Vietnamese Mint Lemonade Recipes

VIETNAMESE MINT LEMONADE

Steps:

• Place the sugar in the bottom of a large jug.
• Add ice, lemon juice, the slices of lemon, the mint and top up with the mineral water.
• Serve in glasses with straws.

MINT LEMONADE

Steps:

• Slice 7 lemons thinly.
• Seed sliced lemons and place in a large mixing bowl.
• Add 12 mint leaves; sprinkle with sugar.
• Pour in boiling water.
• Let sit for 45 minutes at room temperature, occasionally pressing lemons and mint with a wooden spoon.
• Strain liquid through a fine-mesh strainer into a glass punch bowl or a pitcher with at least a 2 1/2 quart capacity.
• Juice the remaining lemon; add to the strained liquid.
• Add cold water; stir well.
• Add ice cubes; stir rapidly.
• Ladle or pour lemonade and a few ice cubes into each glass; garnish each with a mint leaf.

LEMONADE

Steps:

• Combine the first three ingredients and stir until sugar is dissolved, add ice and lemon slices then serve.

LEMONADE

Steps:

• In a 1-quart bowl combine sugar and 1 1/4 cups hot water.
• Micro and stir occasionally, until sugar is dissolved, 1 to 2 minutes.
• Meanwhile, zest 1 tablespoon lemon peel (yellow part only) from 2 or 3 lemons.
• Add peel to warm sugar mixture; let cool about 10 minutes.
• Cut all lemons in half and ream enough juice to make 1 3/4 cups.
• Add to sugar mixture.
• Into a pitcher add lots of ice cubes, lemon syrup, 1 cup ice cold water.
• Stir lemon slices into lemonade& pour into glasses with garnish of mint.
• Taste you may want to add more water.

VIETNAMESE FISH SIMMERED IN CARAMEL SAUCE (CA KHO TO)

Steps:

• In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
• Remove pan from heat and stir the fish sauce into the caramel.
• It will smoke slightly.
• Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
• Stir in the shallots, chili and ginger.
• Add the fish in the caramel sauce and sprinkle with black pepper.
• Bring to a boil.
• Reduce the heat to low and cover the pan.
• Simmer for 30-45 minutes, turning the fish occasionally and carefully.
• Serve with rice.