Grape Leaf Beef (Bo Cuon La Nho)

Source: The Vietnamese Cookbook by Diana My Tran

1/2 cup lemongrass, finely minced
1 medium onion, chopped
2 garlic cloves, finely minced
1 1/2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 teaspoon oil
2 scallions, finely sliced
1 jar grape leaves, rinsed and spread out
12 bamboo skewers, soaked in water for at least 10 minutes
Sweet and Sour Fish Sauce

Using a mini food processor, finely mince lemongrass, onion and garlic.

In a large mixing bowl, knead together lemongrass mixture, ground beef, salt, pepper, sugar, oyster sauce, cornstarch, oil and scallions.
Set aside for 15 minutes.

Place 1 1/2 tablespoons of filling on each grape leaf one inch from the edge nearest you.
Form a 2-inch-long sausage.
Fold inward both sides of leaf, and pressing down the mixture, fold over top of leaf and roll up.
Repeat with remaining beef mixture.
Thread three rolls on each bamboo skewer.
Barbecue beef skewers over hot coals or in a 400 degree F oven, turning frequently for approximately 10 minutes until cooked through.

Serve with Sweet and Sour Fish Sauce as an appetizer, or with rice noodles as an entree.

Serves 4.

Per serving: 395 calories; 23.3 g fat (8.8 g saturated fat; 53 percent calories from fat); 13.6 g carbohydrates; 104 mg cholesterol; 2,860 mg sodium; 31.9 g protein; 1.3 g fiber

Vietnamese Banana Cake with Cashews (Chuoi Nuong)

Source: The Complete Asian Cookbook - Charmaine Solomon

3 eggs
1 cup granulated sugar
3/4 cup cream
1 1/2 cups all-purpose flour
4 pounds very ripe bananas
1 cup coarsely chopped fresh cashews
1 cup grated fresh coconut

Preheat oven to 350 to 375 degrees F.
Grease 2 (8-inch) pans and dust with flour, shaking out any excess.

Beat eggs and sugar together with an electric mixer until mixture is thick and pale.
Use a fairly low speed.
Pour cream into bowl and beat for a few seconds longer, just to mix.
Sift flour, add to bowl, and stir with a wooden spoon.
Peel bananas and smash with the flat side of a chopper, but do not mash.
Add to batter with nuts and coconut.
Stir only until all ingredients are combined.
Divide batter between the two pans.
Bake for 1 hour, or until top is golden brown.

Serve warm or cold.
This is a very solid, pudding-like but flavorsome cake.

Tom Kha Gai Soup (Galanga Soup - Vietnam)

6 ounces sliced white chicken meat
6 ounces sliced white onions
2 or 3 medium pieces galanga (Thai ginger)
3 (1-inch) slices lemon grass
1 ounce chopped green onion
24 ounces water
1 (2 ounce) package coconut milk concentrate
4 ounces fresh lime or lemon juice
4 ounces fish sauce
1 tablespoon ground red chili

Start heating the water.
Add coconut milk concentrate, galanga ginger and lemon grass.
Add sliced chicken.
Bring to a boil.
After the soup has boiled for 2 minutes, add the onions.

In a serving bowl add the lime juice and fish sauce.
Do not add this to the boiling soup! When the chicken is cooked, place the soup in the serving bowl with the sauces.
Garnish with the green onions, spice to taste with red chili and serve.

Yields 4 servings.