Hủ Tiếu Xào Bò (Xào Khô) (Beef Chow Fun-Dry Version)

Ingredients:
-1/2lb beef
-1/2lb fresh rice noodles (aka rice ribbon)
-approx. 1 ½ cups bean sprouts
-3 tbs dark soy sauce
-oyster sauce, salt, sugar, pepper
-3 tbs oil
-3 cloves garlic
-4 green onions
-2 tbs cooking wine (optional, to flambé)

What to Do:
Slice beef into thin slices and mix with 1 tsp oyster sauce, pinch of sugar and pepper. Unravel noodles and toss with 1 tbs oil. Wash and cut onions into 2 inch long pieces. Crush and mince garlic. Heat a wok without oil for a few mins, and then add oil and heat oil before adding the garlic. Fry garlic until fragrant, continue by adding beef and sprouts mix well and add the noodles. Sprinkle in the wine and light with a match. Toss over low heat until fire burns out; add soy sauce, onions, salt, sugar and pepper to taste.

Củ Cải Mặn Xào Thịt Ba Rội (Preserved Turnips with Pork)

Ingredients:
-1/2 lb unsalted bacon (pork belly)
-approx 1 cup preserved turnips
-3 cloves garlic
-sugar and salt to taste
-1/2 tsp oil

What to Do:
Soak turnips in water for about 15 mins, wash and drain. Meanwhile, slice pork into thin pieces and mince garlic. Fry garlic in oil until fragrant, add pork and mix well before adding turnips. Stir-fry over high heat until pork is cooked; add sugar to taste and salt if needed.

Note:
Preserve turnips are very salty, which is why soaking it in water is necessary before cooking. However, soaking does not remove all of the saltiness, thus sugar is needed to balance out the flavors. Only add a pinch or two of salt to season the meat.

Đậu Hủ Xào Tứ Xuyên (Schezuan Style Stir-fried Tofu)

Ingredients:
-1 piece tofu
-1 Chinese sausage
-1/4 ground pork
-3 cloves garlic
-1 tsp Schezuan peppercorns
-dried chilies (optional)
-1/2 tsp each: oyster sauce, sesame oil
-salt, sugar, and pepper to taste

What to Do:
Coarsely mince sausage. Cut tofu into small bite size cubes. Mince garlic and set a side. Add sausages into a hot pan and fry until fragrant and releases some oil. Remove sausages from pan and add Schezuan peppercorns. Fry the peppercorns until fragrant; before fishing them out of the oil and throwing them away. Add mine garlic and chilies to the oil, fry until fragrant; add pork, sausage, and tofu. Stir fry until pork is cooked. Add oyster sauce, sesame oil, salt, sugar and pepper to taste.

Canh Rông Biển (Seaweed Soup)

Ingredients:
-1/4lb ground pork
-1 ½ pieces seaweed (kind used for making soup)
-6 cups water
-salt and sugar to taste
-1/2 tsp oil

What to Do:
In a pot stir fry pork in oil until fragrant, add water and bring to a boil. Skim surface and move the pot off the stove. “Grill” the seaweed sheets on the stove until fragrant and crackles. Bring the soup pot back onto the stove and add the seaweed. Wait until the soup comes back to a boil before serving, add salt and sugar to taste.

Sương Sa Lá Dứa Nước Dừa (Pandan and Coconut Jelly)

Recipe: http://pwmf.blogspot.com/2005/10/sng-sa-cn-bn-basic-agar-agar-jelly.html

To make the lotus design:

-Cut Jelly into thin strips after it sets.
-Cut the strips at an angle to get diamond shaped pieces.
-Arrange the diamond cut jelly to make a flower.

Đậu Hủ Chưng Tôm (Steamed Tofu with Prawns and Soy Sauce)

Ingredients:
-1 piece soft tofu (approx. 1lb)
-12 prawns
-1 green onion
-a few sprigs of cilantro
-1 tbs oil
-3 tbs soy sauce
-2 tbs water
-1 ½ tbs sugar

What to Do:
Peel, devein, and crush prawns. Cut tofu into 12 pieces and arrange on a heat safe dish. Place a prawn on each piece of tofu and lightly press into place. Steam on high heat for 5-8 mins. While tofu is steaming, wash and shred onion into thing strips, cut cilantro into short pieces. Mix together soy sauce, water and sugar and give the sauce a taste. The sweetness and saltiness should be even, adjust accordingly. Pour sauce over tofu after it’s done steaming. Heat oil until hot and carefully pour over tofu. Top the dish off with onions and cilantro.

Note:
The hot oil should sizzle when it comes in contact with the tofu and sauce. Scalding the sauce and tofu with oil helps bring out the unique flavors of the dish.

Khổ Qua Ngâm Nước Mắm (Bittermelon Pickled in Fish Sauce)

Ingredients:
-2 large bittermelons (approx. 1 ½lbs)
-1 recipe basic fish sauce

What to Do:
Wash bittermelons and cut in half lengthwise. Remove seeds and slice pitted melons at an angle into thin slices. Soak bittermelon slices in fish sauce for at least 24 hours before serving.