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Nuoc Leo (Peanut Sauce)
I prefer the following version. It's a bit more complex, but one of
the ingredients might be a bit hard to find++tuong, a kind of soy
bean paste used ...
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Nuoc Leo#1
Mix the sugar with the tuong and water. Add some
slices of the red chili pepper. Sprinkle with roasted
peanuts.
Side notes: > R...
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Nuoc Leo#3
Using medium heat, fry the garlic in the oil. Add the
liver and pork. Lower the heat and add the tomato
paste; stir and add the tuong. Stir again and ...
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Pho (Viet Beef Soup)
Boil beef (with bones) or oxtails in 3 qts cold water.
Skim off foam and fat. Cover and simmer for 4 hours.
Broil onion until flesh is soft, turning ...
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Pho Bac
In order to cut the beef into paper-thin slices,
freeze the pieces of meat for 30 minutes before
slicing.
The night before, ...
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Pickled Pigs' Ears (Tai Heo Ngam Chua)
Lip-smacking, tangy, chewy, and exotic, these morsels
go perfectly with drinks before dinner, and very well
without drinks at any time.
...
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Scallion Oil- Hanh La Phi
Many Vietnamese dishes require this delicate scallion-
flavored oil. Brushed over noodles, barbecued meats,
vegetables or breads, it complements each ...
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Shrimp On Crab Legs (Cang Cua Boc Tom)
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, ...
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Shrimp On Sugar Cane (Chao Tom)
The "tuong" referred to below is a Vietnamese soybean preparation++a
kind of thin, salty paste. If you can't find it, you *might* get
away with ...
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Soup Pho
For the Broth:
Submerge the bones in hot tap water and bring to
boil, then discard this first "broth" so that the "pho" final broth would
be nice and "...
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Asian & Pacific Island 