Char Grilled Phu Quoc Salt And Chile Squid Muc Nuong Thang Recipes

CARP CHAR GRILLED IN BETEL LEAVES: CA TRAM NUONG LA LOP

Steps:

• Preheat a charcoal grill.
• For the dressing: Mix the ginger, sugar, garlic, chile, water, fish sauce, and vinegar. Set aside.
• Season both sides of the fish with salt and freshly ground black pepper.
• Now cover the fish with betel leaves, then enclose in the wire rack.
• Char grill each side of the fish for 15 to 20 minutes on medium heat.
• Cover the fish with the fish sauce dressing and garnish with sliced chile and spring onions.

CHAR GRILLED HMONG BLACK PIG SKEWERS WITH SESAME SALT: THIT LON NUONG MUOI VUNG

Steps:

• Mix the sesame seeds with salt.
• Place the spring onions, lemongrass, sugar, black pepper, vegetable oil, fish sauce, honey, and oyster sauce in a mixing bowl and stir to combine. Add the pork, toss to coat, then cover and marinate in the refrigerator overnight.
• Preheat a grill. Thread the pork onto bamboo skewers and char grill each side for 3 minutes.
• Dip into sesame salt.

FINE NOODLES WITH GRILLED PRAWNS: BANH HOI TOM NUONG

Steps:

• Heat a grill to medium heat.
• In a small saucepan, add the vegetable oil, sliced garlic chives and bring to the simmer. Stir, then take the pan off the heat and transfer the garlic chive oil to a bowl.
• Thread each prawn onto a skewer (tail through the top of the head) and char grill on medium heat for 2 minutes on each side, or until cooked.
• While the prawns are grilling, place the vermicelli noodle on a plate and reheat it in the microwave for 1 minute on high. Now coat the noodles with the garlic chive oil and sprinkle with the crushed peanuts. Tear a piece of the noodles and wrap around the grilled prawn, remove the skewer. Place the wrapped prawn on the lettuce, then add the mango, banana, and cucumber and roll up.
• Repeat this process and dip the wraps into nuoc mam cham dipping fish sauce.