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Authentic Recipes from Vietnam by Trieu Thi Choi, Marcel Isaak, Heinz Von Holzen

By Trieu Thi Choi, Marcel Isaak, Heinz Von Holzen

With emphasis on clean components and lightweight seasonings, Authentic Recipes from Vietnam is perfect for the health-conscious cook dinner.

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Add the clam mixture and starfruit or pineapple slices, mix well and remove from the heat immediately. 5 Spoon the clam soup into individual serving bowls and top with some sliced chili. Serve hot, garnished with coriander (cilantro) and polygonum leaves. Note: This recipe is also ideal for mussels. If available, use the small, greenlipped variety. For many of the fish soups in Vietnam, chicken or pork stock are commonly used. If you prefer, a clear vegetable or fish stock may also be used for this recipe.

5 to 7 m1nutes or longer as needed Remove and nnse w1th cold water, then dra1n Transfer to 1nd1v1dual serv1ng bowls and top w1th the egg, chicken stnps, sausage and Cnspy Fried Shallots (page 42). Pour the hot soup 1nto each bowl, spnnkle w1th pepper and garnish with spring onion and conander leaves (cilantro) Serve hot with the Accompaniments and Yellow Bean Sauce Serves 8 to 10 52 Salads Preparat1on lime 40 m1ns Cook1ng t1me 1 hour 25 m1ns Beef Noodle Soup Pho so You'll find th1s soup literally everywhere 1n V1etnam-from street stalls to fancy restaurants and 11 IS now served 1n restaurants all over the world It is practically Vietnam's nat1onal dish-the classic breakfast meal, but just as delic1ous served any t1me of day or night.

Makes 10 40 Appetizers and Snacks Cooking time: 1 hour 15 mins Preparation time: 10 mms Cooking time: 10 mins Lotus Stem Salad with Shrimp Go1 Ngo Sen The lotus flower is the symbol of purity. The stems make a delicious salad, as they have a crisp, crunchy texture similar to celery (which may be used as a substitute) . 1 cup (250 ml) water 6 fresh medium shrimp (about 5 oz/150 g) 8 oz (250 g) lotus or celery stems, cleaned and cut Into lengths 1 tablespoon minced polygonum leaves (rau ram) 1'/2 tablespoons sugar 1 tablespoon freshly squeezed lime juice 1 teaspoon salt 1 tablespoon crushed roasted unsalted peanuts Sprigs of coriander leaves (cilantro), to garnish Shrimp crackers, to serve Fish Sauce Dip (page 26), for dipping Crispy Fried Shallots 3 tablespoons oil 4 tablespoons thinly sliced shallots (about 6 shallots) 42 1 To make the Crispy Fried Shallots, heat the oil in a skillet over low heat until hot.

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