice in a bowl. Cut the coconut in half and, with a spoon, scrape out and reserve the tender white meat separately. Discard the skins and shells.

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Vietnamese Beef Fondue 750 g (11/2 lbs) boneless lean beef (wrapped in plastic wrap tightly and frozen for 1 hour) 1 large white onion, peeled, cut in half and thinly sliced 1/ teaspoon ground 2 pepper 18 dried rice paper wrappers (20 cm/8 in across) 1 portion Vietnamese Dipping Sauce (page 5) 1 bowl bottled chili sauce

Fondue Broth 2 tablespoons oil 3 cloves garlic, minced 3 stalks lemongrass, tender inner part of bottom third only, lightly bruised 750 ml (3 cups) young coconut juice (page 36) 400 ml (13/4 cups) white vinegar 2 tablespoons sugar 1 tablespoon beef stock powder or bouillon 2 teaspoons salt

Vegetables and Herbs 1 head leafy lettuce, washed and torn 1 carrot, thinly shredded 1 cucumber, thinly sliced 250 g (5 cups) bean sprouts 50 g (1 cup) coriander leaves 40 g (1 cup) Vietnamese mint (laksa leaves) 40 g (1 cup) Thai sweet basil leaves 40 g (1 cup) mint leaves 1 lime, cut into wedges

1 Make the Vietnamese Dipping Sauce by following the recipe on page 5. 2 Unwrap the partially frozen beef and slice it across the grain into paper-thin slices. Arrange on a serving plate and sprinkle with the ground pepper and onion slices. Cover and refrigerate until ready to serve. 3 To make the Fondue Broth, heat the oil in a pot and fry the garlic and lemongrass until brown and fragrant. Add the other ingredients and bring to a boil. Reduce the heat and simmer for 10 more minutes. 4 Transfer the Fondue Broth to a fondue pot or a claypot and place on a tabletop hotplate. Place the plate of beef next to the Fondue Broth. 5 Arrange all the Vegetables and Herbs on serving plates around the Fondue Broth. Set a large shallow bowl of warm water next to the rice paper wrappers. 6 At the table, heat the Fondue Broth to a light boil. Soak a dried rice paper wrapper in the warm water until soft and pliable, about 1 minute. Remove from the water and set on a dinner plate. With chopsticks, place a little of the Vegetables and Herbs in the middle of the rice sheet. Pick up a slice or two of beef and onion and submerge it in the hot broth. Poach lightly—less than 1 minute and place on top of the Vegetables and Herbs. Drizzle with the chili sauce and top with a few drops of lime juice. 7 Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up tightly. Dip the roll in the Vietnamese Dipping Sauce and eat. Serves 6 Preparation time: 30 mins Cooking time: 15 mins

Meat 39

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Catfish Claypot with Caramel and Ginger 750 g–1 kg (11/2–2 lbs) catfish, cod or any other firm white-flesh fish fillets 1 teaspoon ground pepper 1 tablespoon minced ginger One bunch coriander sprigs with stems, minced 3–4 tablespoons fish sauce 3 tablespoons oil 4 cloves garlic, minced 3 shallots, minced 1 tablespoon lime or lemon juice 3 spring onions, sliced into 3-cm (1-in) long strips, reserve half to garnish Caramel Syrup 100 g (1/2 cup) sugar 4 tablespoons hot water 1 tablespoon lime juice Serves 4–6 Preparation time: 20 mins Cooking time: 45 mins

40

1 Make the Caramel Syrup first by combining the sugar with 2 tablespoons of hot water in a small saucepan and bring it to a boil. Reduce the heat to medium and cook for another 10–15 minutes, stirring as little as possible. 2 When the syrup turns dark golden brown and the bubbles become sluggish, remove from the heat and slowly add the rest of the hot water. Return the pot to medium–high heat and mix well for 3 minutes. Stir in the lime juice. Remove from the heat and keep warm. (Take care not to burn the sugar or it will be bitter.) 3 Rinse the fish fillets and pat dry. Cut into bite-sized pieces. Rub the fish with the ground pepper, ginger, minced coriander and fish sauce in a mixing bowl. Mix well and marinate for 10–15 minutes. 4 Heat 2 tablespoons of oil in a medium claypot or a non-stick frying pan. Quickly sear the fish on both sides, reserving the marinade. Remove from the heat when the fish turn lightly brown and set aside. 5 Add the remaining oil and fry the minced garlic and shallots over medium heat until light brown and fragrant, about 1–2 minutes. Add the remaining marinade and Caramel Syrup, stir to mix. 6 Increase the heat to high. Add the fish and cook for 7–10 more minutes until the fish is done. Sprinkle with the lime juice. Stir gently, remove from the heat and add the spring onions and mix gently. Garnish with the remaining spring onions and serve with steamed rice. The sauce should be thick and syrupy, coating the fish nicely. If the sauce is too watery, take out the fish, then increase the heat to high. Cook until the sauce is reduced and thickened. Return the fish to the thick sauce and heat through before serving.

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Steamed Fish with Mushrooms 1 whole fish (about 750 g/11/2 lbs), head and tail discarded 2 tablespoons minced garlic 8 cm (3 in) fresh ginger root, peeled and thinly sliced into matchsticks 2 tablespoons fish sauce 1 tablespoon soy sauce 1 teaspoon salt 1 tablespoon sugar 1/ teaspoon ground 2 pepper 20 g (1/2 cup, about 30 buds) dried lily buds (optional) Handful of dried glass noodles (tang hoon) 5 fresh shiitake mushrooms or dried back Chinese mushrooms, soaked in hot water for 20 minutes and drained, caps thinly sliced 50 g (1 cup) dried woodear mushrooms, soaked in hot water for 20 minutes 2 spring onions, sliced in half lengthwise and cut into strips 1 large tomato, cut into thin wedges

1 Scale and gut the fish, rinse with cold water and pat dry. Score each side diagonally 4–5 times. Transfer the fish to a shallow bowl, add the garlic, ginger, fish sauce, soy sauce, salt, sugar and ground pepper. Rub the fish several times on both sides to allow the seasonings to penetrate. Let stand and marinate at room temperature while you prepare the remaining ingredients. 2 Soak the lily buds (if using) and dried glass noodles separately in warm water until soft and pliable, about 25–30 minutes. Drain and squeeze out the excess water. Pick out and discard any hard tips of the lily buds. Tie a knot in the center of each bud. 3 Cut the noodles into long strands. Combine the mushrooms, lily buds, noodles, wood-ear mushrooms, spring onions and tomato in a bowl. 4 Spread one-third of the mushroom mixture over a heat-resistant plate or shallow bowl big enough to hold the fish and steaming liquid. Lay the fish on top of the mushroom mixture and drizzle it with the marinade. Scatter the remaining mushroom mixture on top of the fish. 5 Bring the water in the steamer to a full boil. Place the plate of fish on the steamer rack, cover with the lid and steam until the fish is done, about 20–25 minutes. 6 Remove from the steamer and serve hot with steamed rice, Coconut Rice Patties (page 53) or Sticky Rice with Beans (page 52). Dried lily buds are the unopened buds of Chinese day lily. They have a unique flavor with a sweet fragrance and elastic texture. The buds should be soaked and their tough stems removed before use. Serves 4–6 Preparation time: 15 mins + marinating and soaking time Cooking time: 25 mins

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Crisp Fried Fish with Herb Sauce and Green Papaya Salad 1 whole fresh fish (about 600g/11/4 lbs) 1/ teaspoon salt 4 3 tablespoons cornstarch Oil for deep-frying Vietnamese Herb Accompaniments (page 5) Herb Sauce 125 ml (1/2 cup) fish sauce 125 ml (1/2 cup) tamarind juice or rice vinegar 50 g (1/4 cup) shaved palm sugar or brown sugar 2 stalks lemongrass, tender inner part of bottom third only, finely minced 8 cm (3 in) young ginger, peeled and grated 1 small onion, peeled and finely diced 5 saw-leaf herb leaves, thinly sliced 2–3 bird’s-eye chilies, finely chopped Green Papaya Salad 1 small green papaya (about 500 g/1 lb) 3 cloves garlic, minced 2–3 tablespoons dried prawns (optional) 3 bird’s-eye chilies, minced 50 g (1/2 cup) grated or thinly shredded carrot 6 cherry tomatoes, halved 2 tablespoon fish sauce 2 tablespoons shaved palm sugar or brown sugar 4 tablespoons lime juice 44 Seafood

1 Make the Herb Sauce by combining the fish sauce, tamarind juice and palm sugar in a small pot. Bring to a boil over medium heat and stir until the sugar is completely dissolved. Remove from the heat. Set aside to cool. Just before serving, combine all the ingredients and stir to mix well 2 To make the Green Papaya Salad, peel the papaya and discard the green skin completely, using only the white flesh. Rinse with cold water and cut in half lengthwise, discarding the seeds. With a hand shredder or grater, slice the papaya into very long thin strips, yielding about 2 cups. 3 Using a mortar, pound the garlic, dried prawns and bird’s-eye chilies until fine. Add the papaya, carrot, tomatoes, fish sauce, palm sugar and lime juice. Gently pound with the pestle and stir with a long spoon to mix well. Adjust the taste with more fish sauce, sugar and lime juice. Transfer to a serving platter. 4 Scale and gut the fish, rinse with cold water. Pat dry, then make several diagonal cuts on each side. Rub the fish with salt and coat with the cornstarch. 5 Heat the oil in a wok over high heat until very hot. Gently lower the fish in the hot oil and fry, turning once, until golden brown on both sides, about 10–25 minutes. Remove and drain on paper towels. Transfer to a serving platter. 6 Serve the fish with the Herb Sauce, Papaya Salad and Vietnamese Herb Accompaniments. To eat, take a piece of the fish flesh and place it on a piece of lettuce with the Herb Sauce and herbs of your choice. Wrap the lettuce around the fish and eat with the Green Papaya Salad. Serves 4–6 Preparation time: 40 mins Cooking time: 30 mins

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Prawn and Mushroom Rice Flour Crêpes 1 portion Vietnamese Dipping Sauce (page 5) Oil for frying Batter 200 g (11/2 cups) rice flour 1 teaspoon salt 1 tablespoon sugar 1 tablespoon ground turmeric 250 ml (1 cup) thin coconut milk 2 eggs 185 ml (3/4 cup) water 3 spring onions, green part only, thinly sliced Filling 120 g (1/2 cup) dried yellow mung beans (optional) 2 tablespoons oil 2 shallots, minced 3 cloves garlic, minced 200 g (1 cup) sliced chicken breast 250 g (1 cup) prawn meat 150 g (5 oz) fresh mushrooms, thinly sliced 1 tablespoon fish sauce 1 tablespoon sugar 1 tablespoon chicken stock powder or bouillon 1/ teaspoon white pepper 2 200 g (4 cups) bean sprouts Accompaniments 1 head lettuce, washed and leaves separated 1 carrot, grated 1 small cucumber, sliced 6 sprigs mint leaves 6 sprigs coriander leaves 6 sprigs Thai sweet basil

1 Make the Vietnamese Dipping Sauce by following the recipe on page 5. 2 To make the Batter, combine the rice flour, salt, sugar and turmeric in a bowl. Gently whisk in the coconut milk, egg and water to make a thin batter. Fold in the spring onion and set aside. 3 Make the Filling by boiling the mung beans (if using) in a pot with enough water to cover by 21/2 cm (1 in). Reduce the heat and simmer, uncovered, until tender. Drain and set aside. Heat the oil in a saucepan and fry the shallots and garlic until light brown and fragrant. Add the chicken and prawn meat. Cook until the chicken is done, 2–3 minutes. Add the mung beans, mushrooms, fish sauce, sugar, chicken stock powder and pepper. Stir and cook until the mushrooms are done. The mixture should be fairly dry. Remove from the pan and allow to cool. Stir in the bean sprouts and mix gently to combine. Do not cook the bean sprouts, as they will wilt and make the Filling soggy. 4 To make a crêpe, heat a nonstick skillet over medium heat. Coat the surface lightly with oil. Stir the Batter and ladle 85 ml (1/3 cup) into the pan. Tilt the pan to spread the Batter in a thin film over the pan. Cook until the crêpe is crisp on the bottom and the top is completely dried. 5 Divide the Filling into 6 portions. Spread one portion on one half of the crêpe (for added crispiness, dribble the oil along the sides of the pan and cook the crêpe a bit longer). Fold over the other half to enclose the Filling. 6 To remove the crêpe from the pan, invert a serving plate over the pan. Place your hand on the plate and turn the pan over to flip the crêpe onto the plate. 7 Arrange all the Accompaniments on a serving platter. Ask each diner to tear off a small section of the crêpe and put it onto a lettuce leaf. Top with fresh herbs and vegetables. Roll up the leaf and dip it into the Dipping Sauce. Makes 4–6 Preparation time: 20 mins Cooking time: 30 mins Seafood 47

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Fried Stuffed Squid 10 medium squids (about 500 g/1 lb total) Oil for deep-frying 10 toothpicks Filling 120 g (1 cup) dried prawns, finely chopped 250 g (8 oz) ground pork 1 small carrot, grated 2 spring onions, chopped 4 dried black Chinese mushrooms, soaked until soft, caps thinly sliced 1 egg yolk 1 tablespoon fish sauce 1 tablespoon oyster sauce 2 teaspoons sugar 1 teaspoon ground pepper 48 Seafood

1 Pull the heads and tentacles off the squid. Discard the ink sacs, stomachs and the plastic-like quills. Keep the bodies whole. Pull the thin outer skins off the tubes and rinse thoroughly. Drain and pat dry. 2 Mix the Filling ingredients in a bowl and half fill each squid with the Filling (the squid will shrink when cooked). Seal the ends with toothpicks and place on a steamer tray and steam until done. Remove and let cool. 3 Heat the oil in a wok or skillet until hot. Gently lower the stuffed squid into the oil, and deep-fry until golden brown and crispy on all sides. Remove and drain on paper towels. 4 Slice the squid thinly crosswise. Serve with the Vietnamese Dipping Sauce and Vietnamese Herb Accompaniments on the side. Serves 4–6 Preparation time: 20 mins Cooking time: 15 mins

Chicken Rice Porridge 2 liters (8 cups) chicken stock 250 ml (2 cups) water 1 small chicken 3 onions, cut in half 2 tablespoons soy sauce 1 teaspoon salt 150 (3/4 cups) uncooked rice 1/ teaspoon ground 2 white pepper 6 sprigs coriander leaves 2 spring onions, chopped Serves 4–6 Preparation time: 30 mins Cooking time: 1 hour

1 Bring the chicken stock and water to a boil in a pot. Add the chicken, onions, soy sauce and salt. Bring to a boil again, reduce the heat to medium–low and cook until the chicken is done, about 25–30 minutes. Skim and discard any residue. Remove the chicken and set aside. Strain the stock through a fine sieve into another pot and discard the solids. 2 Bring the stock to a boil again and stir in the rice. Cook over medium–low heat, stirring occasionally, until it turns into a thin, white gruel. Be careful not to burn the rice at the bottom of the pot. Keep the rice porridge warm before serving. 3 Debone the chicken and dice it into cubes. Set aside. 4 Ladle the rice porridge into individual serving bowls and top with the chicken cubes. Sprinkle with ground pepper, coriander leaves and spring onions.

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Tofu and Vegetable Claypot 1 cake firm tofu (about 250g/8 oz), cubed 3 cloves garlic, minced 2 tablespoons minced ginger 1 tablespoon rice vinegar 1 teaspoon ground black pepper 3 tablespoons oil 300 g (2 cups) sliced fresh shiitake or black Chinese mushrooms 250 g (8 oz) green beans, sliced into strips 200 g (2 cups) grated or thinly shredded carrot 3–4 red bird’s-eye chilies, deseeded 1 small bell pepper, sliced into thin strips 6 sprigs Thai sweet basil 6 sprigs coriander leaves Fish Sauce Syrup 80 g (1/2 cup) chopped rock sugar or raw sugar (see note) 85 ml (1/3 cup) fish sauce 2 tablespoons water

1 Combine the Fish Sauce Syrup ingredients in a small saucepan and cook over medium heat, stirring continuously until the mixture turns into a thick syrup that coats the back of a spoon, about 10–15 minutes. Set aside. This sauce will give out a pungent odor, so use a well-ventilated area. 2 Combine the cubed tofu, garlic, ginger, vinegar, black pepper and 1 tablespoon of the oil in a mixing bowl. Marinate for at least 30 minutes. 3 Heat the rest of the oil in a medium-size claypot or pot over medium heat until smoking. Stir in the marinated tofu mixture and cook until the garlic is fragrant, about 2–3 minutes. Add the mushrooms, green beans, carrots and chilies. Mix well. 4 Add the Fish Sauce Syrup. Stir, cover and continue cooking over medium–low heat until the vegetables are done and the liquid is reduced to a thick sauce, about 5–7 minutes. 5 Remove from the heat and garnish with the sliced red bell pepper. Serve the claypot with steamed rice and herb accompaniments of Thai sweet basil and coriander leaves. Rock sugar is made from sugarcane and maintains the original flavor and fragrance of the cane, which is raw sweet in comparison to the processed white sugar. It has a light brown color and is quite brittle and easily melted when heated. Light brown sugar can be substituted.

Serves 6–8 Preparation time: 20 mins + marinating time Cooking time: 30 mins

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Sticky Rice with Beans 450 g (21/4 cups) uncooked glutinous rice, soaked in water for 4 hours, rinsed and drain 120 g (1/2 cup) dried yellow mung beans 100 g (1/2 cup) dried red beans 100 g (1/2 cup) dried black beans 1 teaspoon salt Serves 4–6 Preparation time: 10 mins + 4 hours soaking time Cooking time: 35 mins

52

1 Soak the dried beans in cold water for at least 4 hours, with at least 2 changes of water. 2 Boil the beans separately until lightly tender. Do not overcook; as they will fall apart and turn mushy. Drain and rinse with cold water. Drain again. 3 Combine the rice, beans and salt in a bowl. Line a bamboo steamer with a cheesecloth and spread the rice mixture evenly on it. Steam for 20–25 minutes, then turn the rice over and steam for 10 more minutes until the rice is cooked and the beans are tender. Remove from the heat and serve the rice with beans as a side dish.

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Coconut Rice Patties 500 g (21/2 cups) uncooked glutinous rice, soaked in cold water for 3 hours, rinsed and drained 4 tablespoons coconut cream 3 tablespoons sugar 1/ teaspoon salt 2 2 eggs, beaten Oil for deep-frying Serves 4–6 Preparation time: 15 mins + soaking time Cooking time: 40 mins

1 Line a bamboo steamer with a cheesecloth and spread the rice evenly on it. Steam for 20 minutes, then turn the rice over and steam for 10 more minutes until cooked. 2 Combine the coconut cream, sugar and salt in a bowl. Stir until the sugar is completely dissolved, then add the cooked rice. Fold the rice in with the other ingredients. Set aside and let it cool. 3 Shape the rice into small balls, each one about 21/2 cm (1 in) in diameter. Flatten each ball lightly to form a round patty. 4 Heat the oil in a wok or deep saucepan over high heat until very hot. Dip the rice patties into the beaten egg and gently lower them into the oil, a few at a time. Deep-fry until golden brown. Remove and drain on paper towels, then serve warm.

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Mango Coconut Tarts Dough 300 g (2 cups) all purpose flour 100 g (1/2 cup) sugar 6 tablespoons butter or shortening 1 egg 4 tablespoons coconut milk, adding more as needed 1 teaspoon vanilla extract Filling 500 ml (2 cups) coconut cream 100 g (1/2 cup) sugar 4 eggs, beaten 1 teaspoon vanilla extract 25 g (1/4 cup) sweetened coconut flakes Toppings 2 ripe mangoes 125 ml (1/2 cup) mango or apricot jam (purchased) Whipped cream or ice cream Serves 4–6 Preparation time: 30 mins Cooking time: 30 mins

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1 Combine all the Dough ingredients in a mixing bowl, mix well and knead until smooth. Alternatively, you may purchase ready-made pie dough if you do not wish to make your own. Roll the Dough out into a flat sheet, less than 3 mm (1/8 in) thick. Cut the Dough to fit 10 small well-greased tartlet pans or one large 25-cm (10-in) pie plate. 2 Preheat the oven to 180°C (360°F). 3 To make the Filling, combine the coconut cream and sugar in a pot over medium heat and cook until the mixture comes to a gentle boil. Do not wait for the mixture to come to a full boil. Remove from the heat and set aside to cool until lukewarm. 4 Slowly stir the egg and vanilla extract into the lukewarm coconut cream mixture. Strain it through a fine sieve into a bowl. Gently fold in the coconut flakes. 5 Pour and divide the coconut mixture into the tartlet pans or the pie pan, about 3/4 full. Do not fill to the rim. Place the pans in the oven and bake until the custard is set—when a knife inserted into the middle of the Filling comes out clean—about 15–20 minutes. Remove the tartlets or pie from the oven and allow to cool. Refrigerate to cool further. 6 Peel and cut each mango into halves around the seed. Slice each half into very thin slices and set aside. Melt the mango or apricot jam in a saucepan over low heat. 7 Arrange the mango slices overlapping on top of the cold tarts and brush the top with a first coat of the melted jam. Return to the refrigerator to cool and then repeat the process for a 2nd or 3rd coat to get a nice and shiny seal all over. Serve cold with whipped cream or ice cream.

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Tapioca Pudding with Melon 1 ripe rock melon or honeydew 875 ml (31/2 cups) water 75 g (1/2 cup) tapioca pearls 400 g (2 cups) sugar 250 ml (1 cup) coconut cream combined with 1 teaspoon salt Serves 4–6 Preparation time: 25 mins Cooking time: 30 mins

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1 Cut the melon in half and scrap out the seeds. With a melon baller, scoop out round balls and place in the refrigerate to chill. 2 Bring 750 ml (3 cups) of water to a boil in a pot or saucepan over medium heat. Add the tapioca pearls and cook, stirring occasionally, until the pearls are almost clear, with tiny white spots in the center, about 7–10 minutes. Add 100 g (1/2 cup) of the sugar and stir until the sugar is totally dissolved. Remove the pot from the heat and refrigerate to chill. 3 Combine the remaining 300 g (11/2 cups) of sugar with 125 ml (1/2 cup) of water. Cook until the mixture turns into a thin syrup, about 7–10 minutes. Allow to cool. 4 To serve, portion the chilled tapioca pudding into serving bowls. Drizzle with the syrup and top with the melon balls. Spoon the coconut cream mixture on top and serve chilled.

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Coconut Caramel Flan Caramel 150 g (3/4 cup) sugar 4 tablespoons water or coconut juice from a young coconut (page 36) 6 small ovenproof bowls or ramekins Custard 750 ml (3 cups) coconut cream 65 g (1/3 cup) sugar, or more to taste 4 eggs, gently beaten 1/ teaspoon vanilla 2 extract 1 fresh young coconut or 125 g (3/4 cup) fresh or frozen young coconut meat (page 36)

1 To make the Caramel, bring the sugar and water or coconut juice to a boil in a saucepan over medium heat, without stirring. Simmer until golden brown. Remove from the heat and pour the Caramel syrup into the ovenproof bowls. Set aside. 2 Preheat the oven to 160°C (325°F). 3 Make the Custard by gently heating the coconut cream and sugar in a saucepan over medium heat until warm. Do not boil. Remove from the heat and stir to dissolve the sugar. Gradually stir in the egg. Add the vanilla extract. Strain the mixture into a jug. Add the coconut meat. 4 Pour the mixture equally into the ramekins containing the Caramel syrup. Place the bowls in a baking dish halffilled with boiling water and bake in the oven until set, about 25-35 minutes. Remove from the oven, set aside to cool and chill in the refrigerator. Served the chilled caramel in the bowls or inverted onto serving platters. Serves 4–6 Preparation time: 20 mins

Cooking time: 45 mins

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Mango Coconut Cream Pie with Cashews 250 ml (1 cup) coconut cream 100 g (1/2 cup) sugar 125 ml (1/2 cup) sweetened condensed milk 85 g (1/3 cup) custard powder 200 g (1 cup) canned pumpkin puree 75 g (1/2 cup) chopped roasted cashew 2 eggs 2 tablespoons rum 1/ teaspoon ground cin2 namon 1 teaspoon grated ginger 1 piece pastry dough to fit a pie pan, 22 cm (9 in) in diameter Toppings 2 ripe mangoes 125 ml (1/2 cup) mango or apricot jam (purchased) Whipped cream or ice cream

1 Preheat the oven to 220°C (425°F). 2 Make the pie filling by combining the coconut cream, sugar, condensed milk and custard powder in a mixing bowl. Stir until the sugar is dissolved. Add the pumpkin and chopped nuts. Beat in the eggs lightly and then add the rum, cinnamon and ginger. 3 Pour the mixture into the pastry dough. Bake for 15 minutes at 220°C (425°F), then reduce the heat to 150°C (300°F) and bake until set, about 15–20 minutes. Remove from the oven, set aside to cool and place in the refrigerator tochill. 4 Peel and cut each mango into two halves around the seed. Slice each half into very thin slices. 5 Melt the jam in a small saucepan over low heat. 6 Arrange the sliced mangoes on top of the cold pie and brush the surface with a first coat of the jam. Return to the refrigerator to cool and then repeat the process to give two more coats for a nice and shiny seal. 7 To serve, slice the pie and top each piece with whipped cream or ice cream. Serves 4–6 Preparation time: 30 mins Cooking time: 50 mins

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Sweet Mung Bean Pudding 250 g (1 cup) dried split yellow mung beans, soaked in water for 4 hours 300 g (11/2 cups) sugar 250 ml (1 cup) water 2 tablespoons cornstarch mixed with 3 tablespoons cold water 250 ml (1 cup) coconut cream combined with 1 teaspoon salt Serves 4–6 Preparation time: 10 mins + soaking time Cooking time: 30 mins

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1 Place the mung beans in a pot of water and boil until they are soft enough to be mashed between your fingers, about 20 minutes without presoaking, or less time with presoaking. Do not overcook until they are falling apart. Drain and set aside. 2 Combine the sugar and water in a saucepan over medium heat and cook until the sugar is completely dissolved and turn into a thin syrup, 3–5 minutes. Add the cooked mung beans and stir to mix well. 3 Add the cornstarch mixture and cook until the cornstarch is clear and the mung bean mixture thickens, 3–5 minutes. Remove from the heat. 4 To serve, divide the pudding into individual serving bowls and drizzle with the coconut cream and salt mixture. Serve warm.

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Banana Tapioca Pearls with Coconut Cream 6 large bananas or 10 small bananas 11/2 teaspoons salt 1 liter (4 cups) water 110 g (3/4 cup) tapioca pearls 135 g (2/3 cup) sugar or more to taste 500 ml (2 cups) coconut cream 1 teaspoon pandanus or vanilla extract Serves 4–6 Preparation time: 10 mins Cooking time: 30 mins

1 Select bananas that are not fully ripe; pick those with greenish skins. Ripe bananas will disintegrate when cooked. Peel the bananas and slice in half lengthwise then cut into chunks. In a mixing bowl, combine the bananas, 1/2 teaspoon of the salt and just enough cold water to cover the bananas. Set aside. 2 Bring the water to a boil in a pot or saucepan over medium heat. Add the tapioca pearls and cook, stirring occasionally, until the pearls are almost clear with tiny white spots in the center, about 7–10 minutes. 3 Drain the bananas and add to the tapioca pearls. Stir in the coconut cream, pandanus or vanilla extract and the remaining 1 teaspoon of salt. Continue cooking until the bananas are tender, about 5–7 minutes. 4 Remove the pot from the heat and serve warm.

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Sticky Rice with Durian 300 g (11/2 cups) uncooked glutinous rice, soaked overnight, rinsed and drain 750 ml (3 cups) coconut cream 300 g (11/2 cups) sugar 1 teaspoon salt 1 ripe durian (about 750 g/11/2 lbs) for about 2 cups of flesh Serves 4–6 Preparation time: 30 mins + soaking time Cooking time: 25 mins

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1 Line a bamboo steamer with a cheesecloth and spread the rice evenly on it. Steam for 20 minutes, then turn the rice over and steam for 10 more minutes until cooked. Transfer to another big bowl and smooth its surface to level with a wet wooden spoon. Do not pack the rice. 2 Combine the coconut cream, sugar and salt in a bowl. Stir until the sugar is dissolved and set aside. 3 While the rice is still hot, pour 1/2 of the coconut cream mixture over it and cover with a lid, then set aside for 10 minutes. Uncover and fold the rice with a wet wooden spoon from top to bottom to get an even texture. Cover and set aside again. 4 Add the durian flesh to the bowl of the remaining coconut cream mixture. Stir to mix well. 5 To serve, portion the rice into serving bowls and top with the durian coconut cream mixture. Serve warm or at room temperature.

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Vietnamese Iced Coffee 100 g (11/2 cups) large black or white tapioca pearls 30 g (1/2 cup) gourmet dark roast coffee powder (French Roast, Espresso, etc.) 625 ml (21/2 cups) water 2 tablespoons sugar 85 ml (1/3 cup) sweetened condensed milk 2 cups crushed ice 125 ml (1/2 cup) milk or cream Serves 4–6 Preparation time: 20 mins Cooking time: 25 mins

1 Put the tapioca pearls in a pot of water and cook until tender and fully expanded, about 10–15 minutes. Drain in a colander and place them in a bowl. Sprinkle with 1 tablespoon of sugar. Stir to mix well. Set aside. 2 In a separate pot, bring the water to a boil, add the ground coffee powder. Gently boil the coffee mixture for 7–10 minutes. Strain the mixture through a fine sieve or coffee filter and discard the solids. Alternatively, brew the ground coffee in a coffee maker (with filter) to get 2 cups of very rich and strong coffee. 3 Add the remaining sugar and condensed milk. Stir to mix well and set aside to chill in the refrigerator. 4 To serve, place about 2 tablespoons of the tapioca pearls at the bottom of each tall glass. Fill the glass with crushed ice. Pour the coffee mixture almost to the rim of the glass and top with milk or cream. Alternatively blend the coffee mixture, crushed ice and milk in a blender and pour on top of the tapioca pearls. Serve with large straws or small spoons. Desserts and Drinks 63

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Complete List of Recipes Appetizers and Salads Carrot and Bean Sprout Salad 12 Crispy Fried Wontons 20 Fresh Salad Rolls with Chicken or Prawns 10 Fresh Salad Rolls with Marinated Beef 15 Grilled Lemongrass Beef Salad 9 Grilled Prawn Salad Cups 6 Pork and Prawn Dumplings 18 Shredded Chicken Salad 13 Steamed Rice Cakes with Pork and Prawns 17 Basic Recipes Peanut Dipping Sauce 5 Sweet Chili Dip 5 Vietnamese Dipping Sauce 5 Vietnamese Herb Accompaniments 5 Desserts and Drinks Banana Tapioca Pearls with Coconut Cream 61 Coconut Caramel Flan 57 Sticky Rice with Durian 62 64

Mango Coconut Tarts 54 Mango Coconut Cream Pie with Cashews 59 Sweet Mung Bean Pudding 60 Tapioca Pudding with Melon 56 Vietnamese Iced Coffee 63 Meat Barbecued Five Spice Pork 32 Caramel Pork with Lemongrass 36 Marinated Beef Steaks with Garlic 35 Vietnamese Beef Fondue 39 Poultry Barbecued Lemongrass Chicken 30 Claypot Chicken with Mushrooms 29 Lemongrass Sauce Chicken 31 Rice and Vegetables Chicken Rice Porridge 49 Coconut Rice Patties 53 Sticky Rice with Beans 52

Tofu and Vegetable Claypot 51 Seafood Catfish Claypot with Caramel and Ginger 40 Crisp Fried Fish with Herb Sauce and Green Papaya Salad 44 Fried Stuffed Squid 48 Prawn and Mushroom Rice Flour Crêpes 47 Steamed Fish with Mushrooms 43 Soups and Curries Coconut Chicken Curry 28 Crabmeat Tomato Sauce Noodles 24 Fragrant Crab Noodle Soup 23 Glass Noodle Chicken Soup 25 Hot and Sour Fish Soup 26