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- 100 GRAM RICE NOODLES, soaked in hot water
- 6 EGGS
- 100 GRAM MUSHROOMS, sliced
- 300 GRAM MINCED PORK
- 3 CLOVES GARLIC, chopped
- 2 CHILI PEPPERS, chopped
- HANDFUL GREEN CORIANDER, cut
- 3 TBSP SOY SAUCE
- 1 TBSP SUGAR
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- 6 EGGS, boiled 10 minutes
- 3 POTATOES, peeled and diced
- 3 TOMATOES, cut
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 1 PIECE OF GINGERROOT, grated
- 1/2 TSP TURMERIC
- HANDFUL CORIANDER, cut
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Fry the garlic for three minutes. Cut
the noodles in smaller pieces. Mix all ingredients, add salt and pepper
to taste and put this mixture in a a large bowl or four small ones.
Put the bowl(s) in an oven tray, filled with water. Bake 30 minutes
at 150 degrees Celsius.
This is an example of Vietnamese home style cooking. Cooking and
the kitchen take a central place in Vietnamese life Just like
with us - who knows, I have a secret Vietnamese background.
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Fry the eggs a few
minutes in oil and slice them in halves. Fry the onion and the garlic
for a few minutes. Add the potatoes and stir fry two minutes. Add the
gingerroot and the turmeric, pepper and salt and 1/2 cup of water and
simmer fifteen minutes. Stir in the tomato and heat a minute more. Put
the eggs on a plate and arrange with the curry. Sprinkle with coriander.
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