GROUND COD FILLET PANCAKE

 Ingredients (Serves 4) 

• 1¼ lbs of cod fillet, cut into thick pieces 
• 3 tablespoons of vegetable oil 
• 5 tablespoons of chopped lemon grass 
• 1 tablespoon of cornstarch 
• ½ teaspoon of baking powder 
• ½ teaspoon of turmeric powder 
• ½ teaspoon of salt 
• 1 teaspoon of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of crushed red pepper 
• 8 kaffir leaves, washed and chopped 
• 6 cloves of garlic, peeled 
• 4 shallots, peeled

Procedures

1. Put all ingredients in the food processor (except 2 tablespoons oil) and process them until smooth. 
2. Refrigerate the mixture about 2-3 hours. 
3. Heat 2 tablespoons oil in a large frying pan (medium low heat). With a spoon and hands, take a small amount of the mixture and form it into a small, thin hamburger-like patty. Then, fry patties for 5-6 minutes each side.
   

STIR-FRIED BEEF WITH LEMON GRASS

Ingredients (Serves 4) 

• 2 lbs of lean beef, thinly sliced 2 inches long
• 1 small red and 1 small green bell pepper, thickly sliced 
• 1 medium onion, thickly sliced 
• 2 tablespoons of vegetable oil 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of fish sauce 
• 1 tablespoon of sugar 
• 1 teaspoon of crushed red pepper 
• 1 teaspoon of chicken soup base mix 
• ¼ teaspoon of turmeric powder 
• ¼ cup of roasted peanuts, crushed 
• 5 cloves of garlic, finely chopped 
• 3 shallots, thinly chopped 
• 6 kaffir leaves, thinly sliced 
• 1 inch galangal root, thinly chopped 
• 3 tablespoons of thinly chopped lemon grass

Procedures

1. Put lemon grass, kaffir leaves, and chopped galangal root in a spice grinder. Grind until smooth. 
2. 2. Heat the oil in a large frying pan. Add garlic, shallot, and ground lemon grass mixture. Stir it for 2-3 minutes (medium heat). 
3. Add turmeric powder, sugar, chicken soup, oyster sauce, fish sauce, and crushed red pepper. 
4. Add the beef and turn the heat to high. Stir-fry them all together for about 3-4 minutes. 
5. Add red and green bell pepper and onion; then let it cook for 1 minute. 
6. Transfer to a large dish, top with crushed peanuts, and serve.
   

STIR-FRIED SHRIMP AND SWEET PEAS

 Ingredients (Serves 4) 

• 1/2 lb of peeled shrimp
• 1 lb of sweet snap peas, peeled out of the hard stems on both sides and washed 
• 5 medium dried Shiitake mushrooms, soaked in hot water for 1 hour, rinsed and thickly cut 
• 3 tablespoons of water 
• 1 teaspoon of cornstarch 
• 2 tablespoons of vegetable oil 
• 1 tablespoon of hoisin sauce 
• 1 teaspoon of oyster sauce 
• 1 teaspoon of hot chili sauce 
• ½ teaspoon of chicken soup base mix 
• 4 cloves of garlic, chopped 
• 2 shallots, chopped

Procedures

1. Mix cornstarch and water in a small bowl. 
2. Heat the oil in a frying pan. Add garlic, shallot, and mushroom and stir for 3 minutes (high heat).
3. Add shrimp (medium heat), oyster sauce, hoisin sauce, hot chili sauce, chicken soup base, and mixed cornstarch into the pan. Stir-fry for 4 minutes. 
4. Add sweet peas and cook for 2 minutes. Taste and transfer to a large dish to serve.
   

SPICY SQUID SALAD

 Ingredients (Serves 4)

• 2 packs of squid (1 lb), washed and drained 
• 2 small carrots, peeled and shredded 
• 3 stalks of celery, washed and shredded 
• 5 tablespoons of lime juice 
• 2 tablespoons of fish sauce 
• 2 tablespoons of sugar 
• 1 stalk of lemon grass, thinly sliced 
• 1 cup of mint 
• ¼ teaspoon of salt 
• 4 fresh red chilies, chopped 
• 4 cloves of garlic, finely chopped 
• 3 shallots, thinly sliced

Procedures

1. Fill a medium pot halfway with water and bring to a boil over high heat. Add squid and cook for about 3-4 minutes. Transfer to a big salad bowl to cool it down. 
2. Mix fish sauce, sugar, lime juice, chili, garlic, and shallot in a small bowl. 
3. Then, pour the sauce on the squid and give a toss. Add lemon grass, carrot, celery, and mint, giving them a toss. 
4. Sprinkle with salt and taste. 
5. Transfer to a large dish and serve.
   

UDON NOODLES AND EGGS STIR-FRY

Ingredients (Serves 4)

• 3 bags of Udon noodles (200 g/7 oz), separate the noodles 
• 8 eggs 
• 2 tablespoons of vegetable oil 
• ¾ lb of bean sprouts 
• ¼ lb of chives, rinsed and cut 1½ inches in length 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of red wine vinegar 
• 2 teaspoons of soy sauce 
• 2 teaspoons of hot chili sauce

Procedures

1. Heat 1 tablespoon of oil in a large frying pan (medium heat). Fry the eggs and remove to a large dish. 
2. Add 1 tablespoon of oil to the pan (high heat). Add the Udon noodles and stir-fry for 2-3 minutes. 
3. Pour in red wine vinegar, oyster sauce, and soy sauce. 
4. Add bean sprouts, chives, and hot chili sauce. Toss and transfer to 4 dishes. 
5. Top each dish with 2 fried eggs and serve.
   

PORK SPARE RIBS WITH PASTA SOUP

Ingredients (Serves 4) 

• 2 lbs of pork spare ribs, cut into small pieces; separate the ribs and wash 
• ½ package (500 g/17.6 oz) of pasta (any desired type), cooked about 10-11 min. and drained 
• 1 cup of sweet baby peas 
• 3 stalks of celery, diced into small pieces 
• 2 small carrots, peeled and diced into small pieces 
• 12 cups of water 
• 1 small onion, peeled and diced 
• 1 tablespoon of vegetable oil 
• 2 teaspoons of chicken soup base mix 
• 2½ teaspoons of salt 
• 1 teaspoon of sugar 
• ¼ teaspoon of ground black pepper 
• 1 inch of ginger root, peeled and cut into half 1 teaspoon of fish sauce 
• ½ cup of chopped cilantro 
• 2 stalks of green onion, chopped 
• 8 cloves of garlic, chopped

Procedures

1. Pour 8 cups of water in a medium pot and bring it to a boil. Add spare ribs and bring to a boil again (high heat). Take the ribs out and rinse under cold water. 
2. In another pot pour in 12 cups of water and bring it to a boil. Then, add spare ribs, carrot, celery, salt, ginger, and onion. Bring to a boil for 7 minutes and cover. Slow-cook about 20 minutes and add sugar, pepper, fish sauce, peas, and chicken soup base. Cook for another 15-20 minutes. 
3. Add pasta and season to your liking. 
4. Heat the oil in a small saucepan and brown the garlic. Transfer to a small bowl and set it aside.
5. Top individual bowls with green onion, cilantro and brown garlic. Serve.
   

SPICY BEEF SALAD

Ingredients (Serves 4)

• 1 lb of beef fillet, thinly sliced, 1½ inches in length 
• 1½ lbs of beef omasum tripe, cooked in boiling water for 4-5 minutes and thickly sliced (¼”) 
• 2 bunches of vermicelli (1.76 oz bean thread), dropped in hot oil and removed right away 
• 1/3 cup of lime juice 
• 1 head green leaf lettuce, washed and drained 
• 3 small bell peppers, about 1 lb (green, orange, and yellow), seeded and sliced 
• 1 small onion, thinly sliced 
• 2 tablespoons of fish sauce 
• ½ teaspoon of salt 
• 1 teaspoon of chicken soup base mix 
• 2 teaspoons of sugar 
• 8 kaffir leaves, thinly sliced 
• 1-inch galangal root, finely chopped 
• 1 stalk lemon grass about 12 inches, thinly sliced and chopped 

• 2 red and 5 green fresh chilies 
• 6 cloves of garlic 
• 5 shallots 
• 1 cup of mint or basil

Procedures

1. Roast garlic, shallots, and chilies in oven for 20 minutes at 350°F until golden brown. Remove, peel, and crush in a mortar. 
2. Marinate the beef with salt and half the lime juice; refrigerate for 2-3 hours. 
3. Squeeze the juice from the beef (by hand) into a small saucepan. Add fish sauce, chicken soup base, sugar, and crushed garlic, shallot, and chilies. Bring it to boil. 
4. In a big salad bowl with the beef in it, add the hot sauce and stir. Add beef omasum tripe, lemon grass, kaffir leaves, galangal, and lime juice and toss. Then add sliced onion, peppers, and mint and give them a toss. 
5. Arrange a dish with green leaves at the bottom and vermicelli. Top with beef salad and serve.