Vietnamese Mint Chicken.

Garlic oil or flavored to -taste
Vietnamese Fish Sauce
1 Tsp Sugar
1/2 cn Of Bamboo shoots
1 large-sized stalk of Green onion, diced
1/4 c of Chicken or Shrimp (cut into marblesized pieces)
Fresh mint, about 3 leaves
Crushed red chile peppers (optional)
White rice
Deep saute pan or wok

Pre-cook rice.
Heat oil and saute onions over med flame until soft. Add a dash of fish sauce. Keep the ingredients moving -Stir Fry!:) so the onions don't burn. Mix in the sugar.
Turn up the heat and add chicken or shrimp and cook until almost done, stir frying all the time. Toss in the bamboos shoots ans some chili, if you dare, and finally the mint leaves so that they don't cook longer than 30 seconds. Serve over rice.

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Rice Porridge with Beef (Chao Bo - Vietnamese Food Recipe)

1 tablespoon vegetable oil 1 small shallot, peeled and minced 3
/4 cup short-grain rice
8 ounces ground beef or ground pork
1/2 cup finely chopped roasted peanuts
1 cup cilantro leaves
2 scallions, trimmed and sliced into thin rounds
1/4 cup fried garlic oil fish sauce
freshly ground black pepper

1 Heat the vegetable oil in a sand pot or heavy-bottomed pot over medium heat. Add the shallot and rice and stir-fry until they become translucent, about 5 minutes. Add 8 cups water and bring it to a gentle boil over medium heat. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1-1/2 hours.
2 Add the ground beef a bit at a time so the beef stays separated; stir for 3 to 5 minutes, or until the beef is completely cooked. Divide the soup among 4 to 6 soup bowls. Garnish each serving with some peanuts, cilantro, scallions, and garlic oil. Season with fish sauce and pepper. Try this fine vietnamese food recipe.

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Vietnamese Ground Pork

1 lb ground pork
1/4 cup fish sauce
1/4 teaspoon msg or Accent seasoning
1 tablespoon sugar
1 garlic clove, sliced
1 tablespoon oil
sliced ginger
1/4 teaspoon dry crushed red pepper (optional)
salt and pepper

In a oil on medium heat fry the garlic slices until fragrant remove garlic and set aside, then add the pork and stir until well cooked,and dark, making sure to separate a finely as possible.
Add sugar, and fry until browner in color. Add msg and fish sauce and taste. Add crushed pepper, or black pepper if.
desired.
Add the garlic slices, add 1/2 cup of water, and let simmer until water has almost evaporated.
Remove garlic and ginger, and serve with rice.

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Vietnamese people usually have three meals a day. In the cities, breakfast is lighter than lunch and dinner. In the country, many of us eat a heavier breakfast and dinner than lunch. Each regular meal has three courses: soup, a fried or sautéed dish or salad, and a salty dish. The last one is the main course, either meat, fish, chicken, duck, shrimp or crab... We prepare the main course a little salty because we have a hot climate and salt should be included in our food. Plain rice goes well with these plates.