Appetizer

[tamhoang]

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.

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Restaurant Information

Appetizer

1300 Clay St # 600, Oakland, CA 94612, USA

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Appetizer
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Comments

[jiminkang]

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