Herbs

Vietnamese Shrimp and Mango Rolls

Cook Shrimp

• 1 lb Shrimp 41/50's
• 2 qts Water
• 1 tbl Fish Sauce
• 1 tbl Kosher Salt
• Juice from 1 Lime

1. Place water, fish sauce, kosher salt, in a sauce pan
2. Bring it to a boil, then reduce to a simmer
3. Before adding shrimp, place the juice from lime in the sauce pan
4. Place shrimp into water & cook for one minute Drain & place in refrigerator to cool

Vegetable Mix

• 2 tbl Mae Ploy Sweet Chili Sauce
• 2 tsp Fresh lime juice
• 1⁄2 tsp Fish Sauce
• 1⁄4 tsp Kosher Salt
• 6 wt oz Cooked Rice Stick Noodles
• (blanch according to recipe, drain & cool, cut into 3 inch length)
• 1 cup Napa Cabbage (cut into 1⁄4 inch strips)
• 1⁄4 cup Shredded Carrots
• 12 Mint leaves (cut into very thin strips)

1. In a mixing bowl add mae ploy, lime juice, fish sauce & salt Whisk together until evenly mixed
2. Add noodles, carrots, cabbage & mint into mixing bowl Toss to coat vegetables evenly with sauce
3. Set aside, place in refrigerator until ready to roll

Assembly

• 1 cup Cilantro leaves
• 24 each Thai Basil Leaves
• 1 each Mango (peeled, cut and sliced into 1/8 inch slices)
• 1 head Boston Bibb Lettuce, leaves removed and torn in half
• Vegetable Mix
• Cooked Shrimp
• 1 Package 8 inch Rice Paper Rounds
• 1 Mixing Bowl Filled with very hot water

1. Take a cotton napkin & dampen with water, ring it out & lay it flat on cutting board
2. Place hot water in mixing bowl at the top of cutting board
3. Place all your roll ingredients within arms reach
4. Place one rice paper round in the hot water & move around gently until it becomes pliable and loose
5. Gently pull it out & lay it flat on cotton napkin
6. Place one half of a bibb lettuce leaf on the bottom end of the rice paper
7. Place 1 1⁄2 wt oz of vegetable/noodle mix on top of bibb leaf
8. Place a few thai basil leaves on top, then a few cilantro leaves on top
9. Place 2 slices of mango on top end to end
10. Place two shrimp on top of the mango
11. Take the bottom of the rice paper & lift it over the mix rolling it until it start to seal
12. Take the left side & fold it over like folding & envelope, & do the same with the right side to seal both ends
13. The continue rolling from the bottom until the roll is sealed
14. Repeat until you are out of ingredients
15. Cover with a lightly damp paper towel & refrigerate until ready to serve
16. Can be served with Mae Ploy Chile Sauce, or Thai Peanut Dipping Sauce

Mien Ga Soup

Broth

• 2 qts Chicken Stock - either home made or high quality store bought
• 3 each Kaffir lime leaves bruise slightly with back of a knife
• 3 tbl Fish Sauce
• 3 Stalks lemongrass (tops and bottoms cut off, smash with the side of knife to release flavor)
• 1.5 wt oz Galangal (also called Thai Ginger, peeled and minced)

Procedure

1. Place chicken stock, kaffir lime leaves, fish sauce, lemongrass, and galangal in a large sauce pan.
2. Bring soup to a boil, then reduce to a very low simmer.
3. Simmer for 20 to 25 minutes. Do not boil or it will become salty. Turn off heat and reserve until you are ready to serve.

Ingredients for Bowls

• 1 Rotisserie Chicken (meat pulled off the bone, and pulled into strips)
• 16 wt oz Thin Rice Noodles (cooked according to package, and drained)
• 2 Cups Diced Tomatoes
• 2 Cups Shredded Carrots
• 4 Scallions (cut into 1/4 inch rings)
• 1 Bunch Thai Basil (leaves picked, discard stems)
• 1 Bunch Fresh Cilantro (leave picked, discard stems)
• 4 wt oz Bean Sprouts (rinsed)
• 8 Lime wedges
• 2 Fresh Jalapenos (cut into thin rings)
• 1 Bottle Hoisin Sauce for table garnish
• 1 Bottle Sriracha Chili Garlic Paste for table garnish

Assembly for Bowls (enough for eight bowls)

1. Place your bowls onto plates big enough so they have room for garnishes.
2. Reheat broth to a boil for 15 seconds.
3. Fill each bowl with 2 wt oz of cooked rice noodles, 1/4 cup of tomatoes, 1/4 cup of carrots, 1 Tbl of scallions, and approximately 4 wt oz of pulled chicken.
4. Ladle hot broth over ingredients into bowl until bowl is 3/4 full.
5. Place a lime wedge, jalapeno rings, bean sprouts, cilantro, thai basil on each plate for garnish.
6. Serve and place Sriracha and Hoisin on the table for extra flavor.

Coconut Shrimp Mango Fresh Roll

Poached Shrimp Ingredients

• 1/2 Lb, 40/50 count shrimp, peeled and deveined
• 1 Can Coconut Milk
• 2 Tbl Sugar
• 1 tsp Kosher Salt
• 2 Tbl Lime Juice
• 2 Tbl Fish Sauce
• 2 Each kaffir lime leaf, bruised with the back of a knife

Poached Shrimp Procedure

1. Bring coconut, sugar, kosher salt, lime juice, fish sauce, and kaffir lime to a simmer.
2. Add shrimp to coconut mixture, reduce heat and cook for 2 minutes or until almost cooked throughout.
3. Place in refrigerator to cool mixture. Once chilled all the way, drain the shrimp.

1/2 Package Rice Noodles

Blanch according the recipe on noodle bag. Or soak noodles in hot tap water for 7 minutes then drain. Cut into 3 inch lengths.

Mix

• 2 Cups Rice Noodle, cut into 3 inch lengths
• 1/4 Cup Green onions, green part only, 1/4 inch rings
• 1/4 Cup Mint, rough chopped
• 1 tsp Lime Juice
• 2 Tbl Sweet Chili Sauce
• 1/4 tsp Kosher Salt

1. Place rice noodles, green onions, mint in a mixing bowl and toss until evenly mixed.
2. In a small bowl separately mix the Sweet Chili Sauce, lime juice and salt with a whisk.
3. Add sauce to mix and toss gently to coat evenly.

Assembly

• 10 Each Rice Paper, 8 inches
• 1 Head Butter Lettuce
• 20 Each Poached Shrimp
• Fresh Sliced Mango
• Thai Basil

1. Fill a large mixing bowl with hot tap water.
2. Place a lint free napkin on a cutting board.
3. Get cooled shrimp, roll mix, and rice paper.
4. Dip a rice paper round in the hot water until its soft and pliable.
5. Place on the lint free towel and spread out evenly.
6. Tear a half leaf of butter lettuce and place at 6 o clock on the rice paper.
7. Place 1/3 cup of mix on top of the butter lettuce.
8. Place the other half of the butter lettuce on top of the mix.
9. Take the bottom of the rice paper and fold it over the mix until it touches the center of the wrap.
10. Place two shrimp above the fold, roll wrap over one more time.
11. Fold sides in like an envelope, the roll wrap all the way.
12. Continue to roll until mix and shrimp run out.
13. Serve chilled with Sweet Chili Sauce.