Crispy Beef Slices Served with a Spicy Dip

Ingredients

• 1 lb. beef tenderloin, cut across the grain into thin slices 2 inches long
• salt and freshly ground black pepper
• 2 eggs, beaten
• cornstarch
• 1 tbsp. sesame seed oil
• Dip:
• 1 tbsp. fish sauce
• 4 tbsp. fish sauce, or light soy sauce
• 1/4 tsp. sugar
• 2 tsp. chili oil
• 2 tsp. finely minced root ginger
• 1 tsp. rice wine or dry sherry
• vegetable oil for deep frying

Directions

1. Mix the dip ingredients thoroughly in a bowl and set aside.

2. Mix all the other ingredients except the cornstarch in a second bowl and allow to marinate for 1 hour before cooking.

3. Dredge the beef slices in cornstarch. In a wok, deep-fry a few pieces at a time until golden brown. The color comes from the cornstarch and not the beef. Drain, and put on a dish and serve with the chili dip.

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Beef and French Fries

Ingredients

• 8 tbsp. vegetable oil
• 2 large potatoes, peeled and cut into matchsticks
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 10 oz. sirloin steak, cut into thin slices
• 2 tsp. cornstarch
• 3 tsp. water
• 1 tsp. Nuoc Mam sauce or light soy sauce

Directions

1. Pour 6 tablespoons oil into a skillet. Add the potatoes and fry until brown. Discard the oil and set aside the potatoes.

2. Fry the onion and garlic in 2 tablespoons oil. Add the beef and stir-fry for 1 minutes.

3. Mix the cornstarch, water, sugar, and Nuoc Mam sauce to a smooth paste. Add this to the beef and stir. Add the potatoes and stir well to combine.

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Crab and Corn Porridge

Ingredients

• 11 oz. can corn kernels
• 2 1/2 cups basic chicken stock or 1 can condensed cream of chicken soup
• 2 green onions, cut into thin rings
• 1 egg
• 11 oz. can crab meat, drained
• 11 oz. can creamed corn

Directions

1. If using condensed soup, add 2 cans of water and milk mixed. Bring the stock or soup to just below boiling point.

2. Roughly chop the corn kernels or leave whole. Add the corn kernels and the creamed corn to the stock. Add the crab meat and stir thoroughly.

3. Beat the egg quickly and, holding a fork over the broth, pour the beaten egg along the back of the fork head, moving the fork in a circular motion at the same time. Remove from the heat and cover. Allow to set for about 40 seconds.

4. Sprinkle with the green onions, stir once and server hot.

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Shrimp with Sesame Seeds on Toast

Ingredients

• 1 small onion, grated
• 1 small egg, beaten
• salt and black pepper
• Vegetable oil for deep-frying
• 1 cup peeled shrimp, finely chopped
• 1 thin French stick or 8 slices bread, crusts cut off
• 1/2 tbsp. dried shrimp
• Cornstarch black for dusting
• 4 tbsp. white sesame seeds
• 1/2 tsp. grated fresh root ginger
• 2 cloves garlic, crushed and chopped

Directions

1. Toast the sesame seeds in a dry pan until they begin to brown, shaking frequently to prevent them from burning.

2. If using dried shrimp, soak in warm water until soft. Drain thoroughly and squeeze out excess water. Chop them finely. Combine the dried and fress shrimp, garlic, ginger, grated onion, egg, salt, and black pepper, and knead together with your hands. The mixutre should be stiff but not too stiff to spread. If it is to runny, dust with the cornstarch.

3. Cut the French bread into 1/2 inch slices or cut the slices of bread into triangles or shape using pastry cutters. Press the sesame seeds firmly into the shrimp mixture, using the back of a wooden spoon so that the shrimp mixture is also pressed firmly on to the bread. Refrigerate for 2 hours or longer if possible.

4. Heat enough oil to just deep-fry the rounds, shrimp side down, for 1 minute. Using a pancake turner, turn carefully and fry the other side for a further minute. Drain on a paper towels and serve hot.

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Vietnamese Salad

Ingredients

• 2 stalks fresh lemon grass
• 2 tbsp. chopped fresh basil
• 2 oz, each leftover roast beef, pork, lamb, or chicken, finely shredded
• 2 tbsp. finely chopped cilantro
• 1 bunch green onions, washed and finely chopped
• 2 carrots, finely grated
• 1 red chili pepper, finely sliced
• 2 cloves garlic, finely sliced and crushed
• 3 tbsp. Nuoc Mam sauce or 2 tbsp. Maggi liquid seasoning mixed
• 9 tbsp. lime juice

Directions

1. Lightly hit the sliced lemon grass with back of a cleaver or heavy knife to release the flavor and smell. Mix the lemon grass with leftover meat then add the green onions and toss well. Mix in the grated carrot.

2. Mix together the chili, garlic, Nuoc Mam sauce, and lime juice, and stir well. Add to the salad and toss well. Throw in the basil and cilantro, and toss again. If you think you need more salad dressing, add equal parts of Nuoc Mam sauce and lime juice.

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Shrimp and Scallop Sate

Ingredients

• 2/3 cup dry sherry or dry white wine
• 2 tbsp. onion, finely chopped
• 1 tbsp. wine vinegar
• 2 tbsp. vegetable oil
• 1 tbsp. chopped dill
• 2 clove garlic, chopped and crushed
• salt to taste
• 2 fresh red chili peppers, finely chopped
• 12 large scallops, washed
• 6 tomatoes, skinned
• 12 large shrimp, in their shells
• 1 tbsp. chopped sweet basil
• 1 cucumber, cut into 1/2 inch slices
• 1 large onion, finely

Directions

1. Place the sherry, vinegar, dill, and salt in a pan and bring to a boil. Reduce the heat to a simmer and add the scallops. Allow to simmer for 2 minutes. Remove the scallops and keep the liquid to use as the baste when barbecuing.

2. Skewer the shrimp, cucumber, and scallops alternately so that each skewer has three shrimp, three scallops, and three pieces of cucumber. Leave, covered, in a refrigerator.

3. Gently fry the onions in the oil for 3 minutes. Add the garlic and fry for a further minute. Add the chili and tomatoes and fry for another 5 minutes. Add the basil leaves and stir. Remove from the heat and leave to cool.

4. Place the sate on the barbecue or under a preheated high broiler and cook for 3-4 minutes on each side. Baste frequently with the reserved cooking liquid.

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