Tia To skewers and goi

Tia To skewers

INGREDIENTS:
sugar
onion
garlic
soya sauce
minced beef
tia to leaf

Put the minced beef into a bowl. Chop the onion and garlic finely and add to the bowl. Add the condiments and then mix together. Lay the leaves purple side up and spoon the meat onto the leaf. Roll the leaf and then pierce with a toothpick/skewer to secure. Set the oven to 200 degrees and place on a cooling rack (to allow the fat to drip from the meat) to cook. Cook for 15-20 minutes.


Cabbage Goi

There are many versions of Goi or Vietnamese salad but my mum manages to make it with whatever ingredients she has to hand. You need to make nguoc mam to put on top, like a dressing.

INGREDIENTS:

Pointed cabbage
Boiled chicken
Rao ram
nguoc mam

Finely chop the pointed cabbage so that it looks like very thin ribbons. Then roughly chop the rao ram into small pieces. You can omit the chicken if you like, but if you do add it, boil a chicken and shred it into think strips. Mix all the ingredients together and then add the nguoc mam at the last minute.