Recipies

Hot And Sour Soup

Serves Four
  • 2 pounds (900g) of shrimp, chicken breast or any kind of fish, cut to bite sizes
  • 2 cups (500 mL) chicken broth
  • 1 teaspoon (5 mL) salt
  • 2 teaspoons (10 mL) tamarind powder
  • 2 tablespoons (25 mL) sugar
  • half a pineapple, cut into small pieces or half a 500-ml can of pineapple tidbits
  • half pound (250 g) fresh bean sprouts
  • 2 celery stalks, cut to 1-inch (2.5 cm) lengths
  • 2 tomatoes, cut into 8 to 10 wedges each
  • 1 taro root stem (you can find this at almost any Vietnamese grocery store)
  • fresh basil
  • fried garlic
  • fresh Chili (spicy ingredient optional)
1) Put the chicken broth in a pot and bring to a boil. Add the meat, salt, tamarind powder and sugar. Let boil for about for about five minutes.
2) Add pineapple, bean sprouts, celery, tomatoes and taro stem; continue to boil.
3) Add a pinch of fresh basil, garlic and chili and turn off the heat. Serve with steamed rice on the side.


Cecilia's Vietnamese Chicken Salad

Serves 6 to 8
  • 1 lb (500 g) marinated chicken breast, skinless, boneless (see final directions below for marinade)
  • 1 bag mixed baby greens
  • 1 ripe mango, diced
  • 1 tsp (5 mL) raw sesame seeds
Dressing
  • 1 cup (250 mL) red vinegar
  • 1/2 cup (125 mL) white vinegar
  • 1 cup (250 mL) soy sauce
  • 1/2 cup sugar
  • 1 stalk lemongrass
  • 1/2 cup (125 mL) fresh ginger, thinly sliced
For dressing: Simmer together for almost an hour, or until very thick. Watch that it doesn't dry out. Reserve.

Lemongrass pickle
  • 2 stalks lemongrass, thinly sliced
  • 1 tablespoon (15 mL) sugar
  • 6 tablespoons (1/3 cup) water
  • 6 tablespoons (1/3 cup) white vinegar
For pickle: Thinly slice 2 stalks lemon-grass. Mix with 1 tablespoon sugar, 6 tablespoons water, and vinegar, and soak in a bowl for 1 hour. Then refrigerate. It will last a long time.

To prepare chicken breast, slice each piece into 4 slices and marinate 30 minutes in the following mixture: 1 clove garlic, 5 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons oil. Grill on both sides untill golden.

Presentation: Put salad greens on a platter. Top with chicken and lemongrass pickle. Top with mango. Drizzle on dressing. Top with sesame seeds. Sprinkle with black pepper. Do not toss. Serve now.