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Citrus cured sardine salad

1) In a small bowl combine the white vinegar and 1 teaspoon of sugar, stir until sugar has dissolved then add sliced onions. Allow the onions to sit for 15 minutes then drain discarding the liquid. 2) In a large bowl combine the salt, lime juice and

Pomelo & Mud crab salad, GOI BUOI

1. Add vegetable oil to a hot fry pan then add garlic and cook until fragrant. Add dried shrimp and stir fry for 3 minutes or until crispy and golden brown. Remove from pan and allow to cool. 2. Peel and segment the pomelo, break into bite sized pie

Razor Clam Salad, GOI SO MONG TAY

1. Bring a large pot of water to the boil, add razor clams and cook for 1 minute. Remove the clams and submerge them in an ice bath to stop the clams from cooking and retaining its texture. 2. Remove the clams from its shell then place in a large mi

Char-grilled Pork Neck with Vermicelli Noodles

1) In a large mixing bowl, combine the sugar, fish sauce, honey and pepper. Mix until sugar has dissolved. Add bashed spring onion, garlic and sliced pork neck. 2) Coat the pork well then enclose the flavours with vegetable oil. Marinate for 2 hours

Soft rice paper rolls with prawns and pork (Goi cuon)

1) To assemble the rolls, cut 6 sheets of rice paper in half. Fill a large bowl with warm water and dip 1 whole sheet of rice paper in the water until it softens then lay flat on a plate. Dip a half sheet of rice paper in the water and lay it vertica

Salmon and Duck Ceviche

For the Dipping Sauce: 1. Pound together ginger and palm sugar to create a paste like consistency, then add sesame oil and tamarind paste. 2. Then, add the soy sauce and fish sauce and stir well and transfer to a bowl to dip in. For the Duc

Vietnamese Crab Omelette

1. Combine together all the ingredients for the filling into a mixing bowl and set aside. 2. In a separate bowl, break the eggs, add the grated palm sugar, fish sauce, shrimp paste and sesame oil. Beat well and set aside. 3. Cut each baguette l