Daily Archives April 4, 2015

Vietnamese Eggroll

Vietnamese Eggroll (Cha Gio)

1 pound ground pork
1/2 pound shelled shrimp or 1 can crab meat
1 small white onion
1/4 jicama
Several dried mushrooms
Pinch of bean threads
1 carrot, sliced into threads
Pinch of salt and pepper
1 egg
Dash of monosodium glutamate
1 package rice paper

Soak mushrooms to soften and then slice into threads. Mix all ingredients except rice paper, together thoroughly...

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Vietnamese Chicken Salad

Vietnamese Chicken Salad (Goi-Ga)

2 pounds boneless skinless chicken breasts
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon sugar
2 serrano chiles, finely chopped
3 cloves garlic, finely chopped
1 red onion, thinly sliced
1 cup bean sprouts
2 cups Napa cabbage, shredded
2/3 cup cilantro (or basil or mint), shredded
Black pepper, freshly-ground

Poach chicken in...

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Thai Ingredient Substitutes

Thai Ingredient Substitutes

Posted by WingsFan91 at recipegoldmine.com 11/14/2001 6:34 pm

bamboo shoots: in fried dishes you may use asparagus
coconut milk: whole (cows) milk
fermented fish: anchovy paste
fermented pork: Spam, marinated in lime juice
gord (gourd leaves – bai dumleung): watercress
green mangoes: sour green cooking apples
lime juice: lemon juice
limes: lemons
makheau phuang (Thai p...

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Nam Jim Polamai

Nam Jim Polamai (Fruit Dip ? Thai)

Posted by WingsFan91 at recipegoldmine.com 11/15/2001 4:53 pm

First make the "dressing."

2 tablespoons minced garlic
2 tablespoons kapi (shrimp paste)
2 tablespoons lime juice
2 tablespoons palm sugar
2 tablespoons fish sauce

Lightly fry the shrimp paste to bring out the aromas, and discard any oil that is forced out by the heat...

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caramel sauce

Caramel Sauce (Nu?c M?u – Vietnamese)

Source: Los Angeles Times – February 6, 2002

The traditional method of making this sauce requires that you add boiling water to the caramelized sugar, which kicks off a dramatic reaction that’s not for the faint of heart. The point of doing this is to arrest the cooking process so that the sugar doesn’t burn to a bitter black stage...

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