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Vietnam

Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

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VIETNAM CUSINE RECIPES

CHICKEN, SHRIMP AND CRAB BUN

(Central Vietnamese dish)

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Ingredients: (makes 4 bowls)

400 g bun (round rice noodles)
100 g lean chicken
50 g pork shoulder (lean)
150 g prawns
200 g crab
100 g bean sprouts -10 g sugar
20 g grilled banh da (rice cracker)
1/2 bulb each shallot and garlic, finely chopped
1 bunch Asian basil
50 ml cooking oil
Fish sauce, salt, pepper, and chili powder to taste
500 ml Leo sauce (see sauce A5-II)

Preparation:

1. Cut chicken and pork into strips 5 cm long and as thin as the noodles. Add fish sauce, salt, sugar, chili powder, shallot, and garlic. Mix well and let marinate for 15 minutes.
2. Steam prawns and crab; remove shells. Cut prawns lengthwise in half. Shred crab flesh.
3. Crush rice crackers
4. Wash and drain bean sprouts and distribute equally among four large, deep plates.

Cooking:

1. Place bun into a bamboo or mesh sieve, dip in hot water (50-60°C), stir to separate noodles, and drain. Distribute equally among the four plates.
2. Top the noodles with the prawns, crab and rice crackers.
3. Heat cooking oil, add chicken and pork, and stir for 2 minutes. When meat is cooked through, remove from heat and add some to each plate. Sprinkle with pepper and diced Asian basil. Serve while meat is still hot. Before eating, add leo sauce to taste and mix well.





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