Baby Corns With Straw Mushrooms
(Vietnamese dish)

Ingredients

  • 300g straw mushrooms

  • 4 wheaten gluten sticks

  • 1 red pepper

  • 3 slices of fresh tofu

  • 20 baby corns

  • 1 carrot

  • salt, sugar, black pepper, sesame oil, soy sauce, tapioca starch, fresh coconut juice

- Clean straw mushrooms, then soak them in salty water for 5 minutes. Rinse thoroughly
���and let them dry.
- Peel off corn husks, then steam them until tender.
- Cut gluten sticks in 4 pieces.
- Cut tofu into 2cm blocks.
- Cut red pepper in 4, from the top. Then, slice side way into small pieces.
- � bowl of water mixed with tapioca starch, soy sauce, sugar, and black pepper.

Heat the wok with cooking oil to deep fry gluten and tofu. When they turn golden, add 2 tablespoons of soy sauce, black pepper, sugar, � bowl of coconut juice. Let them simmer until the foods are well absorbed.

Heat another wok with 3 tablespoons of oil, then add sliced leek and saute until turn color. Add carrots, baby corns, straw mushrooms, tofu, gluten. Stir well until they're well cooked, add salt, red pepper, and the bowl of mixed ingredients (tapioca, soy sauce...). Stir well once more, then add sesame oil. Turn off the heat.

Put cooked food in a wide dish. Lay on top cilantro and a bit of black pepper.


Cabbage With Tomatoes

(Vietnamese dish)

Ingredients

  • 500g cabbage

  • cooking oil

  • 200g mushroom pines

  • 200g tomato

  • soy sauce, sugar, black pepper

Clean mushrooms, the soak in salty water for 5 minutes. Rinse thoroughly with fresh water, chop in half, then let them dry.

Cut tomatoes each in 4 pieces. Remove the seeds.

Rinse cabbage, then cut into small piece depend on your preference.

Heat the wok with 2 tablespoons of cooking oil, then add sliced leek, stir until fragrant. Add cabbage and stir until it is half-cooked. Put it in a dish.

Using the same wok, add 2 tablespoons of cooking oil. When it's heated, add mushrooms, soy sauce, black pepper, and sugar. Wait until mushrooms are well absorbed with ingredients, add tomato, and cooked cabbage. Stir well until tomato is just about tender. Taste it again with your own preference. Turn off the heat. Put them in the dish. Add on top cilantro and a bit of� black pepper.


Cellophane Noodles With Bamoboo shoots

(Vietnamese dish)

Ingredients

  • 500g cabbage

  • cooking oil

  • 200g mushroom pines

  • 200g tomato

  • soy sauce, sugar, black pepper

Clean mushrooms, the soak in salty water for 5 minutes. Rinse thoroughly with fresh water, chop in half, then let them dry.

Cut tomatoes each in 4 pieces. Remove the seeds.

Rinse cabbage, then cut into small piece depend on your preference.

Heat the wok with 2 tablespoons of cooking oil, then add sliced leek, stir until fragrant. Add cabbage and stir until it is half-cooked. Put it in a dish.

Using the same wok, add 2 tablespoons of cooking oil. When it's heated, add mushrooms, soy sauce, black pepper, and sugar. Wait until mushrooms are well absorbed with ingredients, add tomato, and cooked cabbage. Stir well until tomato is just about tender. Taste it again with your own preference. Turn off the heat. Put them in the dish. Add on top cilantro and a bit of� black pepper.


Fried Rice

(Vietnamese dish)

Ingredients

  • 3 cups of rice
  • 1 yellow yam

  • 100g straw mushrooms

  • 3 tablespoons of color chili oil

  • 1 carrot

  • 200g peas

  • 2 gluten sticks

  • 1 beancurd sheet

  • sliced leek

  • salt, sugar, black pepper, oil, soy sauce

Cook rice, then stir. Let it cool down in a basket.

Chop carrot and yam in small squares.

Boil peas until tender.

Clean mushrooms, soak in salty water for 5 minutes. Rinse thoroughly, cut in small pieces. Let them dry.

Slice gluten like chop sticks, then marinate with soy sauce, slice leek, black pepper, 5 spicy herbs. Heat the wok with oil, fry glutton until turn golden. Cut them into small squares.

Beancurd is soaked in water until it's tender. Strain, then slice it in small strips.

When the rice cools down, use hand to mix it with sugar, salt, and chili oil. Mix everything well.

Add 3 tablespoons of cooking oil to heated wok. Add sliced leek, stir until fragrant. Add carrot, stir until it's cooked. Next, add yam. Stir fried until they are well mixed with oil. Add straw mushrooms and peas. Stir everything thoroughly. Turn heat to low, then add in little by little the rice. Each time, mix it well. At last, add sliced beancurd. After everything is mixed, turn off the heat.


Mix Stewed Vegetables

(Vietnamese dish)

Ingredients

  • 2 jicamas

  • 3 biter gouts

  • 2 slices of fresh tofu

  • 1 salted white radish

  • 2 carrots

  • 2 Chinese yams

  • 2 wheaten gluten sticks

  • Fresh coconut juice

  • Salt, sugar, black pepper, oil, soy sauce

Peel jicamas, carrots, and yams. Slice them 1cm thick and 4 cm long. Chop bitter gouts in four from the top, take out all seeds in the middle, then slice them in small pieces. Cut tofu in 2cm square blocks, then fry them until they're golden. Marinate with soy sauce and sugar.

Wheaten gluten sticks are cut into 0.5 cm pieces, then marinate with black pepper and soy sauce. Salted white radish slice thinly, then rinse thoroughly with water. Squeeze between the hands to remove excess liquid.

Heat 3 tablespoons of oil in a pot. Add jicamas, carrots, bitter gouts and let them simmer until tender. Add yams, salted white radish, fried tofu, gluten, soy sauce, sugar, black pepper, and fresh coconut juice. The liquid level must be half of the amount of ingredients in the pot. Stew for 20 minutes in low heat. Finally, adjust the taste depends on your preference.


Pineapple and Tomato Soup

(Vietnamese dish)

Ingredients

  • � pineapple

  • Fried tofu (small pieces)

  • sliced leek, cilantro

  • 200g tomato

  • 200g straw mushrooms

  • salt, sugar, black pepper, oil, soy sauce

Pineapple is sliced in small strips.

Tomatoes are sliced each in 4 pieces. Remove the seeds.

Clean straw mushrooms, then soak with salty water for 5 minutes. Rinse thoroughly, then let them strain.

Chop fried tofu into small pieces.

Heat the wok with oil, then add sliced leek. Stir until fragrant, add soy sauce, black pepper, sugar, and � bowl of water. Mix them well again. Next, add tofu and mushrooms. Let them stew until they're well absorbed the ingredients.

Boil 3 big bowls of water in a pot. Add all ingredients from the wok and wait until the broth is boiled again. Add pineapple and tomato. Until they're tender, taste it again.

Serve in a bowl with leek, cilantro, and black pepper on the top.


Tofu With Tomato Soup

(Vietnamese dish)

Ingredients

  • 5 pieces of tofu

  • 300g tomatoes (peeled, seeded, and finely chopped) or � cup of tomato sauce

  • Salt, sugar, black pepper, oil, soy sauce

Heat the wok with oil, then add tomato sauce. Stir until it's boiled, then add 2 bowls of water, soy sauce, sugar, and salt. Taste it with your preference. Cover the wok with the lid and let tomato sauce simmer for a few minutes. Then, pour it in a bowl.

Cut each piece of tofu in 4, then fry them until golden. Immediate put them in the bowl of tomato sauce and mix them well. Put on the top chopped cilantro and black pepper. Eat while it's hot.


Water Spinach Salad

(Vietnamese dish)

Ingredients

  • 1 bunch of water spinach (select big stems)
  • 200g peeled corns
  • 3 lemons
  • 3 gluten sticks
  • 100g yellow mung beans
  • Sliced leek
  • Salt, sugar, black pepper, oil, soy sauce

Preparation:
Pick leaves. Retain young leaves and good stems. Rinse them thoroughly with water. Slice each stem in half, then cut them in 4cm long. Soak and rinse again with water. Let them strain in a basket.

Simmer the gluten with soy sauce, sugar, black pepper, a little bit of salt, and � bowl of coconut juice. Until they're well absorbed, take them out. Slice them 2mm thick.

Rinse mung beans until the water is clear. Boil them until tender. Let them strain. Do the same for peeled corns. Mix mung beans and peeled corns. Crush them with a pinch of salt and sugar.

Extract lemon juice.

Cooking:
Seasoning: Add 3 tablespoons of soy sauce, 2 teaspoons of sugar, � teaspoon of salt, black pepper, 3 tablespoons of salad oil, and lemon juice. Stir them well.

Heat the work with oil. Scoop mixed mung bean and corn with a teaspoon and drop them in the pot. Then flatten them out and fry until turn golden.

Put shredded water spinach in a clean bowl. Add the seasoning ingredients and leek. Toss them well. Set them aside for 10 minutes.

Serve with water spinach on a dish. Put in circle on the top with gluten. In the middle, put pieces fried mung bean and corn. Decorate with cilantro.

 

Vietnamese Wraps

These are great with a simple cold noodle salad (use linguine or soba noodles) tossed with store-bought Thai peanut dressing and some diced red bell pepper.

Makes 12

Per wrap: 74 cal; 4g total fat (0 sat. fat)

1/4 cup hoisin sauce

1 Tbs. vegetable oil

2 Tbs. chopped unsalted dry-roasted peanuts

1 medium sweet potato (5 oz.)

1 Tbs. vegetable oil

1 lb. firm tofu, well drained and cut into 3 x 1/2-inch sticks

12 rice paper wrapper triangles (optional)

1 large cucumber, peeled, quartered lengthwise, seeded and thinly sliced diagonally

(1 cup) Chopped fresh herbs such as chives, cilantro (coriander) or mint leaves

1 1/2 cups bean sprouts

1 head Boston lettuce, separated into leaves

Preparation

Dipping sauce: In small saucepan, mix hoisin sauce, oil and 1/3 cup water. Bring to a boil over high heat, stirring until smooth. Remove from heat and stir in peanuts. Pour into small serving bowl and set aside to cool. Meanwhile, in medium saucepan, combine sweet potato and cold water to cover.

Bring to a boil over high heat, reduce heat and simmer until just fork-tender, about 15 minutes. Drain, cool slightly and cut in half lengthwise. Peel and cut lengthwise into 12 sticks (like fat french fries). Set aside. In large nonstick skillet, heat oil over medium-high heat.

Add tofu sticks, in batches if necessary, and cook until golden, turning on all sides, 5 to 7 minutes. Drain on paper towels. If using rice paper wrappers, brush well with water and arrange, overlapping, on large plate; they soften after they stand for a few minutes.

Place remaining ingredients on several plates. To make individual rolls, place softened triangle on work surface, pointed end toward you. Arrange 1 piece each of tofu and sweet potato vertically in center. Top with a few slices of cucumber and some chopped herbs. Roll up from one side, cone fashion. Distribute some bean sprouts on 1 lettuce leaf. Place "cone" on top and roll lettuce around.

Repeat with remaining ingredients. Serve with dipping sauce.

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