Oriental duck salad vietnam food

• 
  1 duck leg
• 1 tsp Chinese five-spice powder
• 140g rice noodles
• 1 celery stick, cut into matchsticks
• 1 carrot , cut into matchsticks
• ½ cucumber , deseeded and cut into matchsticks
• 2 spring onions , sliced lengthways
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce 

1. Heat oven to 220C/200C fan/gas 7. Rub the duck leg all over with five-spice and seasoning, place on a baking tray and roast for 25 mins.
2. Meanwhile, cook the rice noodles following pack instructions. Drain and cool under cold running water, then drain again well and toss with the celery, carrot, cucumber and spring onions. When cool enough to handle, remove the duck meat and crispy skin from the bone and finely shred.
3. To make the dressing, mix the hoisin and soy sauce with 2 tbsp water. Divide the noodles between two plates and top with the shredded duck. Drizzle over the dressing and serve.

PER SERVING

492 kcalories, protein 25g, carbohydrate 69g, fat 15 g, saturated fat 4g, fibre 2g, sugar 10g, salt 2.66 g

Vietnamese veggie hotpot

• 
  2 tsp vegetable oil
• thumb-size piece fresh root ginger , shredded
• 2 garlic cloves , chopped
• ½ large butternut squash , peeled and cut into chunks
• 2 tsp soy sauce
• 2 tsp soft brown sugar
• 200ml vegetable stock
• 100g green beans , trimmed and sliced
• 4 spring onions , sliced
• coriander leaves and cooked basmati or jasmine rice, to serve 

1. Heat the oil in a medium-size, lidded saucepan. Add the ginger and garlic, then stir-fry for about 5 mins. Add the squash, soy sauce, sugar and stock. Cover, then simmer for 10 mins. Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender. Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.

TRY IT WITH CHICKEN
Add 2 chicken breasts, sliced, to the ginger and garlic, then stir-fry for a few mins until browned. Stir in the squash, soy sauce, sugar, stock and 2 tbsp crunchy peanut butter, then cook as above. Remove the lid, cook for a few mins more until thickened, then scatter with coriander and serve spooned over bowls of rice.

PER SERVING

75 kcalories, protein 2g, carbohydrate 13g, fat 2 g, saturated fat 0g, fibre 0g, sugar 9g, salt 0.53 g

Salmon noodle soup vietnam food

Ingredients

• 1l low-salt chicken stock
• 2 tsp Thai red curry paste
• 100g flat rice noodles
• 150g pack shiitake mushrooms , sliced
• 125g pack baby corn , sliced
• 2 skinless salmon fillets , sliced
• juice 2 limes
• 1 tbsp reduced-salt soy sauce
• pinch brown sugar
• small bunch coriander , chopped 

1. Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.
2. Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.

Per serving

265 kcalories, protein 19g, carbohydrate 27g, fat 10 g, saturated fat 2g, fibre 1g, sugar 4g, salt 0.83 g

Salt & pepper squid vietnam food

• 
  85g cornflour
• 85g plain flour
• 2 tsp black pepper , cracked
• 2 tbsp ground Szechuan peppercorns , roughly crushed
• sunflower or vegetable oil , for frying
• 400g squid , cleaned and cut into strips (see tips, below)
• finely sliced spring onion and green chilli, to serve

FOR THE DIPPING SAUCE

• 1 red chilli , finely chopped
• half cucumber , finely diced
• 1 small red onion , finely chopped
• 100ml rice wine vinegar
• 1 tbsp caster sugar
• 2 tsp fish sauce 

1. To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
2. Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don't have a thermometer, you can test it with a cube of bread - it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

RESTAURANT TIPS
When buying the squid for this recipe, ask your fishmonger for whole squid that has been completely cleaned. You will then be given the tentacles, which you leave whole, and the main tube. Cut open the tube so that you have a flat sheet (A), then cut this into finger-thick slices (B). You can buy frozen squid or rings, but fresh is best for flavour and texture.

RESTAURANT TIPS
This dish does require last-minute deep frying, but you can prepare everything else ahead. Take your cue from a restaurant kitchen and have the dip made, the flours mixed, the squid prepped and the garnish ready a good few hours in advance. Then when it comes to cooking, you just need to heat up the oil

Vietnamese lamb shanks with sweet

Ingredients

• 2 tbsp groundnut oil
• 4 lamb shanks , about 350g each
• 2 onions , halved and cut into half moons
• 2 tbsp finely chopped fresh root ginger
• 3 garlic cloves , finely sliced
• 2 red chillies , both deseeded, one chopped and one thinly sliced
• 1 tbsp soft brown sugar , plus 1 tsp
• 3 star anise
• 2 lemongrass stalks, tough outer leaves removed, then bruised
• 1.2l lamb stock
• 1½ tbsp tomato purée
• 4 sweet potatoes , peeled and cut into big chunks
• 2 tbsp fish sauce
• juice 2 limes
• big handful mint leaves, torn
• handful basil leaves 

1. Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
2. Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.

Diana says...
'The warming aroma of star anise wafting through the house is an antidote to the more traditional Christmas scents. Stir-fried bok choi or Savoy cabbage and plain boiled rice are great on the side. This freezes well. Defrost completely before heating on the stove top and add the lime juice and herbs just before serving.'

 

Vietnamese chicken salad

• 140g Thai rice noodles
  
• 1 carrot
• ½ cucumber
• 2 cooked chicken breasts , shredded
• 50g radishes , thinly sliced
• ½ red onion , finely sliced
• small bunch mint , leaves picked
• 25g natural roasted peanuts , roughly chopped 

1. To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
2. Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.

PER SERVING

432 kcalories, protein 30g, carbohydrate 46g, fat 13 g, saturated fat 3g, fibre 4g, sugar 6g, salt 2.8 g

Hot & sour fish soup Vietnam Food

• 
  140g Thai rice noodles
• 1 carrot
• ½ cucumber
• 2 cooked chicken breasts , shredded
• 50g radishes , thinly sliced
• ½ red onion , finely sliced
• small bunch mint , leaves picked
• 25g natural roasted peanuts , roughly chopped 

1. To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
2. Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.

PER SERVING

432 kcalories, protein 30g, carbohydrate 46g, fat 13 g, saturated fat 3g, fibre 4g, sugar 6g, salt 2.8 g

Magnolia Restaurant in Phnom Penh

• Welcome to Magnolia Restaurant

  Best Place for you and your family to dine and enjoy the mouth watering Foods and Excellent Services.

• The Menu

  The menu at Magnolia is as intimidating as any in Phnom Penh, offering as it does some 204 items (all reasonably priced) in every imaginable category, plus specials, plus a roll-your-own section.

• Banh Khot

  Banh Khot is a wonderful dish which comes from Vung Tau, the port and beach resort not far from Saigon. Bite-sized egg and flour cakes are fried in hot oil to a crisp and topped with small fresh shrimp; the whole business often wrapped in lettuce leaves for dipping in a dedicated variety of nuoc cham.

Sothearos (St. 3), next to Lucky Seven, Phnom Penh Center, Building A, 12301 Phnom Penh

• Mobile Phone 093 535 366
• Mobile Phone 012 955 840
• Mobile Phone 017 821 937

Ngon Restaurant in Phnom Penh

 

No. 60, Sihanouk (St. 274), 12301 Phnom Penh

• Tel 023 987 151
• Tel 023 987 152
• Fax 023 987 150
• Mobile Phone 077 220 287 
•  Website : http://www.ngonpnh.com