Beef Salad

Adaptation of the recipe of 'Beef Salad with Rice Vermicelli and Lemongrass' in 'Little Vietnam' cook book by Nhut Huynh.

Beef~
Sliced scotch fillet (slightly) marinated with 'beef stir-fry sauce' (combination of sugar, fish sauce, soy sauce and white pepper), then stir fried. Beef slices were mostly medium and some medium rare (since the steak was still fresh).

Original recipe also includes lemongrass and red onion

Salad~
Mixture of whatever vegetables in my fridge (wom bok, lettuce and carrot) and spring onions & coriander, I mixed them with 'fish sauce dipping sauce' (combination of caster sugar, boiling water, fish sauce and white vinegar)

Original recipe also includes cucumber, rice vermicelli, Vietnamese mint (which i think would spice this dish up alottttt)

Coq Au Vin - recipe by Shannon Bennett

Coq Au Vin - Recipe by Shannon Bennett

The ingredients for Coq Au Vin.
Recipe from Shannon Bennett's cook book 'My French Vue Bistro Cooking at Home'.

Cost is about 40AUD for serve of 6 - including costs for mashed potato and beans, and of course some sweet wine leftover for drinking

While Shannon Bennett suggests ceramic or copper pots, I used clay pot instead cause there ain't any larger pot. Very Chinese!

Salt and pepper to taste!

Coq Au Vin and Mashed potato- recipe adapted from Masterchef, with some extra --> a few precious drops of white truffle oil!

We separated the chicken from the gravy.

Our dinner - this picture shows: chicken butt from our Coq Au Vin, mashed potato and green beans.

Bon Appetit!