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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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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Remove skin and de-bone from chicken breast. Cut into large bite size chunks. Reserve bones for soup. Put noodles in a large bowl. Pour boiling water and allow to boil for 10 minutes. Drain and cut noodles into bite-size lengths. Heat oil in wok. Add chicken and onions. Stir fry for 2 minutes. \ Add nuoc cham sauce, soy sauce, pepper and water. Bring to boil and simmer for 3 minutes. Add noodles and simmer for 4 minutes. Stir constantly. When noodles are soft, serve in serving bowl with tomatoes, white onions, a dash of white vinegar, sugar, salt and pepper to taste. Garnish with spring onions (scallions)

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Put the rice into a heavy pan or clay pot. Add about 600 ml water to cover the rice by 2.5 cm. Add the salt, and then bring the water to the boil. Reduce, the heat, cover the pan and cook gently for about 20 minutes, or until all the water has been absorbed. Remove the pan from the heat and leave to steam, still covered, for a further 5-10 minutes. To serve, simply fluff up with a fork.

Heat the oil in a wok. Add the garlic, shallots, lemon grass and chili. Stir fry over high heat for 1 minute. Add the spring onions (scallions) and shrimps. Stir fry briefly until the shrimps have changed color. Add the rice and coriander (cilantro) leaves. Season to taste with salt and pepper. Stir fry until heated through. Serve hot.

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Marinade A:
125 g Pork, shredded
1/2 tablespoon Soy sauce
1 teaspoon Cornstarch

Marinade B :
125 g Shrimps, shelled and de-veined
1 teaspoon Cornstarch
1/4 teaspoon Salt

1 Chicken liver, sliced
1 Chicken gizzard, sliced
4 Dried black mushrooms, soaked and drained. Discard stems and shred.
60 g Canned bamboo shoots, drained and shredded
500 ml Chicken stock
2 dessert spoons Cornstarch, blended with 2 tablespoons water
60 g Spinach , cut into 4 cm lengths
1 stalk Spring onion (scallion), cut into 4 cm lengths
10 tablespoons Cooking oil

Bring a pot of water to the boil. Add noodles and cook for 3 minutes. Remove and plunge into cold water. Drain well. Add 1 tablespoon soy sauce and 1 tablespoon sesame oil to noodles and mix well. Heat 4 tablespoons cooking oil in pan and add noodles. Fry till the underside is brown, about 3 minutes. Turn noodles over, add 2 tablespoons oil around the edges and fry till other side is also browned. Dish up. Heat remaining cooking oil in pan and stir fry pork shreds till color changes. Drain into pan and keep aside. Reheat the oil and stir fry shrimps till pink. Add chicken liver, gizzard, mushrooms, bamboo shoots, stock and remaining soy sauce. Bring to the boil, then thicken with cornstarch paste. Mix in spinach, spring onion and fried pork shreds. Add remaining sesame oil. Dish up mixture over fried noodles and serve immediately.

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Garnishing
1 sprig Coriander (cilantro) leaves
1 tablespoon Fish sauce
1 Red chili

Wash and cook rice. Set cooked rice aside for it to cool completely. Blanch diced carrot in boiling water for 2 minutes. Drain well. Blanch shrimps in boiling water. Drain well, peel and dice. Heat 1/2 tablespoon oil in a wok over medium heat. Add eggs, stirring quickly until cooked, then set aside. Reheat wok and add remaining oil. Sauté garlic and shallots until fragrant. Add shrimps, Chinese sausages and carrot. Stir fry for 5 minutes then add rice and green peas. Mix well. Season with salt, sugar, chicken seasoning powder and pepper. Mix in eggs and continue to fry for another 5 minutes or until rice is dry. Mix well for another few minutes until ingredients are well combined. Sprinkle in spring onion. Garnish with coriander and serve with fish sauce and sliced chili.

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Marinade
30 ml Nuoc Mam sauce
1 teaspoon Cornflour dissolved in 30 ml water
10 ml Dry sherry
1/4 teaspoon Salt

Rinse and drain the rice. Add the water and bring to the boil over high heat. Turn the heat to medium low, partially cover the pan and let rice bubble for 5 minutes. This loosens the starch and blends the water and rice. Give the rice a stir and turn the heat as low as possible, cover and simmer for about 1 hour. Place the chicken in the marinade for 30 minutes. Add the chicken to the porridge and stir gently. Continue until all the pink in the chicken has disappeared. Turn off the heat, cover and serve in a couple of minutes. Garnish with coriander for more flavor. Add spring onion and salt and pepper to taste.

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Wash the rice several times until the water runs clear. Drain thoroughly. Heat a heavy saucepan over a high heat. Add the oil, swirl and heat for a further 30 seconds or so. Add the cabbage and stir rapidly. The cabbage leaves should now be shiny with oil. Sprinkle some salt and stir and the leaves will brighten. Put the rice and water in a saucepan and bring to the boil. Let it bubble for a couple of minutes, stirring occasionally. Turn the heat to medium and let it bubble for another 2 minutes, stirring occasionally. Turn to the lowest possible heat, cover and let the rice cook for 20 minutes. When it is cooked, leave it to rest for 10 minutes before serving. Lay the rice on a flat dish, placing the cabbage on top.

Heat a wok or heavy pan and add the oil. Stir in the onion, garlic, chilies and ginger, and cook until they begin to color. Add the spring onions and cook for 1 minute, add the chicken and pork, and cook for 1-2 minutes. Then stir in the shrimps. Add the tomatoes, followed by the tamarind paste, nuoc mam, lime juice and rind, and sugar. Pour in the water or fish stock, and cook gently for 2-3 minutes. Meanwhile, toss the noodles in a pan of boiling water and cook for a few minutes until tender. Drain them and add the chicken and shrimp mixture. Season with salt and ground black pepper and serve immediately, with plenty of basil and mint scattered over the top, and drizzled with spoonfuls of nuoc cham.