Ingredients and processing
Mango salad
Material:
50g green shredded mango
30 grams of carrots are shredded
A few mint leaves, basil, coriander and chilli sauce
How to do it: Put them all in bowl and mix well
Duckling leaves
Material
50 gr milled
4 leaves
½ tbsp soy sauce
Some chopped lemongrass, chili and shallots
Making:
Place a leaf on the plate, then multiply it into a roll of about 5 cm long, 2 cm thick.
Remember to wrap it in a leaf.
Continue with the leaves and the remaining leaves, then, bake on the charcoal stove, go back until cooked.
Spring rolls
Material:
20gr of thin boiled pork
10gr bun
a roll of rice paper
A few lettuce, peppermint, coriander, and cucumber sliced yarns
Making:
Soften the rice paper with water.
For pork, vermicelli, herbs on top of bread and rolls are all hand.
Size of rolls about 2cm x 5cm is just beautiful.
Fried shrimp.
Material:
2 shrimp (peeled, drawn heart, retained tail)
Some salt, pepper
Deep fried shrimp powder
Cooking oil
Making:
Shrimp dipped in flour.
Heat oil for 170º c, and shrimp roll the dough until fried until well cooked.
Then pick out the shrimp, put on paper to absorb oil.
Chilli sauce:
Material:
1.5 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons sugar
1 tablespoon red chili seeds, chopped
1 tablespoon crushed garlic
How to do it: Mix it all and stir
You can decorate the Vietnamese Appetizer with some herbs and a cup of chili sauce.
To make the dishes look more traditional and eye-catching, you can use the upside-down caps and feed the dish.
Restaurant Information
Appetizer
1300 Clay St # 600, Oakland, CA 94612, USA
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