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.

Bì Cuốn

Pork Skin Roll

1/2 lb pork skin mixture
10 8-inches diameter rice paper
8 large lettuce leaves, chopped
1 cup mint leaves
1 T finely shredded carrot
1/2 cup sweet and sour fish sauce

Moisten rice paper with warm water. Place on flat surface until soften. Top with 1 T lettuce, several mint leaves, 1 T pork skin mixture
Roll up paper halfway into cylinder. Fold sides of paper inward, continue to roll paper into cylinder. Cut each roll in half and serve with the sauce.

Sweet and Sour Fish sauce: 1 T fish sauce + 2 T hot water+ 1 T sugar+ 1/2 T vinegar+ 1 clove minced garlic. Mix well.
Add shredded carrot and chilli sauce(optional) when serve.

Pork Skin Mixture: 1/4 lb cooked shredded pork skin + 1/2 lb cooked shredded pork ham + 2 T roasted rice powder+ 1 cloves minced garlic+ salt and pepper to taste.

Sukiyaki

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.