Heat 2 tablespoons of oil in a wok or skillet. Add the scallions and stir-fry for 1 minute. Add the lemon grass and dried shrimp mixture and stir-fry for 5 minutes over high heat. Remove to a dish. Pour the remaining 2 tablespoons oil into the wok. Add the onion and stir-fry until translucent. Add the rice and stir-fry for 5 minutes. Stir in the broth, fish sauce and black pepper to taste. Add the lemon grass and shrimp mixture and the toasted sesame seeds. Stir to combine well. Transfer to heated platter.

• 1/2 lb Spinach or any green Vegetable
• 2 tb Vegetable oil
• 1/2 lb Lean lamb, thinly sliced
• 4 Cloves garlic,finely chopped
• Freshly ground white pepper
• 1/2 ts Sugar
• 1 tb Nuoc Mam sauce
• 1 tb Oyster sauce
• Fresh sprigs of mint and/or
• Cilantro to garnish

Heat the oil in a wok and stir-fry the lamb until nearly cooked. This should not take more than 2 minutes. Add the garlic, pepper, sugar, Nuoc Mam sauce, and oyster sauce and stir-fry until the lamb is completely cooked and tender.

• 1 1/2 tb Vegetable oil
• 1/2 lb Lean lamb,cut in fine strips
• 1 Clove garlic,finely chopped
• 1 tb Oyster sauce
• 1 tb Nuoc Mam sauce
• 1 pn Sugar
• 1 tb Finely sliced red fresh Chili pepper
• 5 tb Fresh mint leaves, sliced If large

• 4 cups chicken broth
• 3 tsp of nuoc mam (Vietnamese fish sauce)
• 1/2 tsp sugar
• 1/4 tsp salt
• 1 tbs vegetable oil
• 6 shallots - chopped
• 2 garlic cloves - chopped
• 8 ounces lump crab meat -
• picked over and drained
• Freshly ground black pepper
• 2 tbs cornstarch or arrowroot - mixed with 2 tbs cold water
• 1 egg - lightly beaten
• 15 oz white asparagus spears
• 1 tbs shredded coriander
• 1 scallion - thinly sliced Cut into 1 inch sections with canning liquid reserved

Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir fry over high heat for about 1 minute then set aside Bring the soup to a boil . Add the cornstarch mixture and stir gently until the soup thickens and is clear.

• 3 large onions
• 1 tbs peanut oil
• 5 lb beef & chicken bones (choose ones with meat as well)
• 4 ginger slices - julienned
• 2 carrots -julienned
• 1 small cinnamon stick
• 1 star anise
• 1 tbs whole black peppercorn
• 2 garlic clove - crushed
• 1/2 lb bean sprouts
• 1/2 lb beef sirloin - finely sliced
• 1 scallion - finely sliced
• 1/4 cup chopped cilantro
• 4 chillies - sliced
• 2 limes (cut into wedges)
• 8 oz rice sticks - soaked in hot and drained
• 3 tbs Nuoc mam (Vietnamese fish sauce)
• Black pepper to taste

Rinse the bones and place in a stockpot. Cover with cold water and bring slowly to a boil Reduce heat and simmer, uncovered (For a clear broth skim off foam).

After 10 - 15 minutes, add browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil . Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary add more water to keep the bones covered.

• 3 lb chicken
• 1 large onion
• Salt to taste
• 1 tbs ground chillies
• 1 tbs granulated sugar
• 1 cup water
• 4 garlic cloves
• 3 tbs vegetable oil
• 2 tbs minched lemon grass
• 4 tbs Nuoc Mam (Vietnamese fish sauce)
• 1 tbs caramel sauce

Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili.

Crab claws, alone, are sometimes available in fish stores. If they aren't, boil several hard shell crabs and use the claws; you can use the bodies in many other dishes.

The crab claws in fish stores are already partially peeled and serve not only as a handle but are edible as well. If you prepare your own claws, peel the upper section around which you mold the shrimp paste.

Boil the crab legs or crabs for about 10 minutes, then drain and cool; remove the claws from the crabs, if using, and reserve the bodies for another purpose.

Have the shrimp paste ready; preheat the oven to 350F.

Pour the oil into a bowl. Dip your fingers into the oil and pick up 2 tablespoons of the shrimp paste. Mold it into an oval around and halfway down the crab claw, covering the part of the claw where it was attached to the body; this will leave a claw tip extended to serve as a handle. Place the claws on a baking sheet and bake in the preheated oven for 30 minutes.

Serve with Nuoc Cham and watercress.

NOTE: In Vietnam, this dish is always barbecued over charcoal. If you wish to prepare it this way, cook for 10 minutes on each side.

Peel the garlic. Split the chili pepper down the center and remove the seeds and membrane. Cut into pieces and put into a mortar, together with the garlic and sugar. Pound into a paste. Squeeze the lime juice into the paste, then with a small knife remove the pulp from the lime section and add it as well. Mash this mixture and add the fish sauce and water.

NOTE: If you find this a trifle strong at first, dilute it with an additional 1/2 tablespoon of water.

Makes 10 servings

• 8 Chicken wings
• 4 oz Bean thread vermicelli
• 3 Pieces dark wood ear fungus
• 1 1/4 c Ground pork
• 1 Small onion
• 1 Small carrot
• 1 Egg, beaten
• 1 tb Nuoc Mam sauce or light soy
• Salt and black pepper

Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands. Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices.

Mix all the stuffing ingredients together. The mixture should be firm. Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.

Preheat the oven to 400F. Steam the stuffed wings for 10-15 minutes. (If you want to make a large quantity, multiply the measures accordingly and freeze after the steaming stage.

• 1 ea (12 oz) package Bot Banh -Xeo mix (rice flour with -tumeric)
• 3 c Water (divided use)
• 1 t Sugar
• 1 ea (116 oz) package Orients -Delight coconut milk -(heavy cream can be Substituted) frozen, not -canned coconut milk
• 4 ea Green onions
• 1 lb Lage shrimp (36 - 48 size)
• 1/2 lb Lean pork, thinly sliced
• 2 ea Yellow onions
• Oil
• 16 ea Handfuls fresh bean sprouts -(put in microwave for a -little while to Soften)
• 1 ea Head red leaf lettuce
• 1 bn Cilantro, basil or mint
• Fish Garlic Sauce

The next day, peel and devein shrimp. Cut in half lenghtwise. Cut pork in 2" slivers. Cut yellow onion into quarters, then in thin slices. Heat a few drops of oil on medium-high heat in a 10" heavy frying pan. Add 3 slices yellow onion and two slices pork. Cook for a few seconds until onion is slightly translucent and pork is white. Add 5 shrimp halves and cook for 10 seconds.

Pour in 1/2 cup batter and quickly tilt pan to form a 10" circle. Cover one half crepe with one cup bean sprouts. Reduce heat to medium. Cook until batter looks solid. Cover partially (if you cover completely, water will condense on crepe) and cook one minute. Uncover and flip crepe using a spatula. Cook until slightly crisp (approximately 1 minute). Serve immediately to keep warm.