Chayotes & garlic (Củ su xào tỏi) from Vietnamese: Simple Vietnamese Food to Cook at Home (page 68) by Uyen Luu

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shaking beef with watercress salad & tomato rice (Bò lúc lắc); Lemongrass ribeye steak noodle salad (Bún bò xào)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Amcbreen on August 05, 2021

    This was a very interesting dish. It is the first time I have cooked with Chayote. I used a mandolin to slice the chayote and think they could have been slightly thicker slices. They really don't have much flavor so they took on the flavor of the sauce. I felt like with each bite, I was hoping for some flavor from the chayote to compliment the sauce. The recipe was spot on, but think I would try this with a different starch.

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