Bo Sot Vang

Ingredients

Tenderloin Beef, cut into cubes
Carrot
Mushrooms
Spring Onions
Shallots and Garlic
Wine
Tomatoes

1: Marinate Beef with salt, pepper, crushed garlic and shallots
2: Heat oil in pot
3: Sear Beef on all sides
4: Remove from heat
5: Add chopped tomatoes to pot until dissolved into nice orange colour
6: Return beef to pot with carrots, mushroom and wine
7: Add Pili Pili, salt and pepper to taste
8: Cook until beef is tender and sauce thickens
9: Xong
10: Ngon

Chile Avocado Beef Burger

Ingredients

Ground Beef
Green Onions
One Egg
Salt and Pepper
One Ripe Avocado
Burger Buns
Lettuce
Tomato
Potato
Het

1: Chop Green Onions
2: Add onions and egg to Ground Beef and season with salt and pepper
3: Make patees and store in fridge for at least an hour
4: Prepare chips (see below)
5: Mash avocado
6: Heat buns,
7: Fry burgers,
8: Spread Avocado on buns
9: Add meat patee, lettuce and tomato burger
10: Serve with chips, mayonnaise and pili pili
11: Xong
12: Ngon

Chips

Ingredients

Potatoes

1: Peel or not
2: Cut lengthways
3: Dry with towel
4: Heat oil in deep pan until boiling
5: Add potatoes
6: Stir frequently until chips are golden
7: Remove from oil
8: Sprinkle with salt and pepper
9: Serve with garlic and lime mayonnaise and pili pili
10: Xong
11: Het

Pho Ga

Ingredients

Half or Whole Chicken
Ginger
Shallots
Green Onions
Cilantro
Rice Noodles
Het

1: Boil chicken
2: Once boiled pour away stock
3: Add more water to chicken and boil until meat is tender with crushed shallots and ginger
4: Remove chicken and separate meat from bones.
5: Return bones to stock, add salt and nuoc mam
6: Prepare rice noodles in bowl with chopped green onions and cilantro
7: Place meat on top
8: Add stock
9: Serve with optional pili pili, pepper, MSG and Quay to taste
10: Xong
11: Ngon

Clam Chowder

Ingredients:

Clams,
Potatoes
Corn
Celery
Onion
het

1: Steam Clams with White Wine
2: Remove clam meat from shells
3: Sautee chopped onions until translucent
4: Add cup of water, pots and the rest
5: Cook until pot is soft
6: Remove from heat
7: Blend half pots and return to soup
8: Add clam meat, salt, pepper and bring to boil
9: Xong
10: Ngon