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| CITY OF NHA TRANG: "AM BONG BRIDGE" |
| VIETNAMESE SALADS: CONTINUED |
| A.) GOI GO - (Shredded Chicken & Cabbage Salad): |
| 2 whole chicken breasts - (boneless & skinless); 1/2 small head of cabbage, (shredded); 1/2 tsp. salt; 1/4 tsp. cayenne pepper; 1/4 cup chopped roasted peanuts; juice of 1 lime; fresh cil- antro for garnish: |
| 1.) Rinse chicken breasts under cool running water and pat dry with paper towels. 2.) Place chicken in a large saucepan with enough water to cover. Bring to a boil, over high heat. Turn the heat to low, cover pan, and simmer for 30 mins. 3.) Remove chicken from pan with tongs. Place on a plate and cool for 15 mins. When chicken is cool, remove meat from bones (if any) and shred into small pieces. 4.) Place shredded chicken in a large bowl and add shredded cabbage. 5.) In a smaller bowl, mix lime juice, salt, and cayenne pepper. Pour this mixture over chicken and cabbage. Mix thoroughly. 6.) Place salad on a serving plate and garnish with peanuts and cilantro. Serve at room temp. Serves 4 |
| B.) BUN BO SAO - (Rice Noodle Salad): |
| 1 7oz. pkg. rice noodles; 1/2 med. head of lettuce (shredded); 1/2 cucumber (peeled & thinly sliced); 2 carrots (shredded; 2 tbls. vegetable oil; 1/2 onion thinly sliced; 1 lb. pork loin or beef sirloin tip, thinly sliced; 1 stalk of lemon grass, finely chopped; 1 clove of garlic, minced; 1/2 tsp. sugar; 1/4 tsp. black pep- per; 2 tbls. nuoc mam; 1/2 cup chopped roasted peanuts: |
| 1.) Cook and drain noodles according to package directions. With a sharp knife or scissors, cut the cooked noodles into shorter lengths. 2.) Divide noodles between 4 small bowls. Divide lettuce, cucumbers, and carrot and add to each bowl. Set aside. 3.) In a large skillet or wok, heat oil over high heat for 1 min., Add onions and cook, stir- ring frequently, for 2 - 3 mins., or un til tender. 4.) Add meat and stir. Add lemon grass, garlic, sugar, and pepper. Cook, stirring frequently, 3 - 5 mins., or until meat is thoroughly cooked. Add nuoc mam and stir well. 5.) Divide cooked meat mixture between the 4 bowls and sprinkle 2 tbls. of peanuts over each. Serve with Nuoc Cham dipping sauce. Serves 4. |
| C.) GOI TOM - (Shrimp Salad): |
| 1 cucumber (peeled and chopped); 3 carrots (peeled and grated); 2 tsps. sugar; 3 cups of water; 1 lb. fresh shrimp (peeled and deveined); 2 tbls. nuoc mam; 2 tsps. lime juice or white vinegar; 1 jala- peno pepper, seeded and chopped; 1 tbl. sesame seeds; fresh cilantro for garnish: |
| 1.) In a large mixing bowl, combine cucumber, carrots, and 1 tsp. of sugar. Cover and let stand at room temp., for 15 mins. 2.) In a large saucepan, bring 3 cups water to a boil over high heat. Add shrimp and boil 4 - 5 mins., or until tender, bright pink, and curled tightly. Drain well in a colander and set aside in a covered dish. 3.) Place cucumber/carrot mixture in a colander and drain well. Return to mixing bowl. Add shrimp to mixture and stir. 4.) In a small bowl, mix together 1 tsp. sugar, fish sauce, lime juice, and pepper. Stir well. Pour mixture over shrimp and vegetables. 5.) Place sesame seeds in a small skillet, (do not add oil). Turn heat to medium, and cook seeds about 1 - 3 mins., or until they begin to turn a light gold. Stir frequently, being careful not to burn them. 6.) Place salad on a serving plate and sprinkle with the toasted sesame seeds. Garnish with fresh cilantro and serve cold or at room temp. Serves 4 |
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| VIETNAMESE SOUP: |
| A.) CANH CHUO - (Sweet/Sour Soup): |
| 1 lb. fish fillets (cut into bite-size pieces); 1/4 tsp. blk. pepper; 2tbls. oil; 3 tomatoes, cut into 8 wedges ea.; 1 tsp. sugar; 3 cups chicken broth; 1 20oz. can of chunck pineapple, drained thoroughly; 2 tbls. white vinegar; 2 tbls. chopped fresh mint leaves, or 1 tsp. dried mint; 1/4 cup of green onions, chopped: |
| 1.) In a large mixing bowl, mix together fish and pepper. Cover and let stand at room temp., for 30 mins. |
| 2.) In a large saucepan, heat oil over medium heat for 2 mins. Add tomatoes and sugar. Cook 2 mins., or until tomatoes are soft. 3.) Add chicken broth, pineapple, and fish. Bring to a boil over high heat. Reduce heat to medium, and simmer 5 mins., or until fish is cooked through and tender. 4.) Add vinegar, mint, and green onions. Serve over hot rice or in individual soup bowls with rice on the side. Serves 4. |