Măng Tây Xào Nấm Tỏi

Sauteed Mushroom and Asparagus in Garlic


1 lb asparagus, peeled
2 cups button mushroom, if large quartered
4 cloves garlic, minced
7 sprigs cilantro, minced
vegetable oil
salt and peper to tatse.

Use a vegetable peeler to peel the asparagus, starting from the head, eliminate the fibrous peel. Cut off the woody part in the bottom, wash.
brush off the mushroom, quarter.
Add oil in a large pan over high heat, add asparagus, cook until soft ( 5-7 minutes depend on how thick or thin the asparagus is). Add garlic, salt and pepper, stir well for 2 more mins, add cilatro.
Same with the mushroom.

Bò Lúc Lắc

Beef Luk Lak


1 lb beef chuck short ribs, cubed
1/2 onion, cubed
1 T oyster sauce
1 T maggie
2 t sugar
3 cloves garlic, minced
butter
fresh ground pepper

Combine oyster sauce, soy sauce, sugar, garlic, pepper in a bowl. Add beef and marinate in refrigerator for 45 minutes.
Heat butter in a pan over high flame, add onion and cook for 3 minutes, add beef and leave it to brown one side (3-5 mins) then stir to cook for couple more minutes. Ground some fresh pepper, serve immediatelỵ

Mướp Xào Lòng Gà

2 Gourd loofah
1 cup chicken giblets
2 scallion, cut into 1-inch lenghts
3 cloves garlic, minced
fish sauce to taste
fresh ground pepper
1 T vegetable oil
3 sprigs cilantro to garnish

Peel gourd, wash, cut in half then slice into 1/2-inch thick.
Clean chicken giblets, cut into pieces, heart in half; gizzard, liver sliced.
Put oil into a pan over high heat, add garlic and cook until fragant. Add chicken giblets. cook for 5 minutes or until done. Add gourd, stir well, until cooked. add fish sauce to taste, pepper, scallion. Garnish with cilantro when serve, ground some fresh pepper on top.

Cá Nấu Thì Là

2 white perch
5 roman tomatos, skinned off
2 cups dill, cut into 2-inches lenghts
2 scallion, cut into 1-inch lenghts
1 T fish sauce
pepper to taste

Put a medium pot of water (about 6-8 cups) on high flame, bring to boil.
Wash tomatoes, cut stem end, and core an X through the skin on the other end. Blanch them in boiling water for 5-30 seconds. Check the skin on the X, if it looks like it's peeling away then take them out, peel the skin off in cold water. Put the peeled tomatoes back in the pot, turn to medium-low heat, cook for 10-15 minutes.
Add the fish in, cook for 6 more minutes. Skim off scum. add fish sauce and pepper. Add scallion and dill in. Taste.

Xôi Trứng Kiến (Ant Eggs)

Ant Eggs with Sticky Rice



2 cups sticky rice, soacked in cold water for 8hrs or more
1 cup ant eggs
3 shallots, thinly sliced
1 T. vegetable oil, or butter
salt and pepper to taste

Fill the pot with about 2 inches of water, place the conical steamer basket in the pot, and put the rice in the basket, sprinkle with salt. Over high heat, bring water to boil. Make sure the water doesn't run dry. Cook for 30 minutes.
Soak ant eggs lightly in warm water to clean out all the ants. drained.
Place a pan over medium heat, add butter (or oil), add shallot and stir evenly until it turns light yellow. Add ant eggs, stir lightly and well until cook, about 3-5 mins. Set aside.
Place sticky rice in a dish, top with ant eggs.

Đậu Phụ Nhồi

Stuffed Fried Tofu



1 block firm tofu
1/3 lb lean pork, minced
3 water chestnuts, minced
1 shallot, minced
2 small wooden ear mushroom, soaked and minced
1/2 ounce cellophane noodles , soaked and diced
cooking oil
salt and pepper to taste

Cut the tofu to any size and shape you want, slit it leaving 1/2" uncut edge.
Mix pork, water chestnut, shallot, mushroom, cellophane noodles in a bowl. Add salt and pepper to taste. Stuff the tofu with stuffing.
Heat oil in a pan over medium heat. Fry the stuffed tofu, turn all the sides to make sure it cook evenly.

Cà Chua Nhồi

Tomato Farci



3 ripe tomatos
1/4 lean pork, minced
1 jar crab meat
1 wooden ear mushroom, soaked and minced
1/4 ounce cellophane noodles, soaked and chopped
1/4 onion, minced
1 shallot, minced
1 clove garlic, minced
1/4 cup vegetable oil
1 T ketchup
1 T white wine
salt, sugar and pepper to taste
green onion and cilantro to garnish, chopped

Mix pork, crab meat, mushroom, cellophane noodles, onion, 1/2 of shallot and garlic in a bowl. Add salt and pepper to taste.
Cut tomato in half. Remove the seeds and flesh by carving the inside out. Chop the flesh finely, put in a small bowl, add ketchup and mix well.
Stuff the tomatos with the stuffing.
Heat oil in a pan over high heat, place the tomatos in the oil, filling side down, Turn heat to medium, cook until brown. Turn over and cook for 3 more minutes. Take out. Drain the oil, leave about 1 t. in the pan. Put back on heat, add 1/2 garlic and shallot cook until brown. Pour the tomato flesh mixture in, stir well, add wine, salt, sugar and pepper to taste, cook until evaporate. Place tomatos back in the pan, cook for couple minutes. Turn off heat, sprinkle green onion and cilantro on top.