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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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Sour Fish Head Soup (Canh Chua Dau Ca)
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 ...
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Sour Fish Head Soup For One (Canh Chua Dau Ca
An excellent way to get twice the pleasure out of your
fish purchase. You can use either the fish head or the
fish carcass if you wish. To the people ...
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Asian & Pacific Island 