Vietnamese cuisine has a reputation of being known as a diverse, healthy, light and aromatic cuisine. Emphasis on fresh ingredients - vegetables, herbs, wheat and legumes, meat and seafood, minimal use of oil, and a blend and contrast of textures and flavors has earned Vietnamese food its reputation. No meal is complete without fresh vegetables and herbs, and a key platter on every table consists of cucumbers, bean threads, slices of hot pepper, and sprigs of basil, coriander, mint and related herbs found abundantly in South-East Asian markets.
History and geography has shaped
In the South, dishes reflect Indian influences; foods tend to include more chilies, herbs and spices – a result of their year- long availability and the region’s location on the crossroads of trade. It also has an abundance of seafood which is reflected in the cuisine. The North has fewer herbs and less favorable growing conditions, and hearty stews and soups are comforting in the harsher climate. The classic Pho bo beef soup is a native of this area. Due to its proximity to the Chinese border, it reflects more Chinese influence with its reliance on stir-frying and soy sauce. Central Vietnam, centered around the ancient imperial city of
Vietnamese food is a historical blend that incorporates the food and styles of cooking of its former rulers. From the Chinese, they have learnt the use of chopsticks, wok and stir- fries, from
Common sauces used:
Peanut sauce: It is a sauce widely used in Indonesian cuisine, Malaysian cuisine, Thai cuisine, and Vietnamese cuisine. The main ingredient is a roasted peanut-based paste such as peanut butter, which together with soy sauce gives it a nutty and salty taste.
Hoi sin sauce: Also called
Chilli plum sauce: Also called duck sauce, this thick, sweet-and-sour condiment is made with plums, apricots, sugar and seasonings.
Soya sauce: This extremely important ingredient in Asian cooking is a dark, salty sauce made by fermenting boiled soybeans and roasted wheat or barley. In general, light soy sauce is thinner and saltier than its dark counterpart. Its flavor and color is also lighter and it may be used in dishes without darkening them.
Fish sauce (nouc nam): Popular throughout
Oyster sauce: A dark-brown sauce consisting of oysters, brine and soy sauce cooked until thick and concentrated. It's a popular Asian seasoning used to prepare a multitude of dishes (particularly stir fries) and as a table condiment. Oyster sauce imparts richness to dishes without overpowering their natural flavor.
FISH AND MEAT USED:
POMFRET: They are found in the Atlantic, Indian, and
It is also known as butterfish.
Sourced from, for blue ginger: Konkan coast.
GROUPER: Groupers are found in the waters of the Gulf of Mexico and the North and
Sourced from, for blue ginger: Konkan coast.
LOBSTER: This king of the CRUSTACEAN family has a jointed body and limbs covered with a hard shell. The most popular variety in the
Though whole lobsters are best simply boiled or broiled, lobster meat may be prepared in a variety of ways- grilled.
Known for their tender meat, but if over cooked the meat tends to get rubbery.
Sourced from, for blue ginger: Malabar coast
CRAB: A variety of CRUSTACEANS (animals with a shell) with 10 legs, the front two of which have pincers. Crabs are noted for their sweet, succulent meat. Best eaten grilled.
Sourced from, for blue ginger: Malabar coast
SALMON: Salmon migrate from their saltwater habitat to breed in fresh water. They are rich in flavor and texture and the color of its high-fat, soft-textured flesh ranges from off-white to bright red. They are best eaten grilled or steamed.
Sourced from, for blue ginger:
CALAMARI: Related to the octopus, it is also known as squids. Squid meat has a firm, chewy texture and mild, somewhat sweet flavor. The cooking time should always be short, since the texture of squid becomes rubbery when overcooked.
Sourced from, for blue ginger: Coromandel coast.
SCALLOPS:
It belongs to the crustacean family (animals with shells). It is a thin, boneless, round or oval-shaped slice of fish that is found in the middle of two shells. The meat is slightly chewy, but at the same time sweet and moist. The color of scallops ranges from pale beige to creamy pink. Best eaten sautéed or grilled.
Sourced from, for blue ginger:
SHRIMP: It is the most widely eaten shell fish in the world. Shrimp come in all manner of colors including reddish- to light brown, pink, deep red, grayish-white, yellow, gray-green and dark green. Their sizes vary from jumbo to large to medium to small. Best eaten grilled, fried and stewed.
Sourced from, for blue ginger: Orissa coast.
MUSSELS:
This mollusk (invertebrates with soft bodies covered by a shell of one or more pieces) are a delicacy in European cuisine.
There are dozens of mussel species, all of which have an extremely thin, oblong shell that can range in color from indigo blue to bright green to yellowish-brown. Depending on the species, the shell can be from 1 1/2 to 6 inches in length. The creamy-tan meat is tougher than that of either the oyster or clam but it has a delicious, slightly sweet flavor. The most abundant mussel is the blue or common mussel found along the Mediterranean,
Mussels may be steamed, fried, baked.
Sourced from, for blue ginger: local
SOFT SHELL CRAB: A term describing a growth state of the crab, during which time it casts off its shell in order to grow one that's larger. Soon after the crab sheds its shell, its skin hardens into a new one. During those few days before the new shell hardens, these crabs are referred to as "soft-shell" crabs.
Sourced from, for blue ginger:
DUCK:
Any of many species of wild or domestic web-footed birds that live in or near water. The Chinese are credited with being the first to raise ducks for food. It tastes like a cross between a chicken and fish. It can be prepared in a variety of manners including roasting, braising, broiling, and so on. Though higher in fat than other domestic birds, it is a good source of protein and iron.
Sourced from, for blue ginger: Peking,canada
PORK:
Pork is the culinary name for meat from the domestic pig.It is one of the most commonly consumed meats worldwide. Pork is eaten in various forms, including cooked (as roast pork), cured or smoked (ham, including the Italian Prosciutto) or a combination of these methods (bacon or Pancetta). It is also a common ingredient of sausages.
Sourced from, for blue ginger: Local
LAMB: A sheep less than 1 year old, known for its tender meat. Baby lamb and spring lamb are both milk fed. Baby lamb is customarily slaughtered at between 6 and 8 weeks old. Spring lamb is usually 3 to 5 months old; regular lamb is slaughtered under a year of age. Lamb between 12 and 24 months is called yearling; when over 2 years, it's referred to as mutton and has a much stronger flavor and less tender flesh. In general, the darker the color, the older the animal. Baby lamb will be pale pink, while regular lamb is pinkish-red.
Sourced from, for blue ginger: New Zealand ,local
TENDERLOIN: Of the major wholesale cuts of beef, this is the most tender. It lies in the middle of the back between the sirloin and the rib, and the muscles in this section do little that could toughen them. The two main muscles in the short loin are the tenderloin and the top loin.
Sourced from, for blue ginger: Local
APPETIZER
NON – VEGETARIAN
Grilled lamb or tenderloin paste on lemon grass stick
A light starter comprising of minced lamb/ tenderloin flavoured with Vietnamese spices and wrapped around a lemon grass stick and then grilled to perfection.
No. of pieces: 02
Preparation time: 12 minutes
Lemongrass: One of the most important flavorings in Vietnamese and Thai cooking, this herb has long, thin, gray-green leaves and a scallion like base. Citral, an essential oil also found in lemon peel, gives lemon grass its sour-lemon flavor and fragrance. Lemon grass is available fresh or dried in Asian (particularly Thai) markets. It's used to make tea and to flavor soups and other dishes. Lemon grass is also called citronella.
Crispy fried shrimp paste and crab meat
Minced shrimp and crab meat made into a paste, flavored with Vietnamese herbs, mixed together and fried until crisp.
No. of pieces: 06
Preparation time: 12 minutes
Accompaniments: chilli plum sauce.
Pan fried calamari in Nha Trang style
Pan fried calamari mildly flavored with garlic and scallions topped with fried onions and peanuts as a garnish. It is not at all spiced and is slightly on the sweeter side due to the garnish.
No. of pieces: 06
Preparation time: 12 minutes
Nha trang style:
Nha Trang ranks among the top of all beaches in
The nha trang style would comprise of food topped with fried onions and peanuts.
Fried crab claws with shrimp paste and plum sauce
Crab claws stuffed and coated with shrimp paste flavoured with garlic and scallions, deep fried and served with a plum sauce. The dish is mildly flavored.
No. of pieces: 03
Preparation time: 12 minutes
Accompaniments: chilli plum sauce
Wok seared chicken and corn cake topped with oyster sauce
Minced chicken and corn kernel cakes flavored with garlic and scallion. It is wok seared and finally topped with oyster sauce. It is highly seasoned in taste due to the oyster sauce which imparts a unique flavor.
No. of pieces: 06
Preparation time: 12 minutes
Corn: It is a cereal grain domesticated first in
Fried prawn coated with desiccated coconut
Jumbo sized prawns mildly spiced with Vietnamese seasonings, coated with desiccated
coconut and deep fried until crisp on the outside and tender on the inside. It is mild in flavour.
No. of pieces: 06
Preparation time: 12 minutes
Accompaniments: chilli plum sauce
Desiccated coconut:
Desiccated Coconut Powder is obtained by drying ground or shredded coconut kernel. It finds extensive use in confectioneries, puddings and many other food preparations as a substitute to raw grated coconut.
Grilled chicken with cinnamon or pandanus leaf marinade
Boneless pieces of chicken marinated overnight in a cinnamon marinade and grilled until tender so as to impart a unique bitter sweet flavor.
Another marinade used would be a pandanus leaf marinade which imparts an intense green color and is distinct in its taste.
No. of pieces: 06
Preparation time: 12 minutes
Cinnamon:
The botanical name for the spice—Cinnamomum zeylanicum—is derived from
Pandanus:
Popular in the cooking of
Grilled salmon marinated in soya, ginger and lemongrass vinaigrette
Cubed pieces of salmon marinated overnight in a soya, ginger and lemongrass vinaigrette and grilled. The salmon is tender and mildly flavoured.
No. of pieces: 08
Preparation time: 12 minutes
Ginger:
A plant from tropical and subtropical regions that's grown for its gnarled and bumpy root. Most ginger comes from
Vinaigrette:
One of the five "mother sauces," vinaigrette is a basic oil-and-vinegar combination, generally used to dress salad greens and other cold vegetable, meat or fish dishes. In its simplest form, vinaigrette consists of oil, vinegar (usually 3 parts oil to 1 part vinegar), salt and pepper. More elaborate variations can include any of various ingredients such as spices, herbs, shallots, onions, mustard, etc.
Shrimp paste on sugarcane sticks
A Vietnamese specialty, combining sweet and savory flavors. Mildly flavoured shrimp paste is coated on a sugarcane stick and then grilled.
No. of pieces: 02
Preparation time: 12 minutes
Accompaniments: peanut hoi sin sauce
Sugarcane:
A species of tall grasses.They have stout, jointed, fibrous stalks that are very rich in sugar. It is an unprocessed form of sugar.
Scallops in black pepper, garlic and oyster sauce
Portions of scallops lightly batter fried and sautéed in a black pepper, garlic and oyster sauce and topped of with scallions. The scallops are juicy, tender and highly flavoured.
No. of pieces: 04
Preparation time: 12 minutes
Grilled tenderloin in lot leaves
A Vietnamese specialty made from mince tenderloin flavoured with spices, wrapped in lot leaves and then boiled. Once the meat is cooked the tenderloin wrapped with lot leaves are grilled to give it a smoky flavour. It leaves a bitter after taste due to the lot leaves.
No. of pieces: 08
Preparation time: 12 minutes
Fresh rice paper rolls with shrimp and chicken
Fresh rice paper sheets stuffed with shrimp, chicken, rice vermicelli noodles, iceberg lettuce and basil and made into a roll. It is bland in taste and very light on the stomach. A good choice for those who are health conscious.
No. of pieces: 06
Preparation time: 12 minutes
Accompaniments: peanut hoi sin sauce.
Rice paper sheet: An edible, translucent paper made from dough of water combined with the pith of an Asian shrub called, appropriately enough, the rice-paper plant (or rice-paper tree). RICE FLOUR is sometimes also used. The paper comes in various sizes — small to large, round or square. Rice paper can be used to wrap foods to be eaten as is or deep-fried.
Iceberg lettuce: The freshest and crispiest of all the varieties of lettuce. It comes in large, round, tightly packed heads of pale green leaves. Though crisp, succulent and wilt-resistant, all iceberg lettuce have a rather neutral flavor.
Basil: Called the king of herbs. this herb is a member of the mint family. Fresh basil has a pungent flavor that some describe as a cross between licorice and cloves. It's a key herb in Mediterranean cooking. Also good for health as helps in cancer prevention and delaying the aging process.
Butter garlic/ salt and pepper soft shell crab or calamari
Batter fried soft shell crab/ calamari tossed in a butter garlic or salt and pepper sauce and garnished with scallions.
No. of pieces: 12
Preparation time: 12 minutes
Wok seared prawn dumplings in rice paper sheet
Minced prawn mildly flavoured with garlic and scallions wrapped in a rice paper sheet and wok seared. Garnished with scallions and sesame seeds. Mildly flavoured.
No. of pieces: 06
Preparation time: 12 minutes
Accompaniments: chilli plum sauce
Scallions: A member of the onion family. The vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. They have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer.
Southern fried chicken or salmon rice paper roll
Rice paper rolls stuffed with chicken or salmon and deep fried. Similar to spring rolls.
No. of pieces: 06
Preparation time: 12 minutes
Accompaniments: peanut hoi sin sauce
Classic
Chunks of fish wok seared and tossed in dill and turmeric (a classic
No. of pieces: 8 pieces
Preparation time: 12 minutes
Dill: This herb has feathery green leaves called dill weed. Dill has a pleasant clean, grassy taste. The distinctive flavor of fresh dill weed in no way translates to its dried form. Fresh dill does, however, quickly loses its fragrance during heating, so should be added toward the end of the cooking time.
Turmeric: turmeric is the root of a tropical plant related to ginger. It has a bitter, pungent flavor and an intense yellow-orange color. It is used mainly to add both flavor and color to food. It's also a primary ingredient in mustard and is what gives American-style prepared mustard its bright yellow color.
Non- vegetarian appetizer platter
A selection of four of our choicest appetizers served in one plate. Grilled chicken in cinnamon/ pandanus leaf marinade, fresh rice paper roll with chicken and shrimp, southern fried chicken or salmon roll and crispy fried calamari. Ideal for two people.
No. of pieces: 02 of each item
Preparation time: 12 minutes
Accompaniments: peanut hoi sin sauce to go with the fresh and fried rolls.
VEGETARIAN
Grilled mushroom and tofu on lemongrass stick in halong sauce
Pieces of mushroom and fried tofu marinated in halong sauce and skewered on a lemongrass stick and grilled. Mildly spiced.
No. of pieces: 04
Preparation time: 12 minutes
Mushroom: it is a edible fungus which is normally grown on soil. Sizes and shapes vary tremendously and colors can range from white to black with a full gamut of colors in between. The cap's texture can be smooth, pitted, honeycombed or ruffled and flavors range from bland to rich, nutty and earthy. However, those that more readily excite the palate are the more exotic wild mushrooms such as CÈPE, CHANTERELLE, ENOKI, MOREL, PUFFBALL, SHIITAKE and WOOD EAR. Because so many wild mushrooms are poisonous, it's vitally important to know which species are edible and which are not.
Tofu: White tofu is made from curdled soy milk, an iron-rich liquid extracted from ground, cooked SOYBEANS. The resulting curds are drained and pressed in a fashion similar to cheese making. It has a bland, slightly nutty flavor that gives it a capability to take on the flavor of the food with which it's cooked. Tofu's texture is smooth and creamy yet it's firm enough to slice.
Wok seared potato cake with asparagus
Potato and asparagus minced with garlic and scallions made in the form of cakes and wok seared until crisp on the outside and soft inside. It is mildly flavoured.
No. of pieces: 06
Preparation time: 12 minutes
Potato:
It is a starchy, tuberous (modified plant structures that are enlarged to store nutrients) crop. Potatoes of one variety or another are available year-round. All potatoes should be firm, well-shaped (for their type) and blemish-free. Can be prepared in various styles – fried, boiled, baked, grilled etc. some potatoes are sweet while some are neutral in flavor.
Asparagus:
This vegetable is one of the lily family's cultivated forms. The earliest, most tender stalks are a beautiful apple green with purple-tinged tips. Europeans prefer white asparagus (particularly the famous French asparagus of
Crispy lotus stems in tamarind or butter garlic sauce
Deep fried lotus stems, wok tossed in a tangy tamarind or a bland butter garlic sauce.
Preparation time: 12 minutes
Lotus stem:
A water lily whose leaves, root and seeds are frequently used in Asian cooking. The huge lotus leaves have a diameter of from 11 to 15 inches. They can be found fresh and dried in Asian markets. These leaves are used both as a flavoring and to wrap sweet and savory mixtures (rice, meat, fruit, etc.) for steaming. The underwater lotus root can be up to 4 feet long. It has a reddish-brown skin that must be peeled before using. The lotus root's creamy-white flesh has the crisp texture of a raw potato and a flavor similar to fresh coconut.
Tamarind:
Also known as Indian date , the tamarind is the fruit of a tall shade tree native to Asia and northern Africa and widely grown in
Grilled okra and mushroom in bean curd sauce
Okra and mushroom marinated in bean curd sauce and grilled to perfection.
Mildly flavoured.
No. of pieces:
Preparation time: 12 minutes
Okra: Also known as lady fingers, the green okra pods have a ridged skin and a tapered, oblong shape. These green pods can be prepared in a variety of ways including braising, grilled, baking and frying. When cooked, okra gives off a rather viscous substance that serves to thicken any liquid in which it is cooked. Fresh okra contains fair amounts of vitamins A and C.
Fresh rice paper roll with tofu and vegetables
Fresh rice paper sheets stuffed with tofu, vegetables, rice vermicelli noodles, iceberg lettuce and basil and made into a roll. It is bland in taste and very light on the stomach. A good choice for those who are health conscious.
No. of pieces: 06
Preparation time: 12 minutes
Accompaniments: peanut hoi sin sauce
Classic
Corn cakes wok seared and tossed in dill and turmeric (a classic
No. of pieces: 08
Preparation time: 12 minutes
Southern fried rice paper rolls with tofu and vegetables
Rice paper rolls stuffed with tofu and vegetables and deep fried. Similar to spring rolls.
No. of pieces: 06
Preparation time: 12 minutes
Accompaniments: peanut hoi sin sauce
Vegetables with sesame, lemongrass and chili
Assorted vegetables batter fried and tossed in a strongly flavoured lemongrass and Chilli sauce.
A crunchy and spicy alternative for those not interested in bland food.
Preparation time: 12 minutes
Baby corn: Baby corn is a cereal grain taken from specialized corn (maize) plants and harvested early, while the ears are very small and immature. Baby corn ears are hand-picked as soon as the corn silks emerge from the ear tips, or a few days after. Corn generally matures very quickly, so the harvest of baby corn must be timed carefully to avoid ending up with more mature corn ears. They are sweet and can be eaten whole.
Broccoli: The name comes from the Italian word for "cabbage sprout" and indeed, broccoli is a relative of cabbage, Brussels sprouts and cauliflower. This deep emerald-green vegetable (which sometimes has a purple tinge) comes in tight clusters of tiny buds that sit on stout, edible stems. Broccoli possesses abundant fleshy flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species, but broccoli is green rather than white.
Sesame: These tiny, flat seeds come in shades of brown, red and black, but those most commonly found are a pale grayish-ivory. Sesame seed has a nutty, slightly sweet flavor.
Crispy fried baby corn with plum sauce
Baby corn batter fried and served with a sweet and sour plum sauce.
Preparation time: 12 minutes
Accompaniments: chilli plum sauce
Vegetarian appetizer platter
A selection of four of our choicest appetizers served in one plate. Grilled mushroom, fresh rice paper roll with tofu and vegetables, southern fried tofu and vegetable roll and crispy fried baby corn. Ideal for two people.
No. of pieces: 02 of each item
Preparation time: 12 minutes
Accompaniments: chilli plum sauce and peanut hoi sin sauce.
Crispy fried bamboo shoot in black pepper sauce
Pieces of bamboo shoot batter fried and tossed in a black pepper sauce. Highly flavoured and garnished with scallions.
Preparation time: 12 minutes
Bamboo shoot:
The tender-crisp, ivory-colored shoot of a particular edible species of bamboo plant. Bamboo shoots are cut as soon as they appear above ground while they're still young and tender.
Fried vegetable dumplings with crispy flat rice coating with tamarind dip
Mince of assorted vegetables made into dumplings and coated with flat rice and fried. Thus, making the dumplings crispy on the outside and soft on the inside.
No. of pieces: 06
Preparation time: 12 minutes
Accompaniments: Tamarind sauce.
Lotus stems cakes in
Lotus stem cakes pan fried and tossed in dill and turmeric (a classic
No. of pieces: 08
Preparation time: 12 minutes
Lotus stem:
The underwater lotus root can be up to 4 feet long. It looks like a solid-link chain with 8-inch lengths, each about 3 inches in diameter. It has a reddish-brown skin that must be peeled before using. The lotus root's creamy-white flesh has the crisp texture of a raw potato and a flavor akin to fresh coconut.
SALADS
NON – VEGETARIAN
Zucchini and bell pepper salad with lamb
A sweet and sour salad with zucchini, bell pepper, cucumber, carrots and chillies with lamb in a soya, vinegar, fish sauce and sugar vinaigrette.
Preparation time: 10 minutes
Zucchini: This popular summer squash is shaped like a slightly curved cylinder, a bit smaller at the top than the bottom. A zucchini's skin color can vary from dark to light green, sometimes with yellow markings that give it a mottled or striped look. The off-white flesh has a very pale green cast and the flavor is light and delicate. It is neutral in flavour and adapts well to the dish it is made in.
Bell pepper:
Also known as Sweet peppers, they can range in color from pale to dark green, from yellow to orange to red, and from purple to brown to black. Their color can be solid or variegated. Their usually juicy flesh can be thick or thin and the flavors can range from bland to sweet to bittersweet. The best known sweet peppers are the bell peppers, so-named for their rather bell-like shape. They have a mild, sweet flavor and crisp, exceedingly juicy flesh. When young, the majority of bell peppers are a rich, bright green, but there are also yellow, orange, purple, red and brown bell peppers. The red bells are simply vine-ripened green bell peppers that, because they've ripened longer, are very sweet. Bell peppers vary from 3 1/2 to 5 1/2 inches long and from 2 1/2 to 4 inches wide. Green bell peppers are available all year long, while the red, orange, yellow, purple and brown varieties are found sporadically throughout the year. With their tops cut off and seeds removed, bell peppers are excellent for stuffing with a variety of fillings. In cooking, they find their way into a variety of dishes and can be sautéed, baked, grilled, braised and steamed. Sweet peppers are an excellent source of vitamin C and contain fair amounts of vitamin A and small amounts of calcium, phosphorus and iron.
Cabbage salad with chicken or duck
A sweet and sour salad with shreds of cabbage, cucumber, carrots and chillies with chicken or duck in a soya, vinegar, fish sauce and sugar vinaigrette.
Preparation time: 10 minutes
Cabbage:
The word cabbage is a derivation of the French word caboche , meaning "head." The cabbage family — of which Brussels sprouts, broccoli, cauliflower and kale are all members — is wide and varied. Cabbage itself comes in many forms — the shapes can be flat, conical or round, the heads compact or loose, and the leaves curly or plain. In the
Mango and apple salad with poached shrimp, cashew nut and mint (goi xoai)
A sweet and sour salad with shredded raw mango, apple, cucumber, carrots and chillies with poached shrimp, cashew and mint in a soya, vinegar, fish sauce and sugar vinaigrette.
Preparation time: 10 minutes
Poached: Poaching is the process of gently simmering food in liquid, generally water, milk, stock or wine. Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out. For this reason, it is important to keep the heat low and to keep the poaching time to a bare minimum, which will also preserve the flavour of the food.The poaching liquid is called court bouillon and a classical court bouillon consists of: an acid (wine, lemon juice), aromatic (bouquet garni), poaching liquid, and mirepoix..
Cashew nut:
A kidney-shaped nut that grows out from the bottom of the cashew apple. The shell is highly toxic so great care is taken in shelling and cleaning the nut. Cashew nuts have a sweet, buttery flavor and contain about 48 percent fat. Because of their high fat content, they should be stored, tightly wrapped, in the refrigerator to retard rancidity. As with most nuts, roasting cashews brings out their nutty flavor.
Mint:
Mint descends from the Latin word mentha. Mints are aromatic, almost exclusively perennial, rarely annual, herbs.Peppermint is sometimes regarded as 'the world's oldest medicine'. It has a high menthol content, and is often used as a flavouring in tea, ice cream, confectionery.
All mints prefer, and thrive, in cool, moist spots in partial shade. In general, mints tolerate a wide range of conditions, and can also be grown in full sun.
Iceberg lettuce with cold spicy grilled tenderloin served with soya basil dressing
Cold spicy grilled tenderloin on a bed of iceberg lettuce drizzled with a soya basil dressing.
Preparation time: 10 minutes
Lotus stem salad with pork and shrimps
Lotus stems, cucumber, carrots and chillies with pork and shrimps in a soya, vinegar, fish sauce and sugar vinaigrette.
Preparation time: 10 minutes
Glass noodle salad with seafood
Glass noodles with cucumber, carrots and chillies with shrimp and calamari in a soya, vinegar, fish sauce and sugar vinaigrette.
Preparation time: 10 minutes
Glass noodle:
Also called bean threads, these translucent threads are not really noodles in the traditional sense, but are made from the starch of green MUNG BEANS. Sold dried, cellophane noodles must be soaked briefly in hot water before using in most dishes. Presoaking isn't necessary when they're added to soups. They can also be deep-fried.
VEGETARIAN
Lotus stem and tofu salad with cucumber and tomato in lime soya dressing
Lotus stems, tofu, cucumber, carrots and chillies with cucumber and tomato in a tangy lime soya dressing.
Preparation time: 10 minutes
Cucumber:
This long, cylindrical, green-skinned fruit of the gourd family has edible seeds surrounded by a mild, crisp flesh. The thin skin, unless waxed, does not require peeling. Cucumbers are usually eaten raw, as in salads. The smaller cucumber varieties are used for pickles. As a cucumber matures, the seeds grow larger and bitterer. Therefore, the seeds of an older cucumber should be removed before it's used. Cucumbers are available year-round, with the peak crop from May to August.
Lime:
This small, lemon-shaped citrus fruit has a thin green skin and a juicy, pale green pulp. Limes grow in tropical and subtropical climes such as
Bell pepper, onion and tofu salad with sesame
Bell pepper, onion, tofu, cucumber, carrots and chillies with sesame in a soya, vinegar and sugar vinaigrette.
Preparation time: 10 minutes
A sweet and sour salad with plum, star fruit, apple, cucumber, carrots and chillies in a soya, vinegar and sugar vinaigrette.
Preparation time: 10 minutes
