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Hot Lime Broth with Shrimp

• 4 cups  chicken broth
• 1 tbsp   chopped lemongrass
• 1 tsp     chopped garlic
• 3           chilies, cut lengthwise
•              frozen or dry lime leaves
• ½ lb      mushrooms, coarsely chopped
• ¾ lb      shrimp, peeled and deveined
• 2 tbsp    fish sauce
• 1 tsp     sugar ( or to taste)
•              lime juice
•              salt/pepper

Bring chicken broth to low simmer, add the lemongrass, garlic, chilies and lime leaves; allow to cook at a low simmer for 15 minutes. Add the mushrooms and continue to cook for 3-5 minutes. Turn up the heat so that broth is at a boil; add the shrimp, and cook until just pink, 1-2 minutes. Add the lime juice and Thai fish sauce; serve by itself or with jasmine rice

Vietnamese Lemongrass Pork over Vermicelli

Pork Marinade

• ¼ cup     brown sugar
• ½ cup     water
• 1 tbsp     fish sauce
• 1 tbsp     soya sauce
• 2 tbsp     oil
• 1 tbsp     diced lemongrass
• 2 tbsp     diced onions
• 1 lb         pork medallions, or fast fry pork chops

Pan fry the onions and the lemongrasses until soft. Add the remaining ingredients and bring to a gentle simmer for 5 minutes. Allow to cool then marinade pork for 1 hour while allowing the grill to heat.

Vermicelli and Vegetables

• 2 tbsp              oil
• ½                    onion, thinly sliced
• 1 tbsp              lemongrass, diced
• 1 tbsp              garlic, crushed
• 2 cups              bok choy, chopped
• 1 cup               cabbage, sliced
• 1 cup               mushrooms, sliced
• 1 cup               peppers, sliced
• 1 tbsp              fish sauce
• 2                     carrots, slices
  
• 1  package      thin vermicelli noodles, rehydrated

To rehydrate the noodles place in a bowl, and then add boiling water, drain and serve. 

Pork: Grill the pork over medium high heat until done, and then keep warm. Vegetables: Heat the wok and then add the oil, onions, garlic and lemongrass; stir fry for one minute. Add the remaining ingredients. Mix well; cover and cook for 3-5 minutes. Place noodles in a bowl and pour vegetables over top, crown with grilled pork and finish with dipping sauce if desired.

Vietnamese Sweet and Sour Sauce

• 1 cup               boiling water
• 1 tsp                crushed red pepper
•                         juice of 3 limes
• ¼ cup              fish sauce
• 3 tbsp              sugar
• 1 tbsp              chopped garlic
•                        grated carrot