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.

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!

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.

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

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.

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.

Ingredients
20 – 25 Rice paper wrappers (some may be broken)
310 g Ground chicken (or half crabmeat, half ground pork)
20 g Green bean thread vermicelli
1 Carrot, cut into thin strips
4-Jan Cabbage, cut into fine strips
2 Green onions (scallions), minced
5 g Sugar
2.5 g Salt
2.5 white pepper
15 ml Oyster sauce
3 cloves Garlic, minced
45 ml Vegetable oil (extra oil may be required for deep frying)
1 Egg
Garnishing
1 sprig Lettuce leaves
1 sprig Mint leaves

Directions
In hot water, soak vermicelli for 5 minutes until soft. Drain, cut into 2 in lengths and reserve.
Add 3 tablespoons oil to wok or pan. Add garlic and chicken (or crabmeat and pork) and cook about 8 minutes, mashing with a fork so they do not clump together. Add cabbage, carrot, green onions (scallions) and vermicelli to cook on high for about 3 minutes until vegetables soften. Turn off heat, add salt, sugar, pepper and oyster sauce. Stir to mix well. When mixture is cool, brush each side of the rice wrappers or dip them hot water to moisten them or they will dry and break. Place 1 tablespoon of the mixture into each wrapper, turn sides in first, roll and seal each with beaten egg. Refrigerate until needed. Heat extra oil in wok or pan. Deep fry rolls until golden. Serve on lettuce leaves garnished with lettuce and mint leaves. Serve with bottled sweet chili pepper sauce or nuoc cham sauce.

Seasoning:
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Sesame oil
1/4 teaspoon Black pepper
1/4 teaspoon MSG (optional)

Bring a pot of water to the boil. Add carrot slices and cook for 10 minutes. Remove and drain. Add 1/2 teaspoon salt to the same pot of water then bring to the boil again. Cook snow peas for 1 minute. Drain. Heat 3 tablespoons cooking oil and gently fry bean curd till golden brown on both sides. Remove from pan. Add remaining oil and reheat. Stir fry pork and mushrooms till meat changes color. Add bamboo shoots, spring onion (scallion), carrots, snow peas and seasoning ingredients. Stir fry briefly, then add water. Add soy sauce and thicken with cornstarch paste. Mix lightly, dish up and serve hot.

Peel the pumpkin and cut it into large chunks. Heat the oil in a heavy based frying pan, add the garlic, ginger and shallots. Cook over medium heat for 3 minutes. Stir regularly. Add the pumpkin and sprinkle with sugar. Cook for 7 to 8 minutes, turning the pieces regularly, until the pumpkin is golden and just tender. Add the chicken stock and nuoc cham sauce, bring to boil. Reduce the heat and simmer until all the liquid has evaporated, turning the pumpkin over regularly. Sprinkle with lime juice, season to taste with salt and pepper, and serve.

Combine the bean sprouts, onions and carrot in a large mixing bowl and set aside. In a large saucepan, combine the salt, vinegar, sugar and water and bring to the boil over medium heat. Remove from the heat and cool. Combine the vinegar mixture and the vegetable mixture and marinate for at least 1 hour. Drain before serving.