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By Trieu Thi Choi, Marcel Isaak, Heinz Von Holzen

With emphasis on clean components and lightweight seasonings, Authentic Recipes from Vietnam is perfect for the health-conscious cook dinner.

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Extra resources for Authentic Recipes from Vietnam

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4 Combine the pork paste, pork skin and ground roasted rice in a bowl. Pour in the sauce and mix until well blended. 5 Wet your hands, spoon 11f2 tablespoons of the mixture and shape it into a ball. Place the ball onto a piece of the banana leaf and shape it into a cube by flattening the sides with the back of a wet spoon, then top the cube with a slice of garlic and a slice of chili. Wrap by folding one end of the banana leaf over the filling and rolling it up tightly, then folding both ends inward to form a little square parcel.

2 Lightly grease your hands with a little oil, spoon 1 tablespoon of the shrimp mixture into one hand and wrap it tightly around the middle of a sugar cane stick. Repeat with the remaining shrimp mixture and sugar cane sticks. 3 Grill on a pan grill or under a preheated broiler for 5 to 10 minutes, turning frequently until crispy and slightly browned on all sides. Serve hot with a bowl of Sweet and Sour Sauce {page 27) on the side. Note: Crabmeat may also be used in place of or in addition to the shrimp.

Place the pork roll in the middle of the banana leaf and wrap by folding one end of the banana leaf over the pork roll, then folding the sides and rolling up tightly to form a long package. Tie the package securely with string. 5 Place the package in a pot of water and bring to a boil over high heat, then reduce the heat to low and simmer for about 1 hour. Remove and drain. 6 To seNe, unwrap the sausage and cut into thin slices. The sausage can be kept refrigerated for up to a week. Note: You may use aluminium foil in place of the banana leaf.

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