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Cooking Vietnam Cusine

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ingredients; (makes 1 plate)

500 g pork side
50 g green onion (or shallot)
20 g ginger
1 sour star fruit or 25g
1 bunch of herbs
20 g salt
100 ml lime and chilli sauce (see Sauce A1-II)


1. Cut the pork in half along the grain
2. Split the green onion.
3. Peel ginger and chop into thin strips.
4. Separate wings of star fruit, remove the core, and slice.
5. Pick over, rinse and drain herbs.


1. Bring a saucepan of water to a boil; add salt and a stalk of green onion. Put the pork in the boiling water. After a minute, when the water returns to a boil, skim off the bubbles from the surface, reduce heat, and simmer. After 20 minutes, the pork should rise to the surface and there should be fat floating on the surface of the water. Poke the meat with a toothpick or a skewer to see if it is soft. Remove the toothpick; if the liquid that flows out of the pork is clear, it is ready. Remove and let cool.
2. Slice the pork into pieces 0.5 cm thin and place on a plate.Serve cool with lime, chili fish sauce, and green onion,ginger, star fruit, and herbs.

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