• Garlic oil or flavored to -taste
• Vietnamese Fish Sauce
• 1 Tsp Sugar
• 1/2 cn Of Bamboo shoots
• 1 large-sized stalk of Green onion, diced
• 1/4 c of Chicken or Shrimp (cut into marblesized pieces)
• Fresh mint, about 3 leaves
• Crushed red chile peppers (optional)
• White rice
• deep saute pan or wok

• 12 sm Squid
• 250 g (8 oz) Finely minced fat - pork
• 2 Cloves garlic, mashed
• 3 lg Spring onions
• 4 Dried black mushrooms, soak - for 30 mins
• 2 tb Fish sauce
• pinch of Sugar
• pinch of Salt
• pinch of Pepper
• 1 sm Carrot, sliced
• 30 g (1 oz) sliced bamboo - shoots, drained
• 1 tb Sugar caramel
• 2 c Chicken stock

• 1 tb Granulated sugar
• 2 tb Fish Sauce(nuoc mam)
• 1 ea Onion
• 4 ea Cloves garlic
• 1 tb Vegetable oil
• 4 ea Boneless pork chops

• 125 g (4 oz) Salted jellyfish
• 1 lg Cucumber
• Salt
• 1/2 c Small peeled cooked prawns
• 125 g (4 oz) Roast chicken, - preferably breast
• 2 tb Vegetable or peanut oil
• 1 Spring onion, finely chop'd
• 1 tb Fish sauce (nuoc mam)
• Fresh coriander leaves, - chopped
• Black pepper
• 2 tb Pickled carrot
• 2 tb Roasted peanuts, chopped

• 4 Pairs jumbo frogs' legs, -trimmed -about 1 pound
• 1 Stalk fresh lemon grass soaked for 1 hour in warm water -- finely chopped
  OR
  1 TB dried lemon grass
  
• 2 fresh red chili peppers -- sliced
• 2 green onions -- sliced
• 2 Cloves garlic -- crushed
• 1 1/2 ts sugar
• salt
• 2 TB Nuoc Mam sauce
  OR
  2 TB Maggi seasoning and 1 garlic clove -- crushed
  
• 2 oz bean thread vermicelli
• 2 TB vegetable oil
• 1 sm onion -- chopped
• 1 c chicken strock or water
• 1/2 c coconut cream or heavy cream
• 3 TB cornstarch mixed with a little water
• freshly ground black pepper
• cilantro sprigs -- for garnish

Combine the lemon grass, chilies, green onion, garlic, sugar, salt, and 1 tablespoon Nuoc mam sauce in a blender or food processor until a very fine paste results. Rub the paste over the frogs' legs, cover and refrigerate again for 30 minutes.

Soak the vermicelli in warm wate for 30 minutes. Drain and cut into 2 inch lengths.

Heat the oil in a wok over moderate heat. Add the onion and saute until soft, then add the frogs' legs and brown well, turning them over from time to time. This should take 3 minutes.

Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.

Uncover the wok and add the coconut cream. Add the cornstarch and the remainng Nuoc Mam sauce. Stir as the sauce thickens and cook for another 15 minutes.

Add the vermicelli and bring to a boil. Remove from the heat. Sprinkle with black pepper and garnish with cilantro sprigs.