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Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

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VIETNAM CUSINE RECIPES

HU TIEU

(Southern noodle dish)

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Ingredients: (makes 4 bowls)

200 g dried hu tieu (square rice noodle),or banh da (dried flat rice noodle)
200 g lean chicken
100 g lean pork
10 g dried prawn
1.5 liters pork broth (see dish B1-II)
100 g bean sprouts
1 root ginger and 1 shallot, crushed
20 g Chinese chives, green onion,and coriander
20 ml cooking oil
Fish sauce, salt, sugar, and msg to taste
Condiments: lime, chili, pepper, vinegar, and chili sauce

Preparation:

1. Bring pork broth to a boil, add ginger, shallot, salt and chicken. When chicken is cooked through, remove and let cool. Cut across the grain into thick slices. Cook dried prawns in the boiling broth, remove, and set aside. Marinate pork for 5 minutes with fish sauce and salt. Fry until golden and let cool. Slice pork into pieces about the same size as the chicken slices, but thinner.
2. Blanch bean sprouts and place into four large bowls.
3. Rinse and mix together the green vegetables and cut into pieces 3 cm long.

Cooking:

1. If using dried hu tieu, bring 1 liter of water to a boil and add dried hu tieu along with a dash of salt. When water returns to a boil, remove and drain. Distribute equally among the four bowls.
2. Divide the pork, chicken, and prawns into four equal parts, place on top of the hu tieu, and sprinkle with chopped green vegetables.
3. Bring broth to a boil again and add fish sauce, salt, sugar and msg to taste. Ladle enough broth into the bowls so that it covers the hu tieu and meat.
4. Hu tieu must be served very hot (just like beef and chicken phd). Each person can add condiments to taste individually.



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