Bánh Tôm

Fried-Shrimp Chips


10 small shrimps in shell
10 wonton skins
2-3 T tempura mix
paprika,salt and pepper
frying oil

Mix the tempura with cold water (2-3 T) as directed in the box, add paprika, salt and pepper to taste, add raw shrimp with shell in. Prepare a frying pan with enough frying oil over medium high heat, when the oil is ready (bubbling but not smoking), take each wonton skin and dip into the tempura mixture, transfer to the frying pan, place 1 shrimp in the center. Deep fry each side until nicely brown and cooked. Remove and drain with papper towel. Serve this shrimp chips with Sa Dec, My Tho or Nam Vang style noodles.

Su Hào Muối Ghém

Kohlrabi in Garlic Fish Sauce


2 medium young kohlrabi, julianned
2 red halapeno pepper, julianned
2 cloves garlic, minced
1/2 T fish sauce
1 t brown sugar

Put kohrabi, halapeno pepper, garlic, fish sauce, sugar in a medium bowl, mix well. Let it stand for 5-10 minutes before serving.

Hành Phi

Crisp-fried Shallot













1 cup shallot, thinly sliced
1 cup vegetable oil


Air dry sliced shallot overnight.
Heat oil in a small saucepan over medium high heat until bubbling hot. Add shallot and fry until golden brown, about 5 minutes. Remove immediately and drain with paper towels.