Daily Archives April 7, 2015

crab noodle soup

Crab Noodle Soup (Vietnam)

In Vietnam and in many Vietnamese restaurants, this soup is served with the crab ground almost to a powder or even in patties. Serves 4 as a complete meal.

8 shallots, thinly sliced
2 tablespoons peanut oil
3 cups flaked crabmeat
6 tomatoes, chopped
2 tablespoons fish sauce
1 teaspoon granulated sugar
1 teaspoon sea salt
1 pound rice vermicelli, cooked
1/2 head lettuce, finely s...

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chile-vinegar sauce

Chile-Vinegar Sauce (Nam-som – Thailand)

Serve with stir-fried noodle dishes such as Pad Thai.

1/2 cup rice vinegar
2 to 3 tablespoons granulated sugar
1/2 mild chile (such as Cubanelle, Hungarian
    wax or banana chile), sliced into rings

Put the vinegar in a small bowl and stir in the sugar until it is completely dissolved. Add the chile rings...

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Thai Spring Rolls

Thai Spring Rolls

Posted by Olga at recipegoldmine.com 4/21/02 6:20:32 pm

Preheat oven to 375 degrees F (190 degrees C).

1 pound pork tenderloin (500 g)

Garlic Marinade
3 tablespoons fish sauce (50 mL)
2 cloves garlic, minced
2 tablespoons honey (25 mL)
1 (5 ounce/150 g) package thin rice noodles,
    softened in water and then drained
2 large carrots
1/2 cup fresh mint, shredded (125 mL)
1/2 cup fr...

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Neua Yang

Neua Yang (Charcoal Broiled Beef in a Hot/Sweet Sauce ? Thai)

Posted by WingsFan91 at recipegoldmine.com 11/15/2001 4:57 pm

Yang dishes are the Thai equivalent of barbecue food. The most common is undoubtedly kai yang (chicken) where a chicken is split open, beaten flat, and gripped in a cleft stick to grill over the brazier.

This version – neua yang or barbecued beef – has a more assertive sauce...

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Miang Kham

Miang Kham (Mieng Kam)

Source: importfood.com

This recipe requires a great deal of preparation time, but it’s well worth it – especially if you’ve eaten a tasty miang kham before and have a craving. There’s nothing like it. The blend of coconut, ginger, fresh bitter leaves, peanut, lime and chile is a fantastic flavor and one that goes very well with the American palate...

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