These recipes are provided below:

Rice Wraps w/Dipping Sauces

Spicy Pho (Noddle Soup)

"The French Sleep Here" Fish Dish

Green Papaya Salad

Rice Wraps w/Dipping Sauces

1 12 ounce package thin (bean thread) rice noodles

1 12 ounce package rice wraps

1 ripe mango

½ cup finely chopped peanuts

4 to 5 dried Chinese mushrooms, reconstituted

½ pound bean sprouts

1 cucumber, sliced

1 small bunch cilantro

2 to 3 lime

Assorted sweet and hot pepper

Noodles: Cook or soften noodles according to package directions. 

Rinse with cold water and leave at room temperature.  Do not refrigerate.

Wrap: Pour warm water into a flat bowl and place one wrap into the water. 

Remove the wrap to a kitchen towel on a large flat work space.

Layer ingredients onto half of the wrap with colorful ingredients

first followed by rice noodles.  Use a blintz or burrito roll by folding top edge

over the ingredients, then the sides are folded to center, finally roll the wrap

 and tightly.  Serve with dipping sauce:

Hot and Light Dipping Sauce

1 tablespoon fish sauce

2 tablespoons limejuice

2 tablespoons water

1 clove garlic, finely chopped

1 hot red chili, finally chopped

½ teaspoon brown sugar

Combine all ingredients in a bowl and mix well. Stand for 30 minutes.

 Hot and Gooey Dipping Sauce

½ cup “Duck” sauce

1 tablespoons limejuice

1 clove garlic, finely chopped

1 hot red chili, finally chopped

Combine all ingredients in a bowl and mix well. Stand for 30 minutes.

Spicy Pho (Noodle Soup)

10 cups vegetable stock

3 stalks lemon grass, sliced diagonally

Zest and juice of one lime

2 to 3 star anise

1 stick cinnamon

3 cloves garlic, finely chopped

2 inches ginger, sliced

2 tablespoon fish sauce

2 teaspoons brown sugar

5 to 6 large dried Chinese mushrooms, reconstituted and sliced

Rice noodles, prepared per package instructions

Thinly sliced raw sirloin or imitation shrimp (optional)

Accompaniments:

8 ounces bean sprouts

1 cucumber, thinly sliced

1 onion, thinly sliced

2 limes, quartered

Mint, basil, hot peppers, cilantro

Combine all soup ingredients except for the noodles and beef and

simmer for 20 minutes.  In soup bowls arrange noodles and meat if using.  

Pour bowling soup over meat.  Serve with a platter of accompaniments.

 “The French Slept Here” Fish Dish

. . . also the Indians

2 tablespoons butter

1 tablespoon floor

2 pounds, white flakey fish such as tilapia, cod or flounder

2 tablespoons fish sauce

Freshly ground pepper

1 tablespoon sugar

2 cloves garlic, chopped fine

2 to 3 shallots (use white ends of green onion)

2 to 3 stalks lemon grass, cut diagonally

Juice of 1 lime

2 tablespoons mild curry powder (preferably home made)

2 to 3 tablespoons hot sauce (preferably Asian)

1 ½ cups vegetable or fish stock

1 container tofu, cut into small cubes

Green onion for garnish

Marinate fish with pepper, fish sauce and sugar for ½ hour. 

Melt butter in large frying pan under medium heat, add flour and

stir constantly until flour turns “the color of toasted pecans”.

Add garlic, shallots and cook for 1 minute.  Add lemon grass, curry,

lime juice and hot sauce and cook for another minute.  Add stock and

bring to a simmer.  Add fish and reduce heat, cover and simmer for 10 minutes. 

Garnish with green onions and serve with rice and a fire extinguisher.

Green Papaya Salad

1 small green papaya, peeled and cut julienne

(substitute kohlrabi, jicama or peeled broccoli stems)

1 large carrot, peeled and cut julienne

2 to 3 tablespoons roasted peanuts, finely chopped

1 to 2 tablespoons cilantro

Dressing

3 tablespoons lime juice

1 tablespoons seasoned rice wine vinegar

1 tablespoon veggie oil (optional)

2 cloves garlic, finely chopped

2 green onions, (white part only) finely chopped

1 teaspoon chili sauce

2 teaspoon sugar

1 to 2 teaspoons fish sauce

 Mix all salad ingredients together except peanuts.  In a small bowl mix

dressing ingredients together and toss with salad. Garnish with peanuts

and serve. Optional:  Use as a salad bed for spicy BBQ salmon,

steamed seafood or chicken.