Ốc Bưu Củ Sắn Cuốn

Apple Snail Roll





14 oz apple snail meat washed and sliced
1 big jicama, julianed
5 green onions, finely chopped
2 cloves garlic, minced
1 T vegetable oil
fish sauce, pepper to taste
4 heads taiwanese lettuces, cut into 3 crosswise
1 cup mint leaves
20 6-inches diameter rice pappers

Heat oil, add garlic and fry until fragant then add apple snail, stir fry for 1-2 minutes. Drain excess liquid to a small bowl (for dipping sauce) and remove snail meat. Add more oil and stir fry jicama for 3-5 minutes or until soft and translucant. Add snail meat and green onion. Fish sauce and pepper to taste.

Moisten rice paper with warm water. Place on flat surface until soften. Top with 4-5 piece of Taiwanese lettuce, several mint leaves, 1/2 T apple snail mixture.

Roll up paper into cylinder. Trim both ends to make your rolls even.

Dipping sauce:
2 T fish sauce + 5 T apple snail juice + 2 T fresh squeeze lemon juice + 2 T sugar (or to taste)+ 2 clove minced garlic + 2 minced red hot chilli pepper + 1 T minced ginger.

Đậu Phụ Ruốc Bông

Steamed Tofu with Dried Pork







1 block soft tofu
1 T dried shredded pork
5 green onion, finely chopped
1/2 T vegetable oil
salt and pepper to taste

Cut tofu in cubes or any shape you like. Steam for 5 minutes or microwave (wrapped) for 3 minutes. Remove excess liquid from tofu. Sprinkle with green onion, vegetable oil, salt, and pepper; microwave uncovered for 1 more minute. Top with dried shredded pork. Serve hot as an appertizer or a side dish along with flavored rice.