11:25 AM 3/31/98
rfc 12/30/96

These are all great recipes I've made.  Given to me by my Vietnamese
sister-in-law.

Fried Rice Paper Rolls (Vietnamese Egg Rolls)  

Filling:
1 lb. ground pork
1 egg
2 carrots, finely shredded
1/4 lb. button mushrooms, finely chopped
1 ounce dried black fungus mushrooms, soaked in warm water for 1/2 hour
and chopped*
1 small bundle bean thread (clear) noodle (vermicelli-style), soaked for
1/2 hr. in warm water, drained and chopped into 2 inch lengths*
1 tsp. garlic powder
salt and pepper
1 small yellow onion, finely chopped
1-14 oz.  package rice paper wrappers*

vegetable oil
leaf lettuce for wrapping finished rolls 
nuoc cham (Vietnamese dipping sauce)--Recipe follows
*denotes items that are found in most Asian stores 

Combine all ingredients, except for the rice paper wrappers and oil.  In a
shallow pan, pour one inch of warm water.  Soak a few rice paper wrappers
at a time until they are soft and pliable.  Place a wrapper on a flat
surface.  Place two tablespoonsful of filling near the bottom of the
wrapper.  Fold up bottom, then sides to cover meat, and then roll up
tightly all the way to the "top" of the wrapper.  Repeat with the rest of
filling and wrappers.  Heat one inch of oil in a skillet on medium high
heat.  When oil is hot, add "eggrolls", leaving an inch of space in
between.  Cook till brown on one side, then turn over and cook other side.
 When browned and filling is completely cooked, remove and drain on paper
towels.   Serve each rice paper roll wrapped in a lettuce leaf and dipped
into dipping sauce.   Makes about 25 rolls.

Nuoc Cham (Dipping Sauce)
1 cup nuoc mam (fish sauce) --Squid brand or Three Crabs Brand are best
1/2 cup white vinegar
2 T. sugar
1 cup water
juice of 1 lemon
1 tsp. crushed hot red pepper sauce* or more to taste
4 carrots, very finely shredded
1 clove garlic, finely minced
daikon radish, finely shredded (optional)

Combine all liquids and sugar in a large mouth jar.  Stir till dissolved. 
Add garlic, carrot and daikon.  Will keep indefinitely if refrigerated.

Vietnamese Bean Curd-Tomato Soup (Bun Rieu) 
This is a wonderful  dish.

2 1-lb. pkg. firm tofu, sliced into 1/2-in. thick slices (2 inches wide)
oil for deep frying
3/4 lb. ground pork*
4 fresh tomatoes, sliced into wedges
2 tsp. salt
1 tsp MSG

2 quarts water
4 eggs, beaten
1/4 lb. ground pork*
1/4 tsp. salt
1/4 c. nuoc mam (fish sauce)

5 pkg. Vietnamese rice vermicelli Japanese somen noodles, boiled till done
and rinsed with cold water.
fresh bean sprouts
fresh cilantro, chopped
6 scallions, white part only, chopped

Deep fry tofu in 1 inch of hot oil till brown and crunchy.  Hold to the
side.  Brown 3/4 lb. pork in a little oil a a stock pot.  Add the
tomatoes, salt, MSG, scallions and water.  Let simmer for 30 min. 
Meanwhile, combine the beaten eggs, ground pork, and salt in a small bowl.
 Microwave for 3 min., stopping to mix halfway through. (Or cook in a
skillet  till mixture looks like an omelet.)  Chop into bite-sized pieces
and add to tomato mixture.  Add fried tofu to soup.  Let cook for 10 more
minutes.  Add fish sauce to pot right before eating.

To serve:  In each bowl, layer cooked noodles, bean sprouts and cilantro. 
Top with soup and garnish with scallion.

*Note:  This dish may be made vegetarian by omitting the pork.


Bahn Pho' Soup  (Vietnamese Beef and Noodle Soup)

Broth:
1lb. ox tails, beef ribs, or scraps of bottom round steak
2 T. vegetable oil
2 cloves garlic, minced
1 5-inch piece fresh ginger
4 or 5 green onions or 1 yellow onion, cut in half
2-3 bay leaves
1 stick cinnamon
salt and pepper
MSG
1/2  tsp. whole cloves
12 cups water
1/4 cup nam pla (fish sauce) plus more, to taste

1lb. bottom round beef, very thinly sliced
1 pkg. Bahn Pho' rice stick noodles (fettucine style), boiled till done
4 cups fresh bean sprouts
1 cup chopped scallion
fresh cilantro, chopped (optional)
fresh basil leaves 
lime and lemon wedges
hoisin sauce
Asian chili sauce or tabasco sauce

Fry meat in oil and garlic in a stock pot.  Meanwhile, slice ginger in
half lengthwise and brown over a flame or broil till dark brown in areas. 
Do the same with the green or yellow onion.  Add to stock pot along with
the rest of the broth ingredients.  Boil, uncovered for 1/2 hour.  Season
with salt and pepper.  When broth is done, add 1/4 cup fish sauce.

To assemble a serving:  Ladle a few cupfuls of broth into a saucepan on
high heat.  Add a handful of slices of the raw beef to the hot broth and
stir until cooked.  In a large bowl, place a handful of bean sprouts, then
a large handful of noodles and top with the cooked beef slices and broth
from the saucepan.  Top with two tablespoons of scallion and cilantro, if
desired.  Serve with lemon and/or lime wedges, hoisin sauce, additional
fish sauce and chili or tabasco sauce.