1 pound ridge cucumbers, peeled and deseeded
1 pound daikon radish, peeled
1 pound carrots, peeled
3 tablespoons sea salt
1/2 cup sugar
1 1/2 cups white rice vinegar

Method

Cut the cucumbers and radish into sticks 1/4 inch thick and 1 1/2 inch long. Cut the carrots into sticks the same length and 1/8 inch thick.

Put the vegetables in 3 separate colanders and set over mixing bowls. Sprinkle each vegetable with one tablespoon salt and toss, then leave to drain for 1 hour.

Gently squeeze any remaining juice out of the vegetables, then transfer them to a large, resealable plastic bag.

In a bowl, whisk together the sugar and rice vinegar until the sugar is completely dissolved. Add this pickling liquid to the vegetables. Close the bag, squeezing out any air. Leave to marinate for 3 hours before serving. You can keep the pickles in the refrigerator for a week or 2; the longer they are the softer they will be and the more pronounced the pickle flavor.

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8 curry leaves
2 star anise
1 to 2 dried red chilies, deseeded
1/4 cup coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1/2 teaspoon whole cloves
1 teaspoon black peppercorns
1 tablespoon ground turmeric
1 teaspoon ground ginger
1 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon

Method

Heat a dry frying pan over medium heat. Add the curry leaves, star anise, red chilies, coriander, cumin, mustard and fenugreek seeds, cloves, and peppercorns and roast, constantly shaking the pan to prevent the ingredients from burning, for about a minute or until a shade darker. Remove from the heat and leave to cool.

Transfer the spices to a small spice mill or a clean coffee grinder and processed to a fine powder. Put into a jar and add the turmeric, ginger, nutmeg, and cinnamon. Close the jar and shake to blend. Store the curry powder in a dark, cool place, where it will keep for 3 to 6 months.

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Soy sauce, rice vinegar, and fish sauce combine flavors to set off this colorful Vietnamese dish!

Ingredients
1 tablespoon each soy sauce, rice vinegar, Oriental fish sauce (nuoc nam nhi), and cornstarch
2 teaspoons granulated sugar
dash of pepper
1/2 cup water
10 ounces fish fillets (sole or flounder)
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
one quarter cup sliced scallions (green onions)
2 garlic cloves, minced
one medium tomato, blanched, peeled, seeded, and chopped
1/2 cup each julienne-cut carrot and white radishes

How to Make
In a small mixing bowl combine soy sauce, vinegar, fish sauce, cornstarch, sugar, and pepper; add water and stir to dissolve cornstarch and sugar. Set aside.
On sheet of wax paper or a paper plate, dredge fish in flour, thoroughly coating all sides. In 8-inch nonstick skillet pan, heat oil over medium heat; add fish and cook, turning once until Golden Brown on each side, 2 to 3 min. each side. Carefully transfer fish to a warmed platter; cover with foil and keep warm.
To same skillet, add scallions and garlic and sauté for 1 min.; add remaining vegetables and sauté, stirring frequently until carrots and radishes are tender-crisp, 2 to 3 min. Stir reserve soy sauce mixture and add the vegetables; cook, stirring constantly, until sauce is thickened, 2 to 3 min. Pour vegetable sauce over fish and serve immediately.

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Spring rolls:
2 ounces Chinese transparent noodles.
Water.
One (4 ounce) can crabmeat or 4 ounces peeled cook strap.
One small onion, finely chopped
three green onions, finely chopped
1/4 pound lean ground beef
1/4 teaspoon salt
. Pinch of pepper
1 teaspoon shrimp paste.
1 teaspoon chopped parsley.
10 egg-roll scans.
Vegetable oil for deep-frying

Hot Dipping Sauce:
one lemon
4 dried red chili peppers, crushed
two garlic cloves, chopped
1 teaspoon sugar
1 tablespoon red-wine vinegar
1 tablespoon water
1 tablespoon shrimp paste
1 tablespoon oyster sauce.

How to Make.

To make rolls, soak noodles in hot water 10 min. to soften; drain well. Cut noodles into 1 1/4 inch pieces. Chop crabmeat or strap. In a large bowl, combine soaked-noodle pieces, chopped crab or strip, onions, pork, salt, pepper, shrimp paste and parsley. Keep egg-roll skins covered until use. Place two heaping tablespoons filling on each egg-roll skin; press down slightly. Fold long sides of skin overfilling. Roll up, starting at short edge. Moisten outer edge of skin; firmly rest edge to roll to seal. Pour oil into a wok or deep skillet. Heat oil to 350° or until a 1 inch cube of bread turns golden brown and 65 seconds. Fry five rolls of the time in hot fat, 7 to 8 min. or until golden. Drain on paper towels.

To make sauce, peeled lemon, removing all white pith. Chop lemon. Purée lemon, chilies, garlic, sugar, vinegar, water, shrimp paste and oyster sauce in a blender or food processor. Serve eggrolls was sauce, bean sprouts and pieces of cucumber wrapped in lettuce leaves. Makes 10 rolls

Cooks Tip: in Vietnam, these rolls are held with the fingers and dipped in the sauce.

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Ingredients
– 3 tbsp vegetable oil
– 2 large garlic cloves, crushed
– 1 large shallot, thinly sliced
– 1 to 1-1/2 tbsp Vietnamese Cari or store-bought Indian curry powder
– 1 tbsp palm sugar
– 1 quart (liter) thick coconut milk
– juice of 1 lime
– 2 tbsp fish sauce (optional)
– 2 tbsp annatto seed extract (optional)
– 2 stalk lemongrass, outer leaves discarded then bruised
– 2 kaffir lime leaves, bruised
– salt
– 1 lb (900 g) firm tofu, cut into 1 inch cubes
– 1 large bamboo shoot, thinly sliced
– 2 Asian eggplants, halved lenthwise and cut into 1 inch pieces
– 24 Vietnamese cilantro leaves or Thai basil leaves

Cooking Method
Heat the oil in a pan over high heat and stir-fry the garlic and shallot for about 5 minutes or until they are golden. Add the curry powder and palm sugar and continue to stir-fry for 1 minute or until fragrant. Add the coconut milk, lime juice, fish sauce, annatto seed extract, lemongrass and kaffir lime leaves. Bring to a boil then reduce the heat to low. Adjust the seasoning with salt and add the tofu, bamboo shoot, and Asian eggplants. Simmer, covered for about 15 minutes or until the eggplants is tender.
Serve, garnished with Vietnamese cilantro or Thai basil.

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Ingredients
2 tbsp vegetable oil
2 large garlic cloves, chopped
1 lb water spinach
1 tbsp fish sauce, or 1 tbsp fermented bean curd
pinch of sugar
pepper and spice to taste

Cooking Method
Heat the oil in a frying pan or wok over high heat and stir-fry the garlic for about two minutes or until fragrant and lightly golden. Add the water spinach, fish sauce, sugar and pepper and cover the pan. Cook for five minutes.
Remove the lid, toss a few more times and serve hot to hungry guests!

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Ingredients
1 pound of minced beef
1 tablespoon of lemon grass (chopped)
2 teaspoon of red or green chili (finely chopped)
1.5 tablespoon of fish sauce
3 tablespoons of roasted peanuts (grounded)
2 tablespoons of onion or shallot (finely chopped)
1.5 tablespoons of coconut cream
1 teaspoon of curry powder
1 teaspoon of palm sugar

Directions
Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls. Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually cooked well done. Serve with a sweet chili sauce.

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Salad Recipe
1 papaya cut into julienne
1 carrot (grated)
handful of beansprouts
1/2 red onion sliced thin
3 tablespoons of mint
3 tablespoons of coriander
3 tablespoons of vietnamese mint

Dressing Recipe
1 big red chili, chopped finely
2 cloves of garlic, chopped finely
3 coriander roots, chopped finely
1 tablespoon of palm sugar or brown sugar
2 tablespoon of fish sauce
3 tablespoon of lime juice

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600 g Chicken fillet, thinly sliced
1 kg Dried rice vermicelli
100 g Peanuts (groundnuts), roasted and crushed
Mixed fish sauce
Marinade
2 stalks Lemon grass, bulbous portions only, finely chopped
1 teaspoon Garlic, finely chopped
1/4 teaspoon Ground white pepper
1 teaspoon Sugar
1 tablespoon Fish sauce
1 Chicken seasoning powder
1 Red chili, finely chopped

Garnishing
1 tablespoon Pickled carrot and radish
2-3 sprigs Thai basil leaves
100 g Bean sprouts
75 g Lettuce, julienned
1 Cucumber, julienned

Combine marinade ingredients and marinate pork for 5 minutes. Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes. Rinse under cold water, drain and set aside. Grill chicken in medium charcoal flame until golden brown. To serve, divide garnish equally into 6 serving bowls. Top with rice vermicelli and grilled chicken. Sprinkle with peanuts and mixed fish sauce. Toss well before eating.

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1 kg Beef shin bones
350 g Gravy beef
5 cm Fresh ginger, thinly sliced into 2 in length
1 teaspoon Salt
2.5 liters Water
6 Black peppercorns
1 Cinnamon sticks
4 Cloves
6 Coriander seeds
2 tablespoons Nuoc cham sauce
400 g Thick fresh rice noodles
150 g Rump Steak, thiny sliced
3 Spring onions (scallions), finely chopped
1 Medium onion, very thinly sliced

Place the bones, gravy beef, ginger, salt and water in a large pan. Bring to the boil, reduce the heat to low and simmer very gently, uncovered, for 3 1/2 hours.Skim off any scum that forms on the surface. Add the peppercorns, cinnamon, cloves, coriander seeds and nuoc cham sauce. Cook for another 40 minutes. Remove the gravy beef and set it aside to cool. Drain the stock, reserving all the liquid and discarding the bones and spices. Return the liquid to the pan. When the gravy beef is cool enough to handle, cut it against the grain into very fine slices. Set aside. Close to serving time, plunge the noodles into a pan of boiling water and cook them for about 10 seconds only, otherwise they will soften and fall apart. Drain the noodles well and divide them among large individual soup bowls. Arrange the toppings on a platter in the centre of the table. Bring the beef stock to a rapid boil. Place some slices of the cooked meat as well as a few slices of the raw steak into each bowl of noodles. Ladle the boiling stock over the top, sprinkle over the spring onion (scallion) and onion slides and serve. Each diner chooses their own toppings and can also add sauces such as sweet chili sauce and hoisin sauce to their dish.

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