Traditional Vietnamese Cuisine Recipes

Class Park and Crabmeat Spring Rolls (cha gio)	Barbecued Shrimp Paste on Sugar Cane (Chao tom)
Grilled Leaf-wrapped Beef Rolls (bo la lot)	Chicken Noodle Soup
Grilled Lemongrass Chicken Satays	Bo Bia (Spring rolls)
Pork and Prawn Crepes (banh xeo)	Pho Bo (Beef Noodle Soup)
Green Papaya Salad	Bun Bo Hue (Hue Style Beef Noodles)
Barbecued Lemongrass Beef Salad	Pickled Bean Sprouts and Carrot
Grilled Meatballs With Peanut Sauce	Fresh Vietnamese Salad Rolls (goi cuon)
Tangy Prawn Salad With Carrot, Cucumber and Mint Leaves

Class Park and Crabmeat Spring Rolls (cha gio)

Everyone loves these crispy Vietnamese spring rolls known as cha gio (pronounced “cha gio”). These take a little time to prepare, but are well worth the effort.
- 12 dried rice paper wrap-peers (see note), each about 20 cm/8in in diameter.
- Oil for deep-frying
- 1 portion fish sauce dip

Filling
- 50 g (2 oz) dried glass noodles, soaked in water until soft, drained and cut in to lengths.
- 1 egg, beaten.
- 250 g (8 oz) cooked crabmeat.
- 1 mall onion, diced.
- 2 spring onions, mined.
- 1 small carrot, grated to yield 1 cup.
- 100 g (2 cups) bean sprouts, seed coats and tails removed, blanched and drained.
- 1/2 teaspoon salt. - 1 tablespoon fish sauce.
- 1/2 teaspoon freshly ground black pepper.

Accompaniments
- 12 butter lettuce leaves.
- Sprigs of mint leaves.
- Sprigs of coriander (cilantro) leaves.
- 1 small cucumber, cut in to matchsticks.

• Prepare the fish sauce dip by following the recipe on page 6.
• Make the filling by combining all the ingredients in a large bowl and mixing until well blended.
• To make a roll, briefly dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place 2 heap-ing tablespoons of the filling along one side of the wrapper. Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up tightly, pressing to seal. Repeat until all the ingredients are used up.
• Heat the oil in a wok or saucepan over medium heat until hot. Gently lower the rolls in to the oil, a few at a time, and deep-fry for 3 to 5 minutes each, until golden brown and crispy on all sides. Remove and drain on paper towels.
• Place the deep-fried roll on a serving platter with the accompaniments and serve with dipping bowls of the fish sauce dip on the side.

Makes 12 rolls
Preparation time: 45 mins
Cooking time : 20 mins

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Grilled Leaf-wrapped Beef Rolls (bo la lot)

- 500 g (1 lb) ground beef.
- 24 large wild leaves (see note) or grape leaves, soaked in water to soften and drained.
- 8 bamboo skewers, soaked in water for 1 hour before using.
- 1 tablespoon oil.
- 1 portion fish sauce dip.

Marinade
- 2 cloves garlic, minced. - 2 tablespoon minced lemongrass (from the inner part of the thick end of the stalk). - 2 shallots, minced. - 1 teaspoon curry powder. - 1 teaspoon oyster sauce. - 2 teaspoons fish sauce. - 1 tablespoon cornstarch. - 2 teaspoons sugar. - 1/4 teaspoon salt. - 1/2 teaspoon freshly ground black pepper.

• Combine the marinade ingredients in a bowl and mix well. Pour the marinade over the ground beef and mix until well blended. Cover with a cloth and allow to marinade in the refrigerator for at least 2 hours.
• To make a beef roll, place 1 tablespoon of the beef mixture on to a betel or grape leaf. Fold one end of the leaf over the filling, fold in the sides and roll up tightly, then thread the roll on to a bamboo skewer. Continue to make all the rolls in this manner, threading 3 rolls on to each bamboo skewer as shown.
• Brush the rolls with a little oil and grill on a pan grill or under a preheated broiler using medium heat for about 5 minutes on each side, until the leaves are slightly charred.
• Serve the beef rolls with fish sauce dip.

Makes 8 skewers
Preparation time: 30 mins+2 hour to marinate
Cooking time: 10 mins.

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Tangy Prawn Salad With Carrot, Cucumber and Mint Leaves


A cheery salad with contrasting colors of orange, green, white, and pink, this is a low-calorie dish suitable for hot-weather eating. As part of a whole meal, this serve 6, but for a main dish, plan on serving only 2 to 3 people.

- 2 small carrots, thinly sliced to yield 2 cups.
- 3 baby cucumbers, thinly sliced.
- 1 spring onion, minced.
- 20 mint leaves.
- 2 tablespoon coarsely chopped coriander leaves (cilantro).
- 300 g (10 oz) fresh medium prawns, poached until just cooked, peeled and defined.
- 2 tablespoons chopped roasted unsalted peanuts.

Dressing
- 1 finger-length chilli, deseeded and sliced.
- 1 tablespoon rice vinegar or 2 teaspoons cider vinegar.
- 2 tablespoons freshly squeezed lime juice.
- 2 tablespoons fish sauce.
- 2 tablespoons oil.
- 2 shallots, thinly sliced.
- 1 teaspoon sugar.
- 1/4 teaspoon freshly ground black pepper.

• Combine the carrot, cucumber, spring onion, mint leaves, coriander leaves (cilantro) and prawns in a mixing bowl, and set aside.
• Mix the dressing ingredients in a bowl until well combined, then pour the dressing over the vegetables and prawns, and toss to mix well.
• Transfer the salad to a serving platter and sprinkle the peanuts on top. Serve immediately.

Serves 4 to 6
Preparation time: 20 mins
Cooking time: 3 mins

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Grilled Lemongrass Chicken Satays

Ingredients for the broth (approximate):

- 500g (1 lb) boneless chicken thigh, cubed.
- 12 bamboo skewers, soaked in water for 1 hour before using.
- 1 portion Fish Sauce Dip.
- 1 tablespoon honey.
- 1 teaspoon sugar.
- 1/4 teaspoon salt
- 1 teaspoon sesame oil
- 1/4 teaspoon freshly ground black pepper.

Marinade

- 2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced.
- 3 shallots.
- 1 finger-length chilli, deseeded and sliced.
- 3 cloves garlic.
- 1 tablespoon oil.
- 1 tablespoon soy sauce.
- 1 tablespoon oyster sauce.
- 2 teaspoons fish sauce.

Serves 4

preparation time: 39 mins+ 1 hour to marinate
Cooking time: 10 mins
- Make the marinade first by grinding the lemongrass, shallots, chilli, garlic and oil to a smooth paste in a blender. Add all the other ingredients and mix well.
- Pour the marinade over the chicken cubes and mix until well coated.
- Allow to marinate for at least 1 hour.
- Prepare the fish sauce dip by following the recipe on page 6.
- Thread the marinated chicken cubes on to the bamboo skewers and grill, a few at a time, on a pan grill or under a preheated broiler using medium hear for about 4 minutes on each side, until cooked.
- Transfer to a serving platter and serve hot with the fish sauce dip on the side.

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Pork and Prawn Crêpes (banh xeo)

A crêpe in a thin pancake with a savory or sweet filling that is popular in French cuisine. The way to eat this Vietnamese crêpe is to cut it into small portions and wrap each portion in a lettuce leaf with fresh herds.
- 125 g (1cup) rice flour.
- 250 ml (1cup) water.
- 250 ml (1cup) thick coconut milk.
- 1/2 teaspoon salt.
- 1/4 teaspoon ground turmeric.
- 1 to 2 tablespoons oil.
- 150 g (3 cups) bean sprouts, seed coats and tails removed.
- 2 spring onions, minced.
- 6 fresh shiitake mush-rooms, stems discarded, caps thinly sliced to yield about 1 cup.
- 1 portion fish sauce dip (page 6).

Filling
- 200 g (7 oz) pork, very thinly sliced.
- 250 g (8 oz) fresh medium prawn, peeled.
- 4 cloves garlic, minced.
- 1 tablespoon fish sauce.
- 1/2 teaspoon sugar.
- 2 tablespoons oil.
- 1 onion, halved and sliced.

Lettuce Wraps
- 20 butter lettuce leaves, rinsed and trimmed.
- Sprigs of mint leaves.
- Sprigs of coriander leaves (cilantro).
- 1 cucumber, peeled and thinly sliced.
- Prepare the fish sauce dip by following the recipe on page 6.
- Make the filling by combining the pork, prawns, garlic, fish sauce and sugar in a large bowl and mixing well.
- Hear the oil in a wok or skillet over medium hear and stir-fry the onion slices for 1 to 2 minutes until fragrant and translucent.
- Add the port and prawn mixture, and stir-fry until the prawns turn pink, 2 to 3 minutes.
- Remove and set aside.
- To make the pancakes, mix the rice flour, water, coconut milk, salt and turmeric in a mixing bowl until a smooth batter is obtained.
- Set aside for 10 minutes, then strain to remove any lumps.
- Heat a little oil in a non-stick skillet over medium heat, turning to grease the sides.
- When the pan is hot, pour in 85 ml (1/3 cup) of the batter and turn the pan to obtain a thin round layer of batter, about 20 cm (8 in) in diameter.
- Scatter a handful of the bean sprouts, spring onion and mushroom on to the crêpe, followed by 2 heaping tablespoons of the filling on one half of the crêpe.
- Reduce the heat low, cover the pan and continue to fry for 3 to 4 minutes, until the crêpe turns golden brown and crispy.
- Fold the crêpe in half and slide it on to a plate.
- Repeat until all the batter and filling are used up.
- Slice the crêpe in to sections and arrange with the lettuce wraps on a large serving platter.
- Serve immediately with a bowl of fish sauce dip on the side. Makes 5 to 6 crêpes or serves 4 to 6
Preparation time: 30 mins
Cooking time: 40 mins.

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Green Papaya Salad

A refreshing and unusual salad made with shredded green papaya, it stands alone or takes such additions as cooked prawns or beef jerky to turn it in to a main dish.
- 1 large ripe tomato, cut in to wedges.
- 1 green papaya (500 g/1 lb), coarsely grated to yield 3 cups.
- 1 small carrot, coarsely grated to yield 3 cups.
- 1 small carrot, coarsely grated to yield 1 cup.
- 2 tablespoons chopped mint leaves.
- Sprigs of mint leaves, to garnish.

Dressing
- 3 tablespoons freshly squeezed lime juice.
- 3 tablespoons fish sauce.
- 1 tale spoon sugar.
- 2 cloves garlic, minced.
- 1 finger-length chilli, deseeded and sliced.
- 2 tablespoons sesame seeds, dry-roasted for about 10 minutes over low heat until browned.
- Combine the Dressing ingredients in a large bowl and mix until the sugar is dissolved, then add all the other ingredients (except sprigs of mint leaves) and toss well to combine.
- Transfer to a serving platter, garnish with the mint leaves and serve immediately.

Serves 4
Preparation time: 15 mins.

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Barbecued Lemongrass Beef Salad

This one-dish salad has the advantage of being both delectable and easy to make. You can prepare and assemble everything ahead of time, making this a perfect company meal. Practically freezing the beef firms it and make for easier slicing. If you wish, you can substitute chicken breast for the beef.
- 500g (1 lb) beef sirloin, flank steak or top round, sliced into thin strips.
- 12 bamboo skewers, soaked in water for 1 hour before using 1 tablespoon oil, for brushing.
- 200g (7 oz) dried rice vermicelli, blanched for 1 to 2 minutes until soft, then rinsed with cold water and drained ½ head lettuce, leaves washed and separated.
- 1 medium cucumber and cut into matchsticks.
- 100g (2 cups) beam sprouts, seed coast and tails removed Sprigs of mint leaves Sprigs of coriander leaves (cilantro)
- 1 small carrot, cut into matchsticks
- 50g (1/2 cup) chopped roasted unsalted peanuts
- 1 portion Fish Sauce Dip (*)

Marinade
- 1 medium onion, sliced
- 3 cloves garlic
- 2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon curry powder (optional)
- 1 tablespoon fish sauce
·  Make the Marinade first by grinding the onion, garlic and lemongrass to a smooth paste in a blender. Add all the oder ingredients and mix until well blender. Transfer the Marinade to a large bowl, place the beef in the Marinade and mix until well coated for 1 hour.
·  Prepare the Fish Sauce Dip.
·  Thread the marinated beef strips onto the bamboo skewers and brush with a little oil, then grill on a pan grill or under a preheated broiler, basting with the Marinade, until just cooked, 2 to 3 minutes on each side.
·  To serve, place the rice vermicelli into individual serving bowls and top with the grilled beef, lettuce leaves, cucumber, bean spouts, mint leaves, coriander leaves (cilantro) and carrot. Sprinkle with peanuts and serve immediately with a bowl of Fish Sauce Dip on the side.

Dress and toss this dish well with 2 tablespoons of Fish Sauce Dip before eating it.


Preparation time: 45 mins + 1 hour to marinate
Cooking time: 15 mins

* Fish Sauce Dip (Nuoc Cham)
- 2 to 3 finger-length chillies deseeded and sliced
- 3 cloves garlic
- 50g (1/4 cup) water
- 1/2 teaspoon salt
Grind the chillies and garlic to a coarse paste in a mortar or blender, then combine with all the other ingredients and mix until the sugar is dissolved.


Yields 250ml (1 cup)
Preparation time: 10 mins.

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Grilled Meatballs With Peanut Sauce

These meatballs are equally good grilled over charcoal or broiled under an oven grill.

- 500g (1lb) lean pork or beef, sliced
- 2 cloves garlic, minced
- 1 tablespoon rice wine, sherry or sake
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon Roasted Rice Powder (*)
- 120g (1/2 cup) crunchy peanut butter

Combine all the ingredients in a bowl and mix until well blended

Yields375ml (1,5 cups)
Preparation time: 5 mins
Cooking time: 10 mins

Accompaniments
- 120g (4 oz) dried rice vermicelli, blanched for 1 to 2 minutes until soft, than rinsed with cold water and drained
- 1 to 2 heads butter lettuce, leaves wash and separated
- 40g (1 cup) mint leaves
- 1 brunch coriander leaves (cilantro)
- 1 medium cucumber, deseeded and cut into thin strips
- ½ small ripe pineapple, cubed to yields 2 cups
·  Make the meatballs first by combining the pork or beef, garlic, rice wine, sugar and salt in a large bowl, and mixing until well blended. Allow to marinate for at least 30 minutes.
·  While the meat is marinating, make the Peanut Dipping Sauce.
·  Grind the marinated mixture in a food processor, than combine in a bowl with the Roasted Rice Powder, fish sauce and oil, and mix well. Wet your hands, spoon 1 heaping tablespoon of the meat mixture and shape it into a ball. Repeat until all the meat mixture is used up.
·  Thread the meatballs onto the bamboo skewers and grill, a few skewers at a time, on a pan grill or under a preheated broiler using medium heat for about 5 minutes each, turning frequently, until evenly browned and cooked through.
·  Arrange the meatballs with the Accompaniments on a serving platter and serve with bowl of  Peanut Dipping Sauce on the side.
Invite your guests to wrap the meatballs in a lettuce leaf together with small amounts of all the other Accompaniments before eating it.
Makes 36 meatballs
Preparation time: 30 mins + 30 mins to marinate
Cooking time: 20 mins.

* Roasted Rice Powder
- 100g (1/2 cup) uncooked rice grains
Preheat the oven to 1200C (2500F). Bake the rice in the oven, stirring from time to time, until the rice turns light brown. Do not overcook. Alternatively, dry-fry the rice in a skillet over low heat for 10 mintues, stirring continuously, until fragrant and light brown. Grind the roasted rice grains to a powder in a blender. Store in a tightly sealed container for up to several months.
- 1 tablespoon fish sauce
- 1 tablespoon oil
- 12 bamboo skewers, soaked in water for 1 hour before using
- 1 portion Peanut Dipping Sauce (**)

** Peanut Dipping Sauce (Nuoc Leo)
- 185 ml (3/4 cup) water
- 60ml (1/4 cup) hoisin sauce
- 1 tablespoon tamarind juice (***)
- 120g (1/2 cup) crunchy peanut butter
*** Tamarind is a large, brown tree pod with a soft, sour pulp and hard, black seeds inside. Tamarind pulp is rich in vitamin C and has a tangy. It is used as a souring agent throughout the world. It can be fresh, dried, or in pulp form, and the pulp is commonly sold in compressed blocks, with the seeds removed. To make tamarind juice, mix 1 tablespoon of warm water, then mash well and strain to remove the seeds and fibres.

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Chicken Noodle Soup

Traditionally, this meal-in-a-bowl noodle soup is made with beef, but the Vietnamese have also perfected a lighter version using chicken. This soup is popular at any time of day or night and is often enjoyed for breakfast in Vietnam.
- 300g (10 oz) dried rice sticks noodles or rice vermicelli
- 200g (4 cups) beam sprouts, seed and tails removed, blanched until cooked 1 onion, thinly sliced Ground white pepper
- 1 bunch cpriander leaves (cilantro), sliced
- 1 brunch basil or mint leaves
- 1 lime, cut into sections, to serve
- 2 finger-length chillies, placed in a dipping bowl with soy sauce
Broth
- 2,5 liters (10cups) chicken stock (*) or 4 to 5 stock cubes dissolved in 2,5 liters (10 cups) water
- 1/2 fresh chicken (about 500g/ 1lb)
- 1 cinnamon stick
- 4 spring onions, cut into lengths
- 1,5 cm (1in) fresh ginger root, peeled and bruised
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons fish sause
·  Prepare the Broth first by bringing the chicken stock, chicken, cinnamon, spring onion, ginger, sugar and salt to a boil over high heat in a stockpot. Reduce the heat to low and simmer for 45 minutes, skimming off the foam and fat that float to the surface. Stir in the fish sauce and remove from the heat. Remove the chicken and set aside to cool. Strain the solids from the Broth using a fine sieve and keep the clear Broth warm over very low heat.
·  Bring a pot of water to a boil over medium heat. Add the dried noodles and blanch until soft, about 5 minutes for rice stick noodles or 2 minutes for rice vermicelli. Remove and rinse with cold water, then drain.
·  When the chicken is cool enough to handle, shred the meat along the grain into thin strips.
·  Place the noodles in individual serving bowls and onion slices. Pour the Broth into each bowl, sprinkle with pepper and garnish with coriander (cilantro) and basil leaves. Serve hot with lime and bowls of chilli and soy sauce on the side.
Serve 4 to 6
Preparation time: 20 mins
Cooking time: 1 time
* Chicken stock:
- 3 liters (12 cups) water
- 1 fresh chicken (about 1,5 kg/3 lbs)
- 1 tablespoon white peppercorns
- 150g (1 cup) sliced onion
- 1 medium carrot, sliced
- 1 stalk celery, sliced
- ½ teaspoon salt
- ¼ teaspoon ground white pepper

Bring all the ingredients to a boil in a stockpot. Reduce the heat to low and simmer for 2 to 3 hours, skimming off the foam and fat that float to the surface, until the stock is reduced to half. Remove from the heat, strain the stock and set aside to cool.
Yields 1,5 liters (6 cups)
Preparation time: 10mins
Cooking time: 2 hours

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Bo Bia (Spring rolls)

*For the rolls:
-1 jicama (about 2lbs)
-3 carrots
-1/2 cup dried shrimp
-4 Chinese sausages (lap cheong)
-1/3 cup roasted peanuts (optional)
-3 eggs
- basil
- Vietnamese rice paper (bánh tráng)
*Steam and slice sausages into thin, long pieces. Beat eggs and cook using a nonstick pan to make thin sheets, cut sheets into long strips. Soak dried shimp in water until soft. Crush the peanuts and stir fry with dried shrimp. Julienne jicama and carrots, stir fry with a little oil and dried shrimp water until cooked. Drain and reserve ‘juices' to make dipping sauce. Wet a piece of rice paper and sprinkle some peanuts and dried shrimp. Lay a few strips of egg and sausage on top, followed by basil and then jicama and carrots. Roll up and serve with dipping sauce (recipe follows).

*Dipping Sauce:
-1/4 cup hoisin sauce
-1 tbs peanut butter
-‘juices' from dried shrimp and stir fried jicama
-water (if needed)
-sugar, salt
*Mix everything together over medium heat until mixture boils. Sweet and salty should be even, sauce should not be too thick (add more water if needed).

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Pho Bo (Beef Noodle Soup)

Ingredients for the broth (approximate):
-2lb beef bones
-1 large onion
-1 piece of ginger about thumb size
-2 star anise
-3 cloves
-1 stick of cinnamon about 3 inches long
-1 cardamom
-2lbs beef brisket (optional)
-salt, rock sugar

**Boil bones and beef brisket for about five minutes and wash before using it to make broth (this is the most important part of making pho!). Put bones and beef brisket in a large pot and add enough water to cover, boil to make broth along with anise, cloves, cinnamon, and cardamom. Roast onion and ginger and add to broth. Add salt and sugar to taste. If you're using beef brisket then remove the meat when tender (test by stabbing it with a chop stick, if the chop stick goes trough then it's good to go).

Meat Choices:
There are many type of meats to decide on that goes into you pho.
-Gầu or nạm or chín = beef brisket, boil it in broth until tender, remove cool, and slice and add to noodles
-taí = steak, slice thinly, added to the noodles raw right before pouring on the hot broth; which will then “cook” the steak
-gân = beef tendons, also boiled in broth until tender, sliced, and added to noodles
-Lá Sách = beef tripe, boiled seperetly, sliced and added to noodles
-Bò Viên = beef meat balls
For the noodles:
- bánh phở (pho noodles)
-1 onion
-1 bunch green onions and cilantro
-black pepper

Serve With:
-Bean sprouts
- basil (lá quế), saw tooth herb (ngò gai)
-jalapeno peppers, thinly sliced
-lime wedges
- fish sauce , hoisin sauce , pepper sauce
To "Make" the Pho:
Boil noodles, rinse, drain and add to bowl, add meats (you choice), and ladle on the how broth. Sprinkle some chopped green onions, cilantro, sliced onion, and ground black pepper. Serve with bean sprouts, basil, saw tooth herb, jalapeno slices, lime juice, etc...

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Bun Bo Hue (Hue Style Beef Noodles)

Ingredients for the broth (approximate):
-2lb beef bones
-1 large onion
-1 piece of ginger about thumb size
-2 star anise
-3 cloves
-1 stick of cinnamon about 3 inches long
-1 cardamom
-2lbs beef brisket (optional)
-salt, rock sugar

**Boil bones and beef brisket for about five mins and wash before using it to make broth (this is the most important part of making pho!). Put bones and beef brisket in a large pot and add enough water to cover, boil to make broth along with anise, cloves, cinnamon, and cardamom. Roast onion and ginger and add to broth. Add salt and sugar to taste. If you're using beef brisket then remove the meat when tender (test by stabbing it with a chop stick, if the chop stick goes trough then it's good to go).

Meat Choices:
There are many type of meats to decide on that goes into you pho.
-Gầu or nạm or chín = beef brisket, boil it in broth until tender, remove cool, and slice and add to noodles
-taí = steak, slice thinly, added to the noodles raw right before pouring on the hot broth; which will then “cook” the steak
-gân = beef tendons, also boiled in broth until tender, sliced, and added to noodles
-Lá Sách = beef tripe, boiled speretly, sliced and added to noodles
-Bò Viên = beef meat balls (buy them premade)

For the noodles:
- bánh phở (pho noodles)
-1 onion
-1 bunch green onions and cilantro
-black pepper

Serve With:
-Bean sprouts
- basil (lá quế), saw tooth herb (ngò gai)
-jalapeno peppers, thinly sliced
-lime wedges
- fish sauce , hoisin sauce , pepper sauce

To "Make" the Pho:
Boil noodles, rinse, drain and add to bowl, add meats (you choice), and ladle on the how broth. Sprinkle some chopped green onions, cilantro, sliced onion, and ground black pepper. Serve with bean sprouts, basil, saw tooth herb, jalapeno slices, lime juice, etc...

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Pickled Bean Sprouts and Carrot

This is a perfect accompaniment for dishes such as Fish in Caramel Sauce, Caramel Chicken Wings or Hearty Beef Stew with Vegetables.

- 200 g (4 cups) bean sprouts, seed coats and tails removed.
- 2 spring onions, cut in to lengths.
- 1 small carrot, cut in to matchsticks to yield 1 cup.

Dressing

- 185 ml (3/4 cup) white vinegar.
- 2 tablespoons sugar.
- 1 tablespoon salt.
- 250 ml (1 cup) water.
- Combine all the vegetables in a large bowl and set aside.

- In a saucepan, bring the Dressing ingredients to a boil over medium heat. Reduce the heat and simmer for 1 to 2 minutes, stirring occasionally, until the sugar is dissolved. Remove and set aside to cool.
- Pour the cooled dressing over the vegetables, mix well and allow marinate for at least 1 hour. Drain before serving.
Serves 4
Preparation time: 10 mins+1hour to marinate.
Cooking time: 5 mins.

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Fresh Vietnamese Salad Rolls (goi cuon)

These rolls are nothing more than a Vietnamese salad wrapped in rice paper wrappers. The aromatic herbs in the rolls lend a refreshing taste. If you are looking for a unique summer picnic dish, these rolls are perfect!
- 500 ml (2 cups) water.
- 1 spring onion.
- 250g (8 oz) lean pork.
- 300g (10 oz) fresh medium prawns.
- 12 dried rice paper wrap-pers, each 20 cm/8 in diameter.
- 1 mall head butter let-tuce, leaves washed and separated.
- 100g (4 oz) packet dried rice vermicelli, blanched for 1 to 2 minutes until soft, then rinsed with cold water and drained.
- 1 baby cucumber, quar-tered and thinly sliced.
- 1 small carrot, grated.
- 1 bunch coriander leaves (cilantro), sliced.
- 1 portion peanut dipping sauce.
- Prepare the peanut dipping sauce by following the recipe.
- Bring the water and spring onion to a boil over medium heat in a saucepan and poach the pork for 7 to 10 minutes until cooked. Remove and set aside to cool. Slice the pork in to thin strips.

- Bring the same pot of water to a boil again and poach the prawns for 1 to 2 minutes until pink or just cooked. Remove and plunge in to cold water to cool. Peel, halve each prawn lengthwise. Set aside.

- To make a spring roll, briefly dip a rice paper wrap-per in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place a lettuce leaf on to the wrapper, closer to one edge, and top with some pork strips, rice vermicelli, cucumber and carrot. Fold the closest of the wrapper over the filling, then fold in the sides and roll up halfway. Place 2 halves of a prawn, side by side, along the roll and top with coriander leaves (cilantro), then con-tine to roll up tightly to complete the folding. Repeat until all the ingredients are used up.

- Arrange the spring rolls on a serving platter and serve with serving bowls of peanut sauce on the side.
Makes 12 rolls
Preparation time: 30 mins
Cooking time: 25 mins.

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Barbecued Shrimp Paste on Sugar Cane (Chao tom)

Ingredients:
- 1 tb Roasted rice powder
- Scallion oil
- Crisp-fried shallots
- 1 tb Roasted peanuts, ground
- 1 lb Raw shrimp in the shell
- 1 tb Salt
- 6 Garlic cloves, crushed
- 6 Shallots, crushed
- 2 Ounces rock sugar, crushed -to a powder, or 1 tb Granulated sugar
- 4 Ounces pork fat
- 4 ts Nuoc mam
- Freshly ground black pepper
- Peanut Sauce
- Vegetable Platter
- 8 Ounces 6 1/2-inch rice -paper rounds (banh trang)
- 12 Piece fresh sugar cane, or 12 oz Sugar cane packed in light -syrup, drained
- 12 8-1/2 ea inch bamboo skewers -soaked in water for 30 -minutes
- Vegetable oil, for shaping -shrimp paste
- 8 Ounces extra-thin rice -vermicelli

Directions:
Although this dish can be baked in an oven, I strongly suggest you grill it over charcoal, for the result is far superior. The dish may be prepared over 2 consecutive days. On day one, prepare the dipping sauce and condiments.

The Vegetable Platter and shrimp paste can be assembled the following day. Fresh sugar cane may be obtained at Caribbean markets; canned sugar cane is available at Asian grocery stores. Prepare the roasted rice powder, scallion oil, crisp-fried shallots and roasted peanuts. Set aside. Shell and devein the shrimp. Sprinkle the salt over the shrimp and let stand for 20 minutes. Rinse the shrimp thoroughly with cold water. Drain and squeeze between your hands to remove excess water. Dry thoroughly with paper towels. Coarsely chop the shrimp.

Boil the pork fat for 10 minutes. Drain and finely dice. In a food processor, combine the shrimp, garlic, shallots and sugar. Process until the shrimp paste pulls away from the sides of the container, stopping as necessary to scrape down the sides. The paste should be very fine and sticky. Add the pork fat, roasted rice powder, fish sauce and black pepper to taste to the processor. Pulse briefly, only enough to blend all of the ingredients. Cover and refrigerate.
Meanwhile, prepare the Peanut Sauce and Vegetable Platter. Cover the rice papers with a damp towel and a sheet of plastic wrap; keep at room temperature until needed. Peel the fresh sugar cane; cut crosswise into 4-inch sections. Split each section lengthwise into quarters. (if using canned sugar cane, split each section lengthwise in half only, then thread 2 pieces lengthwise onto a skewer.) Pour about 1/4 cup of oil into a small bowl. Oil your fingers. Pick up and mold about 2 tablespoons of the shrimp paste around and halfway down a piece of fresh sugar cane. Leave about 1 1/2 inches of the sugar cane exposed to serve as a handle. (If using canned sugar cane, there is no need to leave a handle. The skewers will serve as handles.) Press firmly so that the paste adheres to the cane. Proceed until you have used all the shrimp paste.

Prepare a charcoal grill or preheat the oven to broil. Meanwhile, steam the noodles, then garnish with the scallion oil, crisp-fried shallots and ground roasted peanuts. Keep warm. Pour the peanut sauce into individual bowls and place the Vegetable Platter and rice papers on the table. Grill the shrimp paste on the sugar cane over medium coals, turning frequently. Or Broil, on a baking sheet lined with foil, under the broiler, about 6 inches from the heat, for 3 minutes on each side, or until browned. Transfer to a warm platter. To serve, each diner dips a rice paper round in a bowl of warm water to make it pliable, then places the paper on a dinner plate. Different ingredients from the Vegetable Platter, some noodles and a piece of the shrimp paste, which has been removed from the sugar cane, are added. The rice paper is then roiled up to form a neat package. The roll is dipped in the Peanut Sauce and eaten out of hand. The remaining sugar cane may be chewed.

Note: If both types of sugar cane are unavailable, use skewers. Shape the shrimp paste into meatballs and thread 3 or 4 on each skewer.
Yield: 4 to 6 servings.

(Source: www.vnnavi.com)