| A lot of people assume that all Vietnamese food is | | | | pineapple and banana and pour the rest of the |
| very spicy or, worse still, identical to Chinese food. | | | | marinade over it. Cover and bake for half an hour at |
| Poultry plays a large part in Vietnamese cuisine and | | | | 350 degrees F. Turn the meat over and bake it for |
| fresh vegetables and fruits are popular in these | | | | another half an hour or until the chicken is cooked |
| recipes. | | | | through and the juices run clear. |
| Fish sauce is used to flavor poultry, beef and pork | | | | Chicken with Bamboo Shoots in a Tomato Sauce |
| dishes, just as it is used to season fish, seafood, and | | | | This serves six people and it is nice with Chinese |
| vegetarian meals. In fact, fish sauce is used more for | | | | noodles or rice. Spanish-style tomato sauce is good |
| its saltiness (rather like soy sauce) than for its fish | | | | for this recipe. The fish sauce, bamboo shoots and |
| flavor. The following two recipes will show you how | | | | sesame seeds gives this easy dish a typically Asian |
| tasty Vietnamese recipes can be and how easy they | | | | flavor. Without those ingredients, it could pass as a |
| are to prepare. | | | | Spanish or Italian dish. |
| Fruity Baked Chicken with Lemongrass | | | | What you will need: |
| This appetizing recipe makes enough to serve four | | | | - 2 green onions, in 1 inch pieces |
| people and it is good with boiled rice. You can either | | | | - 1/8 teaspoon black pepper |
| cut up a whole bird to make this or just use your | | | | - 1 1/4 lbs boneless, skinless chicken breast, in strips |
| favorite parts of the bird. Let it marinate overnight for | | | | - 1/2 cup water |
| a more intense flavor. | | | | - 1/2 cup tomato sauce |
| What you will need: | | | | - 1/2 teaspoon garlic salt |
| - 1 whole skinless chicken, cut up | | | | - 2 tablespoons crushed, toasted sesame seeds |
| - 2 minced cloves garlic | | | | - 1 1/2 tablespoons fish sauce |
| - 2 tablespoons canola oil | | | | - 2 tablespoons vegetable oil |
| - 1 teaspoon white sugar | | | | - 8 oz can bamboo shoots, drained |
| - 1 tablespoon fish sauce | | | | How to make it: |
| - 1/2 cup low-salt soy sauce | | | | Combine the chicken with the bamboo shoots, green |
| - 2 unripe bananas, in quarter slices | | | | onion, pepper, and garlic salt in a covered container |
| - 2 diagonally sliced stalks lemongrass, just the bottom | | | | and chill it for fifteen minutes. Heat the oil in a skillet and |
| 6 inches | | | | add the chilled mixture. Cook it for ten minutes or until |
| - 4 halved slices fresh pineapple | | | | the chicken is no longer pink. |
| How to make it: | | | | Combine the water, tomato sauce, and fish sauce and |
| Mix the soy sauce with the lemongrass, fish sauce, | | | | pour this over the poultry. Turn the heat up to |
| sugar, garlic, and oil in one bowl and put the bird in a | | | | moderately high and bring the mixture to a boil. Cover |
| second bowl. Pour the mixture over the bird, then | | | | the pan and turn the heat down to low. Cook for ten |
| cover it and leave it to marinate for at least three | | | | minutes. Sprinkle the crushed sesame seeds over the |
| hours in the refrigerator. | | | | top and serve. |
| Arrange the bird in a baking dish in one layer. Add the | | | | |