Ingredients (Serves 4)
- 1¼ lb of pork butt, cut in 1-inch cubes
- 6 eggs, boiled and peeled
- 1 cup of water
- ½ teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 tablespoon of crushed red pepper
- 1 teaspoon of chicken soup base mix
- 2 tablespoons of sugar
- ½ teaspoon of five spices powder
- 1 teaspoon of fish sauce
Procedures
- Heat the oil in the pot (medium heat). Add garlic and shallot. Stir for 1 minute and add pork, salt, and five spices powder, frying about 4 minutes. Then add sugar, chicken soup base, and crushed red pepper, stirring for 5 minutes.
- Add soy sauce, fish sauce, eggs, and water. Cover the pot and bring it to a boil. Turn the stove to low heat and cook for 25 minutes.
- Taste and serve hot.
Ingredients (Serves 4)
- ¾ lb of peeled shrimp
- 2 lbs of whole green papaya, peeled, split into 4 pieces, seeded, shredded, rinsed, and
- drained
- 1 large carrot, peeled and shredded
- 1 cup of mint
- ¼ cup of roasted peanut, crushed
- ¼ cup of lime juice
- 2 tablespoons of sugar
- 2 tablespoons of fish sauce
- 2 cloves of garlic, finely chopped
- 2 shallots, thinly sliced
- 1 fresh red chili, finely chopped
Procedures
- Heat the frying pan with no oil (medium heat) and add the shrimp. Stir for 3-4 minutes and transfer to a dish. Slice the shrimp into half sideways.
- In a bowl, mix the lime juice, fish sauce, sugar, garlic, shallot, and chili.
- Add the shredded papaya, carrot, shrimp, and mixed fish sauce to a salad bowl. Add mint and toss.
- Transfer to a large dish and top with crushed peanuts.
