Stir Fried Water Spinach with Garlic (Rau Muong Xao Toi)

Ingredients:

A bundle of water spinach (Rau Muong)
Minced garlic
Olive oil
Fish Sauce
Fresh chili pepper (opional)

Instructions:

1. Wash water spinach, cut the bottom parts, and let it dry
2. Heat up a large pan or wok, add oil and minced garlic. Stir fry garlic for about a minute
3. Add water spinach and stir fry until wilt
4. Season with fish sauce and chili pepper (optional)
5. Serve with steam rice

Vietnamese Light Fish Sauce with Ginger (Nuoc Mam Gung)

Ingredients:

1/2 cup fish sauce
1/2 cup water
1/2 fresh squeezed lime juice or 1 tablespoon vinegar
2 tablespoon minced ginger
1 tablespoon sugar
Crushed chili peppers

Instructions:

In a bowl, mix fish sauce with water, lime juice or vinegar, minced ginger, sugar, and crushed chili pepper if desired.
Taste and adjust if necessary.

Vietnamese Chicken Salad (Goi Ga)

Ingredients:

Shredded Chicken (fully cooked)
Shredded Cabbage
Shredded Carrot
Cilantro
Mint
Scallions
Vietnamese coriander

Vietnamese Light Fish Sauce with Ginger

Instructions:

In a large bowl, mix the shredded chicken with shredded cabbage, shredded carrot, cilantro, mint, scallions, and Vietnamese coriander.
Toss the salad with Vietnamese Light Fish Sauce with Ginger

Vietnamese Light Fish Sauce with Garlic (Nuoc Mam Toi)

Ingredients:

1/2 cup fish sauce
1/2 cup water
1/2 fresh squeezed lime juice or 1 tablespoon vinegar
2 cloves minced garlic
1 tablespoon sugar
Crushed chili peppers

Instructions:

In a bowl, mix fish sauce with water, lime juice or vinegar, minced garlic, sugar, and crushed chili pepper if desired.
Taste and adjust if necessary.

Vietnamese Fresh Spring Roll with Shrimp (Goi Cuon Tom)

Ingredients:

10 Vietnamese Rice Papers
2 ounces rice vermicelli
20 large shrimps
Lettuce
Cucumber
Mint
Cilantro
Basil
Bean sprouts

Vietnamese Light Fish Sauce with Garlic

Instructions:

In the saucepan, bring water to boil, and boil the rice vermicelli noodle until soften. Drain rice vermicelli from water, let it dry.
Boil the large shrimps until cook. Peel and cut in half.
Chop lettuce, cucumber, mint, cilantro, basil.
Dip rice paper quickly into warm water for 1 second and leave it on a plate to soften.
On top of the rice paper, put 2 shrimps, rice vermicelli noodle, lettuce, cucumber, mint, cilantro, basil, and bean sprout.
Fold the left side and the right side of the rice paper inward, then slowly roll the rice paper. Make sure everything is covered.
Enjoy the fresh spring roll with Vietnamese Light Fish Sauce with Garlic.