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350 g Squid, cut into rings
2 tablespoons Nuoc cham sauce
2 tablespoons Oil
3 cloves Garlic, finely chopped
3 stems Lemon grass (white part only), finely sliced
2 teaspoons Sugar
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 Red Spanish onion, finely sliced
2 Ripe tomatoes, diced
2 tablespoons Lime juice
2 tablespoons Garlic chives, chopped
Ingredients : Serves 4
100 g Dried mung bean vermicelli350 g Squid, cut into rings
2 tablespoons Nuoc cham sauce
2 tablespoons Oil
3 cloves Garlic, finely chopped
3 stems Lemon grass (white part only), finely sliced
2 teaspoons Sugar
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 Red Spanish onion, finely sliced
2 Ripe tomatoes, diced
2 tablespoons Lime juice
2 tablespoons Garlic chives, chopped
Preparation:
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Soak the vermicelli in hot water for 5 to 10 minutes or until softened. Drain.
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Place the squid in a bowl with 1 tablespoon nuoc cham sauce, 1 tablespoon oil, half the garlic, half the lemon grass, sugar, salt and pepper.
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Mix well to combine and marinate for 15 minutes.
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Heat a wok until it is extremely hot. Add the squid in 2 batches. Stir-fry until it just changes color. Remove it from the wok.
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Reheat the wok until hot, add the remaining oil, garlic, lemon grass and onion. Stir-fry for 1 minute.
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Add the tomato and toss well. Add the vermicelli and return the squid (with any juices) to the pan, and toss well.
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Add the lime juice, chives and remaining nuoc cham sauce.
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Serve on the serving plate.
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Date Added: 2009-03-16 Views : 63