Serves: 4-5
Prep time: 90min- 120min

INGREDIENTS:

Meatballs:

• 2 lbs (908g) ground pork
• 2 large egg
• 3 cloves garlic, minced
• 1/2 cup (125ml) minced shallot
• 1/2 cup (125ml) minced jicama
• 4 tablespoon (60ml) cornstarch
• 1 tablespoon  (15ml) fish sauce
• 1 tablespoon (15ml) sugar
• 1 teaspoon (5ml) salt
• 1/2 teaspoon (2.5ml) whole black pepper

Tomato sauce:

• 1 cup (250ml) water
• 2 tablespoon (30ml) sugar
• 1 teaspoon ( 5ml) salt
• 1 tablespoon (15ml) fish sauce
• 16 ounces (475ml) canned diced tomato
• 2 tablespoons (30ml) canola oil
• 2 cloves garlic, minced
• 1 cup ( 250ml) shallot, minced
• 1 teaspoon ( 5ml) black pepper
• 4 tablespoon (60ml) tomato paste

• Vietnamese baguette, french baguette or jasmine rice
• Cuccumber
  
• cilantro 
• Red Chili Sauce
  

INSTRUCTIONS:

1. Pre Heat oven to 350F
   
2. Combine all the meatball ingredients in a large bowl and mix well with your hands. Use your hands to form meat balls into 2 inch balls. Lay onto a baking pan lined with parchment paper. 
3. Baked meatballs for 25 min. remove and cool
4. In a pot add oil and saute shallot and garlic( no colour) on low heat. Cook for 10 min. Add tomato paste and mix, add remaining ingredients. Bring to a simmer and cook for 10 min. Add meatballs, and simmer for 30 min.
5. To serve, add meatballs between sliced baguette, spoon tomato sauce. Add sliced cucumber, cilantro and Red Chili Sauce.

Notes:
You can eat the Xiu mai ( meatballs) with a side of rice or baguette on the side to dip.

Serves: 4
Prep time: 30 min

INGREDIENTS:

• 3 corn cobs, cooked and cut off the cobb.
• 1cup (250ml) blueberries
• 1 avocado, pitted and cut
• 3 handfuls arugula
• 2 handfuls baby kale
• 6 breakfast radishes, washed and sliced
• 1 cuccumber, washed, sliced into coins
• Feta cheese(optional)

Vinaigrette:

• 5 Tbsp (75ml) Gold Sweet Chili sauce
  
• 4Tbsp (60 ml) apple cider vinegar
• 1 cup ( 250ml) olive oil 
• 1 teaspoon (5ml) kosher salt or sea salt
  

INSTRUCTIONS:

1. Make vinaigrette, in a bowl, add the gold sweet chili sauce, apple cider vinegar, salt and whisk. Slowly stream in the olive oil while whisking. Set aside and store in a bottle or a jar.
   
2. In a bowl, mix the arugula and kale, add the corn, blue berries, radish and cucumbers. Give the vinaigrette a shake or mix if seperated and drizzle into the bowl.  Toss the salad. Garnish the top with avocado, and remaining vegetables.

Serves: 4
Prep time:  50 min

INGREDIENTS:

• 1 Sea bream 1 1/2lb (700g) scaled and cleaned 
• 1 1/2inch (4cm) ginger, peeled
• 4 green onions, trimmed
  
• 2 tbsp (30ml) sesame oil
• 4 tbsp (60ml) Red Chili Sauce
  
• Lettuce, washed, and drained
• 1/2 Cucumber, sliced into coins

INSTRUCTIONS:

1. ​Make slashes in the fish about 1 inch apart, slightly on the diagonal. without cutting through to the bone. Slice the ginger, green onion into thin sticks. ( Julienne)
2. Scatter half the ginger and green onion over a heat proof plate, large enough to fit the fish. Place the fish onto the plate and spoon the Red Chili sauce over top. Spread the sauce to cover the fish evenly. Lay the remaining ginger and green onion on top of the fish.  Drizzle sesame oil on over.
3. Place an introverted heatproof bowl in a large wok and pour enough water to come halfway up the sides of the bowl. Put lid on and bring water to a boil. Now carefully lower the plate with fish on the inverted bowl: avoid touching sides of the wok. Put lid back on and steam over high heat. It will take about 15 min- 20min. Test the by poking the thickest part of the fish with a knife, it should slide easily.
4. Serve fish with a side of Jasmine rice, lettuce and cucumber.

Notes:
You can dip the lettuce and cucumber into the sauce.

 orGỏi cuốn ​is a Vietnamese dish traditionally consisting of pork, shrimp, bún(rice vermicelli noodle) lettuce, herbs(mint, basil,) and cucumber wrapped in bánh tráng (commonly known as rice paper) and served with a peanut sauce.
You can mix and match the fillings with any of your favourite ingredients.

Yield: 6-8 rolls
Prep time: 50 min

INGREDIENTS:
​
For the spring rolls:

• 13 to 15 large (10-inch) rice paper 
• 2 large carrots, peeled and sliced into matchsticks
• 2 medium red bell peppers, seeded and sliced into ¼-inch strips
• 2 chinese cucumbers, sliced into matchsticks (or use half of an English cucumber)
• Fresh thai basil leaves
• Fresh mint leaves
• 8 leaves romaine lettuce, or butter lettuce, or korean lettuce.
• 1 pound (454g) 31/40-count cooked shrimp sliced in half lengthwise.
• 4 ounces (115g) dried rice rice vermicelli

For the peanut sauce: 

• 3/4 cup (180ml) natural-style creamy peanut butter
• 1/3 cup (80ml) water or coconut milk
• 3 tablespoons (45ml) hoisin sauce
• 2 tablespoons(30ml) freshly squeezed lime juice (from about 1 1/2 medium limes)
• 1 tablespoon (15ml) raw cane sugar
• 2 tablespoons (30ml) Red Chili Sauce

INSTRUCTIONS:

1. Cook your rice noodle, follow steps on package. drain and cool, set aside.
2. Prepare your workspace: Fill a wide, shallow bowl, with lukewarm water. Lightly wet the surface of a cutting board. This helps prevent the rice paper from sticking onto the board. Have all your ingredients prepped and arranged in bowls near your workspace.
3.  Soften the rice paper wrapper: Dip one of the rice paper wrappers into the water and swirl it around until the entire surface is evenly moistened (20 to 40 seconds or so). It should start to feel softened and malleable. If the rice paper rips or tears, you softened it for too long; discard and start again with a fresh wrapper.
4.  Arrange the vegetables and shrimp on the wrapper: Place the softened rice paper onto the wet board. Arrange some carrots, cucumbers, peppers and a few basil and mint leaves in a line about 1 inch away from the bottom edge of the wrapper. Line 3 pieces of shrimp about 1 1/2 inches above the vegetables.
5. Wrap the spring rolls: Fold the bottom part of the rice paper wrapper over the vegetables. Continue rolling the everything toward the shrimp. Once you reach the shrimp, stop and fold the left and right sides of the wrapper toward the center. Continue rolling until you reach the top and form a roll. Place the finished spring roll on the platter. Repeat for the remaining spring rolls.
6. Make the peanut dipping sauce. Mix together the peanut butter, lime juice, water, sugar, hoisin sauce and Red Chili Sauce  Taste, and adjust the seasonings to your taste.  You can add more water if sauce is too thick.  Set aside. 
7. Serve the spring rolls: These rolls are best if served the day they are made. If not serving immediately, cover the platter with a slightly damp cloth and refrigerate until ready to serve.
   

Notes:
For peanut allergies you can substitute the peanut sauce with our Gold Sweet Chili sauce or Jade Lemongrass Dipping Sauce
To make these spring rolls vegetarian or vegan, you can remove the shrimp and add tofu, tempeh, roasted mushrooms, or any vegetables you like. 

Nuoc cham is a delicious universal Vietnamese dipping sauce that tends to accompany fried spring rolls (Chả giò), pan fried crepes (Bánh xèo) and rice noodle (Bún). But it can aslo be used as a vinaigrette or to dip whole fried fish. The possibiites are endlesss. Every Vietnamese home has their own version of this sauce and ours is a bit different with the additon of our Red Chili sauce.

This condiment is a mixture of fish sauce (nước mắm), garlic, palm sugar, lime juice, a splash of water and bird’s eye chilis. In this case, we substitute the garlic and bird eye chili with our Red Chili sauce. 

The most important element to a good nuoc cham is finding the proper balance of sour, sweet, salty, savory and spicy. By using our Red Chili sauce, our nuoc cham also has a smoky and depth of flavour from the charring of the chilis and addition of tomatoes in our sauce.

Yield: 1 cup (250ml)
Prep Time: 5 minutes

INGREDIENTS​:

• 1/4 cup (60ml) palm sugar
• 2/3 cup (160ml) lukewarm water
• 1/3 cup (80ml) fresh lime juice
• 6 tablespoons (90ml) fish sauce ( Red Boat Fish sauce, Golden Boy)
• 2 tablespoons (30m) Red Chili Sauce
  

INSTRUCTIONS:

1. 1. In a small bowl, add water and sugar and stir until sugar has dissolved.
2. Whisk in lime juice, fish sauce, and TPT Red Chili sauce and stir well. At this point, taste.the sauce and add more sugar if you prefer it to be sweeter.
   
3. ​Serve this dipping sauce with lettuce and other green leafy vegetables, spring rolls, over rice, with Vietnamese bun dishes, meats and seafood.

​Notes:
Its best to make the Nuoc cham at least 3 hours ahead of using as it with allow the flavours to develop.