• 1/2 pound fresh egg noodles
• 1 can bamboo shoots
• 1 can water chestnuts
• 1/2 red bell pepper
• 1 cup fresh snow peas
• 2 celery stalks
• 2 slices ginger
• 2 TB dark soy sauce
• 1 teaspoon sugar
• 1 TB Chinese rice vinegar
• 1 cup mung bean sprouts
• 2 tablespoons oil for stir-frying
  Blanch the noodles in boiling water for 3 - 5 minutes, or cook according to the package directions.
  Prepare the vegetables: Rinse all the vegetables and drain thoroughly. 
  (Rinse the bamboo shoots and canned water chestnuts under warm running water for several minutes to remove any metal taste).

Cut the red bell pepper in half, remove the seeds, and cut into thin strips. String the snow peas and cut  celery into thin strips on the diagonal 
Mince the ginger.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.

Add the water chestnuts. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. 
Stir-fry briefly and add the noodles.
Stir in the dark soy sauce, sugar, and rice vinegar. Stir in the bean sprouts. Cook for a few more seconds and serve hot.
Each serving contains (based on 4 servings): Calories 352 8 g Fiber, 907 mg Potassium. 
An excellent source of potassium. A good source of calcium, iron and dietary fiber.

Note:  We often substitute Brown rice or Jasmine rice in place of noodles.

Recipe :
Chop the bamboo shoots.
Heat oil in a frying pan, brown shallots, bamboo, carrots and fennel for a minute.
Add the cauliflower, bean sprouts, sugar, 3 tablespoons water and 2 tablespoons soy sauce. Cook for 3 minutes.
Season, sprinkle with parsley and celery.

VEGETABLE CHOP SUEY
2 c. celery, cut on bias
2 c. carrots, cut on bias
2 green peppers, sliced
2 onions, sliced
1 can mushrooms or fresh, if available
Bamboo shoots
Water chestnuts

2 c. beef or chicken broth
3 tbsp. soy sauce
2 tbsp. cornstarch dissolved in 3 tbsp. water

Stir fry first 4 ingredients in 3 tablespoons of oil.
Add rest of ingredients, thickening with cornstarch and water mixture.

If you want beef, pork or chicken just cook and add to this recipe

1 part nuoc nam (Vietnamese) fish sauce + 3 water
Chi says the white or clear sauce is the best.

1 Tbsp. sugar or to taste
¼ Lemon   Little hot pepper.

We like it over cooked rice.  Very good.

(1 T + 3 T. water + 1 TBSP sugar)
[noo-AHK NAHM] Vietnamese for fish sauce

 Popular throughout Southeast Asia, fish sauce can be any of various mixtures based on the liquid from salted, fermented fish. This is an extremely pungent, salty liquid can range in color from ochre to deep brown. It's used as a condiment and flavoring, much as soy sauce would be used. Fish sauces may be flavored in a variety of ways with chiles and sugar-depending on the use.

• 4 pounds bone-in beef shank
• 1 onion
• 5 slices fresh ginger root
• 1 pod star anise, whole
• 1 teaspoon salt
• 2 1/2 tablespoons fish sauce
• 1 (8 ounce) package dried rice noodles
• 1/2 pound cooked beef sirloin, thinly sliced
• 3 green onions, chopped
• 1 1/2 cups fresh bean sprouts
• 6 sprigs cilantro

1. In a large pot over medium heat, bring beef shank and 3 quarts water to a boil. Skim off foam. Reduce heat, cover and simmer 4 hours.
2. Preheat oven broiler. Place unpeeled whole onion under broiler until soft. Remove and peel.
3. Stir onion, ginger, anise, salt and fish sauce into beef mixture.
4. Bring a large pot of lightly salted water to a boil. Add rice noodles and cook for 8 to 10 minutes & drain.
5. Divide noodles into three serving bowls. Place cooked sirloin on top of pasta in bowls. Sprinkle green onions, bean sprouts and cilantro evenly in bowls. Strain beef broth and divide evenly between serving bowls, pouring over assembled ingredients. Serve at once.

Chicken and/or seafood may be substituted for beef or pork

Makes 8 satisfying (American-sized) bowls
For the broth:
2 medium yellow onions (about 1 pound total)
4-inch piece ginger (about 4 ounces)
5-6 pounds beef soup bones (marrow and knuckle bones)
5 star anise (40 star points total)
6 whole cloves
3-inch cinnamon stick
1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming)
1 1/2 tablespoons salt
4 tablespoons fish sauce
1 ounce (1-inch chunk) yellow rock sugar (duong phen; see Note)

For the bowls:
1 1/2-2 pounds small (1/8-inch wide) dried or fresh banh pho noodles ("rice sticks'' or Thai chantaboon)
1/2 pound raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain (1/16 inch thick; freeze for 15 minutes to make it easier to slice)
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
3 or 4 scallions, green part only, cut into thin rings
1/3 cup chopped cilantro (ngo)
Ground black pepper

Optional garnishes arranged on a plate and placed at the table:
Sprigs of spearmint (hung lui) and Asian/Thai basil (hung que)
Leaves of thorny cilantro (ngo gai)
Bean sprouts (about 1/2 pound)
Red hot chiles (such as Thai bird or dragon), thinly sliced
Lime wedges

1 C plain yogurt

2½ T honey

½ tsp. poppy seeds
½ tsp. grated lemon peel
½ tsp. lemon juice

Whisk together all ingredients.  Serve over Berries or Gingerbread. Great and Quick!

Perhaps it's because Vietnamese emigrants decided to settle all over the United States, and wherever we are, there's sure to be pho. The heady broth, chewy rice noodles, sweet spices and scintillating herbs provide comfort in a bowl.

American bowls of pho are about 30 percent bigger than what's found at a street-side joint in Vietnam.

This fanciful display is a reflection of America's wealth. That is, we have options here -- an uncommon luxury in Vietnam; in fact, if you're low on money in Vietnam you may order a less-expensive bowl without meat.
Like many ethnic foods introduced to this country, part of pho will forever remain rooted in Vietnam while its future unfolds at the American table.

Your pho ritual may include:

Bean sprouts: Add them raw for crunch or blanch them first.
Chiles: Dip and wiggle thin slices of hot chile in the hot broth to release the oil. 

Herbs: Strip fresh herb leaves from their stems, tear up the leaves and drop them into your bowl. Available at Viet markets, pricey ngo gai (culantro, thorny cilantro, saw-leaf herb) imparts heady cilantro notes. The ubiquitous purple-stemmed Asian/Thai basil (hung que) contributes sweet anise-like flavors. Spearmint (hung lui), popular in the north, adds zip. 

Lime: A squeeze of lime gives the broth a tart edge, especially nice if the broth is too sweet or bland.

Sauces: Many people squirt hoisin (tuong) or Sriracha hot sauce directly into the bowl. 

1 large cabbage
6 hearts of Romaine
1 cooked Chicken torn into pieces
I used substitute or Tofu
2 bundles green onions
1 large can mandarin oranges
1 Cup Rice vinegar I substitute lemon juice
¾ Cup sesame oil
1 tsp. garlic (tube)
2 tsp. lemon grass (tube)
2 Tbsp. Szechwan chili sauce
Salt & Pepper to taste, Sesame Seeds (optional)

Marinade chicken in salad dressing at least 4 hours before doing salad.
Topping: Sugared Almonds – Fry 1 Cup slivered almonds with 6 tbsp. sugar stirring constantly until sugar liquefies and coats almonds.
Fried Egg roll Wrappers – Fry egg roll wrappers in sesame oil, you can put on almonds and sugar (optional sesame seeds and chopped macadamias).  After frying back for 10 minutes in a 300º oven then turn off oven, open door and allow to cool.

2 boneless, skinless chicken breasts
1/4 cup unsweetened coconut flakes 
1/4 cup ground almonds
1 egg, beaten 
2 tablespoons Virgin Coconut oil
4 cups mixed greens

Rinse chicken and pat dry.  Cut the chicken into strips and set aside.  Mix coconut flakes and ground almonds together on a dinner plate.  In a medium-size bowl, beat the egg.  Dip the chicken strips in the egg and roll each strip in the coconut-flax mixture.  Heat the oil in a pan and sauté the chicken strips until completely opaque through the center.  Sever over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette.

2 small eggplants (6 oz each) cut in half lengthwise
1 small yellow summer squash, cut in half lengthwise
1 small zucchini, cut in half lengthwise
1 green bell pepper, quartered
1 onion, quartered
2 cloves minced garlic
1/2 cup fresh orange juice
2 T. lime juice
1 T. Grapeseed oil or coconut oil, Virgin
1 tsp. dried oregano, ¼ t. each salt, red & black pepper
2 T. fresh cilantro, chopped
 Combine all ingredients except cilantro in a bowl.
Place vegetables on grill for 3-4 minutes per side until tender.  Cool at least 10 minutes.

This may also be prepared under the broiler, 2 " from the heat for 3 minutes each side.

After cooking slice vegetables into smaller pieces and put into marinade.  Add cilantro and toss.

Calories- 54 per cup, carbs 9g, protein 1g, sodium 78mg

China Moon Vegetable Pasta With Coconut Lotus Sauce

Coconut Lotus Sauce

1 # Firm tofu
4 C. broccoli florets

3 tsp. toasted sesame oil
8 scallions sliced very thin
3 minced cloves of garlic 
3½ tsp. soy sauce (Braggs' liquid Aminos)
2 C cooked brown rice
2 T. sliced toasted almonds

1 small jalapeño Chile halved, chopped, seeded.

Press Tofu for about 30 minutes until water is squeezed out of it. Much like you would press eggplant.

While tofu is draining, steam broccoli until crisp and tender. Takes about 5 minutes.

Heat oil (2 tsp.) in wok. Add tofu and stir constantly until brown. About 5 minutes.  Remove to bowl.

Add last tsp. oil and vegetables.  Stir fry for 2 minutes. Stir in Soy sauce, almonds and tofu and combine.  Serve over 1/2 cup of rice per serving.

250 calories, 14 gr protein, 0 cholesterol, 360 mg sodium

Coconut Lotus Sauce

2 cups boiling water
1 cup bulgur

3 tomatoes, diced

1/3 C. whole green onions chopped
1 cucumber diced
1 large red bell pepper, diced
1 Cup finely chopped parsley
1/3 Cup lemon juice
1/4 Cup olive oil
1/4 tsp. salt and 1/8 tsp. pepper

Combine boiling water with bulgur wheat in a bowl and let stand until tender...about 30 minutes.

Strain bulgur, draining all water. Return to serving bowl. Add vegetables and stir together. Whisk oil and other ingredients together and mix well with bulgur.  Chill.

Calories 200, carbs 26 gr, sodium 115 mg, Fiber 6 gr. Cholesterol 0 mg.

1 T. Olive oil
2 cups chopped onions
6 garlic cloves, chopped
2 cans black beans, drained
1 T. Chili powder
2 tsp. dried oregano
1½ tsp. ground cumin
¼ tsp. cayenne pepper
1 # can diced tomatoes
12 oz. vegetable broth
chopped cilantro

Heat olive oil in large pot. Add onions and garlic. Sauté onions until soft, about 10 minutes.  

Drain beans and rinse with cold water.  After cooking vegetables mix with chili powder, and spices and herbs and heat 2 minutes.  Add beans, tomatoes and vegetable broth.  Bring to boil, reduce heat and simmer for 10 minutes.

This is also a good recipe to prepare in the slow cooker.

1 1/2 cup Chinese cabbage, thinly sliced
1 1/2 cup iceberg lettuce, thinly sliced
1 cup bean sprouts
1/4 cup red bell pepper, sliced in strips
1/2 cup vinaigrette
2 teaspoons soy sauce (low sodium is best)
4 (10-inch size) tortillas
1 1/2 pound boneless, skinless chicken breast, grilled

Directions:  In a large bowl, combine the first six ingredients. Mix well. Place vegetable mixture in a line across the center of each tortilla 1 to 1 1/2" from the edge.

Thinly slice chicken breasts and place the meat on top of the vegetables.

Fold one side of tortilla over filling and tightly roll.

Sauce for Egg Role
Bounmy Baccam
Swedesburg LCW Cookbook 1982

Juice of 4 lemons, 1 small onion
1 T. sugar, ¼ tsp. onion powder, ½ tsp. salt

Sauté onion in olive or Grapeseed oil. Stir constantly.  Do not burn. Add remaining ingredients. Pour in bowl to dip egg rolls in when served.

Egg Roll   makes 16       Bounmy Baccam
Swedesburg LCW Cookbook 1982

3 oz. Chinese noodles               1#ground pork
1 lg. onion, chopped fine          4 eggs
1 # pkg. egg roll wraps            1½ tsp. pepper
1 tsp. salt,4 tsp. Ac'cent           2 tsp. fish extract

Soak noodles in warm water for 20 min. Mix pork, onion, eggs, salt&pepper, Ac'cent, fish extract. Drain noodles, cut up and add to mixture. Cool. Place egg roll wrap with one corner toward you. Place 2 Tbsp. filling near center of skin closer to you; fold bottom corner over filling, then fold left & right corners toward the center. Roll egg roll away from you. Press tightly to secure filling. Brush inside of corner furthest away from you with sealer made of 1 T flour and 2 T of water. Makes rectangle 4 X 1½". Repeat until all are filled.

Heat oil in skillet enough to cover egg rolls. Cook medium heat heat, browning lightly on both sides. Drain on paper towel.
Egg rolls can be filled ahead of time. When read to cook, pan fry frozen egg roll over heat for 7-9 min.  Different fillings can be used for egg rolls such as all vegetable, chicken, shrimp.

"I've only just begun."
Try a few more of these.                                                   Updated  April 23, 2007

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