– Grilled Lemongrass Pork Skewers: 60,000 VND
– Stuffed Squash Blossom Soup: 25,000 VND
– Jellyfish Salad: 45,000 VND
– Golden Threadfin Bream: 50,000 VND
Total: 200,000 VND
Preparation: – Ground pork/minced pork: 200g – Minced meat: 400g – Back fat: 100g (blanched and diced) – Minced garlic, shallots: 10g – Garlic powder: 1 tablespoon – Fish sauce: 1 tablespoon – Oyster sauce: 2 tablespoons – Sugar: 1 tablespoon – Peppercorns (optional) – Lemongrass: 500g (cleaned and trimmed)
– Mix the ground pork, minced meat, and seasonings together. Chill the mixture in the freezer for about an hour to prevent the meat from releasing too much moisture. Once chilled, mix in the diced back fat. Shape the meat mixture around the lemongrass stalks and grill at 180 degrees Celsius for 30 minutes, turning occasionally until cooked through.
– Serve the grilled pork skewers with rice paper, herbs, green mango, and carrots for a refreshing and flavorful experience.
Preparation: 15 squash blossoms, 150g minced meat, a piece of tofu, dried shallots, seasoning powder, chopped scallions, cooking oil, ground pepper…
Combine the minced meat with tofu, dried shallots, seasoning powder, chopped scallions, and ground pepper. Mix well. Gently stuff the squash blossoms with the meat mixture. Bring a pot of water to a boil and season with salt. Add the stuffed squash blossoms and cook until the meat is cooked through. Adjust the seasoning to your taste and serve.
Preparation: 350g prepared jellyfish, 1 large green mango (350g), 1/2 carrot, 1/2 onion, roasted peanuts, mint, Vietnamese coriander, fish sauce, sugar, lime/vinegar, garlic, chili peppers.
Soak the jellyfish in water for about an hour to reduce its saltiness, then rinse a few times. Bring a pot of water to a boil, add the jellyfish, and blanch for 45-60 seconds. Immediately transfer the jellyfish to an ice bath to stop the cooking process. Once cooled, drain the jellyfish and set aside. In a bowl, combine the jellyfish with green mango, carrot, onion, and peanuts. Prepare a dressing by mixing fish sauce, sugar, and lime/vinegar to taste. Pour the dressing over the jellyfish mixture and toss well. Add minced garlic, chili peppers, mint, and Vietnamese coriander. Mix well and serve garnished with roasted peanuts.
Preparation: 250g golden threadfin bream, cooking oil.
Heat oil in a pan. Fry the fish until golden and crispy. Serve hot.
Good luck with your culinary adventures!
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