Vietnamese Chicken Salad Recipe 2 (Gà xé phay kiểu Huế)

Ingredients and Procedure similar to Vietnamese Chicken Salad Recipe 1, except for the replacement of mint leaves and coriander leaves with laska leaves (rau răm).

Vietnamese Chicken Salad Recipe 1 (Gà xé phay)

Taste description: Admittedly I am no fan of salad, yet this simple chicken salad is a real must-try. Here is one dish that can keep you craving till the last piece of chicken on plate. As you probably can see, there are two versions to this Vietnamese Chicken Salad, of which personally, I prefer this first recipe. However, I promise both recipes are worth your try and your family members will definitely love it.















Ingredients: (serves 2)
- 3 boneless chicken drumsticks, boiled until cooked and torn into pieces
- 1/2 a big yellow onion, sliced into long thin pieces
- 3 small garlic cloves, chopped
- 1 bunch of mint leaves, cut into small pieces
- 1 very small bunch of coriander leaves, cut into small pieces
- 7 tbsp rice vinegar
- 1 small lemon
- 1tsp salt
- 1 tsp sugar
- 4 chilies, cut and seeds removed
- Pepper

Procedure:
- Soak the onion and garlic in 5 tbsp vinegar for 20 mins, then remove all the vinegar in the mixture.
- Throw in the torn chicken, 1 tsp salt, 1 tsp sugar, 2 tbsp vinegar and extract of 1 small lemon.
- Keep the mixture for 15 minutes then put in the cut mint leaves, coriander leaves and chilies.
- Mix well and eat.

Japanese Chicken with Egg (Gà chưng trứng kiểu Nhật)

Taste description: This seemingly unappealing dish turned out to be fantastic. Suitable for single individuals who love to eat home-cooked food, this dish will not fail you with the tenderness of chicken and egg, the sweetness of soy sauce and the fragrance of green onion topped on the hot white rice.















Ingredients (serves 1)
- 1 boneless chicken drumstick, sliced into pieces
- 2 eggs, blended
- 4 tbsp soy sauce
- 1 pinch of sugar
- 1 cup chicken stock
- 1 pinch green onion, thinly sliced
- Pepper

Procedure:
- Mix sliced chicken with 2 tbsp soy sauce, 1 pinch of sugar, pepper and the white parts of green onion (thinly sliced), keep for 10 - 15 mins.
- Boil chicken stock, pour in 2 tbsp soy sauce, on large fire, pour in the chicken, then reduce the fire slightly.
- When the chicken is cooked (after 2 - 3 minutes), throw in the sliced green onion, then quicky pour in the egg.
- Once the egg is boiled, turn of the fire and pour on the hot rice or bowl as desired.
- Eat while it is hot.

Thai Mango Sticky Rice (Xôi xoài Thái Lan)

Taste description: This is not the healthiest dish for your option, but this is one of the best choices should you be craving for mango and sticky rice. Topped with flavoury fried sesame and tangy coconut cream sauce, if properly mixed, this food will perfect any meal and definitely leave you satisfied.















Ingredients:
- 100g sticky rice, soaked in water for 4 hours
- 1 sweet mango
- 50ml coconut cream
- 1.5 - 2 tbsp sugar
- 1 small pinch of salt
- 1 pinch of white sesame

Procedure:
- Steam the sticky rice for 20 minutes. Put in water almost the level of the rice base so that the rice can be soft rather than dry.
- Cut the mango into square dices of 1 - 1.5cm length
- Fry the sesame on small fire without oil, until the sesames turns lightly golden
- Boil 80 - 100ml water, add sugar and salt to taste, wait till the sugar and salt are blended into the water, reduce the fire, pour in the coconut cream and mix well. Do not let the coconut cream boil. Take the cream out of the fire once the coconut cream and water is well mixed.
- Put the cooked rice on a plate, lay the mango dices on top, pour the coconut cream sauce, sprinkle the sesame and eat.

Vietnamese Steamed Rice Cake with Pork & Shrimp (Bánh đúc mặn)

Taste description: The steamed flour was smooth. The combination of meat and mushroom gave us the home feeling of "banh cuon". Topped with sweet and sour spicy fish sauce, the dish was just deliciously Vietnamese.





























Ingredients:

For flour:
- 200g mixed rice and tapioca flour (170g rice flour + 30g tapioca flour)
- 1 pinch of salt
- 400ml water (the amount of water in the original recipe turned out to be excessive thus I reduced it here according to the amount I adjusted)
- 10ml vegetable oil

For meat fillings: (to be fried together before steaming)
- 200g minced pork
- 200g prawn, pealed and minced
- Pinches of dried mushroom and fungi, soaked in water, cut and chopped
- Half a big yellow onion, cut and chopped
- 3 tbsp fish sauce
- 1 pinch of pepper

Procedures:

- Mix the flour ingredients, leave for 20mins so that the flour can be well soaked
- Prepare cups to steam the rice cakes, sweep on thin layers of vegetable oil
- Boil the water and put the cups with 1 layer of flour in, cover the flour cups, steam for about 3 - 5mins
- Pour on another layer of flour and steam for another 3 - 5 mins
- Top with the fried ingredients, steam until the flour is cooked
- Eat with sweet and sour light fish sauce

Here is how happy we were with the food:

Vietnamese Recipe Webpages

1. http://www.recipehound.com/Recipes/vietnamese.html

2. http://www.panix.com/clay/cookbook/bin/table_of_contents.cgi?vietnamese

3. http://www.vietnamese-recipes.com/

4. http://www.cuisine.com.au/recipe-finder/vietnamese-recipes

Vietnamese Fried Chicken (Gà băm viên rán)

Taste description: Bread crumbs were essential for the desired crispiness of the meatballs. The dish was special with its exotic herbal fragrance from mint leaves, coriander and lemon grass. The addition of chili and pepper gives the food just the right Asian flavor. One side note to take though is to mince the lemon grass well before ingredient mixing to ensure the well-balanced texture of your meat balls. A highly recommended dish this is if you want to add something new beside the rice bowls on your family dinner.















Ingredients:
- 300g minced chicken
- 40g bread crumbs
- 1 lemon grass, cup and chopped
- 1 pinch of coriander, chopped
- 1 pinch of mint leaves, chopped
- 1 small bunch of vermicelli, cut in 1 - 1.5cm pieces
- 4 - 5 onion cloves, cut and chopped
- 4 tsp fish sauce
- 1 tsp sugar
- 1 tsp vegetable oil (to mix with the meat)
- Vegetable oil (to fry)

This is how the preparation looks like:















































Fry the meatballs and eat!

(Recipe source: Quick Food - R641. 5555FAN, National Library, Singapore)