Notes about Recipes in this book

• Crisp tofu cooked in tomato-pepper sauce

  • thekitchenchronicles on January 27, 2015

    Did not like this, and I should have known better just by reading the recipe. The whole thing was pretty bland, with hot chiles being the only real seasoning.

• Green beans stir-fried with oyster mushrooms and garlic

  • Foodycat on May 13, 2021

    Gorgeous side dish! The beans stay nice and squeaky.

• Hanoi pork patties with Vietnamese herbs

  • JLDuck on February 04, 2019

    Stir fry the pork belly and add the soaked noodles for a few minutes near the end. Found it easier to consider this dish a utensil dish rather than finger food. Consider chopping herbs into this mixture and serve with the pork balls and bean sprouts on top. A very delicious dish.

  • Stephenn31 on April 02, 2024

    A delicious classic.

• Chargrilled Hmong black pig skewers with sesame salt

  • JLDuck on March 05, 2018

    This recipe is delicious. I used a free range pork fillet and it worked. It pays to slice the pork very thinly (as suggested) and marinate overnight.

• Bac Ha chicken cooked in ginger

  • JLDuck on July 08, 2019

    A fantastic recipe with delicious results. It is not difficult and can be prepared quickly. There is a 20 minute marinade.

• Chargrilled pork neck with vermicelli noodles

  • JLDuck on May 24, 2018

    A fantastic recipe. Planning is required for the marinade. As the pork is so thin the marinade is absorbed by the meat. A variation for a starter is to leave out the noodles and its accompaniments and just serve the pork with herbs and sauces topped with shallots.