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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Beef Sate

Ingredients

• 2 cloves garlic, crushed and sliced
• 3 tbsp. Nouc Mam sauce or 2 tbsp. Maggi liquid seasoning
• 1 tsp. fresh basil
• 1 tbsp. lime or lemon juice
• 1 red chili pepper, sliced
• 1 pickled onion, thinly sliced
• 1 tbsp. lime juice
• 1 clove of garlic, finely chopped
• 1 tbsp. sesame oil
• 1 tbsp. peanuts, finely chopped
• 1 tbsp. Nuoc Mam sauce
• 1/2 lb. steak, cubed

Directions

1. Mix the garlic, basil, chili, lime juice, sesame oil, and Nuoc Mam sauce, if using, together. Marinate the cubes of beef in this for at least 4 hours, turning frequently.

2. Make the dipping sauce by mixing all the ingredients thoroughly and place in a bowl on the table.

3. When the beef is ready, thread on to four skewers and place on the barbecue or under a preheated high broiler until cooked, turning frequently. Baste equally frequently with the marinade.

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Scallops Stuffed with Shrimp

Ingredients

• 1 tbsp. dried shrimp, soaked in water until soft, drained and finely chopped or 20 defrosted frozen shrimp, finely chopped
• SHRIMP PASTE STUFFING:
• vegetable oil for frying
• 12 scallops, cleaned
• 2 small pieces of black wood ear fungus, soaked in warm water until soft, drained and finely chopped
• 4 oz. sweet potato, boiled and mashed
• 1 tbsp. Nuoc Mam sauce or 1 tbsp. light soy sauce

Directions

1. Make the shrimp paste stuffing by combining all the stuffing ingredients together.

2. Steam the scallops until cooked - about 5 minutes in a bamboo steamer. Remove and leave to cool.

3. Slit the scallops in their thickest part and spoon in the stuffing. Heat the oil until very hot. Gently lower the stuffed scallops in a basket and fry for 2 minutes.

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Broiled Bass with Ginger Sauce

Ingredients

• 1 bass, large enough to serve 4, cleaned and gutted
• 2 stalks lemon grass, peeled and thinly sliced
• juice from 2 limes
• 2 green onions, finely chopped
• 2 tbsp. chopped dill
• 1 red chili pepper, thinly sliced
• 1 tbsp. chopped dill
• scant 1/2 cup ginger wine
• 1 tbsp. sesame oil
• 1 tbsp. fish sauce
• 1 piece Chinese stem ginger, cut into strips, to garnish
• 1 piece ginger, cut into strips
• Ginger Sauce
• 2 tbsp. wine vinegar, 4 tbsp. water
• 2 dried Chinese mushrooms, soaked until soft, drained and thinly sliced with stems removed, or 4 mushrooms, thinly sliced
• 1 tbsp. cornstarch mixed with a little water

Directions

1. Pour the lime juice over the fish. Sprinkle over the dill and leave covered in the refrigerator for 2-4 hours.

2. Simmer all the ginger sauce ingredients except the cornstarch together for at least 3 minutes. Gently add in the cornstarch, stirring all the time. You should see the mixture thicken. Turn off the heat and cover.

3. Brush both sides of the bass with sesame oil. On a barbecue or under a preheated hot broiler, cook the fish until just done.

4. Serve the fish hot with the ginger sauce poured over it. Garnish with chopped ginger.

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Carp Cooked in Coconut Milk

Ingredients

• 1 tbsp. vegetable oil
• 1/2 cup coconut milk
• 1 stalk lemon grass, peeled and finely chopped
• 1 carp, large enough to serve 4, cleaned and gutted
• 1/2 tsp. peppercorns, bruised
• peel and juice of 1 lime
• 1 clove garlic, chopped and crushed
• 1 tbsp. finely chopped fresh cilantro
• 1 red chili pepper, thinly sliced
• 1/2 tbsp. ground cinnamon
• 4 whole cloves, bruised
• 2tbsp. fish sauce

Directions

1. In the oil, gently fry the lemon grass, peppercorns, garlic, chili, cinnamon, and cloves until the flavor is released 2 minutes at the outside.

2. Add the fish sauce and stir in gently. Remove from the heat and stir in the coconut milk.

3. Place the carp in a pan and pour over the coconut milk mixture. Add the lime juice and fresh cilantro and stir. Cover and simmer for 10-15 minutes or until the fish is cooked.

4. Remove the fish and place on a serving dish. Garnish with the strips of lime peel. Heat the sauce and boil for a few minutes to reduce and thicken. Strain until a plain milk is left. Pour this over the carp.

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Caramelized Chicken Wings with an Orange

Ingredients

• 8 chicken wings
• salt and pepper
• 2 tbsp. sesame oil
• 4 tbsp. clear honey
• 4 tbsp. vegetable oil
• 2 tbsp. superfine sugar
• shredded peel and juice of 1 orange

Directions

1. Season the chicken wings with salt and pepper. Mix the sesame oil and honey, and spread this over the wings.

2. Heat the oil in a heavy-based pan and cook the chicken wings for about 4 minutes on each side or until just done. Remove the pan and keep warm. Reserve the pan juices.

3. Add the sugar to the pan and heat without stirring until it caramelizes. Remove from the heat.

4. Add the orange juice and reserved pan juices. Stir over a low heat until a smooth sauce forms, adding a little water or orange juice if it becomes too thick. Add half the orange peel and continue to cook over a very low heat.

5. Place the chicken wings on to a warmed dish. Pour the caramel sauce over them and garnish with the leftover strips of orange.

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Stuff Chicken Wings

Ingredients

• 8 chicken wings
• 1 tbsp. Nuoc Mam sauce or light soy sauce
• Stuffing:
• salt and black pepper
• 4 oz. bean thread vermicelli
• 3 pieces dark wood ear fungus
• 1 1/4 cups ground pork
• 1 small onion, grated finely
• 1 small carrot, grated finely
• 1 egg, beaten

Directions

1. 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.

2. 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.

3. 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 wings.

4. Preheat the oven to 400 degrees. Steam the stuffed wings for 10-15 minutes. (If you want to make a large quantity, multiply the measures accordingly and freeze after steaming stage.)

5. After steaming, place in a lightly oiled roasting pan and roasting 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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Spicy Barbecued Chicken Legs

Ingredients

• 4 chicken legs, preferably from corn-fed chickens
• 1 tbsp. Nuoc Mam sauce or light soy sauce
• 1 tbsp. sesame oil
• 1 tsp. sugar
• MARINADE:
• salt
• 2 tbsp. vegetable oil
• LEMON DIP:
• 3 cloves garlic crushed
• 2 tsp. salt
• 4 green onions, finely chopped
• freshly ground black pepper
• 1 stalk lemon grass, finely chopped
• 2 lemons, cut in quarters
• 2 red or green chili peppers, finely chopped or 1/2 tsp. cayenned pepper

Directions

1. Place the chicken legs on a wooden board and, using a sharp knife, stab them in several places. This helps them absorb the marinade and prevents the skin from breaking.

2. Make the marinade by heating the vegetables oil and adding the garlic, green onions, and lemon grass. Cook for between 2-3 minutes then leave to cool. Stir in the chili, Nuoc Mam, sugar, and salt.

3. Put the chicken legs in a shallow dish and pour the marinade over. Cover the dish and marinate for 2 hours, turning from time to time.

4. Brush liberally with sesame oil and put on a barbecue or under a preheated moderate broiler for 15-20 minutes, turning frequently and brushing.

5. Serve immediately with lemon dip and pickled vegetables. Guests make the their own dip by mixing salt and pepper, and moistening with a quarter of lemon.

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Lemon Grass and Cashew Nuts

Ingredients

• Vegetable oil
• 1/2 cup roasted, unsalted cashew nuts
• 2 small dried chillies
• 1 tbsp. chopped lemon grass
• 1 clove garlic, chopped
• 2 shallots, cut in quarters
• 1 lb. lean, corn-fed chicken, sliced
• 1/2 tsp. sugar
• 1 tbsp. oyster sauce
• 1 tbsp. Nuoc Mam sauce or light soy sauce
• 3 tbsp. chicken stock or water

Directions

1. With a drop or two of oil, stir-fry the chilies until cooked evenly but not burnt. Set aside.

2. Stir-fry the garlic with a few more drops of oil until golden. Add the chicken slices, sugar, and oyster and Nuoc Mam sauces, and stir-fry until the chicken is golden in colr. Lower the heat and add the stock. Cook for a few more minutes, stirring occasionally.

3. When the chicken is thoroughly cooked, add the cashew nuts, lemon grass, shallots, and chilies, and stir serveral minutes, being careful not to break the chilies. Remove from the heat and serve.

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Chicken Porridge

Ingredients

• 1/2 cup long-or short-grained rice
• 1 tsp. cornstarch dissolved in 2 tbsp. water
• 5 cups water
• 2 tsp. dry sherry
• 1/2 lb. corn-fed chicken breast, boned and silvered
• salt
• 1 large green onion, finely chopped
• salt and black pepper
• chopped fresh cilantro to garnish
• MARINADE:
• 2 tbsp. Nuoc Mam sauce, or 2 tbsp. Maggi liquid seasoning

Directions

1. Rinse and drain the rice. Add the water and bring to a boil over high heat. Turn the heat to medium low, partially cover the pan and let rice bubble for 5 minutes. This loosens the starch and blends the water and rice. Give the rice a stir and turn the heat as lows as possible, cover and simmer for about 1 hour.

2. Place the chicken in the marinade for 30 minutes. Add the chicken to the porridge and stir gently. Continue until oil the pink i the chicken has disappeared. Turn off the heat, cover and serve in a couple of minutes. Garnish with cilantro for more flavor, and green onion and salt and pepper to taste.

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Garlic Roasted Duck

Ingredients

• 3/4 cup red wine vinegar
• salt and black pepper
• 1 tbsp. Nuoc Mam sauce or light soy sauce
• 12 juniper berries, crushed
• 1 onion, chopped
• watercress, to garnish
• 5 oz. plain yogurt
• 4 duck breast and wing portions
• 2 tsp. fennel seeds
• 1 clove garlic, crushed

Directions

1. Mix the Nuoc Mam sauce, vinegar, onion, juniper berries, fennel seeds, and garlic thoroughly in a large bowl and rub well into the duck portions. Cover the bowl with some plastic wrap and leave in a refrigerator for 8 hours, turning occasionally.

2. Preheat the oven 425 degrees. Drain and reserve the marinade. Place the duck portions, skin side down, in an ovenproof dish. Put in the oven for 30 minutes, basting at least once. Turn the duck portions over, baste and cook for a further 30 minutes, basting at least once. Switch off the oven but leave the duck in it.

3. Spoon 1 cup of the marinade into a hot pan, cover and allow to simmer for at least 5 minutes. Strain, whisk in the yogurt seasoning with salt and black peeper to taste.

4. Server the duck on a dish garnished with the watercress. The sauce is served in a bowl. If guests are not proficient with chopsticks, the duck should be chopped into bite-sized pieces.

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Marinated Quail in Honey

Ingredients

• 1 tsp. coriander seeds, lightly crushed
• Salt and freshly ground black pepper
• 2 tbsp. clear honey
• Chopped parsley to garnish
• 2 onions, sliced
• 1 1/4 cups dry cider
• 8 quails
• 1 1/4 cups chili vinegar
• 2 tbsp. butter
• 2 tbsp. vegetable oil

Directions

1. Mix the coriander, honey, onion, cider, and vinegar in a large bowl (not a metal one). Add the quails and marinate overnight.

2. Preheat the oven to 350 degrees. Drain and reserve the marinade. Dry the quails with paper towels. Heat the butter and oil in a large casserole. Add the quails, 4 at a time, seasoning them with salt and black pepper. Brown on both sides.

3. Put all the birds in the casserole and pour the marinade over them. Cover and cook in the oven for 40-45 minutes, basting occasionally, or until tender. Garnish with chopped parsley to serve.

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Vietnamese grilled pork

Ingredients

• 1 tablespoon sugar
• 1/2 teaspoon garlic, chopped
• 1 cup soy sauce
• 1/2 teaspoon anise, freshly ground
• 1 tablespoon stir-fry oil
• 1 tablespoon ginger, chopped
• 1/2 teaspoon cinnamon, ground
• 1 cup vermicelli, cooked
• 1 lb pork tenderloin

Directions

1. Cut pork into 8 to 10 strips.
2. Combine marinade ingredients.
3. Add meat and marinate meat for 1 hour.
4. Grill or broil pork until done, about 10-15.
5. Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter.
6. To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves.

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Vietnamese Omelette with ground pork

Ingredients

• 1/2 a bundle of vermicelli noodles
• small handful black fungus
• 1-2 tablespoon of oil for frying
• 3/4 eggs
• 1-2 shallots, chopped
• 3 chives, chopped thin
• 1/3 lb. ground pork
• fresh ground pepper
• 2 tablespoon of fish sauce

Directions

1. Beat eggs in a large bowl, with fish sauce. Chop onions, vermicelli, and mushrooms. Mix in with eggs. Add ground pork and black pepper.

2. Heat pan over high heat with oil. When hot, pour in mixture, cover with lid, and reduce heat to medium/medium high. Let cook. Check after about 6 minutes. Let cook until top is set and bottom is browned. (Can take up to 15 minutes). Once top is set, loosen edges with spatula. Slide it out onto a plate, then carefully place the pan over the plate and invert. Continue to cook until bottom is crunchy set.

3. Remove onto plate. Let stand. Cut into squares. Eat over rice.

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Spicy Broiled Pork on a Bed of Vermicelli

Ingredients

• 8 oz. Rice Vermicelli
• Freshly ground black pepper
• 1lb. Fresh pork sides with skin, cut against the grain into 1/4 inch strips, about 2 inches long
• 1lb. beef, ground
• 8 cloves garlic, minced
• Caramel Sauce
• 1/2 Cup Sugar
• 1/4 Cup Nuoc Mam Sauce, or Maggi Sauce and 1/2 tsp. anchovy extract, mixed thoroughly
• 4 green onions, thinly sliced

Directions

1. Soak the vermicelli in warm water until soft. Drain and set aside.

2. Make the caramel sauce by swirling the sugar gently in a wok over a hot heat. Be careful not to let the sugar blacken but ignore the smoke. Remove from the heat and add the Nuoc Mam sauce or Maggi substitute. Return to a low heat and gently boil until the sugar dissolves. Add the green onions and pepper and stir.

3. Put 24 bamboo skewers into water and allow to soak for at least 30 minutes.

4. Meanwhile, put the pork and beef into two separate bowls. Put the garlic and half of the caramel sauce onto the beef. Put the remainder of the caramel caramel sauce onto the pork. Blend both with the hand and allow to stand for 30 minutes. Make 24 meatballs out of the beef.

5. Skewer the beef balls and pork slices and cook under a hot broiler for 15-20 minutes turning frequently. Place on the bed of vermicelli. Serve with a vegetable platter.

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Stuffed Roast Suckling Pig

Ingredients

• For Sauce: 2 tbsp. cornstarch mixed with a little water
• For Sauce: 4 tbsp. tomato paste
• For Sauce: 3/4 cup rice wine, 1/2 tsp. finely chopped thyme, 1/2 tsp. allspice crushed, juice of 1 lime, salt
• For Sauce: 4 tsp. five-spice powder, 1/2 cup rice wine or sherry
• Stuffing: 3/4 cup rice wine, juice of 1 lime, salt
• Stuffing: 6 tbsp. butter, 2 onions finely chopped, 4 cloves garlic finely chopped
• Stuffing: 1 tbsp. Nuoc Mam sauce or light soy sauce
• Stuffing: 6 cups fresh breadcrumbs, 1 red chili pepper chopped, 4 tbsp. chopped green onions
• vegetable oil
• Stuffing: heart, liver and kidneys of the pig (optional)
• Stuffing: 1 large sprig of parsley, finely chopped
• juice of 1 lime, 2 tbsp. tea salt, 4 cloves grounded, freshly ground black pepper
• 10lbs. prepared suckling pig (ask your butcher to leave enough flesh and skin on the belly for sewing)
• For Sauce: 2 1/2 cups chicken stock, 2 1/2 cups clear honey, 1/2 cup light soy sauce

Directions

1. Run cold water over the suckling pig and dry thoroughly inside and out. Rub the inside of the pig with lime juice. Mix the salt, cloves, and black pepper and use half of it to rub the inside of the pig.

2. Clean and wash the liver, heart, and kidney(optional). Dry and grind. Melt the butter in a pan on a low heat, add the onions and garlic, and saute until softened. Add the ground liver, heart, and kidney mixture and continue to saute for a further 5 minutes. Remove from heat and allow to cool.

3. Add the other ingredients, mixing well. (If the stuffing is too dry, add 1-2 tablespoons water or milk.) Fill the cavity with the stuffing and sew it up with kitchen twine. Stuff a ball of foil in the pig's mouth. Tie each pair of legs together and fold under the animal. Place belly downwards in a shallow pan. Brush the back with oil and sprinkle the remainder of the ground cloves, sea salt, and black pepper over the suckling pig. Cover the ears with foil for the first 90 minutes of cooking.

4. Preheat the oven to 325 degrees and cook the pig for 2 1/2 hours or until the juices run clear when pricked with a knife, basting regulary. Remove from the pan and allow to cool for 15 minutes. Replace the foil in the mouth with an orange and put the pig on a serving dish.

5. Drain the juices from the roasting pan to a wok. Add all the sauce ingredients except the cornstarch. Bring the juices to a boil and add the cornstarch, stirring gently until it thickens.

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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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Beef in Coconut Milk

Ingredients

• 2 tbsp. vegetable oil
• Garnish:
• 1 clove garlic, crushed
• 1 tbsp. peanuts, crushed
• 1/2 lb. beef, thinly sliced
• handful of fresh cilantro, chopped
• 1 small onion, thinly sliced
• pinch of turmeric
• 1/2 green chili pepper
• 1/2 inch lemon grass, cut from the bottom, thinly sliced
• 1 tbsp. canned coconut milk

Directions

1. Heat the oil until very hot. Add the garlic. When the smell is released, add everything except the coconut milk. Stir-fry about 3 minutes or until the meat is cooked.

2. Add the coconut milk and stir once. Serve garnished with crushed peanuts and chopped cilantro.

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Spicy Beef Stew

Ingredients

• 3 tbsp. vegetable oil
• 4 star anise
• 2 medium onions, finely chopped
• 1 inch cinnamon stick
• 10 green onions, dead skin peeled off
• 1/2 tsp. whole peppercorns
• 1 stalk lemon grass, cut into 2 inch sections and crushed
• sugar
• 2lbs. stewing beef, cut into 1 inch cubes
• 5 cups water
• 1/3 cup yellow bean sauce, chopped and crushed
• 1 tsp. chili powder

Directions

1. Heat 1 tablespoon oil in a wok over a medium high heat. Put in the onions, garlic, and whole green onions and stir-fry for 2 minutes. Add the lemon grass and continue to stir until the onions become lightly brown, remove the green onions and set aside.

2. Heat the remaining oil over a high heat. Stir-fry as many pieces of beef as are convenient until they are brown, turning them over from time to time. Continue until all the beef has been cooked.

3. Add the water. Add the lemon grass mixture, yellow bean sauce, chili powder, star anise, cinnamon, peppercorn, and sugar, and bring to a boil. Cover and lower the heat to simmer gently for 1 hour.

4. Add the reserved green onions; cover again and allow to simmer for a further 15 minutes or until the sauce has thickened a little and the meat is tender.

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Beef with Lemon Grass and Mushrooms

Ingredients

• 1 lb. beef tenderloin, sliced very thinly across the grain and cut into 2 x 3 inch pieces
• 1 cup button mushrooms
• 2 stalks fresh lemon grass, sliced paper-thin and finely chopped
• 1 tsp. sugar
• 2 fresh red chili peppers, minced
• 1/2 cup roasted peanuts, coarsely ground
• 6 cloves garlic, minced
• rigs of cilantro to garnish
• 3 tbsp. fish sauce or light soy sauce
• 1 tsp. cornstarch
• freshly ground black pepper 31/2 tbsp. vegetable oil
• 2 medium onions, finely sliced

Directions

1. Combine the beef, lemon grass, chili, half the garlic, 2 tablespoons fish sauce, cornstarch, black pepper, and 2 tbsp. oil in a bowl. Set aside for 30 minutes.

2. Pour 1 tbsp oil in the wok over a medium heat and add the onions and the remaining garlic. Stir-fry for 1-2 minutes until they are golden brown. Remove the onions and set aside. Add 1/2 tablespoon more oil and, when hot, add the beef, the mushrooms, the rest of the fish sauce, and the sugar. Sautee over a high heat for 1-2 minutes or until the beef is just cooked.

3. Scoop the food from the wok and arrange it on a warmed serving dish. Arrange the sautee onions around it and sprinkle the peanuts and black pepper over everything. Garnish with cilantro sprigs.

French Colonial Steak

Ingredients

• 2 tbsp. chili sauce
• 2 cloves garlic, crushed
• 2 tbsp. black vinegar
• 1 piece of entrecote steak or beef tenderloin, about 2lbs. in weight
• Garnish:
• 1 shallot, thinly sliced and deep-fried until crisp
• 1 tbsp. chopped peanuts

Directions

1. Mix the chili sauce, garlic, and vinegar in a bowl. Cover the steak with this marinade and leave overnight if possible

2. Set the broiler at its highest. Slip the steak under it for a good 4 minutes on each side and allow it to rest for 5 minutes.

3. Cut the steak across the grain in thin slices and place attractively on a serving dish. Sprinkle with the shallots and peanuts.

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Stir-fried Beef with Peppers and Bamboo Shoots

Ingredients

• 1 tbsp. vegetable oil
• 2 tsp. cornstarch mixed with a little water
• 1 lb. rump steak, thinly sliced
• 3 green onions, cut in 1/2 inch lengths
• 2 cloves garlic, crushed
• 1 cup canned bamboo shoots, sliced
• 1 large green sweet bell pepper, seeded and sliced
• 2 tbsp. fish sauce or 2 tbsp. light soy sauce
• 2/3 cup beef stock 2 tbsp. sugar

Directions

1. Heat the oil in a wok over a high heat, add the beef and stir-fry for 2-3 minutes, stirring all the while, to seal in the flavors of the meat. Scoop out the beef and place it in a warm oven.

2. Add the green onions and garlic to the wok and stir-fry over a moderate heat for 3 minutes. Increase the heat to high, stir in the bamboo shoots and pepper, and stir-fry for 1-2 minutes.

3. Stir in the fish sauce, stock, and sugar. Cover and cook for 3 minutes. Return the beef to the wok and stir for 1 minute. Add the cornstarch to the beef mixture and stir constantly until the mixture thickens. Serve immediately.

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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.

Shrimp Fried Rice

Ingredients

• 2 tbsp. vegetable oil
• 1 tsp. light soy sauce
• 1 lb. shrimp, peeled
• freshly ground black pepper
• 1 green onion, chopped
• salt
• 1/2 cup fresh button mushrooms
• 1 1/4 lb. plain boiled rice
• 1 zucchini, thinly sliced
• 2 green onions, neatly chopped into rounds to garnish
• 1/2 carrot, thinly sliced
• 1/2 cup green beans, cut into 1 inch lengths
• 1 tbsp. rice wine or dry sherry

Directions

1. Heat 1/2 tablespoon oil in wok and stir-fry the shrimp for 1 minute. Remove and set aside.

2. Add the remaining oil and sweat the green onion. Add the mushrooms and the other vegetables, and stir-fry for 2 minutes over a high heat.

3. Put the shrimp back into the wok with the vegetables and add the rest of the ingredients except the rice, continuing all the while to stir.

4. Add the rice and stir-fry until the rice has changed color. Place in a large serving bowl and garnish with the chopped green onions.

Egg Fried Rice

Ingredients

• 2 eggs
• 2 tbsp. water
• 2 tbsp. vegetable oil
• 2 green onions, finely chopped
• 1 1/4 lb. plain boiled rice
• 2 tbsp. soy sauce
• salt
• 1/2 tsp. sugar

Directions

1. Beat the eggs with the water in a bowl. Heat 1/2 teaspoon oil in a wok and add the egg mixture. Swirl it around to make an omelet. Transfer to a plate and allow to cool. When cool, cut into strips.

2. Heat the remaining oil, add the green onions and stir-fry for 2 minutes. Add the plain boiled rice and omelet strips.

3. Stir in the soy sauce, salt, and sugar and cook for 2-3 minutes. Serve in a large bowl.

Sticky Rice

Ingredients

• 14 oz. glutinous rice (specified on package)
• 1 tsp. salt

Directions

Method 1
1. Rinse and drain the rice after soaking overnight. Spread the soaked rice mixed with the salt over a dampened cheesecloth in the top of a steamer and steam for about 40 minutes, sprinkling water over it occasionally. Taste while cooking for consistency. It should not be al dente; Vietnamese prefer it well boiled in much the same way as older people often prefer their vegetables well done.

Method 2
1. Boil about 3 cups water in a thick saucepan. Add the rice and salt and bring it back to a boil. Let it boil for 1 minute or so and then cover it with a well-fitting lid. Take it off the heat and hold and lid tightly on the saucepan. Turn it over and drain it fairly dry.
2. Return to a very low heat and allow the rice to cook for about 20 minutes. After cooking, set it aside for 10 minutes to complete the cooking. When ready to serve, fluff it up with a ladle or chopsticks, whichever you prefer.

Vegetable Rice

Ingredients

• 2 cups short-grained rice, washed and drained
• 2 tbsp. vegetable oil
• 1lb. pork-choy, cut crosswise in 1 inch pieces
• salt
• 2 1/2 - 3 cups water

Directions

1. Wash the rice several times until the water runs clear. Drain thoroughly.

2. Heat a heavy saucepan over a high heat. Add the oil swirl and heat for a further 30 seconds or so. Add the cabbage and stir rapidly. The cabbage leaves should now be shiny with oil. Sprinkle some salt and stir and the leaves will brighten.

3. Put the rice and water in a saucepan and bring to a boil. Let it bubble for a couple of minutes, stirring occasionally. Turn the heat to medium and let it bubble for another 2 minutes, stirring occasionally.

4. Turn to lowest possible heat, cover and let the rice cook for 20 minutes. When it is cooked, leave it to rest for 10 minutes before serving.

5. Lay the rice on a flat dish, placing the cabbage on top.

Shan Lee Salad

Ingredients

• 3 tbsp. sesame seed oil
• 3 tbsp. freshly squeezed orange juice
• 1 butterhead lettuce, the leaves washed and separated
• 4 tbsp. bamboo shoots

Directions

1. Mix the sesame oil and orange juice together, and toss into the salad leaves and bamboo shoots. Serve as a simple accompaniment to the Sate dishes or stuffed chicken wings.

Green Beans with Curshed Garlic

Ingredients

• 1 tbsp. vegetable oil
• 1/2 tsp. sugar
• 1 onion, finely chopped
• pinch of salt
• 4 cloves garlic, finely chopped
• 2 tbsp. fresh cilantro, chopped
• 3 large green chillies, seeded and sliced thinly diagonally
• 1 tsp. ground coriander
• 1/2 tsp. ground cumin
• 2 ripe tomatoes, blanched, skinned, seeded, and chopped roughly
• 1lb. green beans, washed, trimmed, and halved

Directions

1. Heat the oil in a wok and stir-fry the onion, garlic, and green chilies, stirring constantly, for 2 minutes.

2. Add the coriander and cumin, stir vigorously and add the chopped tomatoes and beans. Stir and cover the wok for 5 minutes. Remove the cover, add the sugar and a little salt, and stir again for 1 minute. Add the cilantro, stir for 30 seconds and transfer to a warm serving dish.

Green Peppers and Deep-Fried Bean Curd

Ingredients

• For Sauce: 2 green onions, cut into 1 inch sections, white and green parts separated
• For Sauce: 2 tsp. thick soy sauce
• For Sauce: 2 tbsp. vegetable oil
• For Sauce: 5 tbsp. mushroom water
• For Sauce: 1 clove garlic, finely chopped
• For Sauce: 2 tbsp. oyster sauce
• For Sauce: 1 tsp. potato flour
• 4 x 1 inch squares cakes bean curd, drained and cut into rectangles, 3 per cake (use paper towels to drain)
• oil for deep-frying
• salt
• 4 large leaves Chinese celery cabbage, cut into 1 inch lengths
• 1 large green bell pepper, seeded and sliced
• 2 thin slices fresh ginger, peeled
• 1 tbsp. ground nut or corn oil
• For Sauce: 4 large dried chinese mushrooms, soaked, squeezed, and cut into thin strips

Directions

1. Prepare the sauce by mixing together the potato flour, mushroom water, oyster sauce, and soy sauce. Heat a wok and add 2 tablespoons oil and swirl around. Add the garlic, letting it sizzle and then add the white part of the onion and then the Chinese mushrooms. Stir for about 30 seconds and pour in the potato flour mixture. Lower the heat and continue to stir until the sauce thickens. Remove from heat.

2. Heat 1 tablespoon nut or corn oil in a wok over a high heat until it starts to smoke. Add the ginger and when it starts to sizzle, add the cabbage and green pepper. Toss for about 30 seconds. Season with a little salt, lower the heat and continue to cook, covered for a further 2 minutes. Remove and put into an earthenware pot or saucepan.

3. Now half fill the wok with oil, heat to 200 degrees and lower the bean curd into the oil, one piece at a time, and deep-fry for 4 minutes or until golden brown, turning over from time to time. Remove with a large strainer and drain on paper towels.

4. Lay the bean curd on the cabbage in the pot and add the green part of the onion. Heat the sauce and pour this over the bean curd. Heat the pot for 2 minutes and serve.

Beef Pho

Ingredients

• 4 tbsp. finely chopped fresh cilantro
• 6 tbsp. fish sauce or 4 tbsp. seasoning mixed with 2 tbsp. lemon juice, 1 clove garlic, diced and 1/2 green onion, thinly chopped
• 3 or 4 fresh hot red or green chili peppers, cut into rings
• juice from 1 lemon
• 1 onion, peeled and chopped into rings
• 4oz. raw rump steak, thinly shredded
• 8oz. rice noodles
• 4 lettuce leaves, washed and finely shredded
• 4 tbsp. finely chopped fresh mint
• 1 lemon or lime, cut into quarters
• Beef stock

Directions

1. Soak the noodles for 30 minutes in warm water, until just soft. Drain and keep warm. Soak the onion rings in the lemon juice for 20 minutes.

2. Arrange the cilantro, mint, lettuce, and lemon or lime wedges on different plates and place on the table.

3. First add the noodles to the soup bowls, then follow with the lettuce and herbs then the onion and chilies if desired. Add the meat, placing it in a single layer over the noodles. Pour the boiling stock over the paper-thin meat, turning it from raw to rare and releasing the scents and flavors of the cilantro, mint, and chili. Add the fish sauce, a squeeze of the lemon or lime.

Chicken Pho

Ingredients

• 3 cerely stalks, finely chopped
• 3 green onions, chopped into rings
• 10oz. cooked chicken, finely shredded
• 8oz. flour sticks or spaghetti noodles
• 3 3/4 cups chicken stock
• 2 pieces light wood ear fungus or 8 white button mushrooms, finely sliced

Directions

1. Place the celery and green onions in a bowl and put on the table. Place the cooked shredded chicken in a separate bowl and put that on the table also.

2. Follow the directions on the flour sticks pack, or boil up the spaghetti until just soft. Drain and rinse with some boiling water. Place in 4 bowls.

3. Boil up the chicken stock until simmering, then add the light wood ear fungus or the mushrooms. Place in a bowl and put on the table.

4. The guests should put a mixture of celery, green onion, and shredded chicken onto the noodles then ladle the hot chicken broth into the bowls.

Spicy Fried Noodles

Ingredients

• 2 tbsp. vegetable oil
• 3 tbsp. fish sauce or light soy sauce
• 2 cloves garlic, finely chopped
• 3 tbsp. sugar
• 4oz. pork, sliced
• 6oz. rice stick noodles, soaked in warm water for 15 minutes and drained well
• 4 large uncooked shrimp, peeled, deveined, tails intact
• 2 eggs, beaten 1 cup beansprouts
• 1 tbsp. dried shrimp
• 3 tbsp. crushed peanuts
• 2 tbsp. pickled white radish, finely chopped
• 2 tbsp. chopped green onions
• 1/2 cup diced bean curd
• 2 tbsp. chopped fresh cilantro
• 3 tbsp. lemon juice
• Garnish: 1/2 tsp. roasted chili powder or flakes, lemon wedges

Directions

1. Heat the oil in a wok and gently stir-fry the garlic for 3-4 minutes until golden brown. Increase the heat, add the pork and fry for 6 minutes until cooked. Add the shrimp, dried shrimp, and pickled radish, and continue stir-frying for 1 minute. Add the bean curd, stir, reduce the heat and add the lemon juice, fish sauce, and sugar, stirring all the while for 3 minutes.

2. Add the noodles and stir the mixture thoroughly for 1-2 minutes. Push to one side and quickly add the beaten eggs. Once they begin the set, stir them, effectively scrambling them. Push to one side.

3. Place most of the beansprouts and a handful of crushed peanuts, green onions, and cilantro over the noodles. Stir these in with the scrambled eggs and noodles. Serve on a large plate with little mounds of beansprouts, peanuts, green onion, cilantro, chili flakes, and lemon wedges.