Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Fish fillets
6 Mussels
1 sm Uncooked crab -- cleaned and
Chopped
4 oz Squid pieces
4 oz Uncooked shrimp
4 oz Scallops
2 Cloves garlic -- chopped
2 lg Fresh chili peppers --
Chopped
1 tb Cilantro roots -- chopped
1 tb Vegetable oil
2 tb Oyster sauce
2 tb Nuoc Mam sauce
OR
2 tb Light soy sauce and 1 tsp
Anchovy sauce
Mixed well
1 Sweet bell pepper -- cut in
Strips
1 Onion -- thinly sliced
2 Shallots -- thinly sliced
4 tb Fresh mint -- chopped

* (Thuc An Bien Xao Voi Rau Thom, Toi Va Ot).

1. Wash and prepare the seafood. But the fish fillets into
bite-sized pieces. Scrub the mussels and remove the beards. Take
the limbs off the crab and crack the shell with a hammer so the meat
is easy to remove at the table. Remove the outer shell, c 2. Put the
garlic, chilies, and cilantro root in a blender and make a coarse
paste. Put to one side. 3. Heat the oil and fry the garlic, chili and
cilantro over medium heat. Add the seafood and stir-fry gently so the
fish fillet does not break up. Add the oyster sauce and NuocMam
sauce. Taste, cover and simmer for a few minutes. 4. Remove the lid
and add the sweet bell pepper, onion, shallots, and mint, and
stir-fry gently (the fish fillets are now even more delicate) for a
couple of minutes then remove from the heat. 5. Arrange on a large,
shallow serving dish and garnish with whatever herbs you happen to
have around. Serve with a large bowl of steaming rice.

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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