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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
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#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
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• 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
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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*
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#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
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• 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
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• " 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
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•
• #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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