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Vietnamese Spring Noodle Salad

Posted by ADMIN on 09/26/2007
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* Available in Asian grocery stores Bring one large pot and one medium-size pot of water to a boil. Drop the snow peas into the medium-size pot and cook for about 10 seconds (they will turn bright green). Remove them from the pot with a slotted spoon and rinse under cold water. When the water...

Vietnamese Spring Noodle Salad

Posted by ADMIN on 09/26/2007
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Fried Frogs' Legs with Garlic Sauce

Posted by ADMIN on 09/26/2007
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Recipe via Meal-Master (tm) v8.05 Title: Fried Garlic And Baby Spinach Saute Categories: Eastwest Yield: 4 servings 1/2 c Canola oil 6 Garlic cloves; thinly sliced 4 c Baby spinach 1/2 tb Chinese vinegar Salt; to taste Freshly-ground white...

Nuoc Cham Dipping Sauce

Posted by ADMIN on 09/26/2007
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Hot and Spicy Chicken with Lemon Grass

Posted by ADMIN on 09/26/2007
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* You may substitute a firm, white-flesh fish such as swordfish, tofu or pork for the chicken. Combine cornstarch and water in a large mixing bowl until well blended. Add the chicken, making sure it is well coated. Heat the oil in a nonstick fry pan over low heat. Add the dried chiles and cook...

Vietnamese - Lemongrass Chicken

Posted by ADMIN on 09/26/2007
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Vietnamese Bbq Duck Breast

Posted by ADMIN on 09/26/2007
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This recipe is equally good with wild duck, partridge or ptarmigan. Cut the breasts away from the bird and marinade at least two days in the other ingredients. The peppers can be increased up to 2 tsp according to taste. Drain breasts and grill over charcoal/gas, brushing on extra marinade as...

Vietnamese Chicken Salad (Goi-Ga)

Posted by ADMIN on 09/26/2007
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Recipe via Meal-Master (tm) v8.05 Title: Vietnamese Chicken Salad with Hot Tahini Sauce Categories: Poultry, Ethnic Yield: 6 Servings Bonnie Bracey 8 Green onions julienned GRWP92A 1 sm Carrot julienned 2 Chicken breasts whole 5 c Bok...

Vietnamese Chicken Salad with Tahini Sauce

Posted by ADMIN on 09/26/2007
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Vietnamese Chili Sauce (Dip)

Posted by ADMIN on 09/26/2007
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Mince chilies and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce, vinegar and lemon juice, stirring between each addition. This makes enough for 2 to 4 people. I almost always double the recipe just to make...