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Continue reading →: Crisp vegetarian parcels (Cha giò chay)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 231)by Pauline Nguyen and Luke Nguyen and Mark Jensen This was the stuffing for the bitter melon. It was time consuming but very good.
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Continue reading →: Pork terrine (Cha lua)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 159) by Pauline Nguyenand Luke Nguyen and Mark Jensen Topped with bean sprouts and Vietnamese mint. Half with spring onion oil. Page 37 Half with Dipping Fish sauce. Page 33 It is very good.
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Continue reading →: Stuffed bitter melon and prawn salad (Goi tôm vói hu qua)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 206) by Pauline Nguyen and Luke Nguyen andMark Jensen Making the cha gio chay filling was very time consuming. It make enough for about 6 melons, so I used the rest to make Vietnamese pancake stuffing.
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Continue reading →: Egg noodle soup with prawn won tons (Mì sui cao)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 273) by Pauline Nguyen and Luke Nguyen and Mark Jensen I used the prawn and chive wantons shown in a previous post (short cut) Quick, simple and very good.
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Continue reading →: Steamed rice noodles with pork terrine and cured pork (Bánh cuôn cha lua nem chua)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 168)by Pauline Nguyen and Luke Nguyen and Mark Jensen Pork terrine, p195 (ground pork leg, fish sauce and salt) Big explosion of flavours here! I think prawns could work well instead of pork
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Continue reading →: *Water spinach in flamesfrom Fast Food (Chunky Food series): Quick and Easy Everyday Ideas for Cooks in a Hurry Wok smoking hot. (I am trying to avoid flames until I get the safety gear out). Stir fry 30 secs
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Continue reading →: Mr Chen’s Prawn & Chive WontontThis was bought from Woollies Apart from heating, adding chilli and home grown garlic chives. Very impressed.
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Continue reading →: Bitter melon stuffed with pork and black fungus (Canh hu qua)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 63) by Pauline Nguyen and Luke Nguyen and Mark Jensen Mrs B: “Bitter melon rightly named. A very sophisticated dish. The stuffing was a beautiful foil for the melon” VERSION 2 As the stuffing makes about twice the quantity needed for the original dish, I…
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Continue reading →: Watermelon jelly with pineapple & mint salad (Thạch dưa hấu với dớa và bạc hà)from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 43) by Mark Jensen and Roberta Muir
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Continue reading →: Crispy-skin snapper with ginger and lime fish sauce (Cá chiên dòn)from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 197) by Pauline Nguyen and Luke Nguyen and Mark Jensen This was very good. Served with steamed Bok Choy in oyster sauce with garlic and chilli
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Eastington @ Paddington 