Bean Curd Soup Recipe

Ingredients : Serves 2

2 cups Strong chicken stock

2 squares Fresh bean curd

1/2 cup Chopped cooked chicken

1 tablespoon Chopped fresh coriander leaves
Method :

* Chill stock and remove all fat from the surface.
* Bring the stock to the boil.
* Add the bean curd and chicken.
* Then heat through.
* Sprinkle with the fresh coriander leaves.
* Serve immediately.

Barbecued Whole Fish Recipe

Ingredients :

750g Small snapper or bream, cleaned and scaled

2 teaspoons Green peppercorns, finely crushed

2 teaspoons Red chili, chopped

3 teaspoons Fish sauce

1 tablespoon Cooking oil

4 medium Onion, finely sliced

4 cm Fresh ginger, cut into very thin slices

3 cloves Garlic, cut into very thin slices

2 teaspoons Sugar

4 Spring onions, cut into 4 cm pieces, then finely shredded

Lemon and garlic dipping sauce to serve

Method :

*

Wash the fish inside and out. Dry with paper towels.
*

Cut 2 diagonal slashes into the thickest part of the fish on both sides.
*

Place the peppercorns, chili and fish sauce in a food processor or mortar and pestle.
*

Process or grind until a paste is formed.
*

Brush the paste lightly over the fish, cover and refrigerate for 20 minutes.
*

Heat the barbeque until very hot. Lightly brush it with oil. Cook the fish for 8 minutes on each side, or until the flesh flakes easily when tested.
*

While the fish is cooking, heat the oil in a frying pan. Add the onion and cook over medium heat, stirring until golden.
*

Add the ginger, garlic and sugar and cook for 3 minutes.
*

Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring onion and serve immediately with lemon and garlic dipping sauce and steamed rice.

Barbecued Skewered Pork Recipe

Ingredients : Serves 6

500g Pork fillet

2 cloves Garlic

1/2 teaspoon Salt

1/2 teaspoon Sugar

3 teaspoons Rice wine or dry sherry

1 tablespoon Roasted ground rice

3 teaspoons Fish sauce

2 tablespoons Melted pork fat or lard

For serving

500g Fresh rice noodles

1 Medium lettuce

Sprigs of fresh coriander or mint

Nuoc Leo sauce

Method :

*

Cut the pork fillet into very thin slices.
*

Then cut in small squares.
*

Crush garlic finely with salt and sugar, then mix with wine or sherry.
*

Pour over the pork, mix well and leave for 30 minutes.
*

With mortar and pestle pound a small portion of the meat at a time until it has a paste-like consistency.
*

As each lot is done, remove it to a bowl or plate.
*

Add melted pork fat, ground rice and fish sauce.
*

Knead mixture well, then form small sausage shapes and mould them onto bamboo skewers, squeezing them on very firmly.
*

Barbecue over glowing coals or under a griller, at a good distance from the source of heat so they are well done before the outside is browned.
*

Turn the skewers to ensure the meat cooks on all sides.

To serve : Slice fresh rice noodles and steam them. Serve skewers of pork with well-washed and dried lettuce separated into leaves, the noodles, and a small bunch of fresh coriander or mint. Each person assembles his own snack. A leaf of lettuce is topped with a few rice noodles, some of the barbecued pork, a sprig of fresh coriander or mint, a spoonful of sauce, then rolled up to form a neat roll. This takes some practice. If preferred, the sauce may be served as a dipping sauce.

Note : The pork for this recipe is pounded and not minced, as the results will not be the same.