Vietnamese Cookbook: 60 Delicious Vietnamese Recipes [Kindle ed.]

Citation preview

Vietnamese Cookbook 60 Delicious Vietnamese Recipes

BY

April Blomgren

Copyright 2020 April Blomgren

License Notes No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

Thanks for Purchasing My Book! Here’s your reward! Thank you so much for purchasing my book! As a reward for your purchase, you can now receive free books sent to you every week. All you have to do is just subscribe to the list by entering your email address in the box below and I will send you a notification every time I have a free promotion running. The books will absolutely be free with no work at all from you! Who doesn’t want free books? No one! There are free and discounted books every day, and an email is sent to you 1-2 days beforehand to remind you so you don’t miss out. It’s that easy! Enter your email now to get started!

Author Page: https://www.amazon.com/author/april-blomgren

Table of Contents Introduction Chapter 1: Vietnamese Cooking 101 Vietnamese Food Philosophies Vietnamese Pantry Tips on Cooking Techniques of Vietnamese Dishes Chapter 2: Breakfast 1) Vietnamese Breakfast Crepes 2) Breakfast Bao 3) Fried Breadsticks 4) Banana Cake 5) Pumpkin Cookies 6) Coconut Milk Vietnamese Waffles 7) Stuffed Sticky Rice Buns 8) Rice Cakes with Lotus Seeds and Pork 9) Grilled Sticky Rice & Banana 10) Steamed Rice Pancakes

Chapter 3: Lunch & Dinner 11) Vietnamese Lemongrass Meatballs 12) Lemongrass Pork Chops 13) Vietnamese Garlic Noodles 14) Vietnamese Prawns 15) Sesame Ginger Chicken Wings 16) Vietnamese Lamb Ribs 17) Vietnamese Curry 18) Beef Pho 19) Vietnamese Chicken Congee with Long-Grain Rice 20) Vietnamese Chicken Pho 21) Stir-Fried Beef, Broccoli, and Cauliflower 22) Garlic Stir-Fried Green Beans 23) Marinated White Fish 24) Vietnamese Lamb Chops 25) Vietnamese Roast Duck 26) Pork Meatball Banh Mi Chapter 4: Soup Recipes

27) Vietnamese Shrimp and Noodle Soup 28) Vietnamese Crab Soup 29) Vietnamese Taro Soup 30) Vietnamese Pork Soup 31) Vietnamese Watercress Soup 32) Vietnamese Squash Soup 33) Bitter Melon Soup 34) Veggie Curry Soup 35) Hot and Sour Tofu Soup with Lemongrass 36) Hot and Sour Fish Soup 37) Salmon Noodle Soup Chapter 5: Appetizers 38) Vietnamese Shrimp Dumplings 39) Pork and Shrimp Rolls 40) Vietnamese Rice Crisps 41) Sugar Cane Shrimp 42) Vietnamese Tau Hu Ky Chapter 6: Salads

43) Vietnamese Cabbage Salad 44) Vietnamese Apple, Carrot and Cabbage Salad 45) Vietnamese Lotus Root Salad 46) Vietnamese Lentils Salad 47) Vietnamese Cucumber Salad 48) Vietnamese Calamari Salad 49) Beef Papaya Salad 50) Chicken and Onion Salad 51) Kohlrabi and Carrot Salad 52) Pineapple and Prawn Salad 53) Vietnamese Chicken Salad Chapter7: Desserts 54) Mung Bean Dessert Soup 55) Vietnamese Sweet Rice Squares 56) Vietnamese Lemongrass Tea 57) Vietnamese Plum Liqueur 58) Vietnamese Avocado Shake 59) Crème Caramel

60) Sesame Rice Doughnuts 61) Crispy Banana Fritters 62) Vietnamese Jackfruit Smoothie 63) Honeydew Sago Dessert 64) Deep-Fried Sweet Potato Patties Conclusion Author's Afterthoughts

Introduction

With Vietnam's long history, it's no surprise that its food is a fusion of the world's greatest culinary traditions, French, Chinese, and a dash of Japanese. Consequently, Vietnamese cooking lends itself to adaptation. It is very traditional and gives a lot of importance to healthy food. They enjoy their savory and sweet dishes alike and try to prepare with the simplest of cooking methods and most natural ingredients, thereby ensuring a balanced diet for all ages. In Vietnam, religion, seasons, cultures, and festivals have a heavy influence on the dishes that are prepared. Their breakfast is mostly the heaviest as it keeps them going and healthy for most of the day. It would include soups and stews made from beans, rice, noodles, pork, duck, and vegetables. Lunch and snacks are lighter as people are often at work and mostly fill up with street food like rolls and sandwiches. Last is dinner, is a delectable mix

of hot steaming rice, some vegetables, beans, meat or poultry or seafood of any kind, sauces, and salads and is more of a family meeting hub over nutritious warm food. The use of herbs is another unique identity of Vietnamese cuisine. Common herbs used are basil, coriander, and mint. Health is a major priority in Vietnamese cuisine, with special emphasis placed on vegetarian recipes. This is so because the majority of the Buddhist people in Vietnam are loyal to their doctrines. Each element of Vietnamese cuisine is symbolic to nature and is known as the five fundamental taste senses mainly, which are: 1) Spice symbolizing to metal 2) Sour symbolizing to wood 3) Bitter symbolizing the element fire 4) Salty symbolizing water, and 5) Sweet symbolizing earth These tastes have their unique smell, color, and nutrients, each enriched with carbohydrates, fats, minerals, proteins, and water. All in all, they contribute to making Vietnam cuisine healthy, refreshing, and well-flavored food. This cookbook will provide you with several dishes ranging from breakfast to desserts, each delectable in its taste. Through preparing Vietnamese cooking, you will soon discover that these recipes offer tasty uses for spices and fresh herbs quite often. May you enjoy many years of preparing this collection of Vietnamese dishes with family and friends! Happy Cooking!

Chapter 1: Vietnamese Cooking 101

Vietnamese Food Philosophies The traditional Vietnamese approach is that ingredients must complement each other to create a balance between yin (cold) and yang (hot). The result of that harmony is a healthy and delicious dish. The ideal Vietnamese food balances the five flavors of Sweet Sour Spicy Bitter salty Scientifically, seafood is very rich in protein, which might be difficult to digest, so ginger is needed to aid digestion. Plus, according to Vietnamese folklore, ginger also helps those with mild seafood allergies tolerate it better. Vietnamese harmony also applies to flavors and nutritional content. It is reflected in the different ingredients in a dish and the different dishes in a meal. For example, a meal should balance carbohydrates, water, fiber, protein, and fat. In terms of flavors, a meal is usually a combination of sweet, sour, spicy, and salty. A simple dipping sauce is also a harmony of fish sauce, sugar, lime juice or vinegar, chilies, and garlic—a delightful combination that can make plain steamed vegetables a lot more flavorful.

Vietnamese Pantry The following are the key Ingredients to Cook Vietnamese Cuisine: Amaranth Amaranth may be found in salads or savory dishes. It is mostly used in braised dishes. The color may be extracted by soaking the seeds in water or oil. It is rich in carotenoids and antioxidants. Anchovy sauce A sauce made from fermented and salted anchovies with an overpowering taste and smell. It is diluted when used as a condiment. Bitter melon It is a very bitter-tasting cousin of the cucumber, usually used in soups. It is said to ease stomach problems and boost immunity, and to help maintain the proper level of sugar in the blood. Caramel sauce A syrup made from caramelized, slightly scorched sugar. It ranks second to fish sauce and in line with soy sauce in Vietnamese cooking. It lends a sweetish, smoky note to braised and grilled dishes. Chicken stock Vietnamese chicken stock is very light and is made simply from chicken and water. Chili sauce A condiment made from chilies, salt, garlic, and vinegar. Cilantro

Cilantro is a common garnish for all kinds of dishes – soups, spring rolls, salads, and more. It's also known as coriander. Coconut milk It is made from squeezed, grated coconut with a little water; it is usually used in desserts. Dill It’s used in fish dishes and more as a vegetable than an herb. Fish sauce Fish sauce is the one ingredient that unifies all Vietnamese recipes. This is made from raw fish fermented in salt. It has a pungent and overpowering odor and is the main source of the salty flavor in many Vietnamese dishes. Five-spice powder It’s a Chinese spice mix common in Vietnamese cuisine used for stews, and vegetable or poultry dishes. It is a combination of Szechuan peppercorns, cloves, cinnamon, star anise, and fennel. Galangal A rhizome similar to ginger and used in many dishes, also called Thai ginger. It has a peppery flavor. Garlic chives This herb's flavor is a combination of onion and garlic. Used in rice paper rolls, soups, or stir-fries. It is good for digestion and blood circulation. Ginger The Vietnamese like ginger, and it is present in many recipes. It is said to ease flatulence and arthritic pain. Basil

Basil is often used in salads and as part of a mixed herb plate. You can substitute the more familiar Italian basil. Mint Mint is often served on a big plate of washed herbs to be added to bites of many different types of dishes or rolled into a wrap with meat and rice vermicelli. Perilla Leaf (Shiso) This fragrant herb related to the mint family has a sharp but pleasant flavor. It's usually part of a mixed herb plate. It also pairs well with fish and is added to porridge to treat a cold. Rice Flour and Glutinous Rice Flour Rice flour provides crunchy texture, while glutinous or sticky rice flour gives a chewy texture. It's common to mix these two flours. Rice Papers I use round rice paper sheets for making all kinds of fried and fresh roll dishes. There are several different sizes, but I recommend the ones that are around 8 inches in diameter. Smaller ones are slightly more difficult to fold and roll, but they can still work well with a bit of extra patience and practice. Tapioca Starch Tapioca starch is a common thickening agent in Vietnamese cooking, especially common in our pudding. Hoisin sauce A popular Chinese barbecue sauce used as a condiment. It is a thick black sauce made from black beans, sugar, caramel sauce, onions, and garlic. Kohlrabi

An herb with a taste similar to a combination of broccoli and mustard. Eaten raw or used in savory dishes or salads Lemongrass An herb that gives a lemony note to savory as well as sweet dishes Oyster sauce A thick, dark sauce made from ground oysters, salt, caramel sauce, and cornstarch. It is used to flavor many dishes. Peanut oil Peanut oil is popular in Vietnamese cooking, although it can be substituted with other cooking oils (coconut, canola, soybean, or corn).

Tips on Cooking Techniques of Vietnamese Dishes Here are the common methods of cooking used in Vietnamese cuisine, with some special tips. Barbecuing or grilling The Vietnamese value this method of cooking and consider it superior to other methods. Unlike in the West, wood or charcoal is used, and not briquettes. Wood imparts flavor to the food being barbecued. Adding wood chips to your burning briquettes can help you achieve more authentic flavors in your cooking. Deep frying A flat-bottomed wok is best for this method of cooking. Most Vietnamese dishes are fried in peanut oil. Olive oil will not give an authentic taste profile to the dishes. Food should be at room temperature and fried in small batches, as overcrowding the wok will cause the temperature to drop and give soggy results. Simmering or braising Many traditional dishes are cooked slowly over charcoal. Soups and stews are covered and cooked for a long time over lower heat, giving tender, flavorful results. The long and slow process allows flavors to develop and meats to become succulent. Start the process with hot oil and sauté the aromatics to infuse the oil with flavor. Next, add the (thawed) meat and sear. Then add liquids and vegetables and allow to simmer. Continue cooking until liquid is reduced to a tasty sauce. Steaming

Steaming is an excellent way to cook without oil while preserving nutrients and color in food. You may use bamboo steamers or stainless steel versions. Bring water to a steady simmer when steaming — do not use rapidly boiling water. Many rice cookers come with inserts so you can convert it to a steamer.

Chapter 2: Breakfast

1) Vietnamese Breakfast Crepes

Serves: 4 Prep time: 10 minutes Cooking time: 10 minutes Ingredients: For the crepe batter: ¼ tsp. of turmeric, ground 1 cup of rice flour ½ cup of filtered water ½ tsp. of white sugar 1 cup of coconut milk ½ tsp. salt

For the Filling: 1 lb. Of mung bean sprouts 2 tbsp. of shallot, minced 2 garlic cloves, minced 4 lettuce leaves 2 tbsp. of fish sauce ¾ lb. Of shrimp, fresh, peeled, and deveined 2 tbsp. vegetable oil salt as needed Directions: 1. In a mixing bowl, combine your sugar, turmeric, and a ½ tsp. of salt. 2. Beat your coconut milk in, to create a thick batter. Beat slowly in water to achieve the consistency of thin crepes. 3. Using a large skillet over medium-high heat, pour into skillet about 1 ½ tbsp of oil. Add your shallots and garlic to the skillet and cook until they become fragrant. Do not cook them too long that they turn brown. 4. Add your shrimp into the skillet and sauté until cooked. Season with fish sauce and salt. Transfer to a bowl. 5. Preheat your oven to 200° Fahrenheit. Wipe out your skillet. Reheat it over medium-high heat. Add the remaining oil. 6. Stir your crepe batter, then pour about ½ a cup into the hot skillet. Swirl and coat the bottom of the skillet with batter. 7. Place about four shrimps on the bottom half of your crepe. 8. Top with some bean sprouts, then continue cooking until the batter has set and the edges begin to brown. Fold your crepe over and place onto an oven-safe plate.

9. Place your crepe into your oven to keep warm. 10. Now you can repeat the steps with the remaining ingredients. 11. Place some lettuce leaves beside the done crepes. 12. Serve and Enjoy!

2) Breakfast Bao

Serves: 6 Prep time: 10 minutes Cooking time: 20 minutes Ingredients: For Dough: 1 cup of flour, self-rising ½ cup of milk, whole ¼ cup of sugar, granulated ½ tbsp. vegetable oil For Filling:

2 sliced links of sausage ½ tsp. of sugar, granulated ½ of a yellow onion, chopped ½ tbsp. pepper, ground 2 eggs, boiled and quartered ½ lb. Of pork, ground 1 tsp. of salt Directions: 1. Mix your oil, flour, and milk in a mixing bowl. Cover the bowl with a towel for about ½ an hour or until the dough rises. 2. As your dough rises, mix the pork, sugar, onions, pepper, and salt. Roll into small 2-inch balls. 3. Add ¼ of a hard-boiled egg into each meatball. Cover with sausage. 4. When your dough has doubled in size, knead it. Divide your dough into 12 parts. Roll into balls. Flatten and create 4-inch circles. 5. Put the meat filling in the middle and fold the dough over the filling and twist the tops. 6. Carefully place your bao on baking paper and steam for about 18 minutes. 7. Serve and Enjoy!

3) Fried Breadsticks

Serves: 25 sticks Prep time: 5 hours 10 minutes Cooking time: 25 minutes Ingredients: 2 tsp. baking soda 1 cup water, at room temperature, divided 1 tsp. baking powder 3⅓ cups all-purpose flour 2 tsp. Sugar ½ tsp. salt Vegetable oil, for frying

Directions: 1. In a small bowl, whisk the baking soda into ¼ cup of water. 2. In another small bowl, whisk the baking powder into ¼ cup of water. 3. In a mixing bowl, whisk together the flour, sugar, and salt. 4. Add the baking soda water and baking powder water to the mixing bowl. Slowly pour in the remaining ½ cup of water, stirring well with chopsticks or a spatula until combined. 5. Add 1 to 2 tbsp. of water if the dough is too dry. Knead with your hands for about 3 minutes to form a rough dough. 6. Cover and let the dough rest for 20 minutes. 7. Uncover and knead the dough again for about 2 minutes. Cover and let rest for 20 minutes. 8. Uncover and knead the dough a third time for about 2 minutes. The dough should be smooth. Cover and let rest for 20 minutes. 9. Uncover and flatten the dough to ½-inch thickness. Cover with a damp cloth and let it rise for 3 to 4 hours. 10. Uncover and flatten the dough into a rectangular shape, about ¼ inch thick and 2½ inches wide. Cut the dough crosswise into ¾-inch strips. 11. Dip a skewer or chopstick in water to prevent sticking. Press the skewer in the middle of one strip lengthwise, then place another strip on top. 12. Press the skewer in the middle of the top strip lengthwise. Set aside. Repeat with the remaining strips. 13. In a medium saucepan or deep sauté pan, pour in the oil to a depth of about 2 inches.

14. Heat the oil over medium heat until it reaches 390°F or above. (Test by dipping a chopstick into the oil. If the oil sizzles, then it’s ready.) 15. Hold one dough stick (two strips pressed together) with both hands. Lightly pull two ends to stretch the length by half. 16. After pulling, each stick should be about 3½ inches long. Gently drop it into the hot oil. Flip and submerge it in the oil. 17. Keep flipping and submerging until the stick is fluffy and golden if the center of the stick is too tight to fluff evenly, lightly part the two sides with chopsticks to loosen the middle. 18. Remove from the oil and transfer to paper towels to drain. Storage tip: These breadsticks can be frozen for 3 months. 19. Defrost them in a microwave and crisp them in an oven or toaster before serving.

4) Banana Cake

Serves: 6 Prep time: 10 minutes Cooking time: 50 minutes Ingredients: 1 1/3 cups all-purpose flour 1 cup Butter, 7 Eggs, beaten ¼ cup Caster sugar 1 ¼ cup Sweetened condensed milk ½ cup Coconut, grated

5 medium-sized bananas, cubed Directions: 1. Preheat oven to 400 F. 2. Toss bananas with sugar and keep aside. Whisk eggs with butter and condensed milk, then add flour and incorporate well. 3. Add coconut and banana to the batter and fold gently. 4. Grease a round pan with cooking spray and transfer batter into it 5. Pop the pan in the oven and bake for an hour. Let the cake cool before handling and slicing. 6. Serve.

5) Pumpkin Cookies

Serves: 4 Prep time: 5 minutes Cooking time: 20 minutes Ingredients: 7 oz. Whole milk 1 can Pumpkin 1 tbsp. Brown sugar 1 tbsp. White sugar 7 oz. Butter 1 Egg 1 tsp. Salt

1 oz. Brown yeast 16 oz. All purposed flour 20 pieces Walnut seeds Warm water Directions: 1. Boil the whole milk and then pour the milk into bowl, mix in more ground pumpkin, and melted butter. Mix it well. 2. Mix in white sugar, egg, brown sugar, brown yeast, salt, ½ bowl of warm water. Then stir the mixture well and gently. 3. Mix in all purposed flour in the mixture. 4. With wood, spoon mix it to make it smooth and soft. Cover the mixture with a nylon bag for about 5 minutes. 5. Take off the cover and start kneading the prepared flour with your hands. Now put kneaded flour into the bowl and wait for at least 1 hour. 6. Confirm the consistency by pressing your hand. If the flour feels not sticky, then it’s perfect. 7. Take a knife and divide the flour into 2 parts. With each part, continue to make small balls from it. 8. Roll the balls to make circle shapes by pressing them with hand. Take a knife again and cut approximately 6 lines surrounding flour balls. 9. And then make a hole in the center of each ball with your finger. Arrange balls on grilling tray. 10. Spread a small amount of butter on the tray in advance. Now on top of every ball, brush stirred yolk. 11. Grill the balls at 200 C for about 10 to 15 minutes. After cooking is done, take them out and put walnut seed on the hole of the cake by pressing

with the finger. 12. The cookie is ready to be enjoyed!!

6) Coconut Milk Vietnamese Waffles

Serves: 4 Prep time: 10 minutes Cooking time: 10 minutes Ingredients: ¾ cup coconut milk 1 egg beaten ½ tsp. pandan extract 1 tbsp butter ¼ cup rice flour 4 tbsp. sugar ½ cup all-purpose flour

1 tsp. baking powder Oil for greasing the waffle iron Pinch of salt Directions: 1. Preheat waffle iron. 2. Beat all wet ingredients in a bowl and keep aside. 3. Shake coconut milk in the can before opening. 4. In another bowl, mix in the dry ingredients and incorporate into the wet mix. Stir until combined. 5. Once waffle iron is hot, grease the grids, pour a ladle of batter into the center of the iron and close the lid. 6. Cook until lightly golden. 7. Serve warm

7) Stuffed Sticky Rice Buns

Serves: 4 Prep time: 1 hour Cooking time: 45 minutes Ingredients: 11 oz. sticky rice 4 oz. minced pork meat 2 oz. carrot 1 Jelly’s ear mushroom 1 scallion 2 oz. cassava fruit 2 cloves purple onion 2 cloves minced garlic Sugar

Salt Fish sauce and pepper Directions: 1. In a large bowl, soak rice for 3 hours in cold water. 2. Then boil and cook with more water than normally mentioned in the instructions. 3. Peel the skin of cassava, wash and slice into small pieces. Do the same for the carrot. Soak Jelly’ ear in a bowl of cold water for 10 minutes 4. Slice off root, squeeze out water and cut into thin slices. Mix mushroom, cassava, carrots, ground pork, and pork meat in a bowl and keep aside. 5. Pour oil in a frying pan, once hot, add garlic, purple onions and fry until soft. Then pour pork mix and fry for 5-10 minutes. Keep aside. 6. Once rice is cooked, arrange on a plate to cool. In a microwave bowl, spread 1 tbsp. Of oil, add sliced scallions. Microwave for about 30 seconds and add to the rice. 7. Make small balls or patties of sticky rice and fry in a frying pan with 2 tbsp. of oil. 8. Once light yellow and crisp on the outside, place on paper towels and keep aside to cool. Now slice each patty into half, fill with cooked pork on one fried sticky rice half patty and cover with the other half. 9. Serve warm.

8) Rice Cakes with Lotus Seeds and Pork

Serves: 2 Prep time: 10 minutes Cooking time: 20 minutes Ingredients: 1 tbsp. vegetable oil

8 oz. lean pork, cut into bite-size chunks 2 cups cooked sticky rice 2 cloves garlic chopped 1 fluid oz. Nuoc Cham (dipping sauce) 2 lotus or banana leaves trimmed and cut into 25 cm squares 4 oz. Lotus seeds, soaked for 6 hours and drained 2 tsp. Ground black pepper ½ tsp. sugar ½ tsp. salt Directions: 1. Heat oil in a pan 2. Toss in garlic, and it changes color, add pork, sugar, nuoc cham, and pepper. 3. Stir, cover with lid, and cook until pork is cooked and keep aside to cool. 4. Pour water in a pan, add salt and boil it. Now reduce heat, add lotus seeds, and cook for 10-12 minutes, drain and let it dry and cool slowly. 5. Shred the pork and keep along with the lotus seeds. Arrange a lotus leaf or banana leaf on a flat surface, place a scoop of sticky rice, create a small well in the middle of the rice, and place shredded pork and lotus seeds. 6. Ensure that the mix is equally divided between the 2 leaves. Pour pork cooking juices over it and place another scoop of rice to cover the filling. 7. Slowly tuck the sides of the leaves and wrap them securely. Steam the parcels in a bamboo steamer, covered for about 45 minutes. 8. Cool for 5 minutes, open the parcels and serve with any dipping sauce.

9) Grilled Sticky Rice & Banana

Serves: 3 Prep time: 10 minutes Cooking time: 20 minutes Ingredients: 1 cup glutinous rice 1 can coconut milk ½ cup water ¼ tsp. salt 3 bananas peeled 5 tbsp. sugar Roasted peanuts - for garnish Banana leaves

Directions: 1. Peel bananas and place in a bowl of water mixed with 3 tbsp. Of sugar and soak for 2 hours. 2. Rinse rice in cold water, drain, and place in a pot, pour cold water and ½ can coconut milk and ¼ tsp. Salt, mix and cook until done. 3. Place cooked rice in a bowl, stir in 2 tbsp. of sugar, mix and cool. 4. Divide rice into 3 portions. Spread out each rice portion on a banana leaf, place a banana, wrap the rice, and leaf securely over the banana. 5. Grill the banana for 10 minutes on each side until light brown and charred and leave to cool. In a pan, pour coconut milk, salt, and sugar and cook the sauce at a low flame for 15 minutes until thickened. 6. Remove rice from banana wrapping. 7. Pour this sauce over grilled rice patties and enjoy.

10) Steamed Rice Pancakes

Serves: 5 Prep time: 10 minutes Cooking time: 35 minutes Ingredients: Filling ½ of one large onion ¼ lb. ground pork 1 tbsp. fish sauce 3.5 oz. Chinese black fungus Salt and sugar to taste 1 tsp. pepper

Wrappers 3 ½ oz. tapioca starch 5 oz. rice flour 4 cups water 1 tsp. salt 1 tbsp. oil Directions: 1. Heat oil in a pan. Add meat, stir for 5 minutes, then add onions, fish sauce, fungus, and pepper and stir fry until onions are soft and transparent. 2. Add sugar and salt to taste. 3. Mix the flour ingredients to form a dough and rest for 30 minutes. 4. Take a pot half full with some water. Tie a muslin cloth on top of pot tightly. Boil the water now. 5. Pour batter carefully on the cloth and swirl it gently. 6. The batter will drip, but don't worry. As it steams and gets cooked, add fillings and gently roll the rice rill with a thin wet spatula. 7. Arrange carefully on a plate.

Chapter 3: Lunch & Dinner

11) Vietnamese Lemongrass Meatballs

Serves: 24 meatballs Prep time: 10 minutes Cooking time: 10 minutes Ingredients: 17 1/2-oz. of lean pork, minced 1 red chili, large, diced and seeded ½ a cucumber, diced 1 tbsp. of ginger, grated 1 tbsp. rice wine vinegar ½ bunch of coriander, chopped 2 carrots, shredded 2 heads of lettuce, separated leaves

1 stalk of lemongrass, chopped sesame oil For Serving: Steamed rice with chili sauce Directions: 1. Toss your diced cucumber with vinegar and ginger. 2. Add the remaining chili into your blender. Blitz until smooth, then add to bowl with minced pork. 3. Place the lemongrass, ginger, and ½ the coriander into the chili in the blender. Blitz into smooth and add to the bowl of minced pork. 4. Season and combine by hand. Roll into 24 meatballs. 5. Heat a tsp. of your sesame oil in a pan, frying the meatballs for eight minutes until cooked through and golden. 6. Add 2 meatballs t a lettuce leaf along with a bit of carrot. Add some cucumber to each leaf. Scatter the leaves with the rest of the coriander. Serve with rice and chili sauce. 7. Serve and Enjoy!

12) Lemongrass Pork Chops

Serves: 5 Prep time: 10 minutes Cooking time: 35 minutes Ingredients: 1 lb. Of ¼-inch thick pork blade chops ½ cup + 2 tbsp. of sugar, granulated 1/3 cup of shallots, thinly sliced 8 cloves of garlic, chopped 2 tbsp. of soy sauce 1 tbsp. of black ground pepper

1 ½ tbsp. of fish sauce ¼ cup of lemongrass, thinly sliced 2 tbsp. of peanut oil Directions: 1. Heat your ½ a cup of granulated sugar in a saucepan over medium-high heat. 2. Swirl the pan until the sugar has dissolved and caramelizes, then remove the pan from heat. 3. Carefully pour a ¼ cup of boiling water into the pan, then return it to the heat. Cook and swirl until the caramel has dissolved into the water. Remove from the stove, then allow it to cool. 4. Transfer the sugar mixture to your food processor, along with the fish sauce, soy sauce, oil, lemongrass, shallots, garlic, and remaining sugar. Puree your ingredients until smooth. 5. Place your pork chops into a baking dish. Pour your puree over the chops. Cover baking dish with cling wrap, then store overnight in the fridge, or at least an hour. 6. Heat a cast-iron pan over high heat. Cook your pork chops in batches, and turn them over one time, cook until they are cooked through. 7. Serve the pork chops with some cooked white rice and chili sauce. 8. Serve and Enjoy!

13) Vietnamese Garlic Noodles

Serves: 4 Prep time: 6 minutes Cooking time: 10 minutes Ingredients: 5 garlic cloves, minced 3 green onion stalks, chopped 1 lb. Of spaghetti, dry ½ cup of Parmesan cheese, freshly grated 2 tbsp. of soy sauce

2 tbsp. of olive oil ½ tsp. of sea salt Directions: 1. Prepare your green onions and garlic, then set them aside. 2. Boil a large pot of water. Add your salt to the pot, then cook the spaghetti according to the package directions to al dente. 3. Save a cup of water from the pot and drain the rest through the colander. Do not rinse the spaghetti. 4. Return your pot to the stove over medium-high heat. Add the garlic, green onions, and oil. Sauté them until they become fragrant. 5. Add your drained spaghetti back into the pot and stir. Add about ½ a cup of pasta water and soy sauce to the pot. Stir. 6. Add the Parmesan cheese to pot and toss in a large size platter. 7. Sprinkle the top with the remaining green onions and cheese. 8. Serve and Enjoy!

14) Vietnamese Prawns

Serves: 4 Prep time: 10 minutes Cooking time: 20 minutes Ingredients: 4 spring onions, sliced 2 cups of cornflour 2 chilies, sliced 1 lime, quartered 1 tbsp .garlic, diced 2 tsp. black ground pepper 2 tsp. sea salt

1 tsp. 5-spice powder 1 tsp. sugar, granulated 6 prawns, jumbo, with heads and legs removed 4 cups of vegetable oil, to fry 1 tbsp. Red Asian Shallot, diced Directions: 1. Dry roast 5-spice mix, salt, and pepper in a small pan. Remove spice mix from heat and allow it to cool. Add sugar. Combine well and set aside. 2. In a pan, bring oil to 350° Fahrenheit. Take the prawns and dust them in cornflour — Fry two prawns at a time for about one minute. 3. Remove prawns and place on a rack over a baking sheet to catch excess oil drippings. Remove your pan from heat. 4. Place a different pan on medium-high heat. Place a small amount of your oil into the pan. Add the spring onion, garlic, chili, and shallots. Cook them until they are fragrant. 5. Add the fried prawns to the pan. Toss and sprinkle with the 5-spice mixture, salt, and pepper. Be sure prawns are well-coated. 6. Remove the prawns from pan. Serve with fresh lime. 7. Serve and Enjoy!

15) Sesame Ginger Chicken Wings

Serves: 4 Prep time: 10 minutes Cooking time: 45 minutes Ingredients: 2 lbs. Of chicken wings 4 scallions, sliced 3 tbsp. of ginger 2 tbsp. of sweet soy sauce 2 tbsp. of white sesame seeds 3 tbsp. of soy sauce

3 tbsp. of rice vinegar 3 tbsp. of peanut oil 3 tbsp. of Hoisin sauce Directions: 1. Place a non-stick pan over low heat, add the ginger and sesame seeds. Toast the seeds until they become aromatic. It will take a few minutes. 2. In a mixing bowl, mix the toasted sesame seeds and ginger with the sweet soy sauce, rice vinegar, peanut oil, Hoisin, and chili sauce. Stir well. 3. Place your chicken wings in a large glass bowl and pour marinade over chicken. Make sure the chicken pieces are all coated well. 4. Leave the chicken to marinate overnight; it will taste better the longer it is left to marinate. 5. Preheat your oven to 350° Fahrenheit when you are ready to cook your chicken wings. Line a cookie sheet with a piece of aluminum foil. 6. Transfer your chicken pieces to the prepared cookie sheet. Discard the leftover marinade. Bake your chicken wings for about 45 minutes to cook them thoroughly. 7. Transfer your chicken wings to a serving plate and garnish with scallions. 8. Serve and Enjoy!

16) Vietnamese Lamb Ribs

Serves: 4 Prep time: 10 hours 10 minutes Cooking time: 20 minutes Ingredients: For the marinade: 2 garlic cloves finely minced ¼ cup shallot finely chopped 2 Tbsp. fish sauce 2 Tbsp. soy sauce 2 Tbsp. brown sugar

2 Tbsp. vegetable oil 1 ½ Tbsp. lime juice 1 Tbsp. coriander seeds toasted and ground 1 Tbsp. ginger finely grated 1 tsp. chili sauce Salt to the taste 2 lbs. lamb riblets For the sauce: 2 Tbsp. rice vinegar 2 Tbsp. fish sauce 1 Tbsp. soy sauce 2 Tbsp. lime juice 2 Tbsp. cilantro finely chopped 1 garlic clove finely chopped 1 Tbsp. sugar Directions: 1. Put riblets in a bowl and mix them with shallot, 2 garlic cloves, fish, and soy sauce. 2. Also, add the oil, brown sugar, lime juice, ginger, chili sauce, salt, and coriander and toss everything well. 3. Cover bowl and keep in the fridge for 8 hours. 4. Remove riblets from marinade, place them in a roasting pan, introduce in the oven at 300 degrees F and cook for 2 hours, add some of the marinade over them every 20 minutes during the first hour. 5. Take riblets out of the oven and transfer them to your broiler. 6. Broil them for 2 minutes on each side and arrange them on a platter.

7. In a bowl, mix Fish sauce with Lime juice, vinegar, chopped cilantro, soy sauce, and sugar. 8. Add the garlic clove, stir very well and serve with the riblets. 9. Enjoy!

17) Vietnamese Curry

Serves: 3 Prep time: 10 minutes Cooking time: 35 minutes Ingredients: ½ a cup of coconut milk 1 lb. Of chicken thighs, boneless, skinless, cut into chunks 3 tbsp. of curry powder 1 tbsp. of fish sauce 1 tsp. of sugar, granulated 2 sliced lemongrass, only white parts

4-oz. of carrots, peeled and cubed 3 tbsp. of cooking oil 2-oz. of onions, diced 6-oz. of potatoes, peeled and chunked 1(14.5) oz. can of chicken broth Directions: 1. Heat your pot over medium-high heat. Add the cooking oil and heat. 2. Sauté your onion until it becomes aromatic, then add the chicken to the pot. 3. Stir in the chicken, then add the carrots, potatoes, lemongrass, and curry powder. Stir well. 4. Add the coconut milk and chicken broth. Turn the heat to low. 5. Cover your pot with lid and allow to simmer — Cook mixture for about 30 minutes. The potatoes, chicken, and carrots should be nice and tender. 6. Add your fish sauce and sugar. Stir to combine. 7. Serve the dish hot with French bread or steamed rice. 8. Serve and Enjoy!

18) Beef Pho

Serves: 6 Prep time: 10 minutes Cooking time: 1 hour 30 minutes Ingredients: 128 oz. Beef broth 1 Onion, slice to make rings 6 slices Ginger root 1 stalk Lemongrass 1 Cinnamon stick

1 tsp. Black peppercorns, whole 16 oz. Sirloin tip, cut to make slices 8 oz. Bean sprouts 1 cup Basil leaves 1 cup Mint leaves 1 cup Cilantro leaves, loosely packed 3 Jalapeno peppers, slice to make rings 2 Limes cut to make wedges 8 oz. Dried rice noodles - pack 1/2 tbsp. Hoisin sauce 2 tbsp. Hot pepper sauce 3 tbsp. Fish sauce Directions: 1. In a large soup pot, mix in onion, broth, cinnamon, ginger, lemongrass, and peppercorns in it Now bring the mixture to boil. Decrease the heat and cover the mixture. Let it simmer for 50-60 minutes. 2. Take a platter and arrange mint, cilantro, bean sprouts, and basil along with lime and chilies. 3. In the final step, in hot water, soak all the noodles and cover it for about 20 minutes or until it gets completely soft. 4. Drain the water. Take 6 soup bowl of large size and put an equal quantity of noodles in them. Put raw beef on the top of the bowl. 5. Over the beef and noodles, ladle hot broth. Pass the platter along with sauces and garnishes. 6. Enjoy the hot and sippy beef pho!!

19) Vietnamese Chicken Congee with LongGrain Rice

Serves: 4 Prep time: 10 minutes Cooking time: 1 hour 20 minutes Ingredients: 1/8 cup Jasmine rice, uncooked 40 oz. Whole chicken 3 pieces Ginger root, fresh, 2 inch

1 stalk chopped lemongrass 1 tbsp. Salt 1/4 cup Cilantro, chopped 1/8 cup fresh chives, chopped Ground black pepper 1 Lime cut in wedges Directions: 1. Take a stockpot and add in chicken into it. Cover the chicken with enough water. 2. Mix in ginger, salt, and lemongrass; bring the mixture to a boil. 3. Decrease the heat, cover it, and then gently simmer the mixture for an hour. 4. Strain broth, and in stockpot again pour in the stock. 5. Allow chicken to cool. After cooling, remove skin and bone. Tear the chicken into small pieces and set it aside. Into the broth, stir in rice and bring the rice to boil. 6. Decrease heat to medium. Let it cook for about 30 minutes, occasionally stir the mixture. If required, add additional salt and adjust the water. 7. The congee is completely cooked now, but you can still cook it for another 45 minutes if you feel that the desired consistency is not there. 8. Into bowl, ladle congee, then top the bowl with cilantro, chives, chicken, and pepper. 9. To add more taste, squeeze juice of lime.

20) Vietnamese Chicken Pho

Serves: 6 Prep time: 10 minutes Cooking time: 20 minutes Ingredients: 4 oz. Chinese egg noodles, dry 6 cups Chicken stock 2 tbsp. Fish sauce 4 Cloves garlic, minced 2 tsp. Ginger root, minced

1 tbsp. Lemongrass, minced 5 Green onions, chopped 2 cups cooked chicken, cubed 1 cup Bean sprouts 1 cup Bok choy, chopped Directions: 1. Take a large saucepan, add water and let it boil over high flame. 2. Mix in noodles and let it boil to make it soft for about 7-8 minutes. 3. Drain the hot water and reserve noodles. Take a large pot and add in garlic, fish sauce, chicken stock, lemongrass, ginger, and green onions. Let the mixture boil. 4. Decrease the heat and simmer; allow it to be cooked for about 12 minutes. 5. Into the pot, mix in bean sprouts, the chicken, and bok choy. 6. Continue to cook pho for 5 minutes till it gets heated through. 7. Take 6 large bowls and divide the noodles equally. Pour the prepared pho all over the noodles. 8. Serve hot and enjoy!!

21) Stir-Fried Beef, Broccoli, and Cauliflower

Serves: 3 Prep time: 10 minutes Cooking time: 15 minutes Ingredients: 8 oz. beef tenderloin, very thinly sliced against the grain 3 tbsp. soy sauce 8 tbsp. vegetable oil, divided 2 tsp. sugar Black pepper to taste Salt, to taste

1 cup broccoli florets 1 cup cauliflower florets 3 tbsp. minced garlic, divided Steamed rice, for serving (optional) Directions: 1. In a large bowl, toss the beef slices with the soy sauce, 2 tbsp. of oil, the sugar, and season with pepper. Set aside. 2. Fill a large saucepan with water. Add the salt and stir until it dissolves. Bring the water to a boil over high heat. Add the broccoli and cauliflower and blanch for 1 minute. Drain the vegetables in a colander. 3. Heat a sauté pan over high heat. Swirl in oil to spread it evenly. Add garlic and sauté until fragrant, about 1 minute. Add the beef and stir-fry for almost a minute. The beef should be medium-rare. Transfer the beef to a bowl or plate. 4. In the same sauté pan, swirl in the remaining 4 tbsp. of oil to spread it evenly 5. Add the remaining 1½ tbsp. Of garlic and sauté until fragrant, about 1 minute. Add the broccoli and cauliflower and stir-fry for 2 minutes. 6. Season with salt and stir-fry for about 3 minutes, depending on the desired softness 7. Return the beef to the pan, toss with the vegetables, and stir-fry for 1 minute. Remove from the heat. Sprinkle with freshly ground black pepper. 8. Serve immediately with steamed rice or on its own

22) Garlic Stir-Fried Green Beans

Serves: 2 Prep time: 10 minutes Cooking time: 7 minutes Ingredients: 1 lb. green beans ¼ cup vegetable oil 2 tbsp. minced garlic Salt Steamed rice, for serving (optional) Directions: 1. Trim the stem ends from the beans and remove the strings.

2. Cut the beans diagonally into thin slices or break the beans in half crosswise and then cut in half lengthwise. 3. Heat the oil in a sauté pan over high heat. Add the garlic and sauté until fragrant, about 1 minute. 4. Add the beans and stir-fry for 2 minutes — season with salt. 5. Toss for 2 more minutes for crunchy beans, or 4 more minutes if you want them softer. 6. Remove from the heat and serve with steamed rice or on their own.

23) Marinated White Fish

Serves: 4 Prep time: 2 hours 10 minutes Cooking time: 30 minutes Ingredients: 2 lbs. white firm fish fillets like Monkfish, Ling 2½ tbsp. frozen galangal finely chopped 5 tbsp. fresh ginger, finely chopped 4 ½ tbsp. Fish sauce ½ cup water ¾ tbsp. ground turmeric 2 tbsp. canola oil

2 oz. snake beans or round green beans sliced into 3 cm pieces 7 oz. of brown onion finely chopped 1 tbsp. fresh dill leaves 5 tbsp. roasted skinless peanuts roughly chopped 8 oz. rice noodles cooked Dipping Sauce 1 tbsp. sugar ½ cup warm water 3 tbsp. white rice vinegar 1 lime ½ cup fish sauce ½ clove garlic finely sliced 2 red chilies, finely chopped Directions: 1. Mix ingredients of Dipping Sauce well in a bowl and set aside. Slice the fish into bite-size chunks. Pulse galangal, ginger, fish sauce, in the grinder or processor, and extract the juice. 2. Make turmeric and water paste and apply on the fish pieces. Marinate for 2 hours. Heat oil in a frying pan, and once hot, add fish pieces. 3. Sauté on one side for 30- 40 seconds and then flip over. Into the same pan, add beans, onions, and dill and sauté gently for 5 minutes. 4. To serve place a bed of noodles, then fish, and a sprinkle of peanuts and dill 5. Serve with sauce.

24) Vietnamese Lamb Chops

Serves: 4 Prep time: 10 minutes Cooking time: 30 minutes Ingredients: 2 cloves garlic, sliced 1 pinch chili powder 1 tsp garlic powder, or to taste

15 (3 oz.) lamb loin chops (1-inch thick) 2 tbsp white sugar Black pepper to taste 1 tbsp fresh lime juice 1 tbsp soy sauce 2 tbsp olive oil 1/4 cup chopped fresh cilantro 2 lime wedges 2 lemon wedges Directions: 1. Set your oven at 400 degrees F before doing anything else. 2. Add the garlic, garlic powder, sugar, salt, lime juice, chili powder, soy sauce, olive oil, and pepper in a roasting pan over lamb chops. 3. Bake this in the preheated oven for about 30 minutes or until tender before garnishing it with cilantro and adding some lime juice. 4. Serve.

25) Vietnamese Roast Duck

Serves: 4 Prep time: 10 minutes Cooking time: 20 minutes Ingredients: 1 duck 6 Tbsp. of fresh root ginger, lightly crushed 4 garlic cloves, crushed 1 lemongrass stalks, halved and bruised 4 spring onions, halved and crushed 5 Tbsp. of nuoc mam 2 Tbsp. of soy sauce 2 Tbsp. of honey 1 Tbsp. of five-spice powder 1 tsp. of ground ginger

Directions: 1. Beat the nuoc mam, soy sauce, and honey in a bowl. 2. Add the five-spice powder and ground ginger. 3. Rub the mixture on the duck inside and outside its skin. 4. Place the duck in a tray and leave in the fridge for 24 hours. 5. Preheat the oven at 425°F. Stuff the duck with the ginger, lemongrass, spring onions, and garlic. 6. Use metal skewers to poke some holes in the skin all over the duck. Put your duck in a roasting tray with the breast side down and cook in the oven for about 45 minutes. 7. Then baste with the juices which have dripped into the tray from time to time. 8. Turn the duck on the other side after some 45 minutes and leave in the oven for 45 more minutes. 9. The duck is ready after piercing the duck; the juice runs clear. 10. Serve immediately and enjoy.

26) Pork Meatball Banh Mi

Serves: 4 Prep time: 10 minutes Cooking time: 25minutes Ingredients: 1 lb. Ground pork 1 tbsp. Fish sauce 3, chopped Green onions 2 tsp. Cornstarch ¼ cup Fresh basil 1 tsp. Black pepper 4 cloves Garlic, minced

1 tsp. Kosher salt 1 tbsp. Hot chili sauce 1 tbsp. Sugar For hot chili mayo: 2/3 cup Mayonnaise 1 tbsp. Hot chili sauce 2, chopped Green onions For sandwich filling: 4, 10 inch long Baguettes, 2 cups, grated Carrots ¼ cup Sugar Jalapeno chilies, thinly sliced ¼ cup Rice vinegar 2 cups, grated Daikon 1 tbsp. Asian sesame oil 16 large Cilantro sprigs 1 tsp. Kosher salt Directions: 1. Preheat the oven to 300 F. Combine chili mayo ingredients together. Add a little salt and refrigerate. Line a baking sheet with plastic wrap. 2. Combine all the pork meat ingredients in a bowl together. Take a spoonful of the mixture and roll between your palms. 3. Make medium-sized balls and place on the prepared baking sheet. Mix carrots, rice vinegar, and daikon together in a bowl. 4. Season with salt and sugar. Keep aside for 1 hour.

5. Toss thrice during this time. Sauté meatballs until brown. 6. Place them back on the baking sheet and bake in the oven until cooked through. Slice baguette in half horizontally and scoop out some bread to make a thick shell. 7. Add chili mayo in the shell topping it with jalapenos and cilantro. Now place ¼ of meatballs and top it with pickled veggies. 8. Serve immediately.

Chapter 4: Soup Recipes

27) Vietnamese Shrimp and Noodle Soup

Serves: 4 Prep time: 10 minutes Cooking time: 30 minutes Ingredients: 8 oz. rice noodles cooked according to instructions ¼ tsp. ground cloves 1 tsp. Coriander seeds ½ tsp. black peppercorns 1 Tbsp. sesame oil 2 Tbsp. ginger root minced ½ Tbsp. chili and garlic paste

2 strips lemon peel 8 cups chicken stock 2 Tbsp. fish sauce 2 Tbsp. soy sauce 1 tsp. hoisin sauce 2 Tbsp. lime juice 8 cups bok choy roughly chopped and stems removed 1-lb. shrimp Salt and pepper to the taste 1 yellow onion thinly sliced for serving 1 Tbsp. cilantro finely chopped for serving 1 lemon cut in wedges for serving Directions: 1. Heat a pan over medium heat, add coriander seeds and peppercorns and toast them for 5 minutes, remove from heat, transfer to a mortar, crush using a pestle, put in a bowl, mix with ground cloves and leave aside for now. 2. Put sesame oil in a pot, heat up over medium heat for 1 minute, add chili paste and ginger and cook for 30 seconds stirring all the time. 3. Add stock, soy sauce, lemon peel, lime juice, fish sauce, cinnamon, hoisin, and toasted spices. 4. Mix, bring to a boil, add bok choy and shrimp, cook for 4 minutes. 5. Add salt and pepper, stir and cook for 2 more minutes. 6. Divide noodles in 4 bowls, add soup, sprinkle cilantro on top, onion slices, and serve with lemon wedges on the side. 7. Enjoy!

28) Vietnamese Crab Soup

Serves: 4 Prep time: 10 minutes Cooking time: 10 minutes Ingredients: 1 Tbsp. Vegetable oil ¾ lb. asparagus trimmed and diagonally cut in 1-inch pieces 2 garlic cloves finely chopped ½ cup shallots thinly chopped Salt and black pepper to the taste 1 tsp. cornstarch 4 cups chicken stock

2 Tbsp. water 1 egg whisked 2 tsp. fish sauce 8 oz. already cooked crab meat 4 green onions thinly sliced Directions: 1. Put the oil in a pan, heat it over medium-high temperature, add garlic, shallots, salt, and pepper, stir and cook for 4 minutes. 2. Add asparagus, stir and cook for 2 more minutes. 3. Add stock, bring to a boil and cook for 3-4 minutes more. 4. Meanwhile, in a bowl, mix cornstarch with water and stir well. 5. Add this to the soup, also add fish sauce and the egg. 6. Mix everything gently, add crabmeat, and cook for 2 minutes. 7. Pour in serving bowls and sprinkle green onion slices on top. 8. Enjoy!

29) Vietnamese Taro Soup

Serves: 4 Prep time: 10 minutes Cooking time: 20 minutes Ingredients: 1-lb. taro ½ lb. beef brisket cut in small pieces 2 garlic cloves finely chopped 1 tsp. salt 1 Tbsp. fish sauce ¼ cup perilla seeds powder 8 cups water

2 green onions finely chopped Directions: 1. Fill a pot with 2 cups water, bring to a boil over medium-high heat, add taro, cover, cook for 10 minutes, strain, soak in cold water for a few minutes, drain, peel, rinse well, cut in pieces and leave aside in a bowl. 2. Meanwhile, fill another pot with 6 cups water, heat up over medium-high temperature, add beef and garlic, and cook for 10 minutes. 3. Add taro, salt and fish sauce, stir, cover and cook for 20 more minutes. 4. Put a strainer in the soup, add perilla powder, stir until it’s completely absorbed, add green onion, cover pot and cook for 2-3 more minutes. 5. Transfer to bowls and serve right away! 6. Enjoy!

30) Vietnamese Pork Soup

Serves: 5 Prep time: 10 minutes Cooking time: 50 minutes Ingredients: 8 oz. rice noodles Hot water for the noodles 1-lb. pork tenderloin trimmed and cut in thin slices 1 Tbsp. black sesame oil 2 garlic cloves finely chopped 1/8 tsp. red pepper crushed 1 small yellow onion thinly sliced

1-inch ginger thinly sliced 4 cups chicken stock 2-star anise 2 cups water 1 cinnamon stick 1 red Thai chili pepper chopped 1 ½ Tbsp. fish sauce 1 ¼ cup bean sprouts ½ cup basil finely chopped Juice from 2 lime wedges 10 lime wedges Directions: 1. Put noodles in a bowl, cover with hot water, leave aside for 20 minutes, drain, put in a bowl, and leave aside for now. 2. Meanwhile, heat a Dutch oven with oil at a medium-high temperature. 3. Add meat, red pepper and garlic, stir and cook for 4 minutes until pork becomes brown. 4. Remove meat from pan and also leave aside. 5. Heat the rest of the oil in the same Dutch oven at a medium-high heat, add onion and ginger, stir and cook for 3 minutes. 6. Add stock, water, star anise, cinnamon stick and fish sauce, stir, bring to a boil, reduce heat and simmer for 15 minutes. 7. Strain soup, discard solids, and keep it warm. 8. Divide noodles and bean sprouts in 5 bowls 9. Add pork, soup, basil, and chili pepper slices on top.

10. Squeeze some lime juice on each and serve with lime wedges on the side. 11. Enjoy!

31) Vietnamese Watercress Soup

Serves: 4 Prep time: 10 minutes Cooking time: 30 minutes Ingredients: 2 inches ginger finely chopped ½ lb. pork loin cut in pieces 1 yellow onion cut in half

2 Tbsp. fish sauce 1 cup watercress washed and roughly chopped 6 cups hot water Directions: 1. Put boiling water in a pot, add pork, fish sauce, and ginger and cook everything at a medium-high temperature for 20 minutes. 2. Discard pork, ginger, and onion, take soup off heat, add watercress, cover and leave aside for 2-3 minutes. 3. Pour in serving bowls and serve right away! 4. Enjoy!

32) Vietnamese Squash Soup

Serves: 6 Prep time: 10 minutes Cooking time: 50 minutes Ingredients: 1 big opo squash thinly sliced ½ cup yellow onion thinly sliced 6 cups water

1-lb. shrimp deveined, peeled and chopped 6 green onions diced ½ cup cilantro finely chopped 2 tsp. white pepper 3 Tbsp. fish sauce 1 tsp. sesame oil 1 tsp. sugar Directions: 1. Put water in a pot, add squash, cover, bring to a boil over medium-high heat and simmer until it softens. 2. Meanwhile, in a bowl mix shrimp with green onions and cilantro and stir well using a fork 3. Add pepper, half of the sugar, and half of the fish sauce and stir well again. 4. Add sesame oil, mix everything, and leave aside for a few minutes. 5. Once squash is cooked, turn the heat to high, add yellow onion, and spoonfuls of shrimp mix creating small "dumplings." 6. Don’t stir, cover and cook until shrimp “dumplings” are soft enough, take off heat, add the rest of the fish sauce and sugar and stir gently. 7. Leave soup aside for 15 minutes, pour in serving bowls, and serve right away! 8. Enjoy!

33) Bitter Melon Soup

Serves: 3 Prep time: 10 minutes Cooking time: 60 minutes Ingredients: 8 oz. Ground pork 2 tbsp. Soy sauce 1/8 tsp. Garlic powder 1/8 tsp. Ground black pepper 1 Cup Bitter melon 4 cups water

1 tsp. Soy sauce 1 tsp. Fish sauce Green onion, finely sliced Directions: 1. Take a large bowl and add in garlic powder, soy sauce, pork, and pepper. 2. With the help of plastic wrap, cover the bowl and put it for refrigeration for about half an hour to one hour. 3. Take the bitter melon and slice it carefully to make thick rounds of 1 to 1 1/2 inch from it. With the knife tip, discard the seeded interior and sponge. 4. Take the bowl full of pork mixture made earlier. Start filling melon ring with the mixture. Stuff each rings till it gets full with pork mixture. 5. Form identical sized meatballs in case any pork mixture remains unused. 6. Take the saucepan and add the water to boil it. 7. Put in the melon rings and meatballs, if any, into the boiling water. Let it simmer till melon rings becomes tender for about 40-45 minutes. It should become tender enough to be cut easily with a spoon. 8. Remove the soup from heat. 9. Season it with 1 tsp. of fish sauce and soy sauce. 10. Add green onions to enjoy its magical aroma with melon soup.

34) Veggie Curry Soup

Serves: 8 Prep time: 10 minutes Cooking time: 20 minutes Ingredients: 2 tbsp. Vegetable oil 1 Onion, chopped 2 Shallots, sliced 2 Cloves garlic, chopped 2-inch piece Ginger root, sliced 2 stalks Lemongrass, cut to make 2-inch pieces 4 tbsp. Curry powder

1 Green bell pepper, Chopped 2 Carrots, diagonally sliced 8 Mushrooms, sliced 16 oz. Fried tofu, cut to make small pieces 4 cups vegetable broth 4 cups Water 2 tbsp. fish sauce 2 tsp. Red pepper flakes 1 Bay leaf 2 Kaffir lime leaves 8 Small potatoes 14 oz. (1 can) Coconut milk 2 cups Bean sprouts to garnish 8 sprigs Chopped cilantro to garnish Directions: 1. Take a large stockpot and pour in oil into it. Heat it over medium flame. Fry shallots and onion till it gets soft and translucent. 2. Add in ginger, garlic, curry powder, and lemongrass. Let it cook for 5 minutes. Let the delicious curry flavors to emerge from it. 3. Now mix in carrots, green pepper, tofu, and mushrooms. Pour in water and vegetable stock. Season it with both red pepper flakes and fish sauce. 4. Bring the soup to boil, stir in coconut milk and potatoes. 5. After the soup again boils, decrease flame and let it simmer for about 50 60 minutes till potatoes get tender. 6. Do the garnishing with a cilantro and bean sprouts.

35) Hot and Sour Tofu Soup with Lemongrass

Serves: 4 Prep time: 10 minutes Cooking time: 7 minutes Ingredients: 4 cups vegetable stock or water 1 cup tofu, the firm type, cut into 1-inch cubes 3 stalks lemongrass, tough roots removed, outer skin removed to reveal the purple rings on the inside stalk, with these stalks cut into

2-inch pieces and bruised to let out the flavor within 2 tbsp. galangal, skin removed and discarded, with galangal cut into 1/4-inch coins wild lime leaf, 10 leaves, center rib removed and discard, roughly torn in two pieces 2 chilies, stem removed and bruised with a knife to release the spice inside 3 stalks scallion or green onion, roots trimmed and cut into 1-inch pieces 1 cup button mushrooms, cut into quarters 2 tbsp lime juice 1 tbsp. soy sauce, 1 tsp. sugar, 1/2 cup cilantro leaf for garnish Directions: 1. Place a saucepan over medium-high heat on your stovetop. 2. Add the vegetable stock or water and bring to a boil. 3. When the stock or water has boiled, add the lemongrass, galangal, wild lime leaf, chili, and scallion / green onion — the hot liquid will help accelerate the flow of the flavor in the ingredients into the liquid. 4. Cook for 5 minutes at a mild boil until you see the lemongrass change color from a bright green to a duller washed out color — this means the flavor in the lemongrass has been released into the liquid. 5. Now add the tofu, mushrooms, lime juice, soy sauce, and sugar and stir well, so the sugar dissolves in the hot liquid. 6. When the soup reaches the boil again, the ingredients are cooked. Turn off the heat under the pan.

7. Place the cooked soup into a serving bowl. 8. Garnish with the cilantro.

36) Hot and Sour Fish Soup

Serves: 4 Prep time: 10 minutes Cooking time: 45 minutes Ingredients: 1 tsp. coriander seeds 1 piece of ginger (small piece, thinly sliced) 3 ½ cups of fish stock ¾ cup noodles (thin and rice variety) 2 tbsp. fish sauce 2 red chilies (deseeded and thinly sliced)

3 cloves garlic (thinly sliced) 1 ¼ cups prawns (tail on, raw and tiger variety) 7 oz. Salmon, cut into fillets small sized cubes) 4 onions (spring variety, finely chopped) 1 handful coriander leaves (fresh) 1 handful of mint leaves (fresh and roughly torn) 2 limes (fresh, juice only) Directions: 1. Place coriander seeds and ginger slices into a medium-sized saucepan. 2. Add in stock and bring this to a boil over medium heat. 2. Allow to simmer for the next 5 minutes. 3. Afterward, let stand for the next 10 minutes. 4. While your broth is simmering, cook noodles according to the directions on the package. Once cooked, drain and set aside to keep warm. 5. Return broth to a boil before adding in fish sauce, sliced chilies, and sliced garlic. Reduce heat and simmer for the next 2 minutes. 6. After this, add in prawns and salmon fillets. 7. Allow mixture to simmer for the next 5 minutes or until prawns, and salmon fillets are firm and fully cooked through. 8. Add in onions, coriander, and mint leaves and fresh lime juice. 9. Divide noodles among serving bowls. Next, divide your prawn mixture among serving bowls and season with stock. 10. Serve right away and enjoy.

37) Salmon Noodle Soup

Serves: 4 Prep time: 10 minutes Cooking time: 35 minutes Ingredients: 2 cups chicken stock (low in Sodium) 2 tsp. curry pasta (red Thai variety) ½ cup noodles (rice variety and flat) ½ cup mushrooms (shiitake variety and thinly sliced) ½ cup corn (baby variety and thinly sliced) 2 salmon fillets (skinless variety and thinly sliced) 2 limes (fresh and juice only)

1 tbsp. soy sauce (low in salt and your preference) Dash of brown sugar (light and packed) 1 bunch coriander (fresh and roughly chopped) Directions: 1. Pour stock into a large-sized pan and bring to a boil. 2. Once the mixture starts boiling, add curry paste and noodles. 3. Allow noodles to cook for at least 8 minutes. 3. After this, add in mushrooms and corn. Continue to cook for another 2 mins. 4. Add salmon, continue cooking for an additional 3 minutes, or until your salmon is fully cooked through. 5. Remove from heat, add fresh lime juice, favorite kind of soy sauce and dash of brown sugar. Stir thoroughly to combine. 6. Serve with a dash of coriander and enjoy.

Chapter 5: Appetizers

38) Vietnamese Shrimp Dumplings

Serves: 30 dumplings Prep time: 2 hours 10 minutes Cooking time: 20 minutes Ingredients: For the sauce: ½ cup black vinegar ½ cup soy sauce 1 Tbsp. sesame oil 2 tsp. sesame seeds toasted For the shrimp dumplings: 1-lb. shrimp deveined and chopped 2 tsp. lemongrass finely chopped

1 tsp. garlic finely chopped 1 tsp. cornstarch Salt to the taste 1 tsp. sugar 3o round dumpling wrappers 1 cup water Directions: 1. In a bowl, mix soy sauce with vinegar, sesame oil and sesame seeds, stir very well and leave aside for now. 2. In another bowl, mix shrimp with garlic, lemongrass, cornstarch, salt, and sugar, stir well and leave aside in the fridge for 2 hours. 3. Place 1 Tbsp. Shrimp filling on each dumpling wrap, fold in half, and put them on a plate. 4. Put 1 cup water in a pan, bring to a boil over medium-high heat, add a bamboo steamer over the water, add dumplings and cook them for 5 minutes. 5. Drain them, arrange on a platter, and serve with the sauce you've prepared at the beginning. 6. Enjoy

39) Pork and Shrimp Rolls

Serves: 6 Prep time: 6 minutes Cooking time: 25 minutes Ingredients: 2 oz. rice noodles 1 Tbsp. rice vinegar 8 oz. pork tenderloin 18 big shrimp peeled and deveined 6 lettuce leaves cut in half lengthwise

24 mint leaves 1 small cucumber cut in halves lengthwise and thinly sliced 1 carrot cut in strips 12 rice paper rounds Directions: 1. Soak noodles in a bowl covered with water for 7 minutes and then drain. 2. Put water in a pot, bring to a boil over a medium-high heat, add noodles, boil for 15 seconds, take them out of the water, rinse under cold water, transfer to a boil and leave aside for now. 3. Add pork and vinegar to the same pot with water, reduce heat to low, and cook for 8 minutes. 4. Transfer pork to a cutting board, leave aside to cool down, and thinly sliced. 5. Add shrimp to the same pot with boiling water, cook for 2 minutes, drain and rinse them and cut lengthwise. 6. Put rice paper wraps on a working surface after you soaked them in a small bowl with water, add noodles, shrimp, pork, mint, cucumber, carrots, lettuce, and gently wrap them. 7. Arrange rolls on a platter and serve right away! 8. Enjoy!

40) Vietnamese Rice Crisps

Serves: 16 Prep time: 10 minutes Cooking time: 30 minutes Ingredients: For the relish: 4 radishes diced 2 carrots diced 2 Tbsp. cilantro finely chopped 2 Tbsp. peanuts crushed 1 Tbsp. shallot finely chopped 1 tsp. Mint finely chopped

½ tsp. red chili finely chopped 1 Tbsp. rice vinegar 1 Tbsp. lime juice Salt to the taste ¼ tsp. sugar For the tofu: 8 oz. firm tofu 1 Tbsp. vegetable oil 1 Tbsp. soy sauce 1 tsp. sesame oil 2 bulbs lemongrass chopped 1 garlic clove chopped For the rice crisps: 2 rice paper wraps Vegetable oil for frying Mint leaves for serving Hoisin sauce for serving Directions: 1. Put carrots, radishes, peanuts, shallot, cilantro, mint, chili, salt, sugar, vinegar and lime juice in a bowl, mix well and leave aside for 30 minutes. 2. Meanwhile, cut tofu in ½ inch pieces, press them using paper towels, put them in a bowl, and mix with vegetable oil, sesame oil, soy sauce, garlic, and lemongrass. 3. Cover tofu and leave aside for 30 minutes.

4. Heat a pan over medium-high temperature, add tofu pieces, cook for a few minutes on each side, transfer to a bowl, and leave aside. 5. Cut rice wrapper in 8 pieces, heat a pan with the vegetable oil over medium-high temperature, drop rice papers, cook for 2 seconds, drain them on paper towels and place them on a working surface. 6. Divide tofu on each rice crisp, add radishes mix you've kept aside for 30 minutes, add mint leaves and hoisin sauce on each, arrange on a serving platter, and serve right away! 7. Enjoy

41) Sugar Cane Shrimp

Serves: 15 Prep time: 15 minutes Cooking time: 5 minutes Ingredients: 1-lb. shrimp deveined and peeled 1 Tbsp. fish sauce 3 oz. pork paste 1 Tbsp. sugar 2 scallions finely chopped Salt and black pepper to the taste 1 Tbsp. pork stock powder 1 cup panko breadcrumbs

Vegetable oil for frying 8 sugar canes Directions: 1. In a bowl, mix shrimp with pork, fish sauce, scallions, salt, pepper, stock powder, and sugar, stir well and leave aside in a cold place for 15 minutes. 2. Put some oil in your palms, take about 2 Tbsp. of shrimp paste and wrap around a sugar cane. 3. Repeat this with the rest of the paste. 4. Put panko on a plate and roll each cane in it. 5. Put some oil in a pan, heat over medium-high temperature, and deep fry canes for 3 minutes. 6. Take them out of the pan, drain on paper towels, arrange on platter and serve! 7. Enjoy!

42) Vietnamese Tau Hu Ky

Serves: 4 Prep time: 10 minutes Cooking time: 20 minutes Ingredients: 1 lb. shrimp (raw) 4 pieces of bean curd skin (dry) 1 clove of garlic (minced) 3 pieces of ginger (fresh and sliced thinly) 1/8 tsp. of salt (for taste) ¼ tsp. of sugar (white)

1 egg (white only and beaten thoroughly) 1 stalk scallion (finely chopped) dash of white pepper (powdered variety) 2 tsp. of oil (vegetable or peanut variety) Directions: 1. Rinse and devein the shrimp. Once you have down this dry shrimp with paper towels. 2. Add the shrimp, minced garlic, ginger, dash of white pepper, and oil of your choice into a food processor. 3. Use the highest setting to blend until a paste begins to form. Transfer paste to a large-sized bowl. 4. Add shrimp to this bowl and toss thoroughly to coat. 5. Add in beaten egg white and chopped scallions and toss again to combine. 6. Place the bean curd skin onto a flat surface and wipe the surface of the skin with a damp towel until soft to the touch. 7. Place a spoonful of shrimp paste into the center of the skin and roll burrito style. Repeat until all filling has been used. 8. Heat a large-sized wok over high heat, with a little oil. When oil is ready, add in the rolls and fry until golden brown. This should take at least 5 to 10 minutes. 9. Serve the rolls with chili garlic sauce. 10. Enjoy. .

Chapter 6: Salads

43) Vietnamese Cabbage Salad

Serves: 6 Prep time: 15 minutes Ingredients: One head cabbage cut in strips 1 carrot finely chopped 2 Tbsp. Vietnamese coriander chopped ½ cup cashew halves For the dressing: 2 serrano chilies chopped 1 tsp. sugar 1 garlic clove chopped A pinch of salt

3 Tbsp. fish sauce 6 Tbsp. rice vinegar Directions: 1. In a mortar, mix chili with sugar, garlic, and salt and mash using the pestle until you obtain a paste. 2. Transfer this into a bowl and mix well with fish sauce and rice vinegar. 3. In a salad bowl, mix cabbage with carrot, coriander and cashew halves. 4. Add salad dressing, toss to coat, and serve right away! 5. Enjoy!

44) Vietnamese Apple, Carrot and Cabbage Salad

Serves: 4 Prep time: 12 minutes Ingredients: 2 apples cut in thin strips 4 leaves cabbage shredded 2 carrots cut in thin strips A handful coriander finely chopped 6 cherry tomatoes cut in quarters 2 Tbsp. shallots already fried

1 red chili pepper finely chopped 1 garlic clove finely chopped 1 Tbsp. fish sauce 1 Tbsp. rice wine vinegar 1 tsp. sugar 2 Tbsp. lime juice 1 Tbsp. water 1 Tbsp. extra-virgin olive oil Directions: 1. In a bowl, mix garlic with chili, vinegar, fish sauce, water, sugar, oil, and lime juice and stir well. 2. In a salad bowl, mix apples with carrots, cabbage leaf, coriander, and tomato. 3. Add salad dressing you've prepared and shallots, toss to coat, and serve right away! 4. Enjoy!

45) Vietnamese Lotus Root Salad

Serves: 4 Prep time: 10 minutes Cooking time: 40 minutes Ingredients: 2 jars pickled lotus roots, drained, rinsed and cut in small pieces 3 cups canned pickled carrots and daikons drained 1 bunch mint roughly chopped 1 bunch coriander finely chopped ½ lb. pork shoulder ½ lb. shrimp 2 tsp. peanuts roasted and ground 2 Tbsp. fried shallots ½ cup fish sauce Water for boiling

A pinch of salt Directions: 1. Put pork meat in a pot, add water and a pinch of salt, bring to a boil, cook until it softens, drain, shred and leave aside for now. 2. Put shrimp in another pot, add water, bring to a boil, cook for 2-3 minutes, drain and also leave aside. 3. Put lotus pieces in a salad bowl. 4. Add sliced pork, shrimp, coriander, mint, carrots, and daikon. 5. Add shallots, peanuts, and fish sauce and toss everything to coat. 6. Serve right away! 7. Enjoy!

46) Vietnamese Lentils Salad

Serves: 4 Prep time: 15 minutes Ingredients: 14 oz. canned lentils, rinsed and drained 1 tomato chopped 1 small red onion thinly sliced 1 green onion thinly sliced ½ red capsicum chopped 1 bird’s eye chili finely chopped 1 Tbsp. fresh lime juice 1/3 cup coriander finely chopped

2 tsp. fish sauce Directions: 1. Put lentils in a salad bowl. 2. Add onion, tomato, green onion, capsicum, and chili. 3. Add fish sauce, lime juice, and coriander and toss everything to coat. 4. Serve right away! 5. Enjoy!

47) Vietnamese Cucumber Salad

Serves: 2 Prep time: 10 minutes Ingredients: 2 cucumbers sliced 1 small red onion thinly sliced 3 Tbsp. rice vinegar 1 tsp. chili and garlic sauce 2 Tbsp. lime juice 2 ½ tsp. sugar 2 Tbsp. fish sauce

1 Tbsp. cilantro finely chopped 1 tsp. grated ginger Directions: 1. Put cucumber slices in a salad bowl. 2. Add red onion and stir gently. 3. In a small bowl, mix chili sauce with vinegar, lime juice, sugar, and fish sauce and stir well. 4. Add this dressing to your salad and toss to coat. 5. Serve with cilantro and ginger on top. 6. Enjoy!

48) Vietnamese Calamari Salad

Serves: 4 Prep time: 15 minutes Ingredients: 1-inch ginger finely grated 1-lb. squid washed 1 shallot finely chopped One cucumber thinly sliced ½ cup cilantro finely chopped 3 garlic cloves chopped

2 small habanero chilies chopped 2 Tbsp. honey 3 Tbsp. lime juice 3 Tbsp. fish sauce 3 Tbsp. water A pinch of salt Directions: 1. Put some water in a pot, add a pinch of salt, bring to a boil, add squid, cook for 30 seconds, drain, put in a bowl, and leave aside for now. 2. In a bowl, mix habanero chilies with honey, lime juice, fish sauce, water, garlic, and ginger and stir very well. 3. In a bowl, mix squid with cucumber, cilantro, and shallot. 4. Add salad dressing, toss to coat, and serve right away! 5. Enjoy!

49) Beef Papaya Salad

Serves: 4 Prep time: 10 minutes Cooking time: 5 minutes Ingredients: 1 beef fillet steaks 1 clove of garlic 1 tbsp. of soy sauce 1 tbsp. of sugar, caster 1 papaya, green, shredded A small bunch of mint, chopped 3 shredded carrots roasted peanuts For Dressing:

1 clove of garlic 1 tbsp. of rice vinegar 1 tbsp. of fish sauce 1 red Thai chili 1 juiced lime Directions: 1. Marinate your soy, sugar, and beef for about ½ an hour. 2. Soak your papaya and carrots in ice water for about 15 minutes. 3. Mix 6 tbsp. of water along with the ingredients for the dressing 4. Heat a frying pan until hot. Griddle the beef for about 2 minutes per side. Allow the beef to rest for about 5 minutes, then slice. 5. Drain your papaya and carrots, then add the dressing. Add the mint, nuts, and beef. Toss. 6. Serve and Enjoy!

50) Chicken and Onion Salad

Serves: 2 Prep time: 30 minutes Cooking time: 20 minutes Ingredients: 1 lb. chicken part you like 1 (2-inch) piece ginger, lightly smashed 1 shallot, lightly smashed 2¼ tsp. salt, divided 2 medium onions, halved and thinly sliced 1 tbsp. vinegar 1 tbsp. Sugar ½ tsp. freshly ground black pepper Fish Sauce Salad Dressing

½ cup Vietnamese mint, coarsely chopped ½ cup roasted peanuts, coarsely chopped Tomato slices to garnish Directions: 1. In a saucepan, combine the chicken, ginger, shallot, and 1 tsp. of salt. 2. Pour in enough water to cover the chicken. Bring the water to a boil over medium heat. 3. Turn off the heat and let the chicken sit in hot water for about 15 minutes. 4. Check for doneness by poking a chopstick or fork through the meat. If there’s no pink juice, then the chicken is done. 5. Transfer the chicken to a bowl of ice water to cool. 6. Meanwhile, soak the onion slices in a bowl of ice water for 10 minutes. Drain well. Add 1 tsp. of salt. 7. Mix well and gently squeeze with your fingers for about 2 minutes. 8. Rinse the onion under running water, then squeeze out the excess water with your hands or a cheesecloth. 9. Transfer the onion slices to a bowl and season with the vinegar and sugar. Set aside to marinate for 10 minutes. 10. Shred the chicken meat with your hands or with a knife — Season the chicken with the remaining ¼ tsp. of salt and the pepper. 11. In a bowl, toss the chicken with half of the dressing. Add the onion and remaining dressing and toss again. Add the chopped mint and mix well. 12. Divide the salad between two plates and sprinkle with the roasted peanuts. 13. Garnish with tomato slices.

14. Serve.

51) Kohlrabi and Carrot Salad

Serves: 4 Prep time: 10 minutes Cooking time: 20 minutes Serves 2 Prep time: 30 MINUTES Ingredients: 2 kohlrabi (about 1 lb. total), peeled and shredded 1 small carrot, peeled and shredded 1 tbsp. salt 2 tbsp. freshly squeezed lime juice 2 tbsp. sugar ½ tsp. minced hot chile

1 cup fresh Vietnamese balm leaves, coarsely chopped 1 cup fresh Thai/Asian basil leaves, coarsely chopped ½ cup roasted peanuts, coarsely chopped Directions: 1. In a large bowl, toss together the kohlrabi, carrot, and salt. 2. Gently squeeze with your fingers for about 1 minute, then let sit for 10 minutes. 3. Squeeze out the excess water with your hands or a cheesecloth. 4. Transfer the kohlrabi and carrot to a bowl. 5. In a small bowl, whisk the lime juice, sugar, and hot chile until the sugar dissolves. 6. Drizzle the kohlrabi and carrot with the lime juice mixture and toss. Just before serving, mix in the herbs and sprinkle with the peanuts.

52) Pineapple and Prawn Salad

Serves: 4 Prep time: 20 minutes Ingredients: 1 pineapple (small and cut into Sized small chunks) ½ cup beansprouts (fresh)

1 cup (prawns, King variety and fully cooked) ½ cucumber (peeled, deseeded and sliced thinly) ¾ cup tomato (cherry variety and sliced into halves) 1 handful mint leaves (fresh and chopped roughly) ¼ cup cashew (unsalted variety and lightly toasted) Dressing: ½ red chili (deseeded and thinly sliced) 1 clove garlic (minced) 1 tsp. sugar (golden caster variety) 2 limes (fresh, juice only) 1 ½ tsp. fish sauce Directions: 1. Mash chili, minced garlic, and caster sugar into a paste until smooth in consistency. 2. Add in the fresh lime juice and fish sauce. Stir again until evenly mixed and set aside for later use. 3. Toss beansprouts, fresh cucumber, king prawns, tomato and two spoonsful of dressing 4. Toss thoroughly until completely mixed. 5. Garnish with mint leaves and cashews. Spoon over the top the remaining dressing and serve right away.

53) Vietnamese Chicken Salad

Serves: 3 Prep time: 20 minutes Ingredients: ½ cup rice noodles (Thai variety) 1 carrot (fresh, peeled and finely diced) ½ cucumber (fresh) 2 chicken breasts (fully cooked and finely shredded) ¼ cup radish (sliced thinly) ½ red onion (thinly sliced) 1 bunch mint (small, leaves picked) 3 tbsp. peanuts (roasted and chopped roughly)

Dressing: 1 red chili (small, deseeded and finely chopped) 1 lime (juice and zest only) 1 ½ tbsp. fish sauce 1 ½ tbsp. soy sauce (your preference) 1½ tbsp. oil (sesame variety) Directions: 1. Add all the dressing ingredients in a medium-sized bowl and whisk until thoroughly combined. 2. Then, cook noodles according to the directions on the package. 3. Once cooked, drain and add to the bowl with your dressing. Toss to combine. 4. Peel the carrots and cucumbers into long thin strips. 5. Add to the noodle mixture along with the remaining ingredients. 6. Toss to combine and serve with a garnish of peanuts.

Chapter7: Desserts

54) Mung Bean Dessert Soup

Serves: 6 Prep time: 4 hours 10 minutes Cooking time: 40 minutes Ingredients: 1 cup of mung beans, dried and soaked for four hours ½ cup of granulated sugar 1(14-oz.) can of coconut milk 5 cups of water, filtered Directions: 1. Drain your soaked beans, then rinse. 2. Place five cups of water and beans into a large pan then bring to a boil.

3. Add the sugar and stir to combine then set to low heat and simmer for about 40 minutes. 4. Turn off heat and add the coconut milk to mix and stir. 5. Allow the dish to cool in the fridge for at least an hour. 6. Serve and Enjoy!

55) Vietnamese Sweet Rice Squares

Serves: 9 Prep time: 5 minutes Cooking time: 1 hour Ingredients: 2 cups of coconut milk, thick 1 ½ cups brown sugar 1¾ cups glutinous rice, uncooked 2 cups of filtered water Directions: 1. Place water and rice into your rice cooker then cook rice until done, about an hour.

2. Add your coconut milk into a saucepan and bring to a boil over mediumhigh heat. 3. Add the brown sugar to the pan and simmer until mixture is thick. 4. Add the cooked rice and continue to simmer and stir until most liquid is absorbed. 5. Press mixture into a square pan 6. Slice, Serve, and Enjoy!

56) Vietnamese Lemongrass Tea

Serves: 8 Prep time: 7 minutes Cooking time: 15 minutes Ingredients: 2 cups lemongrass stalks roughly chopped 4 cups water ¼ cup sugar Lime slices for serving

Directions: 1. Put the water in a pot, heat up over medium-high heat, add lemongrass and boil for 5 minutes. 2. Reduce heat, simmer for 5 more minutes, strain lemongrass, add sugar and stir well. 3. Serve warm with lime slices on the side. 4. Enjoy!

57) Vietnamese Plum Liqueur

Serves: 3 Prep time: 10 minutes Ingredients: Peel from 1 lemon 2 tsp. coriander seeds 2 tsp. fennel seeds 2 cups sugar 2 lbs. plums 14 oz. vodka

Directions: 1. In a large jar, mix lemon peel with fennel seeds and sugar. 2. Add coriander seeds, plums and vodka, stir well, cover, and leave aside in a dark and cold place. 3. Keep the liqueur-like this for 3 months, drain and drink. 4. Enjoy!

58) Vietnamese Avocado Shake

Serves: 1 Prep time: 15 minutes Ingredients: ½ avocado 2 Tbsp. sweet condensed milk 4 ice cubes 1/3 cup soy milk A pinch of salt Directions: 1. Put avocado in your food processor.

2. Add condensed milk, soy milk, a pinch of salt and ice cubes, and pulse a few times. 3. Chill in the fridge for 15 minutes, pour in a glass, and serve! 4. Enjoy!

59) Crème Caramel

Serves: 4 Prep time: 5 minutes Cooking time: 35 minutes Ingredients: For the Caramel ⅓ cup sugar ¼ cup water For the Custard 4 large eggs 3½ cups milk 2 tbsp. sugar ½ tsp. vanilla extract

Directions: To make the caramel 1. In a small saucepan, combine the water and sugar without stirring. 2. Cook over the medium-high heat until the sugar starts to turn honeycolored. Swirl the pan to distribute the heat and the sugar evenly. 3. Quickly pour the caramel into four 1-cup ramekins. 4. When pouring, rock the ramekin from side to side to distribute the caramel evenly. (Do this quickly, because caramel hardens very fast). To make the custard 1. Preheat the oven to 300°F and boil a kettle of water (about 8 cups). 2. Whisk the eggs in a bowl and set aside. 3. In a saucepan, heat the milk to almost boiling, about 175°F. Turn off the heat, add the sugar and vanilla extract, and stir well. 4. Pour the hot milk into the eggs, constantly stirring to prevent the eggs from cooking. Strain the custard mixture 3 times to make it smooth and creamy. 5. Place the ramekins with the caramel in a baking pan and pour the custard mixture into the ramekins. 6. Place the baking pan in the oven. Pour the boiling water in to the baking pan around the cups. The water should reach about halfway up the sides. 7. Bake for 30 minutes. 8. Let cool and refrigerate for at least 1 hour before serving. 9. To serve, run a knife around the sides of each ramekin. 10. Quickly invert the ramekin over a plate and shake gently to make the crème caramel fall out easily.

60) Sesame Rice Doughnuts

Serves: 4 Prep time: 50 minutes Cooking time: 1 hour Ingredients: For the Filling ¾ cup dry, peeled, split mung beans, soaked in water for 3 hours and drained 1 cup water Pinch salt ½ cup sugar For the Dough

2½ cups glutinous rice flour ⅓ cup rice flour 1 cup water ¼ cup sugar Pinch salt For Making the Doughnuts 1 cup roasted sesame seeds Vegetable oil, for frying Directions: To make the filling 1. In a saucepan, combine the beans, water, and salt and cook over low heat until soft, about 25 minutes. 2. Add the sugar and stir to mix. Mash the beans using a wooden spoon or a spatula. Increase the heat to medium and constantly stir until a paste forms. 3. Remove the pan from the heat. 4. Once cool enough to handle, form the bean paste into 20 balls. To make the dough 1. In a large bowl, mix the glutinous rice flour, rice flour, water, sugar, and salt until combined and not sticky. 2. Cover with a slightly damp cloth or plastic wrap over the dough and leave it to rest for 30 minutes. 3. Form the dough into a log and divide into 20 portions. Form each portion into a ball about twice the size of the beanballs. 4. To make the doughnuts 5. Place a rice ball in the palm of your hand. Flatten it with your fingers.

6. Place a beanball in the middle, then wrap the rice dough around the beanball. Make sure it's completely sealed, with no beans showing through. Roll between your palms to form a ball. 7. Dip the ball into a bowl of roasted sesame seeds and roll until fully covered with seeds. Lightly press the seeds into the dough so that they will stick well when frying. 8. Repeat with the remaining rice and bean balls. 9. Pour the vegetable oil into a small saucepan to a depth of 2 inches. Heat to medium heat until the oil reaches 390°F. 10. Test by dipping a chopstick or a fork into the oil. If the oil sizzles, it’s ready. 11. Reduce the heat to low. Carefully add some of the doughnuts and fry until they are golden. 12. Using a slotted spoon or strainer, transfer the doughnuts to paper towels to drain. Repeat with the remaining doughnuts. Serve warm, while the doughnuts are still crispy.

61) Crispy Banana Fritters

Serves: 6 Prep time: 5 minutes Cooking time: 15 minutes Ingredients: 1 cup rice flour Pinch salt ⅔ cup water 6 short bananas Vegetable oil, for frying ½ cup coconut cream or whipped cream, for serving (optional)

¼ cup roasted sesame seeds, for serving (optional) Directions: 1. In a large bowl, mix the flour, salt, and water until smooth then set aside. 2. Peel the bananas. Place them on a cutting board and lightly flatten them with a knife. Pour the oil into a small saucepan to a depth of about 1½ inches. Heat over medium heat until the oil reaches 350°F. 3. Dip a banana into the batter and fry it immediately, so the batter doesn't slide off. 4. Fry until one side is golden, then flip and fry until the other side is golden. Transfer the fritter to a paper towel to drain. Repeat with the rest of the bananas. 5. Serve immediately while the fritters are still warm and crispy. 6. Top with coconut cream and sesame seeds if desired.

62) Vietnamese Jackfruit Smoothie

Serves: 4 Prep time: 7 minutes Ingredients: 4 ½ cups Jackfruit ¼ cup Vanilla ice cream 2 tbsp. Green mung bean paste ½ cup Coconut water 2 tbsp. Sweet condensed milk 2 ½ cups Soy milk

4 cups Ice cubes, crushed Directions: 1. Discard the stones from jackfruit and roughly chop it. 2. Add ingredients to a blender, then process until the mixture is smooth. 3. Ladle the smoothie into serving glasses and top with mint leaves. 4. Enjoy.

63) Honeydew Sago Dessert

Serves: 8 Prep time: 10 minutes Cooking time: 15 minutes Ingredients: 2 tbsp. sugar ¼ cup sago Quarter of a honeydew 1 cup soy milk Directions:

1. Boil water in a pot, add sago and cook until translucent. 2. Strain sago and place in cold water. Wash and cube honeydew. 3. Puree half of the cubed honeydew 4. Now mix in a large bowl, cubed honeydew, pureed honeydew, sago, soy milk, and sugar, mix and chill until it is time to serve.

64) Deep-Fried Sweet Potato Patties

Serves: 4 Prep time: 10 minutes Cooking time: 45 minutes Ingredients: ½ cup of flour ½ cup of rice flour 1 tsp. of baking powder 2 tsp. of sugar 1 inch of fresh root ginger, peeled and grated 2 spring onions, finely sliced

6 oz. of small prawns, peeled and deveined 1 sweet potato, peeled, cut into fine matchsticks 3 cups of vegetable oil Salt and black pepper Directions: 1. Combine the flour and the rice flour into a bowl. 2. Add the baking powder, the sugar, and half tsp of salt and black pepper. 3. Gradually stir in 1 cup of the water and then mix everything well. 4. Add the grated ginger and the spring onions. Leave to stand for 30 minutes. 5. Add the prawns and sweet potato into the batter, making sure they are well coated. Heat the vegetable oil in a wok or large frying pan. 6. Place one Tbsp. of the mixture in the hot oil and fry for 2 to 3 minutes, turning it over. Drain on a kitchen paper to remove any excess oil. 7. Continue with the rest of the mixture.

Conclusion You made it to the end! Thank you for taking this culinary adventure with this Vietnamese Recipes Cookbook. I sincerely hope you enjoyed all 60 Easy Yet Delicious Vietnamese Recipes that you can easily prepare at home. This Vietnamese cookbook will show you that you can indeed prepare satisfying meals that are not complex but are still enjoyable! Overall, when it comes to Vietnamese food, it is not challenging or difficult to prepare. However, it does offer some time-consuming recipes. Your dinner guests are sure to delight in these tremendous Vietnamese recipes that are so delicious! I wish you much joy in increasing your knowledge of Vietnamese cooking that will undoubtedly help in giving your dishes authentic Asian flavors!

Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book! I know you could have picked from many other books but you chose this one. So a big thanks for buying this book and reading all the way to the end. If you enjoyed this book or received value from it, I'd like to ask you for a favor. Please take a few minutes to post an honest and heartfelt review on Amazon.com. Your support does make a difference and helps to benefit other people. Thanks! April Blomgren