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Ingredients
- 500 g (1.1 lbs) melo meleo snails
- 4 lemongrass stalks
- 3-4 medim-sized onions
- 3 cayenne chillis, cut into strips
- 1 carrot
- 1 cucumber
- 1 medium-sized ginger rhizome
- 5 spring onion cloves, cut into 6-7mm (¼ inch) pieces
- 50 g (1¾ oz) roasted sesame
- 50 g (1¾ oz) peppermint
- 5 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 2 tablespoons vinegar
- minced garlic
- minced chillis
- Vietnamese prawn crackers (bánh phồng tôm)
Melo Melo Salad (Gỏi Ốc Giác)
Melo melo (Vietnamese: ốc giác) is a very large sea snail, and the Vietnamese like large snails because of their chewy…
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Ingredients
- 500 g (1 lbs) water mimosa, young shoots only, cut into 4 cm (1½ inch) pieces
- ½ a free-to-roam chicken, cleaned, rubbed with ginger and salt, then rinsed
- 1 onion, thinly sliced
- 2 spring onion, cut into bite-sized pieces
- Vietnames mints, lime, chillis, ginger, garlic, Asian shallots bulbs
- Fish sauce, seasonings
Chicken Salad With Water Mimosa (Gỏi Gà…
Water mimosa (Vietnamese: rau nhút) is sweet and crispy, and is considered as a cool vegetable. Its crunchy texture is suitable…
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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, about 300 g (10 ½ oz)
- 100 g (3 ½ oz) morning glory, shaved into ribbons
- 2 tomatoes, cut into small wedges
- a few Vietnamese mint (rau răm) leaves
- a few coriander (cilantro) leaves
- 100 g (3 ½ oz) "điên điển" sesbania flowers
- 100 g (3 ½ oz) asparagus beans, cut into short lengths, crushed, and soaked in salted water
- 1 lime
- 2 teaspoons granulated sugar
- 400 g (14 oz) fermented lamp shell (mắm cà xỉu)
- 50 g (1.7 oz) fermented krill shrimp paste (mắm ruốc) - OPTIONAL
- 50 g (1.7 oz) roasted peanuts, skinned, crushed
- 10 prawn crackers (bánh phồng tôm)
- 1 eggplant, sliced
Green Papaya Salad with Fermented Lamp Shell…
Lamp shell (Lingula anatina) are known to the Vietnamese by other names like cà xỉu (South Vietnam), đuôi heo (Central Vietnam),…
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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…
