via tne mese

7/21/2019 Via Tne Mese

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Vietnamese Salad Rolls

• 1 (8 ounce) package rice vermicelli

• 8 ounces cooked, peeled shrimp, cut in half lengthwise

• 8 rice wrappers (6.5 inch diameter)

• 1 carrot, julienned

• 1 cup shredded lettuce

• 1/ cup chopped fresh !asil

• 1/" cup hoisin sauce

•

water as needed



#irections

1. $ring a medium saucepan of water to !oil. %emove from heat. &lace ricevermicelli in !oiling water, remove from heat, and let soak ' to 5 minutes,until soft. #rain, and rinse with cold water.

". ill a large !owl with hot water. #ip one rice wrapper in the hot water for 1second to soften. a* wrapper +at, and place desired amounts of noodles,shrimp, carrot, lettuce and !asil in the center. %oll the edges of the wrapperslightl* inward. $eginning at the !ottom edge of wrapper, tightl* wrap theingredients. %epeat with remaining ingredients.

'. n a small !owl, mi- the hoisin sauce with water until desired consistenc* has!een attained. eat the mi-ture for a few seconds in the microwave.

. erve the spring rolls with the warm dipping sauce.

Vietnamese Beef And Lettuce Curry

ngredients

•

• 1 cup uncooked long grain

white rice• " cups water

• 5 teaspoons white sugar

• 1 clove garlic, minced

• 1/ cup 0sh sauce

• 5 ta!lespoons water



• 1 1/" ta!lespoons chile

sauce• 1 lemon, juiced

• " ta!lespoons vegeta!le oil

• ' cloves garlic, minced

• 1 pound ground !eef

• 1 ta!lespoon ground cumin

• 1 ("8 ounce) can canned

diced tomatoes• " cups lettuce leaves, torn

into 1/" inch wide strips

#irections

1. n a pot, !ring the rice and water to a !oil. %educe heat to low, cover, andsimmer "5 minutes.

". n a !owl, mash together the sugar and 1 clove garlic with a pestle. i- in the0sh sauce, water, chile sauce, and lemon juice.

'. eat the oil in a wok over high heat, and 2uickl* saute the ' cloves garlic. i-the !eef into the wok, season with cumin, and cook until evenl* !rown. &ourin the tomatoes and a!out 1/" the 0sh sauce mi-ture. %educe heat to low,and simmer "3 minutes, until thickened.

. 4oss the lettuce into the !eef mi-ture. erve at once over the cooked ricewith the remaining 0sh sauce mi-ture on the side.

My Chicken Pho Recipe



ngredients

• ounces dr* hinese egg noodles

• 6 cups chicken stock

• " ta!lespoons 0sh sauce

• cloves garlic, minced

• " teaspoons minced fresh ginger root

• 1 ta!lespoon minced lemon grass

• 5 green onions, chopped

• " cups cu!ed cooked chicken

• 1 cup !ean sprouts

• 1 cup chopped !ok cho*



#irections

1. $ring a large saucepan of water to a !oil over high heat. dd noodles andreturn water to !oil. $oil until soft, a!out 8 minutes. #rain and reservenoodles.

". $ring chicken stock, 0sh sauce, garlic, ginger, lemon grass, and green onionsto a !oil in a large pot. %educe to a simmer7 cook for 13 minutes. tir in thechicken, !ean sprouts, and !ok cho*. ook pho until heated through, a!out 5minutes.

'. #ivide the cooked noodles !etween " large !owls. &our pho over noodles7serve immediatel*.

Vietnamese Sandwich

ngredients

• !oneless pork loin chops, cut 1/ inch thick

• ( inch) rench !read !aguettes, split lengthwise

• teaspoons ma*onnaise, or to taste

• 1 ounce chile sauce with garlic



• 1/ cup fresh lime juice

• 1 small red onion, sliced into rings

• 1 medium cucum!er, peeled and sliced lengthwise

• " ta!lespoons chopped fresh cilantro

• salt and pepper to taste

#irections

1. &reheat the oven9s !roiler. &lace the pork chops on a !roiling pan and setunder the !roiler. ook for a!out 5 minutes, turning once, or until !rowned oneach side.

". :pen the rench rolls and spread ma*onnaise on the insides. &lace one of thecooked pork chops into each roll. pread chile sauce directl* on the meat.prinkle with a little lime juice and top with slices of onion, cucum!er,cilantro, salt and pepper. inish with another 2uick dri;;le of lime juice.

Vietnamese Fresh Spring Rolls

ngredients



• " ounces rice vermicelli

• 8 rice wrappers (8.5 inch

diameter)• 8 large cooked shrimp <

peeled, deveined and cut in half • 1 1/' ta!lespoons chopped

fresh 4hai !asil• ' ta!lespoons chopped

fresh mint leaves• ' ta!lespoons chopped

fresh cilantro• " leaves lettuce, chopped

• teaspoons 0sh sauce

• 1/ cup water

• " ta!lespoons fresh lime

juice• 1 clove garlic, minced

• " ta!lespoons white sugar

•

• 1/" teaspoon garlic chili

sauce• ' ta!lespoons hoisin sauce

• 1 teaspoon 0nel* chopped

peanuts



•

• #irections

•

1. $ring a medium saucepan of water to !oil. $oil rice vermicelli ' to 5 minutes,or until al dente, and drain.

". ill a large !owl with warm water. #ip one wrapper into the hot water for 1second to soften. a* wrapper +at. n a row across the center, place " shrimphalves, a handful of vermicelli, !asil, mint, cilantro and lettuce, leaving a!out" inches uncovered on each side. old uncovered sides inward, then tightl*roll the wrapper, !eginning at the end with the lettuce. %epeat with remainingingredients.

'. n a small !owl, mi- the 0sh sauce, water, lime juice, garlic, sugar and chilisauce.

. n another small !owl, mi- the hoisin sauce and peanuts.

5. erve rolled spring rolls with the 0sh sauce and hoisin sauce mi-tures.

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