Tuesday, May 4, 2010

April Book and Recipe of the Month

Carolyn’s Book of the Month

 

Nick’s Book of the Month

 

Vietnamese Recipe of the Month

Mi Quang

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Peeling and chopping onion and jicama

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Nick removing the shrimp heads

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The shrimp heads are normally used to color the broth a vibrant reddish/orange

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Need to devein the shrimp

 
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Clean and chip the green onion and cilantro and set aside
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Sautee the pork, onion, jicama, salt, pepper, dried shrimp and fresh shrimp and fish sauce

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Washing and slice the lettuce and set aside

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The tumeric used to color the rice noodles a bright yellow color

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Oven roasted peanuts to put on top of the noodles

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The taste testers 

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The final product

We’re in California right now so I don’t have all the exact measurements or quantities. I’ll post them when I get back.

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