Com Ga
adapted from Authentic Vietnamese Cooking Food from a Family Table
2 cups of long grain rice, such as jasmine
2 tbsp canola oil
2 large cloves of garlic, peeled and chopped
2 tbsp chopped fresh ginger
3 cups chicken stock
1 bunch fresh cilantro, tough stems removed (I used about 1 cup of leaves)
8 boneless skinless chicken tenderloins
1 tbsp canola oil
1 clove chopped garlic
1 cup chicken stock
Place the rice in a bowl with a few cups of water. Gently swirl your fingers in the bowl to allow the starch to separate from the grains. Repeat this process 3 times until water is fairly clear. Drain thoroughly. Heat 2 tbsp of oil in a heavy pot over medium heat. Add the garlic and ginger and stir fry until golden. Add the rice and stir until lightly golden, 3-5 minutes. Stir in 3 cups of stock. Scatter the cilantro across the top. Cover and cook until rice has absorbed all of the liquid, about 25 minutes. Turn off heat and allow to rest, covered for 5-10 minutes. Fluff with fork.
While the rice is cooking, prepare the chicken. Heat 1 tbsp of oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute. Add the chicken. Brown chicken on each side. Add cup of stock, cover and simmer for about 5-7 minutes until done.
Serve with Nuoc Mam Gung
adapted
1 tbsp fish sauce
1 tsp sugar
juice of 1 lime
3 oz ground ginger
1 minced scallion (I forgot this)
1 tsp red chili flakes
1/2 cup canola oil
Combine all ingredients. Whisk well. Allow to stand for 30 prior to serving.
Last, but certainly not least.
Mang Tay Xao
adapted
1 1/2 tbsp canola oil
1 large clove of minced garlic
1 bunch fresh asparagus, sliced diagonally into 1 inch slices
1 tbsp fish sauce
freshly ground black pepper
Heat oil in a wok over high heat and stir-fry the garlic until fragrant, about 1 minute. Add the asparagus. Season with fish sauce and pepper. Stir-fry until tender crisp, about 5 minutes.
