Appetizers & Snacks
1 lb (500 g) pork loin, sliced
1 teaspoon salt
2 teaspoons sugar
1/4 cup (60 ml) fish sauce
2 tablespoons oil
Cha Lua Two very different versions of pork sausage found in any Vietnamese charcuterie.
1 lb (500 g) boneless pork leg, skin
Banh Khoai The Vietnamese version of an open-faced omelet or crêpe, this specialty
of many streetside restaurants is also called the...
Thit Chung Trung This is a hearty, homestyle dish that can be served for breakfast, lunch or dinner.
2 tablespoons oil
Chao Tom This is a very important Vietnamese dish, from the imperial capital of Hue. Fresh sticks of sugar cane are used
as skewers. The...
Banh Cuon This is where a little kitchen ingenuity helps. The making of fresh rice flour
wrappers is actually quite simple and fun, once you...
Cuon Hue 1 cup (250 ml) water
1/4 teaspoon salt
4 0z (100 g) lean pork
10 fresh medium shrimp (about 8 oz/
250 g), heads removed
10 dried rice...
Banh Uot Thit Nuong 1 lb (500 g) beef flank
10 dried rice paper wrappers (each
8 in/20 cm in diameter) or 5 fresh
rice flour wrappers (page 34)
Cha Gio These are the classic, deep-fried Vietnamese spring rolls, also referred to as Imperial Rolls.
30 dried rice paper wrappers (each 8...
Goi Cuon 1/2 cup (125 ml) water
2 teaspoons white vinegar
1 tablespoon rice wine or sherry
1/2 teaspoon salt
1 lb (500 g) fresh medium...
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