Vietnamese Foods

Vietnamese Foods

Com (boiled rice)

In Vietnam, com is eaten at the main meals of the day (lunch and dinner). Rice is eaten together with a variety of different dishes and is made from different kinds of rice. Typically fragrant rice is used, such as Tam Thom and Nang Huong. An ordinary meal may consist of boiled rice and the following:
Mon an kho (meal without soup) consists of dishes of pork, fish, shrimp, and vegetable cooked in oil, as well as vegetables, pickles, etc.
Mon canh (meal with soup) consists of a soup made with pork or spare-ribs, crab meat, and fish.
In the past several years, people in urban centers have begun to go out for lunch at the food stalls on the street. Consequently, there has been a proliferation of temporary food stalls along many sidewalks and public spaces in the cities. Some stalls are open until early in the morning to cater to regular customers. Around noon, owners can be seen arranging tables and benches along the pavement to form makeshift shop floors. After two or three hours, when there are no more customers, they begin to remove all of their wooden furniture, so that the place resumes its former appearance. A well served lunch for one is very inexpensive.
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Banh Chung (Sticky Rice Cake)

Sticky rice cakes are a Vietnamese traditional dish that must be part of Tet meals. As a matter of fact, every Vietnamese family must have sticky rice cakes among the offerings placed on the altar to their ancestors.
Bang chung is made of glutinous rice, pork meat, and green beans paste wrapped in a square of bamboo leaves, giving the rice a green colour after boiling.
According to the legend, under the reign of the Hung Kings, Prince Lang Lieu created sticky rice cakes and presented them to his father. Bang chung won high acclaims from the King who awarded the prince his throne.
Making sticky rice cakes is a very meticulous job. To obtain the best cakes, rice has to soak in water for an entire day. The pork meat must include skin and fat, the green beans must be of the same size, and the bamboo leaves must be fresh. Squaring off and tying cakes with bamboo strings requires skilful hands.
Sticky rice cakes are available at any time of the year, although one is sure to enjoy them with relatives and friends during Tet. During Tet, rice cakes are served with gio lua and hanh muoi– lean meat pie and salted sour onions.
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Gio Lua (Lean Pork Pie)

Lean pork pie is available in Vietnam only and has different names in the north and south. Foreigners as well as Vietnamese are fond of lean pork pie.
Gio lua consists of pork meat wrapped in fresh banana leaves. The little bundles are then boiled. The most delicious part of lean pork pie is the top layer since it absorbs the flavour of the banana leaves.
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Pho - Noodles
Pho is the most popular food among the Vietnamese population. Pho is commonly eaten for breakfast, although many people will have it for their lunch or dinner. Anyone feeling hungry in the small hours of the morning can also enjoy a bowl of hot and spicy pho to fill their empty stomachs.

Like hot green tea which has its particular fragrance, pho also has its special taste and smell. Preparations may vary, but when the dish is served, its smell and taste is indispensable. The grated rice noodle is made of the best variety of fragrant rice called Gao Te. The broth for Pho Bo (Pho with beef) is made by stewing the bones of cows and pigs in a large pot for a long time. Pieces of fillet mignon together with several slices of ginger are reserved for Pho Bo Tai (rare fillet). Slices of well done meat are offered to those less keen on eating rare fillets.
The soup for Pho Ga (pho with chicken meat) is made by stewing chicken and pig bones together. The white chicken meat that is usually served with Pho Ga is boneless and cut into thin slices. You could consider Pho Bo and Pho Ga Vietnam's special soups. Pho also has the added advantage of being convenient to prepare and healthy to eat.
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Cha Ca (grilled minced fish)

Grilled minced fish has been served in Vietnam for more than 100 years. The Doan family of Cha Ca Street in Hanoi first invented this dish.
A wide variety of fish can be used in this dish including sturgeon and tuna. Tuna is low in fat, has an exquisite flavour, and few bones. The bones are separated from the meat and put into saffron water to be later used in a sauce. The fish is marinated in salt before being grilled.
What is interesting about this dish is that people can add their favourite condiments: coriander, mint, dill, shallots, and more.
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Com (Grilled rice)

Grilled rice is mostly served in the fall. After collecting the rice from the fields, several steps have to be performed to obtain excellent com. After removing the grains from their hulks, the rice is wrapped in lotus leaves to keep it from drying and to allow it to absorb the lotus flavor.
Grilled rice can be found everywhere in Vietnam, but the best com is found in Vong village, 5 km from Hanoi. People in this village still use traditional secret recipes. People eat grilled rice with eggs, bananas, or sapodillas.
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Banh Cuon (Rice Flour Steamed Rolls)
Eating banh cuon for breakfast is a great favorite among many Vietnamese.
Banh cuon is made of rice flour. Thoroughly selected rice is soaked overnight, then ground with a stone mortar. Food preservatives are put into the flour to make the rice sheets softer and smoother. A screen of cloth used to mold the rice sheets is fitted over the opening of a pot of boiling water. Flour is spread on the screen and covered with a lid. After a few minutes, a bamboo stick is used

to strip the thin layer of flour off the screen. Then it is rolled up and sprinkled with fried onions.
A small village in a suburb of Hanoi is famous for its banh cuon. People there serve it with a dressing comprised of lean meat, shrimps, mushrooms, dried onions, fish sauce, and pepper.
All the ingredients are stir-fried and rolled into a banh cuon.
Banh cuon is delicious when it is very thin, white, and sticky. It is even tastier when dipped in a sweet, sour, and spicy sauce.
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Bun (rice vermicelli)
Vietnamese vermicelli is a luxurious as well as a popular dish. There are different varieties of vermicelli depending on their shape: bun roi or stirred vermicelli, bun mam or twisted vermicelli, bun la or vermicelli paper, and bun dem tram or shreded vermicelli.
Different ingredients can be served with vermicelli: grilled pork meat, fried rice cakes, snails, fried eggs, lean meat pie, chicken, and crab soup, to name a few.
Each region and locality, even each restaurant, has its own vermicelli dishes with their own recipes.
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Mien (vermicelli made of cassava)
Mien threads are very long and tough, made from a kind of tuber plant called cassava. When served, the long tiny flour threads are cut into smaller pieces. Like rice vermicelli, this kind of cassava vermicelli is used to make several different dishes, the most popular being Mien Ga (chicken cassava vermicelli), Mien Bo (beef cassava vermicelli), and Mien Luon (eel cassava vermicelli).
Cassava vermicelli is also used for different dishes which are stirred in oil, such as Mien Xao Thit (vermicelli and pork stirred in fat), Mien Xao Long Ga (vermicelli and chicken tripe stirred in fat), and Mien Xao Cua Be (vermicelli and sea crab meat stirred in fat).
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Banh Tom (crispy shrimp pastry)

Although Banh Tom is available almost everywhere in the country, it is best at the Nha Hang Ho Tay (Ho Tay Restaurant) on the banks of Truc Bach Lake, close to Ho Tay (West Lake) in Hanoi. While diners await the arrival of the hot fried shrimp pastry, they can enjoy the picturesque lake and landscapes offered by the vast expanse of water from West Lake and the tree-lined Thanh Nien Road.
The dish should be eaten as soon as it arrives at the table. The fried pastry is topped with red shrimps and is eaten together with dishes of spicy vegetables mixed with sweet and sour sauce.
To remind you of the local shrimping business, waiters will often tell you that the shrimps that you have ordered for your meal have just been netted in nearby West Lake. This will be a memorable meal that will ensure that you remember your stay in Hanoi.
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Nom (salad)
This dish is a combination of a variety of fresh vegetables, usually used in salads in Western countries. The make-up of Nom, however, is slightly different.
The main ingredients of Nom include grated pieces of turnip, cabbage, or papaya, and slices of cucumber with grated, boiled, lean pork. Other auxiliary ingredients include grated carrot, slices of hot chilly, and roasted ground nuts. These are used to make the dish more colourful. All are mixed thoroughly before being soaked in vinegar, sugar, garlic, hot chilly, and seasoned with salt.
The presentation of the dish is also very meticulous. The mixture of ingredients is put into a dish before being covered with vegetables.
To try a mouthful of Nom is to enjoy a combination of all the tastes life has to offer, including sour, hot, sweet, salty, and fragrant tastes. The dish helps with digestion at meals and parties. It can become an addictive aid to assist the real connoisseur enjoy more food.
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Nem Ran or Cha Gio (fried spring roll)

This dish is called Nem Ran by northerners and Cha Gio by southerners. In Hanoi, the introduction of Nem Ran dates back to a time when Cha Ca had not existed. Although it ranks among Vietnam's specialty dishes, Nem Ran is very easy to prepare. Consequently, it has long been a preferred food on special occasions such as Tet and other family festivities.
Ingredients used for Nem Ran comprise of lean minced pork, sea crabs or unshelled shrimps, two kinds of edible mushroom (Nam Huong and Moc Nhi), dried onion, duck eggs, pepper, salt and different kinds of seasoning. All are mixed thoroughly before being wrapped with transparent rice paper into small rolls. These rolls are then fried in boiling oil.
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Faifo Dainty (Danang)

Faifo dainty is a fairly unknown Vietnamese dish named after an old street in Hoi An.
Dainty fiber is carefully made by putting rice in water containing ashes from wood found in Cu Lao Cham. Then, the rice is ground and quickly boiled to make a fibrous mixture. Dainty can be preserved only one day, which is why it is boiled and dried. Dainty fibers have a dark-yellow colour.
The filling for dainty consists of lean pork and other condiments that are stir-fried. Then, the dainty is cut into finger-long pieces that are dried and grilled. Finally, the filling is put into the dainty. For a saltier taste, one can add fish sauce. Chicken meat cut in squares combined with small shrimps can also be added to the recipe.
Although dainty is not a popular meal in Vietnam, it is still served in certain restaurants in Ho Chi Minh City.
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Tom Chua (Hue Sour Shrimp)

When Hue natives living outside the city return to their homeland, they usually have sour shrimp. Tourists also make sure to buy some jars of sour shrimp before leaving Hue.
Because of the national reputation of this dish, some cooks and merchants specialize in making sour shrimp. In the past, people made this dish at home, but now it is easier to buy it at the market.
This dish can be prepared with any kind of shrimp. The recipe includes a number of steps that must be performed in a specific order. First, the fresh, clean, and dry shrimp of approximately the same size are put in wine along with dry bamboo shoots, garlic, and chili. The ingredients are kept in a closed container at room temperature for three days. Then the container is put in a cool, dry place. After five or seven days, the sour shrimp are ready.
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Com Hen (Hue Mussel Rice)
Hot white rice is part of every meal in Vietnam, but only Hue mussel rice is served cool. Hue people, after deciding that no food should be wasted, have designed this dish using leftover rice.
This dish includes Chinese vermicelli, bamboo shoots, lean pork meat, and an assortment of green vegetables (banana leaves, mint, star fruit, etc.).
The broth obtained after boiling the mussels is used to flavour the rice. Ginger, sesame, and chili are also added to the broth. This dish is very spicy and it is not rare to see people with watery eyes and sweaty faces while eating it; nevertheless, everyone congratulates the cook for such a delicious meal.
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Hue Beef Noodle Soup
One must have years of experience to cook excellent Hue beef noodle soup. This recipe mainly consists of shredded meat and rice noodles. Most restaurants and merchants in Hue do not make the rice noodles themselves; they buy them in Van Cu and Bao Vinh, two villages located near Hue.
Learning how to make a clear broth from bone and meat is also a difficult task, but cooks have the satisfaction of seeing customers enjoying a good meal. The secret of this recipe resides in the meat–this is why it must be bought directly from the slaughterhouse early in the morning. The meat is then shredded, boiled, and taken out of the water to obtain a delicious clear broth.
The amount of salt put in the recipe varies depending on the season; during summer, Hue beef noodle soup is served with soy bean, mint, and different kinds of lettuce; in the winter, the recipe is saltier and lemongrass and fish sauce are added.
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Cau Mong Beef
Cau Mong beef is a specialty of Cau Mong, located 15 km from Danang, Dien Ban district, where nearly ten restaurants serve the dish. Cau Mong beef has been served for a long time and is found in many places outside Danang, such as Hoi An, Tam Ky, Vinh Dien, and Ho Chi Minh City.
The meat along with its skin is cut in thin slices, half cooked, and eaten with nem, which consists of fish sauce mixed with soy sauce, sugar, chili, garlic, lemon, star fruit, vervain, and green banana.
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Hu Tieu (My Tho Noodle Soup)
My Tho seafood noodle soup is different from Chinese noodle soup, nam vang soup, and Hue beef noodle soup, because it contains soy bean, lemon, chili, and soy sauce instead of herbs and lettuce.
Back in the 1960s, a shop in My Tho, 70 km from Ho Chi Minh City, started serving this dish using a secret recipe for the rice noodles. Ever since then, its reputation has grown to become a very well known meal in Vietnam.
It is said that the most delicious noodle soup is made with Co Cat rice, from the most famous rice growing area of My Phong village, a suburb of My Tho.
The sweet aroma of the broth comes from the meat, dried squid, and special condiments.
My Tho noodle soup is a traditional dish specific to the south.
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Lau Mam (Mixed Soup)
Lau mam was a popular dish among farming communities hundreds of years ago, especially in the southwestern provinces. Nowadays, lau mam is considered a delicacy and is often served to special guests. Lau designates the broth, and mam the salted fish.
The main ingredient used in the broth is marinated fish to which meat and vegetables are added. Various ingredients, such as seafood, fish, and meat, are prepared on separate plates. Guests choose and boil their meat in the broth. The meal is accompanied by several fresh vegetables and aromatic herbs.
This dish is particularly enjoyed since so many alternatives are possible, offering a wide array of delicious flavours.
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Canh Chua (Fish Sour Soup)
Canh chua originated from the Mekong Region, more specifically from Dong Thap Muoi. Canh chua is a fish sour soup made with fish from the Mekong River and so dua flower. This dish is mostly served when the so dua flower first blossoms at the end of the rainy season. A feast is organized and the fish sour soup is among the delicious meals prepared for this event. Fish sour soup must be eaten very hot. It must also be eaten all at one time since the taste is altered when the soup is reheated.
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Chao Tom (Grilled Shrimp Paste)
Foreigners often say that grilled shrimp paste is a very unusual dish made from very simple ingredients. The recipe consists of clean shrimps placed in coconut water. The shrimps are later grilled and ground to obtain shrimp flour. The flour is mixed with fat and sugar to finally obtain shrimp paste. This dish is served with fish sauce.
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Banh Cuon Trang Bang (Rice Cakes)
Trang Bang, located 40 km from Ho Chi Minh City, is where one can find the best rice paper and rice cakes.
Both can be found everywhere, but nowhere are they better than in Trang Bang where they are made from local rice. The rice flour is roasted for four or five hours and made into thick cakes. Once the cakes are dried, they are placed into nylon bags.
These cakes can be eaten with shrimp, meat, salad, and coriander. During Tet, the cakes are served with roasted meat, eggs, and sour mustard.

Sauteed Spinach with Garlic and Chilies.

Ingredients:
1-1/2 pound spinach
4 tablespoons vegetable oil
5-6 cloves garlic, peeled and finely chopped
1-2 fresh hot chilies, finely sliced
2 tablespoons vegetable stock
1 tablespoon soy sauce
1/4 teaspoon salt

Directions:
Bring a large pan of water to a rolling boil. Drop in the spinach. As soon as it wilts drain it and leave in a strainer. Heat the oil in a wok over a medium high heat. When hot add the garlic and stir and fry until light brown.
Add the chilies and stir, then add the spinach, stock, soy sauce and salt. Turn heat to high and stir fry for 1-2 minutes. Serve immediately. [Back to the Top]

Vietnamese Mint Chicken.

Yeild= 1 serving

Ingredients:
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

Directions:
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 ans some chili, if you dare, and finally the mint leaves so that they don't cook longer than 30 seconds. Serve over rice.
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Stuffed Squid In A Clay Pot (Mực nhồi thịt).

Yield: 1 Servings

Ingredients:
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

Directions:
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.
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Pork Chops with Garlic and Onions (Sườn ướp hành tỏ́i nướng).

Yield: 4 servings

Ingredients:
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

Directions:
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 occasionally.
Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving.
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Jellyfish Salad (Gỏi sứa đồ biển).

Yield: 1 Servings

Ingredients:
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.
Salt.
2 tb Pickled carrot
2 tb Roasted peanuts, chopped

Directions:
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.
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Frogs Legs in Garlic Sauce.

Yield: 4 Servings

Ingredients:
4 Pairs jumbo frogs' legs, -trimmed -about 1 pound
1 Stalk fresh lemon grass soaked for 1 hour in warm water - finely chopped or
1 TB dried lemon grass
2 fresh red chili peppers -- sliced
2 green onions -- sliced
2 Cloves garlic -- crushed
1 1/2 ts Sugar
Salt
2 TB Nuoc Mam sauce OR 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

Directions:
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 remaining 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 offer 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
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Vietnamese Egg Rolls (Chả giò).

Ingredients:

FILLING
2 oz Cellophane noodles, -soaked in warm water for -20 minutes, then drained -and cut into 1-inch lengths
1 lb Ground pork
1 lg Onion, finely chopped
2 tb Tree ears, soaked in warm -water for 30 minutes, then -drained and finely chopped
3 Cloves garlic, finely -chopped
3 Shallots or white part of 3 -scallions, finely chopped
1 cn (7 ounces) crabmeat, -cartilage removed and meat -flaked with fingers
1/2 ts Freshly ground black pepper.
PREPARATIONS FOR ASSEMBLING
20 Sheets dried rice papers -(banh trang)
4 Eggs, well beaten
2 c Peanut oil
ACCOMPANIMENTS FOR SERVING
Basic Vegetable Platter
Carrot Salad
Double recipe of Nuoc Cham

Directions:
Combine the filling ingredients in a bowl and set aside. Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes. When you become adept at this, you can work on several wrappers at a time.

When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle. Fold the sides over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the egg rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown. (This is Bach's special method of keeping egg rolls crisp).

To serve the egg rolls, proceed as follows:

Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of nuoc cham. Each person has a bowl into which he places a bit of lettuce, 2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each person then adds 1 or 2 egg rolls to his bowl, sprinkles with the nuoc cham, and eats the egg rolls and vegetables together, using chopsticks or a fork. Additional carrot salad may be added to taste.

Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the egg roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of nuoc cham.

NOTE: We have found that frying the egg rolls in peanut oil keeps them crisper than frying in any other oil.

From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979.
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Barbecued Shrimp Paste on Sugar Cane (Chạo tôm).

Ingredients:

1 tb Roasted rice powder
Scallion oil
Crisp-fried shallots
1 tb Roasted peanuts, ground
1 lb Raw shrimp in the shell
1 tb Salt
6 Garlic cloves, crushed
6 Shallots, crushed
2 Ounces rock sugar, crushed -to a powder, or
1 tb Granulated sugar
4 Ounces pork fat
4 ts Nuoc mam
Freshly ground black pepper
Peanut Sauce
Vegetable Platter
8 Ounces 6 1/2-inch rice -paper rounds (banh trang)
12 Piece fresh sugar cane, or
12 oz Sugar cane packed in light -syrup, drained
12 8-1/2 ea inch bamboo skewers -soaked in water for 30 -minutes
Vegetable oil, for shaping -shrimp paste
8 Ounces extra-thin rice -vermicelli

Directions:
Although this dish can be baked in an oven, I strongly suggest you grill it over charcoal, for the result is far superior. The dish may be prepared over 2 consecutive days. On day one, prepare the dipping sauce and condiments.
The Vegetable Platter and shrimp paste can be assembled the following day. Fresh sugar cane may be obtained at Caribbean markets; canned sugar cane is available at Asian grocery stores. Prepare the roasted rice powder, scallion oil, crisp-fried shallots and roasted peanuts. Set aside. Shell and devein the shrimp. Sprinkle the salt over the shrimp and let stand for 20 minutes. Rinse the shrimp thoroughly with cold water. Drain and squeeze between your hands to remove excess water. Dry thoroughly with paper towels. Coarsely chop the shrimp.

Boil the pork fat for 10 minutes. Drain and finely dice. In a food processor, combine the shrimp, garlic, shallots and sugar. Process until the shrimp paste pulls away from the sides of the container, stopping as necessary to scrape down the sides. The paste should be very fine and sticky. Add the pork fat, roasted rice powder, fish sauce and black pepper to taste to the processor. Pulse briefly, only enough to blend all of the ingredients. Cover and refrigerate.

Meanwhile, prepare the Peanut Sauce and Vegetable Platter. Cover the rice papers with a damp towel and a sheet of plastic wrap; keep at room temperature until needed. Peel the fresh sugar cane; cut crosswise into 4-inch sections. Split each section lengthwise into quarters. (if using canned sugar cane, split each section lengthwise in half only, then thread 2 pieces lengthwise onto a skewer.) Pour about 1/4 cup of oil into a small bowl. Oil your fingers. Pick up and mold about 2 tablespoons of the shrimp paste around and halfway down a piece of fresh sugar cane. Leave about 1 1/2 inches of the sugar cane exposed to serve as a handle. (If using canned sugar cane, there is no need to leave a handle. The skewers will serve as handles.) Press firmly so that the paste adheres to the cane. Proceed until you have used all the shrimp paste.

Prepare a charcoal grill or preheat the oven to broil. Meanwhile, steam the noodles, then garnish with the scallion oil, crisp-fried shallots and ground roasted peanuts. Keep warm. Pour the peanut sauce into individual bowls and place the Vegetable Platter and rice papers on the table. Grill the shrimp paste on the sugar cane over medium coals, turning frequently. Or Broil, on a baking sheet lined with foil, under the broiler, about 6 inches from the heat, for 3 minutes on each side, or until browned. Transfer to a warm platter. To serve, each diner dips a rice paper round in a bowl of warm water to make it pliable, then places the paper on a dinner plate. Different ingredients from the Vegetable Platter, some noodles and a piece of the shrimp paste, which has been removed from the sugar cane, are added. The rice paper is then roiled up to form a neat package. The roll is dipped in the Peanut Sauce and eaten out of hand. The remaining sugar cane may be chewed.

Note: If both types of sugar cane are unavailable, use skewers. Shape the shrimp paste into meatballs and thread 3 or 4 on each skewer.

Yield: 4 to 6 servings.
From "The Foods of Vietnam" by Nicole Rauthie.
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Vietnamese Chicken Curry (Gà càri).

Ingredients:
1 Stalk fresh lemon grass or 1 tb Dried
3 1/2 ts Curry powder
Fresh ground black pepper
1 ts Sugar
4 ts Salt
3 lb Chicken, cut up
7 tb Vegetable oil
3 Sweet potatoes or
3 White potatoes, peeled and -cubed
4 Cloves garlic, chopped
3 Bay leaves
1 lg Onion, cut into wedges, -separated
2 c Water
1 Carrot, 2-inch slices
2 c Coconut milk
1 c Milk or water *
* If you use canned coconut milk, you must use water.

Directions:
This is a real Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian influence is greatest in the South, where curried dishes are more popular than elsewhere in Vietnam. This is usually served with noodles as a party dish. When it is part of a family meal, it is eaten with rice. Bach serves this to her children for breakfast, when it is served with French bread, another influence on the cuisine of Vietnam.

If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalks, then cut the remainder into 2-inch lengths. If you are, using, it must be soaked in warm water for 2 hours, then drained and chopped fine. Combine the curry powder, black pepper, sugar, add salt and marinate the chicken in the mixture for at least 1 hour. Heat the oil and fry the potatoes over high heat until brown. (It is not necessary to completely cook potatoes at this point, only to brown them.) When well browned, remove from the pan and set aside until ready to cook the curry. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken.

Heat 2 tablespoons oil over a high flame. Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly. Add the 2 cups of water and carrot, then cover and bring to a boil. Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the cover and add the pre-fried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes. Serve with rice, Rice Sticks, or Japanese Alimentary Paste Noodles.

From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerma.
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Sour Fish Soup (Canh chua cá).

Ingredients:
2 Scallions, white part only, -crushed with the side of a -knife
Freshly ground black pepper
2 ts Salt
2 tb Plus 4 teaspoons fish sauce -(nuoc mam)
1 Cat fish or fish carcass, -split down the center
1 qt Water
1/2 c Canned sliced sour bamboo
1/4 Fresh pineapple, cut in a -lengthwise section and -sliced
1 ds MSG (optional)
2 tb Mixed chopped fresh -coriander (Chinese parsley)
Scallion green

Directions:
An excellent way to get twice the pleasure out of your fish purchase. You can use either the fish head of the fish carcass if you wish. To the people of the South, this is as much their traditional dish as Southern Fried Chicken is to our southerners and it will meet with instant praise Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish sauce over the fish head. Allow to stand for 10 to 15 minutes.

Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices. Cook at a lively boil for 5 minutes. Drop fish into the actively boiling water and, keeping at a boil, add the 2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve.

NOTE: If the fish is dropped into water that is not boiling, it will fall apart. Makes 4 servings.

From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerma.
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BBQ Five-Spice Cornish Game Hens.

Ingredients:
4 Cornish game hens (14 ounces -each)
4 Garlic cloves
2 Shallots, or 3 green onions, -white part only
1 1/2 tb Sugar
1/2 ts Salt
1/4 ts Black pepper
1/2 ts Five spice powder
1 1/2 tb Vietnamese fish sauce -(nouc mam)
1 1/2 tb Light soy sauce
1 1/2 tb Dry sherry

Directions:
This aromatic barbecued game hen can be easily served West- ern style with rice, cole slaw or a green salad. (But it would be better with Thai cucumber salad or Vietnamese carrot salad.). Halve the hens through the breast. Flatten with the palm of your hand. In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator.

Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce.
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Fried Rice with Sausage, Shrimp and Crab (Cơm chiên thập cẩm).

Ingredients:
1 2/3 cups long-grain white rice
6 dried Chinese mushrooms
2 Chinese sausages
1/4 pound raw shrimp
1/4 cup vegetable oil plus 1 tablespoon
1 medium onion
1 tablespoon fish sauce
1/2 pound crab meat
2 eggs
2 large scallions
Asian Mushroom: caps, dried, 1 to 1-1/2 inches in diameter
Chinese Sausage: sweet, mild, cured, pork. About 6" long sold in pairs.
Shrimp size: 21 to 25 shrimp per pound.
Fish Sauce (nuoc mam). Use Vietnamese or Thai fish sauce.
Crab meat: fresh, frozen, canned. Rinse and sort to discard shell, cartilage.

Directions:
Day before - prepare rice. Bring 6 quarts of unsalted water to a boil over high heat in a large, heavy pot. Stirring constantly, slowly pour in the rice in a thin stream. Reduce the heat to moderate and let the rice boil uncovered for about 15 minutes, or until the grains are somewhat tender but are still slightly firm to the bite. Drain the rice in a large sieve, fluffing it with a fork. Transfer rice to a large bowl and set it aside to cool to room temperature. Cover the bowl tightly and efrigerate overnight or for at least 12 hours.
Day of cook - Place MUSHROOMS in a small bowl containing 1 1/2 cups hot water. Soak for at least 30 minutes until soft. Remove mushrooms. Discard water. Rinse mushrooms of any remaining grit and cut off and discard any stems. Slice each cap crosswise into 1/2-inch strips.
- Cut ONION in half lengthwise and slice lengthwise into 1/4 inch strips.
- Wash and trim SCALLIONS, keeping most of the green tops. Cut scallions into 1-inch pieces and slice pieces lengthwise into 1/4-inch side strips.
- Shell the SHRIMP. Devein. Chop into 1/4 inch bits and set aside.
- Cut SAUSAGE into 1-1/8 inch slices. Fry the sausages in a wok over moderate heat, stirring constantly for about 2 minutes, or until the slices are delicately browned on both sides and the edges are crisp. Drain on absorbent paper.
- Heat 1/4 cup oil in wok. Drop in the ONIONS and stirring constantly, cook for 2 to 3 minutes, or until they are soft. Regulate heat to prevent browning.
- Add MUSHROOMS, then the chilled rice and stirring constantly with a fork, cook for about 3 minutes, or until the rice ie heated through. - Stir in the FISH SAUCE.
- Push the rice to the edge of the wok to make a well in the center. Pour in the remaining oil and drop the SHRIMP into it. Without stirring rice, cook the shrimp, for about 2 minutes, turning as they become firm and pink.
- Mix the shrimp into the rice and still stirring, cook over moderate heat for 5 minutes. Do not let the rice brown. Stir in the CRAB meat and the SAUSAGE and cook for 2 minutes. Break EGGS, one at a time, stirring well after each addition.
- Mix in the SCALLIONS and taste for seasoning; add salt or more fish sauce if rice seems too bland. Serve the fried rice mounded on a large heated platter or bowl.
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Grilled Dried Beef (Thịt bò khô).

Ingredients:
1 pound Lean bottom round or -- sirloin, in one piec 6 inches in Diameter
2 Stalks fresh lemon grass -- or 2 tablespoons dri grass
2 small Red chile peppers -- seeded
2 1/2 tablespoons Sugar or honey
1 tablespoon Nuoc mam (Vietnamese fish -- sauce)
3 tablespoons Light soy sauce

Directions:
Here's a Vietnamese version of beef "jerky" made with red chilies and honey or sugar that sounds like it's off in the direction of your Chinese Dried Fried Beef recipe.
This Vietnamese-style "beef Jerky" is delicious served with drinks. The Vietnamese enjoy eating it as a snack with glutinous rice. It is also an ingredient in Green Papaya Salad. Cut the beef across the grain onto very thin 3 by 3 inch slices. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop. Combine the chiles and sugar in a mortar and pestle and pound to a fine paste. Add the chopped lemon grass, fish sauce and soy sauce and stir to blend. (If using a blender, combine all of these and blend to a very fine paste.) Spread the paste over the beef pieces to coat both sides. Let marinate for 30 minutes.

Spread out each slice of marinated beef on a large, flat wire rack or baking sheet. Let stand in the sun until both sides are completely dried, about 12 hours. (You can also place a rack on a jelly roll pan and let the beef dry in the refrigerator for 2 days.) Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400F oven and bake until brown and crisp, about 10 minutes. Serve with glutinous rice.

NOTE: After cooking, the meat may be kept for up to 1 week in a covered jar at room temperature.

Makes 4 servings.

From "The Foods of Vietnam" by Nicole Rauthier.
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Cơm Hương Giang (Huế).

Yield: 4 servings

Ingredients:
3 c Cooked rice
1 tb Dried shrimp
1 tb Toasted sesame seeds
1 Stalk fresh lemon grass
2 Shallots, sliced
2 Garlic cloves, minced
2 ts Sugar
2 Fresh chilies
4 tb Vegatable oil
2 Scallions, sliced
1 Sm. onion
2 tb Broth or water
2 tb Nuoc mam (fish sauce)
Freshly ground black pepper
Coriander sprigs

Directions:
Rub the cold rice with wet hands to separate the grains. Set aside. Soak the dried shrimp in hot water for 30 minutes. Drain. Remove outer leaves from lemon grass, trim, and mince. Grind together the shrimp, lemon grass, shallots, garlic, sugar and chilies.
Heat 2 tablespoons of oil in a wok or skillet. Add the scallions and stir-fry for 1 minute. Add the lemon grass and dried shrimp mixture and stir-fry for 5 minutes over high heat. Remove to a dish. Pour the remaining 2 tablespoons oil into the wok. Add the onion and stir-fry until translucent. Add the rice and stir-fry for 5 minutes. Stir in the broth, fish sauce and black pepper to taste. Add the lemon grass and shrimp mixture and the toasted sesame seeds. Stir to combine well. Transfer to heated platter.

Sprinkle with additional black pepper and garnish with the corinader springs. Serve with Nuoc Cham (Lime and fish sauce).
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Lamb in a hot garlic sauce.

Yield: 2 servings

Ingredients:
1/2 lb Spinach or any green Vegetable
2 tb Vegetable oil
1/2 lb Lean lamb, thinly sliced
4 Cloves garlic,finely chopped
Freshly ground white pepper
1/2 ts Sugar
1 tb Nuoc Mam sauce
1 tb Oyster sauce
Fresh sprigs of mint and/or
Cilantro to garnish

Directions:
Blanch the greens in boiling water for 1 minute. Drain and place on a serving dish. Heat the oil in a wok and stir-fry the lamb until nearly cooked. This should not take more than 2 minutes. Add the garlic, pepper, sugar, Nuoc Mam sauce, and oyster sauce and stir-fry until the lamb is completely cooked and tender.

Pour the lamb and sauce over the greens. Garnish with mint and/or cilantro.
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Stir-fried Lamb with Mint and Chili.

Yield: 2 servings.

Ingredients:
1 1/2 tb Vegetable oil
1/2 lb Lean lamb,cut in fine strips
1 Clove garlic,finely chopped
1 tb Oyster sauce
1 tb Nuoc Mam sauce
1 pn Sugar
1 tb Finely sliced red fresh Chili pepper
5 tb Fresh mint leaves, sliced If large

Directions:
Heat the oil in a wok and stir-fry the lamb for several minutes until almost cooked. Add the garlic, oyster sauce, Nuoc Mam sauce, sugar, and chili and stir-fry for another 2 minutes or so. Taste to see if extra seasoning is necessary and adjust. When the meat is cooked and tender, stir the mint leaves through and serve on a dish.
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Asparagus and Crab Meat Soup (Soup măng cua).

Ingredients:
4 cups chicken broth
3 tsp of nuoc mam (Vietnamese fish sauce)
1/2 tsp sugar
1/4 tsp salt
1 tbs vegetable oil
6 shallots - chopped
2 garlic cloves - chopped
8 ounces lump crab meat -
picked over and drained
Freshly ground black pepper
2 tbs cornstarch or arrowroot - mixed with 2 tbs cold water
1 egg - lightly beaten
15 oz white asparagus spears
1 tbs shredded coriander
1 scallion - thinly sliced Cut into 1 inch sections with canning liquid reserved

Directions:
Combine broth, 1 tablespoon of the fish sauce, sugar and salt in a 3 quart soup pot. Bring to a boil . Reduce the heat and simmer. Heat the oil in a skillet and dd the shallots and garlic and stir-fry until fragrant . Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir fry over high heat for about 1 minute then set aside Bring the soup to a boil . Add the cornstarch mixture and stir gently until the soup thickens and is clear.

While the soup is boiling, add the egg and stir gently, continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid and cook gently until heated through. Transfer the soup to a heated tureen . Sprinkle on the coriander, scallion and freshly ground black pepper.

Makes about 4 to 6 servings.
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Beef Noodle Soup (Phở bò).

Ingredients:
3 large onions
1 tbs peanut oil
5 lb beef & chicken bones (choose ones with meat as well)
4 ginger slices - julienned
2 carrots -julienned
1 small cinnamon stick
1 star anise
1 tbs whole black peppercorn
2 garlic clove - crushed
1/2 lb bean sprouts
1/2 lb beef sirloin - finely sliced
1 scallion - finely sliced
1/4 cup chopped cilantro
4 chillies - sliced
2 limes (cut into wedges)
8 oz rice sticks - soaked in hot and drained
3 tbs Nuoc mam (Vietnamese fish sauce)
Black pepper to taste

Directions:
Slice 2 of the onions into 1/4 inch slices. Heat 1 tbs oil in a frying pan and add the sliced onions Cook, stirring, until the outside has browned. Remove and drain . Slice the remaining onion into paper-thin slices and set aside. Rinse the bones and place in a stockpot. Cover with cold water and bring slowly to a boil Reduce heat and simmer, uncovered (For a clear broth skim off foam).

After 10 - 15 minutes, add browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil . Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary add more water to keep the bones covered. Strain the stock, skim off, and discard any fat.
To serve: Arrange the sliced beef on a platter. Garnish with reserved white and green onion. On another platter, arrange the bean sprouts, coriander, chiles and limes.

Meanwhile, plunge the rice sticks in boiling water to heat and drain. Place equal portions in each soup bowl and cover to keep warm . Heat beef stock to boiling and season with fish sauce and pepper. Pour into a soup tureen or chafing dish.

At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl and Ladle the hot stock over the meat, stirring to cook the meat. Add the bean sprouts, coriander, chiles, and lime to taste. Enjoy with chopsticks and a soup spoon.
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Chicken in Lemon Grass and Chili (Gà xào xã ớt).

Ingredients:
3 lb chicken
1 large onion
Salt to taste
1 tbs ground chillies
1 tbs granulated sugar
1 cup water
4 garlic cloves
3 tbs vegetable oil
2 tbs minched lemon grass
4 tbs Nuoc Mam (Vietnamese fish sauce)
1 tbs caramel sauce

Directions:
Rinse chicken and dry well. Cut into small pieces . Peel garlic and slice finely . Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips.
Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili.

Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce, mixing well . Add 1 cup water and cook 45 minutes or until chicken is tender . Stir occasionally and add more water if necessary. Serve hot with caramel sauce.
To prepare caramel sauce: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes color.

Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Remove from heat.
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Vietnamese Pork Sticks With Lettuce Cups.

Yield: 6 servings

Ingredients:
1 lb Pork butt, ground
6 Water chestnuts, minced
1 lg Clove garlic, minced
1 sm Green onion, minced
1 tb Soy sauce, Japanese
2 ts Oil
1 1/4 ts Lemon juice, fresh
1/2 ts Ginger, fresh, minced
1/4 ts Sugar
1/4 ts Hot chili oil, Chinese
1/8 ts Salt
12 Bamboo skewers - 5 to 6 -inches long
GARNISHES
12 Boston lettuce leaves
1/2 c Cilantro, chopped
1/2 c Mint, fresh, chopped
1/2 c Green onion, chopped
DIPPING SAUCE
1/2 c Soy sauce, Japanese
5 tb Lemon juice, fresh
3 tb Water
2 Clove garlic, minced
2 ts Sugar
1 ts Oyster sauce
1 ts Ginger, fresh, minced
1/8 ts Cayenne pepper
Directions:
FOR MEAT:
Combine all ingredients in large bowl and use hands to mix gently but thoroughly. Shape into 12 cylinders approximately 3 inches long and no more than 1-inch thick. Insert bamboo skewer through each cylinder and set aside. Arrange garnishes in individual bowls; refrigerate.
FOR SAUCE:
Combine all ingredients in small pan and bring to boil. Reduce heat and simmer 5 minutes. Let cool. Divide among 4 small bowls and set aside. Heat coals on barbecue until gray ash forms. Spread into overlapping layer, knocking off ash so coals are hot and glowing. Place grill 2 to 3 inches above coals or, preheat oven to broil. Arrange pork sticks on grill or broiling pan so they do not touch. Cook until meat is crisped, browned and firm, turning often with tongs, about 10 to 15 minutes. Have each diner sprinkle lettuce leaf with other garnishes. Slip pork off skewer onto lettuce. Wrap around pork and use sauce for dipping. Meat mixture can be prepared and skewered up to 24 hours before barbecuing. Sauce will keep 2 weeks in refrigerator.
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Shrimp on Crab Legs (Càng cua bọc tôm).

Yield: 10 servings

Ingredients:
10 Crab legs or several hard -shell crabs
Shrimp paste, prepared as -for Shrimp on Sugar Cane
1/4 c Vegetable oil.
NUOC CHAM
1 Clove garlic
1/2 Fresh hot red chili pepper -or 2 dried
2 ts Heaping, granulated sugar
1/8 Fresh lime
2 tb Fish sauce (nuoc mam)
2 1/2 tb Water, more if necessary

Directions:
Here we have a party dish that will bring out "oohs" and "ahs" from your guests on sight - and a repeat performance on taste. Crab claws, alone, are sometimes available in fish stores. If they aren't, boil several hard shell crabs and use the claws; you can use the bodies in many other dishes.

The crab claws in fish stores are already partially peeled and serve not only as a handle but are edible as well. If you prepare your own claws, peel the upper section around which you mold the shrimp paste.

Boil the crab legs or crabs for about 10 minutes, then drain and cool; remove the claws from the crabs, if using, and reserve the bodies for another purpose. Have the shrimp paste ready; preheat the oven to 350F.

Pour the oil into a bowl. Dip your fingers into the oil and pick up 2 tablespoons of the shrimp paste. Mold it into an oval around and halfway down the crab claw, covering the part of the claw where it was attached to the body; this will leave a claw tip extended to serve as a handle. Place the claws on a baking sheet and bake in the preheated oven for 30 minutes.

Serve with Nuoc Cham and watercress.

NOTE: In Vietnam, this dish is always barbecued over charcoal. If you wish to prepare it this way, cook for 10 minutes on each side.

Directions:

NUOC CHAM:
This exciting sauce is almost always served at Vietnamese meals, just a Westerners serve salt and pepper. It's base is nuoc mam (bottled fish sauce). Freshly prepared, it is a constant delight, and so addictive to Western palettes that it will appear with meals other than Vietnamese. To best appreciate the results of its superb blending qualities at the table, use it sparingly at first, gradually adding more until the result is just right for your palate.
Peel the garlic. Split the chili pepper down the center and remove the seeds and membrane. Cut into pieces and put into a mortar, together with the garlic and sugar. Pound into a paste. Squeeze the lime juice into the paste, then with a small knife remove the pulp from the lime section and add it as well. Mash this mixture and add the fish sauce and water.

NOTE: If you find this a trifle strong at first, dilute it with an additional 1/2 tablespoon of water.

Makes 10 servings

From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmer.
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Stuffed Chicken Wings (Cánh gà nhồi).

Ingredients:
8 Chicken wings
4 oz Bean thread vermicelli
3 Pieces dark wood ear fungus
1 1/4 c Ground pork
1 Small onion
1 Small carrot
1 Egg, beaten
1 tb Nuoc Mam sauce or light soy
Salt and black pepper

Directions:
Bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken. Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands. Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices.

Mix all the stuffing ingredients together. The mixture should be firm. Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.

Preheat the oven to 400F. Steam the stuffed wings for 10-15 minutes. (If you want to make a large quantity, multiply the measures accordingly and freeze after the steaming stage. After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes. Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish.
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Vietnamese Crepes - Vietnamese Pizza ( Bánh xèo).

Ingredients:
1 ea (12 oz) package Bot Banh Xeo mix (rice flour with tumeric)
3 c Water (divided use)
1 t Sugar
1 ea (116 oz) package Orients -Delight coconut milk -(heavy cream can be Substituted) frozen, not -canned coconut milk
4 ea Green onions
1 lb medium shrimp (36 - 48 size)
1/2 lb Lean pork, thinly sliced
2 ea Yellow onions
Oil
16 ea Handfuls fresh bean sprouts -(put in microwave for a -little while to Soften)
1 ea Head red leaf lettuce
1 bn Cilantro, basil or mint
Fish Garlic Sauce

Directions:
Prepare crepe batter the night before serving. Thinly slice green onions. Place one cup water in small pan on high heat. Thoroughly blend the 12 ounce package of bot Banh Xeo mix with the two remaining cups water until completely moistened. Bissolve sugar in boiling cup of water and add to batter. Add coconut milk and gree