- 600 GRAM
CHICKEN BREAST, in cubes
- 100 GRAM GREEN PEAS
- 100 GRAM CARROTS, in cubes
- 1 CLOVE GARLIC, chopped
- 1 GREEN CHILI, chopped
- 3 TBSP FISH SAUCE
- 2 TBSP LIME JUICE
- 1 MANGO,
peeled and cut
- 50 GRAM CASHEW NUTS
- 300 GRAM FLOUR
- 3 EGGS
- 1/2 TSP SALT
Stir fry the chicken cubes until they
are brown on all sides. Add the garlic, the chili pepper and the carrot
and stir fry 3 minutes more. Add the fish sauce, the peas, the lemon
juice and 1/2 cup of water and salt and pepper to taste and simmer for
10 minutes. Stir in the mango and sprinkle with cashew nuts.
Vietnam celebrates Teachers Day on the 20th of
November to honor the importance of teachers.
The UNESCO created this wave by adopting the "Recommendation concerning
the status of teachers". Click
on culinary calendar for more
links between cooking and worldwide celebrations.
Knead all ingredients
well together and set the dough aside for half an hour. Roll it out
thinly on a floured board, put it on some dishcloths and allow to dry
for two hours. Cut the dough in noodle size strips, drop in boiling
water with a little oil, and use for any recipe that needs noodles,
like chicken chow chow,
chicken and pork noodles, vegetable
noodles or ginger noodles.