Ốc Giác Hấp Sả

2 lbs conch snail
2 stalks lemongrass
2 T white wine
1/2 cup ginger fish sauce

Steamed Conch

Soak conch in salt water, wash and drain.
Lemongrass: Cut the woody tip, remove loose, dry outer layers, trim off the fibrous end. Cut into 3-inches length. Smash with the back of the cleaver to release the aromatic oil. Put conch,lemongrass and white wine in a medium pot, covered over high heat. Cook until all the wine vaporated (3-5 minutes) add water if needed.
Serve with ginger fish sauce.

Bánh Tôm

Shrimp Cake


1 lb medium shrimp, leave shell
2 cloves garlic, minced
1 t fish sauce
pepper to taste
1 box tempura mixture
1.5 cups iced water
2 medium sweet yam, cut into strips
2 cups of vegetable oil
1 head red leaf lettuce
1 cup of perilla, mint
2 cups of sweet and sour fish sauce dip
2 T of green papaya, thinly sliced

Marinade shrimp with garlic, 1 t fish sauce and pepper.
Mix tempura batter as directed in the box with iced water. Add yam and shrimp, mix well.
heat oil on high heat, reduce to medium. Spoon yam into the oil, make any shape and size you want, try to put shrimp in the middle of the cake. When the cake turns lightly golden, turn it over and cook for 1 more minute or until golden brown. Drain them on papper towel before serving.

Gỏi Râu Mực

Squid Head Salad


1 lb small squid head, eyes removed
2 cups green papaya, shredded
1 cup long bean, cut into 3-inches length
1 tomato, cut into wedges
2 T basil, julianed
1 T fish sauce
1 T chunky peanut butter
2 lemon
1 t Siracha chilli sauce or to taste
1 T sugar or to taste

Blanch long bean in boiling water for 1 minute or until they turn deep green and nicely soft.
Cook squid heads for 3 minutes, drained.
In a salad bowl, put green papaya, long bean, squid head, peanut butter, fish sauce, lemon juice, sugar, chilli sauce and mix well. Add tomato and basil, chill for 2 hours and serve.

Bún Măng Vịt

Duck and Bamboo Shoot Noodle Soup


1/2 duck (or 4 legs)
2 lbs chicken bones
3 quarts cold water
1/2 package dried bamboo shoot
1 T vegetable oil
1 clove garlic, minced
3 shallots, thinly sliced
1 onion
1 piece of ginger
10 oz fine rice vermicelli
3 stalks green onion, chopped
1 cup Vietnamese coriander leaves, chopped
1 T crisp-fried shallot
lime, hot chilli pepper
fish sauce, sugar, salt, pepper to taste
1/2 cup ginger fish sauce

Place duck, chicken bones, onion, ginger in a large pot, add water bring to boil over high heat, skim off foam. Reduce heat to medium low, add 1 t sea salt, 1/2 t sugar and cook for 20-25 minutes. Remove duck from broth and cool off in iced water. Cut into bite-size pieces. Strain broth with a double layer of cheesecloth, bring back to boil, add fish sauce to taste.

Soak dried bamboo shoot in warm water a night before, tear into strips, boil and drain (3-4 times). Heat wok, add oil and garlic, shallot. Stir until fragant, add bamboo shoot and stir fry for 5 minutes. Fish sauce and pepper to taste.

Put rice vermicelli in boiling water and cook for 3 minutes. Turn off heat and let it sit for 3 more minutes. Rinse over water.

To serve: Put rice vermicelli in a bowl, top with duck meat, bamboo shoot, crisp-fried shallot, coriander leaves, green onion. Pour the hot broth over, sprinkle with fresh ground pepper. Serve with ginger fish sauce, a lime wedge and hot chilli pepper.

Chè Môn Đậu

Taro in coconut mung bean

5 oz mung bean, soak in warm water for 2 hours
1 medium taro, cut into bite cubes
1 can coconut cream
5 cup water
2/3 lb rock sugar
1 t sucre vanillé

In a medium pot, add mung bean and water, bring to boil over high heat, reduce heat and cook for 15-20 minutes. Add taro and cook for 15-20 more minutes or until all cooked and soft. Add sugar, vanilla powder, and coconut cream, stir evenly, bring back to boil, turn off heat.

Khổ Qua Xào Trứng

Bitter Melon With Eggs

3 bitter melons, thinly sliced
3 eggs
2 cloves garlic, minced
3 green onion, chopped
2 t fishsauce or to taste
pepper to taste
1 T vegetable oil

Heat pan over high flame, add oil and garlic stir until fragrant, add bitter melon. Stir-fry until the melon tender, about 3-5 minutes, put eggs, sit evenly until egg is cooked, add onion, fish sauce and pepper to taste.

Giá Hẹ Xào Huyết

Bean Sprout, Chive and Cooked Pork Blood

2 cups bean sprout
1 cup chive, cut into 3-inches length
1/2 lb cooked pork blood, cut into bite cubes
2 cloves garlic, minced
1 T vegetable oil
1 t fish sauce or to taste
pepper to taste

Blanch cooked pork blood in boiling water for 1-2 minutes.
Heat pan over high heat, add oil, add garlic and stir until fragrant. Add pork blood, stir evenly, add bean sprout and chive, keep stirring fast until bean sprout turns partially translucent. Add fish sauce and pepper, turn off heat.

Chả Xương Sông

Xuong Song Pork Roll




1/3 lb seasoned pork paste (giò sống)
1/2 lb pork, minced
2 shallots, minced
30 xuong song leaves with stems attached
2 t fish sauce
pepper to taste
2 T vegetable oil

Wash xuong song leaves.
Mix pork minced and pork paste together, add shallot, fish sauce, pepper, mix well. (Add chopped xuong song leaves if you have extra, optional)
Place about half to one teaspoon filling in the middle of the leaf then roll from the bottom toward the stem, pinch a hole in the roll and insert the stem to that hole to keep the roll in place.
Heat pan over high flame, add oil, reduce heat. Fry rolls in batch, about 7-10 minutes.