
Chả Giò
A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…
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A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

A quick anchovy-and-kelp stock makes the broth backbone (the Korean kitchen standard, taking 10 minutes)

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…

Dried shrimp and dried shiitake soak in warm water until plump; the soaking water is reserved

Two pots if you have them: a spicy red broth and a clear chicken broth