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Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

Table of contents


(Soutern Vietnamese dish)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

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Ingredients; (makes 4 bowls)

100 g normal rice
50 g glutinous rice
400 g prawns
300 g crab
15 g Chinese black mushrooms
1 shallot, finely chopped
5 g sugar
30 ml cooking oil
10 g salt
20 g green onion, coriander
Fish sauce, pepper, and msg to taste


1. Mix normal rice and glutinous rice, wash, and drain.
2. Remove prawn shells and heads, squeeze prawns with salt to remove grease, and drain. Cut prawns into cubes as long as the prawn is wide, add fish sauce, salt, sugar and pepper to taste, mix well and let marinate for 30 minutes.
3. Dress crab, steam and remove. Separate flesh and shred.Bring a pan of 3 liters of water to a boil, add prawn shells, prawn heads, and crab shell. Cook for 10 minutes and filter to make 2.5 liter of broth for chao.
4. Soak Chinese black mushrooms in water, remove stems, and cut into pieces about the same size as the prawn cubes.
5. Rinse green onion and coriander, dice, and distribute equally among four large bowls.


1. Bring the broth to a boil and add the washed rice. Reduce heat and simmer. After 30-35 minutes the rice should become bloated and the water viscous and clear, indicating that the chao is cooked through.
2. Heat cooking oil, stir-fry shallot until fragrant, and then add mushroom, crab and prawns and stir-fry until cooked through. Pour the stir-fry into the chao; add fish sauce, salt and msg to taste. Wait until the chao returns to a boil and then ladle into four large bowls. Serve hot.Each person can add fish sauce or pepper to taste individually.

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