VIETNAM'S STILL WILD

pretty wild

Goi Cuon (Vietnamese Cold Spring Rolls)

1 package clear edible rice paper sheet
1/2 lb cooked chicken
1/2 lb cooked small shrimp (, peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head leafy Lettuce, washed and separated into leaves
1 cucumber, peeled and cut into very,very thin strips
1 cup fresh bean sprout, optional
1 package vermicelli rice noodles, prepared according to package directions
hoisin sauce, to taste
chopped peanuts
nuoc nam, vietnamese spicy fish sauce

Herbs and Spices

Basil: sweet


Ginger: food preserver


Garlic: pungent taste


Salt: enhances taste


Chili" Makes things hotter

Pho

3 lbs oxtails
2 gallons water
4 inches ginger
2 onions
1/2 cup nuoc nam (fish sauce)
10 whole star anise
5 whole cloves
1 cinnamon stick ("1-4 inch")
1/2 teaspoon fennel seed
2 tablespoons salt
4 bay leaves
1 lb rice noodles (preferably "1/4 inch")
1 bunch scallion, sliced
1 bunch cilantro
1 bunch basil leaves
1 bunch mint leaf
1 thinly sliced onion
4 cups bean sprouts
2 limes, cut into wedges
1 lb filet mignon or 1 lb top sirloin steak, sliced very thinly
hoisin sauce
sriracha sauce (hot chile sauce)

Vietnamese Spring Rolls

1 (4 ounce) package rice vermicelli, soaked in cold water for 15 minutes,drained and chopped
1 egg
1 green onion, minced
1 small onion, minced
2 cloves garlic, mashed
1/4 cup finely grated carrot
1/4 cup finely grated cabbage (optional)
1/2 cup bean sprouts
3 tablespoons cilantro, chopped
2 tablespoons white wine
salt
white pepper
20 spring roll wrappers (I like the frozen ones, though the dry rice wraps are good too, just more difficult to work with)
oil (for frying)

Vietnamese Chicken Soup

1 ounce cellophane noodle
8 ounces boneless skinless chicken breasts
1 tablespoon peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 teaspoon red pepper flakes
28 ounces chicken broth
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped fresh basil

Vietnamese Sandwiches

1 clove garlic, crushed
1/2 teaspoon salt
1/4 cup rice wine vinegar
1 teaspoon sugar
1/2 cup carrot, peeled and grated
1/3 cup thinly sliced white onion
2 tablespoons jalapeno chile, finely chopped
1 (16 inch) baguette
4 teaspoons low-fat mayonnaise
3/4 lb boneless skinless chicken breasts, cooked or 3/4 lb pork tenderloin
1 tablespoon fresh lime juice
1/2 teaspoon five-spice powder
1/2 cup fresh cilantro