Sườn Nướng Xả Ớt (Spicy Grilled Lemongrass Ribs)

This recipe is delicious with all meats not just pork ribs.

Ingredients:
-1 -1/2lb pork, beef or chicken
-4 cloves garlic
-1 spring onion
-3 tbs sugar
-3-4 tbs fish sauce
-1 stalk lemongrass
-Thai chilies
-1/2 tsp pepper

What to Do:
Finely chop garlic, onion, lemongrass and chilies. Briefly crush spices using a mortar and pestle. Add sugar and fish sauce and give the a taste test. The sauce should be on the “heavy” side (a little too sweet and salty), because when you add the meat it “lighten” the flavors a bit. Add meat and toss well, marinate for at least an hour, before grilling.

Tôm Xào Bắp Non (Stir-fried Prawns with Baby Corn)

Ingredients:
-1lb prawns
-1 head of broccoli
-1 carrot
-1 can baby corn
-1 tbs oyster sauce
-1/2 tsp sugar
-pinch salt
-1 tsp sesame oil
-2 cloves garlic
-1 tsp cooking oil

What to Do:
Peel and devein prawns. Cut broccoli and baby corn into bite size pieces. Peel carrot and cut into thin slices. Peel and mince garlic. Steam or boil broccoli for 5-10 mins (can slip this step). Fry garlic in cooking oil until fragrant, add prawns and carrots; give it a quick toss. Next, add corn, broccoli, oyster sauce, sugar, salt and sesame oil. Stir fry over high heat until prawns are cooked.

Canh Chua (Sour Soup)

Literally translated Canh Chua means sour soup. However the flavors carried by this soup are far more than just sour. There are many versions of Canh Chua the recipe below is the basic recipe. Adjust the ingredients to create what ever version you’re in the mood for.

Ingredients:
-1lb “meat” (see below)
-1 stalk Bạc Hà (taro stem)
-1/2lb bean sprouts
-1 stalk celery
-1/2 pineapple
-1 medium tomato
-1/3 lb okra
-tamarind soup base or sour tamarind
-fish sauce
-sugar
-salt
-jalapeño peppers (optional)
-cilantro
-basil
-ngò gai (saw tooth herb)
-ngò om (rice patty herb)
-fried shallots
-3 cloves garlic

What to Do:
If using fresh sour tamarind; soak tamarind in hot water (about 100g tamarind in 1 cup of water) for 1 hour and strain, use the “tamarind juice” to flavor the soup. Peel taro stem and slice into thin pieces. Slice tomato and pineapple into bite size pieces. Cut okra into half or into slices. Slice celery into thin pieces. Peel and mince garlic. Chop cilantro, basil, saw tooth herb, and rice patty herb.

Heat1 tbs oil in a pot and fry garlic until fragrant, add stir “meat”, and fish sauce stir fry for a few more minutes. Add water sugar, salt, and tamarind juice or tamarind soup base. Bring the soup to a boil and give it a taste test, all flavors (sweet, sour, and salty) should be the same. Add in veggies and bring the soup back to a boil before serving. Garnish with chopped herbs, jalapeno slices and fried shallots.

Meat Choices/Versions:
Canh Chua Cá Bông Lau (Cat Fish):
>>Use Catfish Slices

Canh Chua Tôm (Prawns):
>>Use prawns, with head if possible.

Canh Chua Gà (Chicken):
>>Use chicken breast or thighs.

Canh Chua Chay (Vegan):
>>Omit garlic, use tofu (fresh and fried), and straw mushrooms.

Coconut Strawberry Truffles

Ingredients:
-250g white chocolate
-150g cream or milk
-dry grated coconut
-100g fresh strawberries (approximate)
-sugar
-pepper
-1/2 tsp rum
-30g white chocolate (for decorating)
-2 tsp cream
-pink food coloring
What to Do:
Wash and dry strawberries before cutting into small pieces. Mix strawberries with sugar (if necessary), pepper, rum and vinegar. Melt chocolate in a double boiler adding cream slowly to get a smooth silky mixture. Cool until set (a few hours). Quickly wrap strawberries with 1 tsp set chocolate and roll in grated coconut. Melt together 30g chocolate and 2 tsp cream, mix in food coloring; fill this mixture into a pastry bag. Pipe designs onto truffles.

Chocolate Hazelnut Truffles

Ingredients:
-150g dark chocolate
-50g white chocolate
-150g cream or milk
-cocoa powder
-hazelnuts

What to Do:
Melt chocolates and in a double boiler adding cream slowly to get a smooth silky mixture. Cool until set (at least 2 hours). Dust hands with cocoa powder, flatten 1 tsp of chocolate in you hands add a hazelnut in the center. Dust with more cocoa powder and place in paper cups.

Note:
Because the ratio of chocolate to liquid (cream) is high, the mixture will take a while to set don’t be surprised if it takes too long. Use high quality chocolate for better texture and flavor.