GRILLED MALLOTUS VILLOSUS

PREP 15mins

COOK 25mins

YIELD 3-4 servings

Ingredients:

• 300g mallotus villosus
• oyster sauce
• olive oil
• chilli sauce
• garlic
• peppers

Instructions:

1. Let sticks go through the fish, softly and carefully so that we can keep the whole body of them, make them more eye-catching.
2. Make the sauce of wedge nuts, oyster sauce, olive oil, chilli sauce and pounded garlic
3. Baste the sauce on the fish and wait for 10 minutes.
4. Grill by charcoal or in the oven at 2000C
5. After 5-10 minutes, baste some olive oil on to keep them not dry.
   
   Then lay on the dish and enjoy with rice!
   

Lành Phạm,

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AROMATICALLY CRISPY WITH FRIED PIG EARS WITH CHILLI AND CITRONELLA

Fried pig ears with chili and citronella will be a wonderful food for your family!!

Ingredients:

-         1 350- gram pig ear

-         6 cloves of citronella

-         Some chili

-         1 union

-         3 cloves of garlic

-         1 small package of five spicy powder

-         Seasonings: sugar, soy sauce, fish sauce, monosodium glutamate
Instructions:

1.       Shave the pig ear, wash, and then boil it. After that, put it in a cold basin of water (better put some cold ice in). This helps the ear crispier. Then take it out and let it cool.

2.     Pound the chili and citronella.

3.      Cut the ear bite size.

4.      Pour 1 spoon of oil into the pan, when it gets hot, put the union, garlic, chili, citronella and five spicy powders in to fry.

5.      When they turn aromatic, put the ear in to fry. Turn down the fire, add a suitable amount of soy sauce, fish sauce and sugar in.

6.      Fry another 3 minutes until the ingredients mix with each other, take out and lay food in a dish.

Enjoy either with rice or in a party. Can come along with vegetables, cucumbers or tomatoes. The pungency of chili, aroma of citronella penetrate into the ear make it more delicious and special to anyone. 

**PREP: 25 mins

**COOK: 15 mins

**YEILD: 4-5 servings

**Skill level: intermediate

Lành Phạm,

GOOD LUCK!!

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Roll noodles ( phở cuốn)

Ingredients:

·        1 kg roll noodle cake

·        400g beef

·        1 onion

·        400g fresh vermicelli

·        100g roasted peanuts

·        10 dry violet onions

·        Vegetables: cilantro, marjoram, bean sprouts, salad and lettuce

·        Seasonings: fish sauce, ginger, chili, vinegar, lemon, sugar, cooking oil, 2 spoon of soup.

Roll noodles is easy to make, simple and bring your family together, that’s suitable for the coming summer.

Instructions:

1.      -Marinate the beef with fish sauce, black pepper, ginger, garlic, then fry them with onion.

-Wash the vegetables.

-Pound the toasted peanuts. Slice the violet onions and fry until they turn brown yellow.

2.    Stretch a roll cake on the dish, lay the salad, lettuce, vermicelli feied with beef, some vegetables, fried unions and some roasted peanuts on. Roll them tightly.

3.. mix the fish sauce with sour, spicy, salty and sweet flavour. ( it’s up to your taste, remember to have a taste regularly to have the best cup of sauce).

** PREP: 15 mins

**YIELD: 5-6 servings

** Skill level: easy.

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CANH NGHÊU NẤU RAU MUỐNG (Water spinach and clams soup)

Water spinach and clams soup has the light sweet of clams’ broth and its meat, the cool crunchy of water spinach with the flavor of ginger. It's very easy to cook.

Ingredients:
Original recipe makes 3 servings

- 400g clam

- 1 bunch of water spinach
- 1 small piece of ginger root
- A pinch of salt

PREP 35 mins

COOK 15 mins

READY 50 mins

Directions:
- Clean the clam, soak into cold water in 30’. Wash again and drain.
- Clean the ginger root, slice thinly and small
- Wash the water spinach and drain
- Put the clams and ½ of ginger into a pot, add water to cover the clams. Boil until clams’ shell open.
- Cool down and get the clams’ meat out of the shells, strain the broth through a fine mesh sieve into another pot.
- Add the rest of ginger into the stock pot and boil.
- When the stock boiled, add spinach water, clams meat and boil. Season with salt, sugar (as your taste). Remove from heat when it boiled again.
- Best serve when the soup is still hot


*Taro**

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Gac sticky rice with coconut fiber ( Xôi gấc trộn dừa sợi)

 Ingredients:

·        1 Gac fruit ( 500g)

·        2 kg sticky rice

·        200 g sugar ( optional)

·        ½ spoon of salt

·        60 g coconut fiber

·        100 ml coconut milk (optional)

·        2 spoon of cooking wine

·        ½ cup of cooking oil

Instructions:

1.      Sticky rice: wash clean, pour the amount of water that covers all the rice surface, mash in 7 hours. Next, wash again and make it out of water.

2.      Gac: chooose the ripe one, soft bark. Divide it into 2 parts: take the seed part with is red apart, the yellow one apart. Use your hand to crush the latter. Then put the rest in and crush them all.

3.      Marinate Gac with cooking wine with some red powder and some salt through the night. That makes the Gac redder. Mix well the Gac , sticky rice and ½ spoon of salt.

4.      Put the cooker with rice to steam. After half an hour, open the pot, wipe dry the water on it. Use chopsticks to hoeing the rice.

5.      Baste coconut milk or cooking oil on the surface. Pot back another 30 minutes, baste again and hoeing coconut milk/ cooking oil and coconut fiber, then mix them well. Until the rice is soft and sticky, it’s cooked. If it’s still a little dry, pour some more water in and pot back few minutes.

6.      When it’s already cooked, take the cooker out of the stove, wait for the steam to fly out. Then put some sugar in and mix well if you like. Remember not to mix sugar in when it’s too hot, otherwise, the rice can become too crushed.

7.      A good Gac sticky rice is a sticky, fragrant, the rice somehow remains its shape.

It’s used for festivals, wedding or Tet holiday.

Remain its delicion when you enjoy with rolls or sugar.

**PREP: 7hours

**COOK: 70mins

**Skill Level: Advance

** YEILD: 15-20 servings

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LÒNG NON XÀO DƯA CHUA (Folk stir fry pork baby bowel with pickle cabbage)

This dish is simple and loved for its flavor, when eating you can taste the sour of pickle cabbage, the chewy crunchy of seasoned baby bowel and a little spicy.

Ingredients: 
Original recipes makes 2 servings
- 500g baby bowel
- 2 cups of pickle cabbage
- 2 tomato
- Green shallot
- 4 cloves of garlic
- A small piece of ginger
- Vinegar
- Oil
- Spices
- 1 chili

PREP 10 mins

COOK 20 mins

READY 30 mins

Directions:
- Clean the baby bowel: Put a small piece of ginger into the baby bowel. Use your hand to hold one side of the, the other hand squeeze along the baby bowel to the other side. Do this twice and then soak the baby bowel in vinegar and salt, and wash again with water.
- Boil water with salt and a small crushed piece of ginger. Add the baby bowel and slightly boil in 30 seconds, then take it out and soak into a cold water bowl for it to white and crunchy.
- Slice the baby bowel into 2 knuckles piece
- Fry garlic and shallot, add the baby bowel, then 1 spoon fish sauce. Stir fry until baby bowel cooked, then let it aside on a plate (long cook will make the baby bowel too chewy).
- Add more garlic and shallot into the used pan, stir fry and then add tomato, cook until soft cook. Add pickle cabbage in and stir fry until soft.
- Add the cooked baby bowel into the pan and stir fry in 1 minute with the mixture, sprinkle with chopped shallot, season with spices and pepper, mix well and remove from the heat.
- Place the stir fry mixture on a plate and serve the dish with rice. This dish is simple but really delicious, especially attracts the husbands. If you don’t have time you can buy the cooked baby bowel and cook with the above direction; you also have a flavorful dish


*Taro**

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THỊT BÒ XÀO CỦ ĐẬU (Stir fry jicama with beef)

Stir fry jicama and beef, a dish with cool crispy jicama is stir fried with juicy beef, is made quickly.
Ingredients:
Original recipe makes for 2 servings
- 300g sliced beef
- 1 jicama
- Salt, oyster sauce, seasoning powder, scallion, garlic and pepper

PREP 20mins

COOK 15mins

READY 35mins

Directions:
- Put the sliced beef into a bowl, add 1 teaspoon salt, a bit of oyster sauce and pepper, mix well and marinate it for 15mins.
- Clean out and wash the jicama, shredded chop it.
- Heat the oil in a pan, fry garlic, and add the sliced beef in quick stir with high heat, then leave the cooked beef aside on a plate.
- With the same pan, add the shredded jicama in, stir fry until cooked, add some oyster sauce and stir well in 5-8mins.
- Add the cooked beef in, adjust the seasoning, remove from heat, then place the dish on a plate and serve with rice.

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BOILED WATER SPINACH

Boiling water spinach is a simple job, but if you make a tiny mistake, it can damage your food. In order to have a good dish of vegetables, you should follow the instructions below:

Ingredients:

-1 bunch of water spinach

- 1 coffee spoon of salt

- Barely amount of boiled water that is already cool

- 3 Dracontomelons

Instructions:

1.      Choose the white water spinach that has small top, small leaves. After picking removing damaged, yellow leaves,you should wash and then macerate the rest in water with some salt so that the it will be safer for you.

2.      Put the cooker with 1 litter of water on the stove. When it boils, add ½ spoon of salt in, it will give the spinach a more beautiful color.

3.      Wait until the water boils evenly, put the vegetables in and mix well. Use chopsticks to dip them into the boiling water and turn the other side at once. Put the lid on until it boils again, open the lid. Repeat the action several times.

4.      You should boil the vegetables in about 2 minutes and flip 3 times to make sure they are evenly cooked and and eye-catching. Finishing the process, you must salvage the spinach quickly, then put 3 Dracontomelon in the cooker.

5.      Macerate the vegetables in the boiled coolened water you prepare before. You had better you 1 litter of it so that all the vegetables is deep into it. When the vegetables become cool, salvage them out with chopsticks, put in a basket, distribute evenly, when the water in them run out, cook them up in a lovely dish and enjoy with a cup of chili fish sauce.

Further information:

-          You can  replace Dracontomelon with lemon if you like to.

-          Put the Dracontomelon in only when you have already salvage all the vegetables, otherwise they will become yellow. While enjoying your meal, you can use the spoon to make the Dracontomelon broken softly. Or else, remember to use the lemon only when the vegetables are cool.

** Thời gian chuẩn bị: gồm lặt rau, nấu nước sôi sẵn, ngâm rau khoảng 20 phút

** Thời gian nấu khoảng 10 phút

** 1 bó rau muống thì có thể cho 5 người ăn trong 1 bứa cơm

** Mức độ: Dễ 

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ZUCCHINI SOUP WITH CLAMS ( Ngao nấu canh bầu)

** Mixture of clams and zucchini makes a wonderful and healthy food. The clams are used for soup with spinach, water spinach, especially zucchini soup is very delicious. Zucchini itself is used to cure some diseases, make us cool and relax.

**Ingredients:

-       1kg clams

-       500g zucchini

-       Wedge nuts

-       Scallions

-       Cilantro

-       Black pepper

-       Fish sauce

-       Chili

**Instructions:

1.    peel the zucchini, cut into small parts that is enough to eat.

2.    Boil the clams, remove its shells, take the meats in them and marinate in about 5-10 minutes with finely chopped scallions, some salt, black pepper. Then fry it on the stove.

3.    Pour some more water in the water you used to boil the clams, boil it again, then put the zucchini in, add some salt and wedge nuts. Then put all the fried clams in the cooker. Remember not to boil the zucchini overcooked.

4.    Ladle the soup into a bowl, put some more scallions, cilantro and black pepper, which make the food much more delicious and eyecatching. This soup is used with fish sauce with some chili in it.
** Preparing time: 20 minutes
** Cooking time:  20 minutes
** People enjoy: 5-6 people
** Level: Easy

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