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