Thịt Kho (Caramel Pork )
A traditional dish from Southern Vietnam; sticky caramelized pork. Although a typical every day dish it is also one served during Tết (Vietnamese New Year).
Cải Xào (Stir fry vegetables)
A quick and easy stir fry.
Canh Bầu Tom (Kabocha Soup with prawns)
Kabocha is a type of winter squash also referred to as Japanese pumpkin. Kabocha squash is full of beta-carotene, this is a great soup for this time of year; great for immunity.
Jasmine Rice
Ingredients List for Canh Bầu Tom:
- 250g or .5lb Kabocha peeled and cut to about 3cm or 1in cubes
- 120g or .5 C or 1 small cooking onion sliced
- 12 medium prawns (3 per person) soak in cold water
- 1 cube vegetable or chicken bouillon
- 1L or 4 C water
- 5ml or 1tsp fish sauce or to taste
- sliced green onion and/or cilantro and white pepper to garnish
- Optional: 1 sheet of roasted nori
Ingredients List for Cải Xào:
- 500g or 1lb Gailan peeled and sliced thinly stems and all
- 100g or 4-5 slices of lean bacon or lean pork shoulder or belly
- 2 cloves of garlic minced
- 20ml or 1T oyster Sauce
- 10 cherry/ grape tomatoes halved
Ingredients List for Thịt Kho:
- 500g or 1lb pork shoulder sliced thinly
- 40g or 20g white granulated sugar
- 5ml or 1t water +
- 40ml or 2T water
- 40ml or 2T premium Fish Sauce
- 2 cloves of garlic minced
- 20g or 1oz julienned ginger threads and ground white pepper to garnish
2 cups brown Jasmine rice
Kabocha: Japanese variety of winter squash, available in your local grocery store
Gailan: Chinese broccoli available in your local grocery stores