Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Vegetable oil
1/2 lb Lean lamb -- cut in fine
Strips
1 Clove garlic -- finely
Chopped
1 tb Oyster sauce
1 tb Nuoc Mam sauce
OR 1 tbsp. Maggi liquid
Seasoning
And 1/2 tsp. anchovy
Extract
pn Sugar
1 tb Fresh red chili pepper --
Finely sliced
5 tb Fresh mint leaves -- sliced
If large

*(Thit Cuu Xao Voi Rau Thom Va Ot).

1. Heat the oil in a wok and stir-fry the lamb for several minutes
until almost cooked. Add the garlic, oyster sauce, Nuoc Mam sauce,
sugar, and chili and stir-fry for another 2minutes or so. Taste to
see if extra seasoning is necessary and adjust. 2. When the meat is
cooked and tender, stir the mint leaves through, remove and serve on
a dish.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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