Vietnam Food

Serves: 4
Preparation time: 10mins
Cooking time: about 35 mins

Ingredients:
1.5 liters broth
300g (10 oz) pork (soft lean pork shoulder)
300g (10 oz) dried egg noodles
3 teaspoons stock granules (optional)
1 tablespoon cooking oil
1 teaspoon ground pepper
6 cloves garlic, minced
1 tablespoon browned shallots
100g (3 ½ oz) bean sprouts
1 lettuce head
3 sprigs scallions, minced
5 sprigs cilantro, well washed
100g (3 ½ oz) Chinese chives, well-washed, cut into 3 cm lengths
1 jalapeno pepper, sliced
2 limes, each cut into 3 pieces

Serves: 4
Preparation time: 20 mins
Cooking time: 60 mins

Ingredients:
1 liter broth
300g (10oz) pork ham, cut into thin slices
200g (7oz) Vietnamese Sausage (or Hue Sausaga), cut into thin slices
300g (10oz) small fresh shrimps, deveind
1kg (2.2lbs) fresh Quang noodle (or 500g of dried flat rice noodles)
1 teaspoon turmeric powder
1 teaspoon annatto seeds (or annatto powder)
3 teaspoons stock granules
2 teaspoons fish sauce

Serves: 6
Preparation time: 5 mins
Cooking time: about 90 mins

Ingredients
200g (7oz) jasmine rice
½ chicken (about 1kg)
2 teaspoons stock granules (optional)
5 sprigs scallions, well-washed, minced
3 shallots, grilled to brown
1 teaspoon salt
1 teaspoon ground pepper
50g (2oz) cilantro, well-washed, minced
Dipping souce: Salt with pepper and lime juice

Serves: 6
Preparation time: 20 mins
Cooking time:50 mins

Ingredients
200g (7 oz) dried glass noodles
½ chicken (about 2.2 lbs/1 kg)
6 yolks
2 cloves garlic, bruised
5 sprigs scallions, minced
1 finger-length chili, thinly sliced
1 onion, peeled, thinly sliced
5 sprigs of cilantro, well-washed, mined
100g (3 ½ oz) canned bamboo shoot
100g (3 ½ oz) bean sprouts
1 inch thick ginger, smashed
3 shallots, tellow-fried
200g (7 oz) vegetables (Thai basil, shredded water spinach, Vietnamese coriander, shredded banana flowers, etc)
3 teaspoons stock granules (of 3 chicken flavor cubes)
1 teaspoon ground pepper
1 teaspoon salt
1 teaspoon sugar
2 tablespoons cooking oil
Dipping sauce: salt with pepper and lime juice

Recipe
Drain canned bamboo shoots.

Add a tablespoon of cooking oil to a hot skillet, drop 2 bruised cloves of garlic to brown. Add bamboo shoots to stir-fry over high heat for 10 minutes. Season with a teaspoon of stock granules.

Boil 2 liters of water. Add chicken, smashed ginger, shallots and a little salt. Cook for about 40 minuteas. Don’t cover the pot. Remove the foam to keep the broth clear.

Remove and place the chicken in a pot with cold water. Remove chicken and let it dry. Thinly slice chicken meat.

Season the broth with 2 teaspoons of stock granules and ½ teaspoon of sugar. Add bamboo shoots. Bring to a boil and season again. Before serving, add onions to the broth and bring to a boil.

Soak glass noodles in water for about 20 minutes. When it expands, drain and cut into 4 inch lengths. Quickly dip and remove glass noodles in the boiling water. Then, mix noodles with a tablespoon of cooking oil.

Fill individual bowls half full with glass noodles. Sprinkle each bowl with shredded chicken, bamboo shoots and a cooked yolk. Then, pour boiling broth over. Sprinkle with minced scallions, cilantro leaves and ground pepper.

Serve with a dish of vegetables, thinly sliced chili and a bowl of salt, pepper and lime juice.

Note:
- Glass noodles and canned bamboo shoots can be bought at every asian food store.

Serves: 6
Preparation time: 10 mins
Cooking time: about 25 mins

Ingredients
1.5 liters broth
200g (7 oz) crab meat
3 eggs
300g (10 oz) fresh asparagus (or 200g/7oz canned asparagus)
2 tablespoons cornstarch
3 teaspoons stock granules or 3 bouillon cubes (optional)
1 teaspoon ground pepper
1 tablespoon cooking oil
2 cloves garlic, bruised
1 tablespoon browned shallots
3 sprigs scallions, minced
5 sprigs cilantro
Pinch of salt

Recipe
Cut canned asparagus into 1 inch lengths (or peel fresh asparagus, cook until it is soft and cut into pieces).

Heat a skillet, add a tablespon of cooking oil. When the oil is just hot, drop 2 bruised cloves of garlic to brown. Then, add crab meat and stir quickly, add a teaspoon of stock granules.

Boil the broth, add crab meat and cook for 10 minutes. Add asparagus, continue cooking for 5 minutes. Add stock granules and a little salt. Season the mixture depending on your taste.

Beat eggs, pour them gradually into the soup. Stir the mixture regularly while pouring eggs. Cook for about 2 minutes. Stir cornstarch with ½ bowl of water, add this mixture to the soup so that the soup turns biscid. Bring to a boil, add minced scallions.

Remove the pot from heat. Ladle the soup out into bowls. Scatter browned shallots, cilantro leaves and pepper on to for seasoning and garnishing.