Thai Cuisine

Thai Ground Pork Lettuce Wraps

In a bowl, mix 2 pounds ground pork,1 teaspoon minced garlic, 2 small minced shallots and 1 tablespoons fish sauce. Heat oil in a skillet, add the pork mixture and cook over high heat, stirring to break up the meat. When the meat is dry and no longer pink, sprinkle 1 teaspoon rice powder over pork and cook for another 2 minutes.  Turn off heat and let pork cool for about 5 minutes. Add the remaining 1-1/2 teaspoons fish sauce, 2 teaspoons of rice powder, 2 finely sliced shallots, 2 tablespoons fresh lime juice, 2 teaspoons sugar, 3 tablespoons roughly chopped mint, and serve over Boston lettuce leaves.

Papaya salad with dried shrimp

SASHIMI

Salmon

Black fin Tuna

Crispy Pork Salad

Vietnamese Water Crest Salad

Cream Of Broccoli Soup

Melt 2 tablespoons butter in medium sized stock pot.  Sauté 1 chopped onion, 1 chopped clove garlic and 1 stalk of  celery until tender. Add 4 cups of broccoli and 2 cans of low salt chicken broth; cover and simmer for 10 minutes before purée soup with a  blender. Reheat soup with low heat. In small saucepan, over medium heat, melt 3 tablespoons butter, stir in 3 tablespoons of flour and add 2 cups of milk. Stir until thick and bubbly, add to soup. Add 1/2 cup of Velveeta  cheese; stir until melted. Season with pepper and serve.

Pan-Roasted Chicken

Asparagus Crab Soup (súp măng tây cua)

Use 4 cans of low sodium chicken broth for making soup stock.   Bring it to a boil, then add ½ cup fine chopped onions and continue to boil the broth for 10 minutes.

Heat 1 tea spoon vegetable oil in a wok and sauté a small amount of chopped garlic and shallots before add ½ cup of crab meat and fry for 5 minutes over high heat.

Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.

Dissolve cornstarch in cold water and add into the soup to thicken the broth.

Break an egg open and drop it into the actively boiling soup while stirring.

While stirring, add cut, about 1 inch in length, white or green asparagus along with the liquid from the can into the soup. Continue to cook until the asparagus is soft.

Add more black pepper and  water to taste.