Grilled Five-Spice Chicken

Source: Pleasures of the Vietnamese Table - Mai Pham

Makes 4 servings

Thai Chicken Salad

4 small dried cloud ears or 2 pieces dried black fungus
1/2 (3 3/4 ounce) package cellophane noodles
2 scallions (with tops), thinly sliced

Thai Cabbage

1/2 head cabbage
2 to 3 tablespoons oil
1/4 to 1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon ground ginger
2 tablespoons soy sauce
1 egg

Spicy Grilled Thai Chicken

3/4 cup canned cream of coconut
3 tablespoons lime juice
3 tablespoons soy sauce
8 stems fresh coriander
3 large cloves garlic
3 large shallots

Thai Chicken with Cashews

1 whole chicken, uncooked, cut into bite size pieces
Minced garlic
Grated fresh ginger

Thai Chicken with Basil

4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
3 cloves garlic, minced
2 red jalape?o peppers, seeded and finely chopped

Vietnamese Chicken Salad (Goi-Ga)

2 pounds boneless skinless chicken breasts
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons rice vinegar

Chicken with Lemon Grass (Thit Ga Xao Dam Gung Sa ? Vietnam)

6 chicken thighs
1 stalk lemon grass or 3 thin strips lemon peel
1 tablespoon fish sauce

Thai Larb

1 pound ground chicken
1/2 cup chopped fresh cilantro
1/4 cup lime juice (about 2 limes)
1 to 2 tablespoons seeded and chopped jalape?o chiles*

Thai Thighs

Posted by Olga at recipegoldmine.com 6:00:20am 8/23/03