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Ingredients
- 500 g (≈ 1 lb) pork belly, sliced into bite-sized pieces
- 2 oranges, juiced sparring some small wedges for garnishing
- 2-3 coriander sprigs
- 1 teaspoon minced shallots
- sesame oil, fish sauce, msg, sugar, black pepper
Braised Pork Belly with Orange (Thịt Ba…
The mild sour taste of orange mingled with the soft fatty taste of pork belly, as well as the vivid color…
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Ingredients
- 200 g (7 oz) fresh narrowleaf cattail stems (bồn bồn)
- 100 g (3½ oz) pork belly
- 100 g (3½ oz) tiger prawns
- 50 g (1½ oz) pickled carrots
- 100 g (3½ oz) roasted peanuts, crushed
- 2 limes
- a handful Vietnamese mint leaves (rau răm), sliced into chiffonades
- 1 garlic bulb, shelled then minced
- 3 birds' eye chillis, ground
- 2 lemongrass stalks, hard skin removed, sliced into thin rings
- Seasoning: sugar, fish sauce
Narrowleaf Cattail Stem Salad with Prawn and…
Typha angustifolia (Vietnamese: bồn bồn) also known as lesser bulrush or narrowleaf cattail is used as a vegetable in Vietnamese cuisine.…
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Ingredients
- 1 green papaya
- 300 g (~10 oz) pork belly
- 300 g (~10 oz) tiger prawns
- 2 carrots
- 1 onion
- Vietnamese coriander (rau răm) leaves, thinly sliced
- Vietnamese cinnamon basil (aka Thai basil) leaves, thinly sliced
- Roasted peanuts
- Granulated sugar
- Fish sauce
- Minced garlic
- Lime juice
- "Bánh phồng tôm" prawn cracker
Green Papaya Salad with Prawn & Pork…
Papaya salad (Vietnamese: gỏi đu đủ) is a familiar dish of many Vietnamese people. There are various combinations of different ingredients…
