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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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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Choose young, tender and short green beans. Remove tips and strings but do not cut smaller. Soak dry shrimp in warm water about 10 minutes. Remove head and feet, chopped into small pieces. Cut salted vegetables into small pieces. Heat oil very hot, deep fry string beans until they are wrinkled for about 3 minutes. Remove beans and drain off oil from frying pan. Pour string bean into the pan. Fry both side until dark brown. Remove. Put back only 2 tablespoons oil in pan and fry the pork, chopped ginger, dry shrimp and salted vegetable, add salt, sugar and soup stock or water. Add the string beans to frying pan, stir well over high heat until the sauce is gone. Add vinegar and sesame oil. Sprinkle in chopped green onion. Stir well. Serve hot with steamed rice.

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Cut beef into very thin slices about 2 in long in lengths. Heat oil in heavy based frying pan. Stir fry beef quickly for 1 minute. Remove from frying pan while meat is still pink. Add more oil in the same frying pan, fry the sliced bamboo shoots and spring onions for 2 minutes. Add crushed garlic, stir and fry for another 1 minute. Return beef to frying pan. Add sesame seeds and mix well. Serve hot with white rice and nuoc cham dipping sauce.

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Seasoning A
2 tablespoons Rice wine
1/2 cup Stock

Seasoning B
1/2 teaspoon each Salt, pepper

Cut the napa cabbage into halves then cut into small pieces. Cut the bacon into small pieced. Mince the garlic and ginger. Heat 2 tablespoons oil in a pan and stir fry the minced garlic and ginger. Add the bacon and stir until cooked. Add the cabbage and toss briefly. Add Seasoning A and switch to low heat, cook until the leaves soften. Lastly, add Seasoning B and stir well. Stir hot with steamed rice.

Prick the eggplant several times with a fork. Grill or bake in a preheated oven, 190oC (375oF), Gas Mark 5, for about 35 minutes for large ones and 25 minutes for small ones or until they are soft. You do not want to let the skin burn. Allow them to cool, then peel them and cut in half lengthways. While the eggplant are cooking and cooling, mix the minced steak in a bowl with the galangal, nuoc cham sauce, pepper and garlic. Leave to stand for 35 minutes. Heat the oil in a wok over a high heat. Quickly stir fry the minced steak and all its marinate. Divide the minced meat into 4 portions. Arrange the eggplant on 4 individual plates and top with the mince. Garnish with coriander sprigs and serve with light soy sauce and nuoc cham sauce to taste.

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Cut the bean curd into 1/2 inch cubes and deep fry in hot oil for about 1/2 minutes, or boil in water. Remove all oil except 3 tablespoons. Reheat and fry the ground pork well, then add garlic, hot bean paste, soy sauce, salt, soup stock and bean curd. Boil for 3 minutes. Thicken with cornstarch paste, then sprinkle with chopped green onion and sesame oil. Place on plate and sprinkle with brown peppercorn powder and serve.

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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. Stir fried beef in medium flame heat until golden brown. To serve, divide garnish equally into 6 serving bowls. Top with rice vermicelli and stir fried beef. Sprinkle with peanuts and mixed fish sauce. Toss well before eating.

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Heat the oil in a heavy pan. Stir in the garlic, until it begins to color, then add the pork, nuoc mam, sugar and pepper. Cover and cook over a low heat for about 45 minutes, or until the pork is tender. Leave to cool. Meanwhile, bring a pan of salted water to the boil. Reduce the heat and add the prepared lotus seeds. Allow them to cook for about 10 minutes, or until they are tender, then drain, pat dry and leave to cool. Using your fingers, shred the cooked pork and place beside the lotus seeds. Lay a lotus leaf or banana leaf on a flat surface and place a quarter of the cooked sticky rice in the middle of the leaf. Flatten the centre of the rice mound slightly and then scatter with half the shredded pork and half the lotus seeds. Drizzle some of the cooking juices from the pork over the top. Place another quarter of the rice on top, moulding and patting it with your fingers to make sure the pork and lotus seeds are enclosed like a little cake. Fold the leaf edge nearest to you over the rice, tuck in the sides, and fold the whole packet over to form a tight, square bundle. Tie it with string to secure it and set aside. Repeat with the second leaf and the remaining ingredients. Fill a wok one-third full of water. Place a double-tiered bamboo steamer, with its lid on, on top. Bring the water to the boil, lift the bamboo lid and place a rice cake on the rack in each tier. Cover and steam for about 45 minutes. Carefully open up the parcels and serve with a salad and dipping sauce.

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Add the spring onion (scallion). Simmer for 20 minutes. Remove and discard the bones and set the stock aside. Cook the noodles in a pan of boiling water for 5 minutes. Drain and rinse in cold water. Chop the minced pork very finely with a cleaver of large knife for 3 minutes or until the meat is soft and spongy. Wet your hands roll 2 teaspoons of minced meat at a time into small balls. Return the stock to the heat and bring it to boil. Add the pork balls and cook for 4 minutes. Add nuoc cham sauce and pineapple. Place the noodles in individual soup bowls and ladle the hot stock over them. Make sure each bowl has pork balls and pineapple. Scatter the bean sprouts and mint leaves on each bowl. Serve immediately.

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