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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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.

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For seafood
15-30 ml Vegetable oil
4 cm Fresh root ginger, peeled and cut into matchsticks
2 Spring onions (scallions), trimmed and cut into bite-size pieces
1 Carrot, peeled and cut into thin, diagonal slices
8 Scallops (halved if large)
8 Baby squid, cut in half lengthways
8 Tiger shrimps, shelled and deveined
30 ml Nuoc mam
45 ml Soy sauce
5 ml Sugar
1/2 teaspoon Ground black pepper
1 sprig Fresh coriander (cilantro) leaves, for garnishing
Nuoc cham , to serve

Bring a large pan of water to the boil. Drop in the noodles, untangling them with chopsticks or a fork. Cook for about 5 minutes, or until tender. Drain thoroughly and spread the noodles out into a wide, thick pancake on an oiled plate. Leave to dry out a little, so that the pancake holds its shape. Heat 30 ml oil in a non-stick, heavy pan. Carefully slide the noodle pancake off the plate into the pan and cook over a medium heat until it is crisp and golden underneath. Add a little extra oil to the pan, flip the noodle pancake over and crisp the other side too. While the noodle pancake is cooking, heat a wok or heavy pan and add the oil. Stir in the ginger and spring onions, and cook until they become fragrant. Add the carrot slices, tossing them in the wok, for 1-2 minutes. Add the scallops, squid and shrimps, moving them around the wok, so that they sear while cooking. Stir in the nuoc mam, soy sauce and sugar. Season well with black pepper. Transfer the crispy noodle pancake to a serving dish and tip the seafood on top. Garnish with coriander and serve immediately. To eat, break off pieces of the seafood-covered noodle pancake and drizzle with nuoc cham. Cleaning squid You can usually ask your fishmonger to prepare the squid, but to prepare squid yourself, get a firm hold of the head and pull it from the body. Reach down inside the body sac and pull out the transparent back bone, as well as any stringy parts. Rinse the body sac inside and out and pat dry. Cut the tentacles off above the eyes and add to the pile of squid you’re going to cook. Discard everything else.

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Beat the eggs with Nuoc Mam sauce until light and fluffy. In an omelet pan, heat the oil over a medium heat. Add the egg and Nuoc Mam sauce mixture. Before it sets, stir in the shrimps, mint and coriander. Continue cooking until set. To finish off the top and obtain a successful rise, finish off under a preheated high grill. Ease around with a wooden spatula and fold the omelet.

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Garnishing :
2-Jan Cucumber, slice thinly into sticks
5 Shallots, chopped and made into Crispy Fried Shallots

Mix the pork, black fungus, shallots, garlic, chili, coriander, salt and pepper in a bowl.
Heat the oil in a wok and stir fry the pork mixture for about 5 minutes, or until cooked through. Allow to cool. Mix together the corn flour and water in a bowl, adding a little more water if needed. With your finger, paint some of the corn flour mixture around the edge of a wonton wrapper. Put a teaspoonful of the pork mixture on the wrapper in a sausage shape.Roll up the wrapper, pressing the edges together. Continue until all the filling is used up.Steam or gently boil the dumplings for 5-6 minutes and then serve.Garnished with the shallots and cucumber stick and with the dipping sauce.

Cut off the thick bottom one-third of the lemon grass stalk. Discard the rest. Blend the lemon grass, shallots, garlic and sugar to a smooth paste. Add some fish sauce if the mixture gets too dry. Transfer to a bowl then add the remaining fish sauce, sesame oil, pepper, sesame seeds and beef. Set aside to marinate for 1 hour. Heat the oil in a frying pan. Pan-fry the meat on very high heat for 1-2 minutes on each side, or until done to taste. Transfer to a plate to cool. Once the meat has cooled, slice thinly. Dip 1 sheet of rice paper in a bowl of warm water for 3-4 seconds. Remove and place on a tea towel, smoothing the rice paper with your fingers. Place 1 lettuce leaf on each sheet. Add some beef, mint and coriander leaves. Fold one end over the filling, then fold the sides, and roll up tightly, pressing to seal. Cut in half and place on a serving plate. Repeat until all the ingredients are used up. Make sure the rolls do not touch each other or they will stick. Serve with Vietnamese Dipping Sauce.

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To Serve
1 Webb or round lettuce
A few sprigs Coriander
A few sprigs Mint
2-Jan Cucumber, peeled
and cut into matchsticks slices
Nuoc Mam dipping sauce

Soak the vermicelli in boiled water, slightly cooled, until soft. Drain thoroughly. Use kitchen scissors to cut into shorter strands. Soak the Chinese mushrooms and the light and black wood ear fungus in boiled water, slightly cooled. When soft drain thoroughly, gently squeezing out any excess water. Cut finely. If using button mushrooms, wash, drain and chop finely. Place the vermicelli, water chestnuts, garlic, carrot, onion, light and black wood ear fungus, Nuoc Mam sauce, black pepper and egg in a large mixing bowl. With your hands, mix and knead the mixture until it is stiff enough to be shaped. Follow the same method to make and fry the rolls as for Vietnamese Spring Rolls. Place the rolls in the centre of a lettuce leaf with some mint, coriander and cucumber. Roll up and dip into the sauce while still hot.

Spread
35 g Raw sunflower seeds, presoaked at least 3 hours
or overnight in cool water and drained
2 tablespoons Dark Chinese sesame paste blended
with 3 teaspoons water
3 teaspoon Water
1 tablespoon Sesame oil
1/2 teaspoon Salt
1/2 teaspoon Sugar
1 teaspoon Soy sauce
1 teaspoon Ground black pepper

To prepare the spread, place all the ingredients in a blender, and blend to a smooth paste. Taste and adjust salt if necessary. To assemble the sandwich, slice and toast the bread. Place a slice of toast on a plate and cover with one quarter o the spread. Arrange half the tomato, chopped celery leaves, lettuce and onions on top of the spread. Top with a second slice of toast spread-side down, then cover the top of that slice with spread and arrange remaining vegetables on it. Complete the sandwich with the third slice of toast placed spread-side down.Cut in half with sharp knife, or serve whole

Soak a rice paper wrapper in warm water for 1-2 minutes, until soft. Carefully remove it to a board. Place a little of all the ingredients on the wrapper, in a cigar shape, making sure you leave enough room at the sides to fold them in. Roll up the wrapper neatly, set aside, and continue with the remaining wrappers and filling. Serve with the dipping sauce.

In a large saucepan, bring the water to a boil over medium-high heat. Stir in the tapioca pearls and coconut juice. When the tapioca becomes almost translucent, after about 5 minutes, stir in the coconut milk and the sugar, stirring constantly so the pearls don’t clump. Cook 5 minutes more, taste for sweetness adjusting if necessary; then remove from heat. Warm the coconut milk over low heat. Add the salt and stir until it dissolves. Remove from the heat.To serve, spoon 1/2 cup cooked tapioca into each individual serving dish, and top with 2 tablespoons coconut milk and several pieces cantaloupe. Stir and serve.

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