Vietnamese spring rolls (cold)
(Goi cuon)

Chicken chow chow
(Kukhura chow chow)

• 10 DRIED RICE PAPER SHEETS
• 200 GRAM PORK LOIN, in cubes
• 200 GRAM SHRIMPS
• 1/2 HEAD OF LETTUCE
• 1/2 BUNCH OF GREEN ONIONS, cut in lengths
• 2 CHILLIES, chopped
• 50 GRAM BEAN SPROUTS

• 400 GRAM NOODLES
• 300 GRAM CHICKEN BREAST, in cubes
• 1 PIECE OF GINGERROOT, chopped
• 2 CHILLIES, chopped
• BUNCH OF GREEN ONIONS, chopped
• 3 TBSP SOY SAUCE
• 200 GRAM GREEN BEANS, cut
• 100 GRAM BEAN SPROUTS
• 2 TOMATOES, chopped
• 1 EGG, sliced

Spread the rice papers out and cover them with a few lettuce leaves. Distribute the green onion on top. Fry the pork loin and the peppers five minutes, add the shrimps and fry 3 minutes more. Add salt and pepper to taste. Stir in the bean sprouts and distribute this mixture over the rice papers. Roll them up and serve with chili sauce.

Mix the soy sauce, ginger, chillies and onions and marinate the chicken one hour in this mixture. Drain the fluid (but don't throw it away) and fry the chicken 5 minutes. Add the green beans, pour the remaining marinade back in and simmer for 5 minutes. Add the bean sprouts and the tomatoes. In the meantime, cook the noodles according to instructions. Stir the chicken mixture through the noodles and decorate with egg slices.