They can be chewed raw, with lime and betel nuts. An after-meal digestive, they ease flatulence and improve assimilation. Packed with antioxidants, vitamins C, A, calcium and thiamine, guard oral ...

The quintessential Vietnamese dish, pho boasts a clear beef broth made from beef bones, tendons, and ox tails, infused with ...

If the full quantity of kaffir lines is not available, top up the weight with a lemon or two. It is a powerful mix. You might want to try it as a chicken baste or on scones with loads of whipped ...

There are many variations of this chicken dish served in Vietnam, most commonly found grilled on bamboo skewers at roadside stalls. I prefer to cook mine as whole breasts; it stays moist and looks ...

Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper, to season. The curry paste ...

Just before serving, combine the meat with the fried duck skin, fried shallot, fresh herbs and lime juice. Ingredients such as kaffir lime leaves, fried shallots, toasted rice powder and sawtooth ...

Kaffir lime leaves are double leaves - a larger leaf is connected to a smaller one. This recipe calls for four to six pairs of leaves, depending on their size. Julienne them finely, or they will ...

2. Take 3 pieces of kaffir lime leaf, one lemon grass stick, one fresh red chili and clean it properly, cut in to small slices and keep it aside. 3. Take a soup pan and add two cups of stock, bring it ...

In a steamer put the fish fillets in a bowl. Scatter galangal, fresh lemongrass, kaffir lime leaves, fish sauce, red chillies, and steam till it cooks through. 2. Meanwhile, heat the oil in a pan, ...

Bring to the boil then reduce by half. Add the kaffir lime leaves and leave to infuse for 30 minutes off the heat.Strain into a clean pan then finish by seasoning and adding lime juice and zest.