Vietnamese Omelette with ground pork

Ingredients

• 1/2 a bundle of vermicelli noodles
• small handful black fungus
• 1-2 tablespoon of oil for frying
• 3/4 eggs
• 1-2 shallots, chopped
• 3 chives, chopped thin
• 1/3 lb. ground pork
• fresh ground pepper
• 2 tablespoon of fish sauce

Directions

1. Beat eggs in a large bowl, with fish sauce. Chop onions, vermicelli, and mushrooms. Mix in with eggs. Add ground pork and black pepper.

2. Heat pan over high heat with oil. When hot, pour in mixture, cover with lid, and reduce heat to medium/medium high. Let cook. Check after about 6 minutes. Let cook until top is set and bottom is browned. (Can take up to 15 minutes). Once top is set, loosen edges with spatula. Slide it out onto a plate, then carefully place the pan over the plate and invert. Continue to cook until bottom is crunchy set.

3. Remove onto plate. Let stand. Cut into squares. Eat over rice.

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Marinated Quail in Honey

Ingredients

• 1 tsp. coriander seeds, lightly crushed
• Salt and freshly ground black pepper
• 2 tbsp. clear honey
• Chopped parsley to garnish
• 2 onions, sliced
• 1 1/4 cups dry cider
• 8 quails
• 1 1/4 cups chili vinegar
• 2 tbsp. butter
• 2 tbsp. vegetable oil

Directions

1. Mix the coriander, honey, onion, cider, and vinegar in a large bowl (not a metal one). Add the quails and marinate overnight.

2. Preheat the oven to 350 degrees. Drain and reserve the marinade. Dry the quails with paper towels. Heat the butter and oil in a large casserole. Add the quails, 4 at a time, seasoning them with salt and black pepper. Brown on both sides.

3. Put all the birds in the casserole and pour the marinade over them. Cover and cook in the oven for 40-45 minutes, basting occasionally, or until tender. Garnish with chopped parsley to serve.

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Shrimp and Ground Pork on Sugar Cane

Ingredients

• 1 tbsp. Nuoc Mam sauce or 1 tbsp. Maggi liquid seasoning mixed with 1/2 tbsp. lemon juice, 1 garlic clove, crushed and dried, and 1/4 green onion, finely chopped
• 2 tbsp. finely chopped cilantro leaves
• salt and pepper
• butterhead lettuce
• 1 small onion, finely chopped
• vegetable oil for deepfrying
• 3/4 cup ground pork
• all-purpose flour or cornstarch
• 1 1/3 cups peeled shrimp
• 4 x 6 inch lengths of sugar cane
• 1 tbsp. dried shrimp
• 1 egg, beaten

Directions

1. If using dried shrimp, soak for about 1 hour in warm water. Squeeze out excess water and chop finely. Wash the fresh shrimp and chope finely.

2. Put the ground pork into a large bowl. Add the onion, cilantro, fresh and dried shrimp, salt and pepper, and Nouc Mam sauce.

3. Pour the egg into the pork and shrimp mixture, and mix well with your hand. The mixture should come together so that it can be molded around the lengths of sugar canes. If it is too runny, sift a little all-purpose flour or cornstarch into the mixture.

4. Peel the sugar cane, leaving 2 inch of the green covering on at each end, or 2 inch at one end. Mold the mixutre on to the peeled part of the sugar cane.

5. Broil the sticks under a moderatley hot broiler, turning to ensure evenness in the cooking. Make sure that the sugar cane does not burn. Alternatively, deep-fry in hot oil for 4-5 minutes.

6. Serve on a bed of lettuce. The sugar cane should be chewed or sucked as you eat the shrimp and pork.

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