Grilled Lemongrass Chicken Satays
1 lb (500 g) boneless chicken thighs, cubed
12 bamboo skewers, soaked in water for 1 hour before using
1 portion Fish Sauce Dip (page 8)
Marinade
2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced
3 shallots
1 finger-length chili, deseeded and sliced
3 cloves garlic
1 tablespoon oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons fish sauce
1 tablespoon honey
1 teaspoon sugar
¼ teaspoon salt
1 teaspoon sesame oil
¼ teaspoon freshly ground black pepper
Serves 4
Preparation time: 30 mins + 1 hour to marinate
Cooking time: 10 mins
1 Make the Marinade first by grinding the lemongrass, shallots, chili, garlic and oil to a smooth paste in a blender. Add all the other ingredients and mix well.
2 Pour the Marinade over the chicken cubes and mix until well coated. Allow to marinate for at least 1 hour.
3 Prepare the Fish Sauce Dip by following the recipe on the opposite page.
4 Thread the marinated chicken cubes onto the bamboo skewers and grill, a few at a time, on a pan grill or under a preheated broiler using medium heat for about 4 minutes on each side, until cooked.
5 Transfer to a serving platter and serve hot with the Fish Sauce Dip on the side.
Pickled Bean Sprouts and Carrot
This is a perfect accompaniment for dishes such as Fish in Caramel Sauce (page 53), Caramel Chicken Wings (page 72) or Hearty Beef Stew with Vegetables (page 78).
4 cups (7 oz/200 g) bean sprouts, rinsed well, seed coats and tails removed
2 spring onions, cut into lengths
1 small carrot, cut into matchsticks to yield 1 cup
Dressing
¾ cup (185 ml) white vinegar
2 tablespoons sugar
1 tablespoon salt
1 cup (250 ml) water
1 Combine all the vegetables in a large bowl and set aside.
2 In a saucepan, bring the Dressing ingredients to a boil over medium heat. Reduce the heat and simmer for 1 to 2 minutes, stirring occasionally, until the sugar is dissolved. Remove and set aside to cool.
3 Pour the cooled Dressing over the vegetables, mix well and allow to marinate for at least 1 hour. Drain before serving.
Serves 4
Preparation time: 10 mins + 1 hour to marinate
Cooking time: 5 mins
Green Papaya Salad
A refreshing and unusual salad made with shredded green papaya, it stands alone or takes such additions as cooked shrimp or beef jerky to turn it into a main dish.
1 large ripe tomato, cut into wedges
1 green papaya (1 lb/ 500 g), coarsely grated to yield 3 cups
1 small carrot, coarsely grated to yield 1 cup
2 tablespoons minced mint leaves
Sprigs of mint leaves, to garnish
Dressing
3 tablespoons freshly squeezed lime juice
3 tablespoons fish sauce
1 tablespoon sugar
2 cloves garlic, minced
1 finger-length chili, sliced
2 tablespoons sesame seeds, dry-roasted for about 10 minutes over low heat until browned
Serves 4
Preparation time: 15 mins
Combine the Dressing ingredients in a large bowl and mix until the sugar is dissolved, then add all the other ingredients (except sprigs of mint leaves) and toss well to combine. Transfer to a serving platter, garnish with the mint leaves and serve immediately.
Classic Pork and Crabmeat Spring Rolls
Everyone loves these crispy Vietnamese spring rolls known as cha gio (pronounced "cha yoh"). These take a little time to prepare, but are well worth the effort. Look for rice paper wrappers in well-stocked Asian markets.
12 dried rice paper wrappers (see note) (each about 8 in/20 cm in diameter)
oil for deep-frying
1 portion Fish Sauce Dip (page 8)
Filling
2 oz (50 g) dried glass noodles, soaked in water until soft, drained and cut into lengths
1 egg, beaten
8 oz (250 g) ground pork
1 cup (4 oz/120 g) cooked crabmeat
1 small onion, diced
2 spring onions, minced
1 small carrot, grated to yield 1 cup
2 cups (3½ oz/100 g) bean sprouts, seed coats and tails removed, blanched and drained
½ teaspoon salt
1 tablespoon fish sauce
½ teaspoon freshly ground black pepper
Accompaniments
12 butter lettuce leaves
Sprigs of mint leaves
Sprigs of coriander (cilantro) leaves
1 small cucumber, cut into matchsticks
1 Prepare the Fish Sauce Dip by following the recipe on page 8.
2 Make the Filling by combining all the ingredients in a large bowl and mixing until well blended.
3 To make a roll, briefly dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place 2 heaping tablespoons of the Filling along one side of the wrapper. Fold the closest edge of the wrapper over the Filling, then fold in the sides and roll up tightly, pressing to seal. Repeat until all the ingredients are used up.
4 Heat the oil in a wok or saucepan over medium heat until hot. Gently lower the rolls into the oil, a few at a time, and deep-fry for 3 to 5 minutes each, until golden brown and crispy on all sides. Remove and drain on paper towels.
5 Place the deep-fried rolls on a serving platter with the Accompaniments and serve with dipping bowls of the Fish Sauce Dip on the side.
Vietnamese rice paper wrappers are sold dried in plastic packets of 10 or 20 and are available in speciality shops. Other types of spring roll or wonton wrappers may substitute for rice paper wrappers although most of them are made from wheat flour and eggs, and the taste is therefore quite different.
Makes 12 rolls
Preparation time: 45 mins
Cooking time: 20 mins
Fresh Vietnamese Salad Rolls
These rolls are nothing more than a Vietnamese salad wrapped in rice paper wrappers. The aromatic herbs in the rolls lend a refreshing taste. If you are looking for a unique summer picnic dish, these rolls are perfect!
2 cups (500 ml) water
1 spring onion
8 oz (250 g) lean pork
10 oz (300 g) fresh medium shrimp
12 dried rice paper wrappers (each
8 in/20 cm in diameter)
1 small head butter lettuce, leaves washed and separated
1 4-oz (100-g) packet dried rice vermicelli, blanched for 1 to 2 minutes until soft, then rinsed with cold water and drained
1 baby cucumber, quartered and thinly sliced
1 small carrot, grated
1 bunch coriander leaves (cilantro), sliced
1 portion Peanut Dipping Sauce (page 8)
Makes 12 rolls
Preparation time: 30 mins
Cooking time: 25 mins
1 Prepare the Peanut Dipping Sauce by following the recipe on page 8.
2 Bring the water and spring onion to a boil over medium heat in a saucepan and poach the pork for 7 to 10 minutes until cooked. Remove and set aside to cool. Slice the pork into thin strips.
3 Bring the same pot of water to a boil again and poach the shrimp for 1 to 2 minutes until pink or just cooked. Remove and plunge into cold water to cool. Peel, devein and halve each shrimp lengthwise. Set aside.
4 To make a spring roll, briefly dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place a lettuce leaf onto the wrapper, closer to one edge, and top with some pork strips, rice vermicelli, cucumber and carrot. Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up halfway. Place 2 halves of a shrimp, side by side, along the roll and top with coriander leaves (cilantro), then continue to roll up tightly to complete the folding. Repeat until all the ingredients are used up.
5 Arrange the spring rolls on a serving platter and serve with bowls of Peanut Sauce on the side.
Vietnamese Seared Beef Salad
The name for this light and refreshing dish translates as "shaking beef". Tender fillet steak, marinated with garlic, rice wine, fish sauce, sugar and black pepper is quickly stir-fried and served on watercress tossed with vinegared onion and olive oil (watercress and olive oil were introduced by the French).
1 lb (500 g) tenderloin beef steak, cubed
1 medium onion, halved and thinly sliced
1½ tablespoons rice vinegar or cider vinegar
1 bunch watercress, coarse stems removed
1 tablespoon olive oil
½ teaspoon salt
1 tablespoon oil
Marinade
4 cloves garlic, minced
2 teaspoons rice wine, sherry or sake
2 teaspoons fish sauce
1 teaspoon sugar
¼ teaspoon freshly ground black pepper
1 Combine the Marinade ingredients in a large bowl and mix well. Place the beef in the Marinade and mix until the beef is well coated. Allow to marinate for at least 30 minutes.
2 Combine the sliced onion and vinegar in a bowl. Set aside for 10 minutes, then squeeze the onion to remove the moisture.
3 Combine the onion, watercress, olive oil and salt in a serving platter and toss to mix thoroughly. Set aside.
4 Heat the oil in a wok or skillet over high heat. Stir-fry the marinated beef for 1 to 1½ minutes until the meat is seared outside but is still pink inside. Remove from the pan and spread the beef on top of the vegetables. Serve immediately.
Serves 4
Preparation time: 15 mins + 30 mins to marinate
Cooking time: 2 mins
Seasoned Shrimp on a Sugar Cane Stick
This is another classic Vietnamese dish that is totally unique. A stick of sugar cane is used as a skewer and each bite releases a burst of sweet cane juice.
2 tablespoons oil
8 sugar cane sticks (see note), each 6 in/15 cm in length
1 portion Fish Sauce Dip (page 8)
Seasoned Shrimp
1 teaspoon salt
10 oz (300 g) fresh medium shrimp, peeled and deveined
¼ cup (2 oz/50 g) ground chicken
¼ cup (3 oz/80 g) white fish fillet
3 cloves garlic
3 shallots
1 teaspoon sugar
1 egg white, beaten
1 tablespoon fish sauce
1 tablespoon Roasted Rice Powder (page 8)
¼ teaspoon freshly ground black pepper
Garnishes
1 head butter lettuce, leaves washed and separated
3 oz (80 g) dried rice vermicelli, blanched for 1 to 2 minutes until soft, then rinsed with cold water and drained (optional)
Sprigs of coriander leaves (cilantro)
Sprigs of mint leaves
1 Prepare the Fish Sauce Dip by following the recipe on page 8.
2 Make the Seasoned Shrimp by rubbing the salt into the shrimp. Set the shrimp aside for 15 minutes, then rinse and drain. Grind the shrimp, chicken, fish fillet, garlic, shallots and sugar to a paste in a blender, then combine with all the other ingredients and mix until well blended. Divide the Seasoned Shrimp into 8 equal portions.
3 Lightly grease your hands with a little oil, wrap a portion of the Seasoned Shrimp tightly around the middle of a sugar cane stick. Repeat with the remaining ingredients to make a total of 8 sticks.
4 Grill the sugar cane skewers on a pan grill or under a preheated broiler using medium heat for 5 to 10 minutes, turning frequently until slightly browned on all sides. Remove from the heat and place on a serving platter.
5 On individual serving platters, arrange the cooked shrimp sticks on a bed of garnishes made up of lettuce, rice vermicelli (if using), coriander (cilantro) and mint leaves. Serve with dipping bowls of the Fish Sauce Dip on the side. The photo on the right shows an elegant presentation with sticks removed, however, half the fun of eating this dish is chewing on the sugar cane sticks.
Fresh sugar cane looks like bamboo and is available in many Asian and Caribbean markets. It is also sold canned or frozen. When using fresh cane, peel off the outer skin using a knife, then split the cane lengthwise into sticks.
Serves 4 to 6
Preparation time: 45 mins
Cooking time: 15 mins
Shredded Chicken and Cabbage Salad
Think of this dish as the Vietnamese version of Chinese chicken salad, a dish of shredded cabbage with chicken and a tangy sweet and sour dressing. But this recipe contains refreshing mint leaves and pungent fish sauce, with a sprinkling of crushed peanuts, turning it into a light yet satisfying meal. You can make the dressing in advance and refrigerate it until ready to use. Plan to serve this dish as part of a whole meal to serve 6; alternatively, this recipe makes a light main dish serving 4.
1 large or 2 small chicken breasts (about 8 oz/ 250 g), poached until cooked, then shredded into thin strips
½ small head cabbage (about 1lb/500 g), sliced into shreds to yield 4 cups
1 large carrot, coarsely grated to yield 2 cups
½ cup (20 g) mint leaves
1 small onion, halved and very thinly sliced
4 tablespoons roasted sunsalted peanuts, crushed
Sprigs of coriander leaves (cilantro), to garnish
2 tablespoons Crispy Fried Shallots (page 8), to garnish (optional)
Dressing
1 to 2 finger-length chilies, deseeded and minced
3 cloves garlic, minced 1 tablespoon sugar
1 tablespoon rice vinegar or cider vinegar
3 tablespoons freshly squeezed lime or lemon juice
3 tablespoons fish sauce
3 tablespoons oil
¼ teaspoon freshly ground black pepper
1 Combine the shredded chicken, cabbage, carrot, mint leaves and onion in a large serving bowl. Set aside.
2 Mix the Dressing ingredients in a bowl until the sugar is dissolved, then pour the Dressing over the vegetables and toss until well combined.
3 Top the salad with the crushed peanuts and garnish with coriander leaves (cilantro) and Crispy Fried Shallots (if using). Serve immediately.
Serves 4 to 6
Preparation time: 20 mins
Cooking time: 15 mins
Grilled Leaf-wrapped Beef Rolls
1 lb (500 g) ground beef
24 large wild betel leaves (see note) or grape leaves, soaked in water to soften and drained
8 bamboo skewers, soaked in water for 1 hour before using
1 tablespoon oil
1portion Fish Sauce Dip (page 8)
Marinade
2 cloves garlic, minced
2 tablespoons minced lemongrass (from the inner part of the thick end of the stalk)
2 shallots, minced
1 teaspoon curry powder
1 teaspoon oyster sauce
2 teaspoons fish sauce
1 tablespoon cornstarch
2 teaspoons sugar
¼ teaspoon salt
½ teaspoon freshly ground black pepper
1 Combine the Marinade ingredients in a bowl and mix well. Pour the Marinade over the ground beef and mix until well blended. Cover with a cloth and allow to marinate in the refrigerator for at least 2 hours.
2 Prepare the Fish Sauce Dip by following the recipe on page 8.
3 To make a beef roll, place 1 tablespoon of the beef mixture onto a betel or grape leaf. Fold one end of the leaf over the filling, fold in the sides and roll up tightly, then thread the roll onto a bamboo skewer. Continue to make all the rolls in this manner, threading 3 rolls onto each bamboo skewer as shown.
4 Brush the rolls with a little oil and grill the skewers on a pan grill or under a preheated broiler using medium heat for about 5 minutes on each side, until the leaves are slightly charred.
5 Serve the beef rolls with Fish Sauce Dip.
Wild betel leaves are known as la lot in Vietnam, daun kaduk in Malaysia and Indonesia, and chaa phluu in Thailand. If you can't find them, use grape leaves instead.
Makes 8 skewers
Preparation time: 30 mins + 2 hours to marinate
Cooking time: 10 mins
Tangy Shrimp Salad with Carrot, Cucumber and Mint Leaves
A cheery salad with contrasting colors of orange, green, white and pink, this is a low-calorie dish suitable for hot-weather eating. As part of a whole meal, this serves 6, but for a main dish, plan on serving only 2 to 3 people.
2 small carrots, thinly sliced to yield 2 cups
3 baby cucumbers, thinly sliced
1 spring onion, minced
20 mint leaves
2 tablespoons coarsely chopped coriander leaves (cilantro)
10 oz (300 g) fresh medium shrimp, poached until just cooked, peeled and deveined
2 tablespoons roasted unsalted peanuts, crushed
Dressing
1 finger-length chili, deseeded and sliced
1 tablespoon rice vinegar or 2 teaspoons cider vinegar
2 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
2 tablespoons oil
2 shallots, thinly sliced
1 teaspoon sugar
¼ teaspoon freshly ground black pepper
1 Combine the carrots, cucumbers, spring onion, mint leaves, coriander leaves (cilantro) and shrimp in a mixing bowl, and set aside.
2 Mix the Dressing ingredients in a bowl until well combined, then pour the Dressing over the vegetables and shrimp, and toss to mix well.
3 Transfer the salad to a serving platter and sprinkle the peanuts on top. Serve immediately.
Serves 4 to 6
Preparation time: 20 mins
Pork and Shrimp Crepes (Bahn Xeo)
A crepe is a thin pancake with a savory or sweet filling that is popular in French cuisine. The way to eat this Vietnamese crepe is to cut it into small portions and wrap each portion in a lettuce leaf with fresh herbs.
1 cup (125 g) rice flour
1 cup (250 ml) water
1 cup (250 ml) thick coconut milk
½ teaspoon salt
¼ teaspoon ground turmeric
1 to 2 tablespoon oil
3 cups (5 oz/150 g) bean sprouts, seed coats and tails removed
2 spring onions, minced
4 oz (120 g) fresh mushrooms, stems discarded, caps thinly sliced to yield about 1 cup
1 portion Fish Sauce Dip (page 8)
Filling
7 oz (200 g) pork, very thinly sliced
8 oz (250 g) fresh medium shrimp, peeled and deveined
4 cloves garlic, minced
1 tablespoon fish sauce
½ teaspoon sugar
2 tablespoons oil
1 onion, halved and sliced
Lettuce Wraps
20 butter lettuce leaves, rinsed and trimmed
Sprigs of mint leaves
Sprigs of coriander leaves (cilantro)
1 cucumber, peeled and thinly sliced
1 Prepare the Fish Sauce Dip by following the recipe on page 8.
2 Make the Filling by combining the pork, shrimp, garlic, fish sauce and sugar in a large bowl and mixing well. Heat the oil in a wok or skillet over medium heat and stir-fry the onion slices for 1 to 2 minutes until fragrant and translucent. Add the pork and shrimp mixture, and stir-fry until the shrimp turn pink, 2 to 3 minutes. Remove and set aside.
3 To make the pancakes, mix the rice flour, water, coconut milk, salt and turmeric in a mixing bowl until a smooth batter is obtained. Set aside for 10 minutes, then strain to remove any lumps.
4 Heat a little oil in a non-stick skillet over medium heat, turning to grease the side. When the pan is hot, pour in V3 cup (85 ml) of the batter and turn the pan to obtain a thin round layer of batter, about 8 in (20 cm) in diameter. Scatter a handful of the bean sprouts, spring onion and mushrooms onto the crepe, followed by 2 heaping tablespoons of the Filling on one half of the crepe. Reduce the heat to low, cover the pan and continue to fry for 3 to 4 minutes, until the crepe turns golden brown and crispy. Fold the crepe in half and slide it onto a plate. Repeat until all the batter and Filling are used up.
5 Slice the crepes into sections and arrange with the Lettuce Wraps on a large serving platter. Serve immediately with a bowl of Fish Sauce Dip on the side.
Wrap each section of the crepe in a lettuce leaf together with some mint, coriander leaves (cilantro) and cucumber, and dip in the Fish Sauce Dip.
Makes 5 to 6 crepes or serve 4 to 6
Preparation time: 30 mins
Cooking time: 40 mins
Barbecued Lemongrass Beef
This one-dish salad has the advantage of being both delectable and easy to make. You can prepare and assemble everything ahead of time, making this a perfect company meal. Partially freezing the beef firms it and makes for easier slicing. If you wish, you can substitute chicken breast for the beef.
1 lb (500 g) beef sirloin, flank steak or top round, sliced into thin strips
12 bamboo skewers, soaked in water for 1 hour before using
1 tablespoon oil, for brushing
7 oz (200 g) dried rice vermicelli, blanched for 1 to 2 minutes until soft, then rinse with cold water and drained
½ head lettuce, leaves washed and separated
1 medium cucumber, deseeded and cut into matchsticks
2 cups (3½ oz/100 g) bean sprouts, seed coats and tails removed
Sprigs of mint leaves
Sprigs of coriander leaves (cilantro)
1 small carrot, cut into matchsticks
½ cup (50 g) roasted unsalted peanuts, crushed
1 portion Fish Sauce Dip (page 8)
Marinade
1 medium onion, sliced
3 cloves garlic
2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon curry powder (optional)
1 tablespoon fish sauce
1 Make the Marinade first by grinding the onion, garlic and lemongrass to a smooth paste in a blender. Add all the other ingredients and mix until well blended. Transfer the Marinade to a large bowl, place the beef in the Marinade and mix until well coated. Allow to marinate for 1 hour.
2 Prepare the Fish Sauce Dip by following the recipe on page 8.
3 Thread the marinated beef strips onto the bamboo skewers and brush with a little oil, then grill on a pan grill or under a preheated broiler, basting with the Marinade, until just cooked, 2 to 3 minutes on each side.
4 To serve, place the rice vermicelli into individual serving bowls and top with the grilled beef, lettuce leaves, cucumber, bean sprouts, mint leaves, coriander leaves (cilantro) and carrot. Sprinkle with crushed peanuts and serve immediately with a bowl of Fish Sauce Dip on the side.
Dress and toss this dish well with 2 tablespoons of Fish Sauce Dip before eating it.
Serves 6
Preparation time: 45 mins + 1 hour to marinate
Cooking time: 15 mins
Vietnamese Pork Pate
This is basically a pork meat loaf, seasoned with fish sauce, black pepper, a touch of sugar and cinnamon. You can enjoy it with French bread and pickles, or served with rice and other dishes.
1½ lbs (700 g) lean pork leg or shoulder, thinly sliced
¼ teaspoon ground cinnamon
3 oz (75 g) pork fat, poached for 10 minutes, drained and minced
Marinade
1 tablespoon tapioca flour or cornstarch
3 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Serves 4
Preparation time: 15 mins + 5 hours to marinate and 15 mins chilling
Cooking time: 1 hour
1 Combine the Marinade ingredients in a large bowl and mix well. Add the pork slices and mix thoroughly with your hands for about 1 minute, until the Marinade is absorbed. Cover the bowl with a cloth and refrigerate for 4 to 6 hours, or overnight if possible, then chill in the freezer for 15 minutes.
2 Preheat the oven to 350°F (180°C).
3 Grind the marinated pork with the cinnamon powder to a smooth paste in a blender. Add the pork fat and pulse several times to mix well.
4 Place the ground pork mixture in a greased loaf pan, smoothing the surface with the back of a moistened spoon, then bake in the oven until cooked, about 1 hour. Remove and set aside to cool.
5 When the pate is cool enough to handle, remove from the pan and cut into slices. Serve with French bread and pickles, or as part of a meal with rice.
Rice Paper Rolls with Marinated Fish and Fresh Herbs (Goi Ca)
Really fresh fish is first "cooked" in vinegar, then combined with onion, herbs, peanuts and fried shallots, and wrapped in rice paper for a light and refreshing starter.
1 cup (250 ml) rice vinegar or cider vinegar
1 lb (500 g) fresh white fish fillets, cut into thick slices
1 tablespoon sugar
1 teaspoon salt
1 onion, very thinly sliced
1 tablespoon minced mint leaves
1 tablespoon minced polygonum leaves (rau ram or laksa leaves)
1 finger-length red chili, deseeded and minced
2 tablespoons roasted unsalted peanuts, crushed
1 tablespoon Crispy Fried Shallots (page 8)
12 dried rice paper wrappers (each 8 in/20 cm in diameter)
1 ripe starfruit (see note), thinly sliced, to garnish
1 Pour the vinegar over the fish slices and mix well. Allow to marinate at room temperature for 1 hour.
2 After about 30 minutes, rub the sugar and salt into the onion in a bowl, and allow to marinate for 30 minutes.
3 Drain the marinated fish slices and briefly rinse with cold water, then pat dry with paper towels.
4 Squeeze the marinated onion to remove the moisture, then combine with the fish slices, mint, polygonum, chili, peanuts and Crispy Fried Shallots, and mix well. Divide the mixture into 12 equal portions.
5 To make a roll, briefly dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place 1 portion of the mixture along one side of the wrapper. Fold the closest edge of the wrapper over the mixture, then fold in the sides and roll up tightly, pressing to seal. Repeat with all the other portions to make a total of 12 rolls.
6 Arrange the rolls on a serving platter, garnish with starfruit or apple slices and serve immediately.
Starfruit is eaten raw and has a tart taste. In some parts of the world, it is known as carambola. If you cannot find it, substitute crisp green apple slices.
Makes 12 rolls or serves 4 to 6
Preparation time: 20 mins + 1 hour to marinate
Crabmeat Omelete
A versatile and easy dish, this omelete is also very tasty with a filling of cooked ground or minced pork instead of crab. You may also add cut-up ripe tomatoes.
3 tablespoons oil
3 shallots, minced
1 cup (4 oz/120 g) cooked crabmeat
4 eggs, beaten
2 teaspoons fish sauce
1 spring onion, sliced
¼ teaspoon freshly ground black pepper
Sprigs of coriander leaves (cilantro), to garnish
Serves 2 to 4
Preparation time: 5 mins
Cooking time: 10 mins
1 Heat 1 tablespoon of the oil in a wok or skillet over medium heat. Stir-fry the shallots for 1 to 2 minutes until fragrant and translucent, then add the crabmeat, mix well and transfer to a mixing bowl.
2 Add the eggs, fish sauce, spring onion and black pepper to the crabmeat mixture and mix well.
3 Heat the remaining oil in the same wok or skillet over medium heat. When the pan is hot, add the egg mixture and cook for 2 to 3 minutes, until crispy and light brown. Flip the omelete over and pan-fry the other side in the same manner. Carefully remove the omelete from the pan with a wide spatula.
4 Place the omelete on a serving platter, garnish with coriander leaves (cilantro) and serve immediately.