1. Hoai Hoa lettuce: Relieve thirst and be good for health
Preparation:
+ 2 teaspoons olive oil or sunflower oil
+ 1 cup thinly sliced, stir-fried chives (or fried)
+ 150 g thinly sliced asparagus
+ 1 bunch of fresh leaves and biggest corn
+ 1⁄2 tablespoon soy sauce
+ 1⁄2 teaspoon sugar
+ 1⁄2 tablespoon salt (Best sea salt)
+ 1⁄2 cup peanuts, grilled thoroughly
+ 1 tablespoon baked sesame seeds
+ Garlic peel, chopped or sliced into half a slice (optional)
How to do it:
+ Boil water in a medium pan, add salt and cook the asparagus for about 15 seconds.
+ drain the water and quickly transfer them to a bowl of ice. drain the water again and set aside.
+ Cut and wash thoroughly the leaves and stems. Dry them completely.
+ Blend the oil, salt, sugar and oil.
+ Add coriander, peanuts, asparagus and sesame seeds to a large bowl.
+ Drizzle the soy sauce on top and gently mix well.
+ You can add some fresh cheese balls to the pan if you want a delicate texture.
+ Serve with fresh, hot, homemade banh mi (garlic) next to it.
2. Lam rice: Super fast and super convenient
Preparation:
+ 1⁄2 cup long- grain basmati rice (you can replace it with brown rice)
+ 2-3 tablespoons cooking oil (or olive oil)
+ 2 garlic, chopped or minced
+ 2 cups of water (reduced water if you are using brown rice)
+ 1 teaspoon salt
+ 3 tablespoons fresh lemon juice
+ 1 cup chopped corn leaf and soft stems
How to do it:
+ Heat cooking oil or olive oil in a medium pan. Add garlic and stir-fry until it turns golden brown.
+ Add raw rice and stir well to cover with oil.
+ Occasionally stir while cooking until the rice turns brown.
+ Add water, lemon peel and salt to the rice. Mix well and bring to a boil. Occasionally stirring.
+ Cover and simmer for about 15 minutes.
+ turned the heat on, mix everything well and leave for 10 minutes.
+ Transfer the rice to the mixer. Add lemon juice and chopped corn. Squeeze gently to cook evenly.
+ Add it to a bowl and serve with chicken, shrimp, stewed beans,paneer or Asian curry.
3. Corn: delicious and nutritious rice
Preparation:
+ 4 bone-picked chicken breast
+ 1⁄4 cup lemon juice
+ 1⁄2 cup of fresh corn, cut into small pieces
+ 5-6 cloves garlic, minced
+ 1 tablespoon honey
+ 1 tablespoon olive oil (eating oil is also fine)
+ 1⁄2 teaspoon salt
+ 1⁄4 teaspoon pepper
How to do
+ beat the chicken breast into half-inch pieces and put them in a slow plate.
+ In a small bowl, mix lemon juice, corn, honey, oil, salt and pepper.
+ Pour over the nests and flip them to cover the mixture well.
+ Swing and refrigerate for at least 30 minutes (If marinated overnight, the flavor will be much better)
+ Place them on a baking pan over medium heat. Occasionally flip them and cook for 4-6 minutes on each side. Do this until the pieces are no longer pink in the center.
+ If you don't have grilled pork floss, grill them over a pan with one to two tablespoons of the oil over medium heat.
+ Serve hot with rice, pita noodles or boiled, stir-fried vegetables next to it.
