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This is more veggie forward than the original. I make this with the brisket from Brisket Broth cook  1 serving noodles (I use about 150g of the big noodles) According to package directions. Reserving the cooking liquid drain and refresh to room temp. In the same water cook briefly (1 min) 0.5 cup cabbage, cut same width as noodles You will probably need to microwave 0.25 cup broth (from where you made the protein, probably)  4 oz cooked protein, bite sized Combine toppings in in bowl 1 scallion, chopped 1 stalk celery, chopped (this is only crunch)   2 Tbs XFF noodle sauce (in pinch 1.5 Tbs soy sauce, 2 tsp black vinegar)   1 Tbs XFF chili oil (or another Szechuan / mala) Once all is done add to the noodles and cabbage the heated protein and broth and the toppings. See: Wang, Xi'an Famous Foods, p61

  Dirty Sticky Rice with Scallions Recipe   After roasting the chicken, the skillet should be full of tasty brown bits and caramelized marinade. By de-glazing the pan with the scallions and chicken stock, a lot of wonderful flavor is added to the sticky rice. Ingredients 6 cups cooked sweet/glutinous rice (3 cups uncooked rice) 10-12 green onions/scallions (white and green parts), sliced 1-2 tablespoons chicken stock Salt and pepper to taste Directions After roasting the chicken, drain rendered fat from the skillet, leaving a thin coating of grease. Place skillet on burner over medium heat. Add green onions and sauté until softened, about 3-4 minutes. De-glaze skillet by adding a splash of chicken stock and heat through, about 30 seconds. Add salt and pepper to taste. Add cooked sticky rice to pan. Using two wooden spoons, fold the scallions evenly into rice. The rice should be a light brown color filled wit

  Vietnamese Roasted Chicken Recipe (Ga Ro Ti) SND Note: Bone-in, skin-on dark chicken meat is highly recommended for the best flavor. We prefer the use of chicken thighs. Boneless, skinless thighs can be used, but you'll miss out on the best part, the extra crispy skin. Frying the chicken in the skillet allows for better control of browning and the ability to make dirty sticky rice from the fond, the dark brown bits left in the skillet. Larger chicken pieces require up to 24 hours of marinating for the best flavor. Ingredients 2 1/2 pounds chicken thighs 1 1/2 teaspoons granulated sugar 1/2 teaspoon ground black pepper 1 1/2 tablespoons soy sauce 1 1/2 tablespoons fish sauce 1 1/2 tablespoons canola or vegetable oil, plus additional for frying 4-5 cloves garlic, minced Directions Trim excess skin and visible fat from chicken thighs using kitchen shears; set aside. In a medium bowl, whisk tog

  Sprinkle 2 lb brisket with 4 tsp kosher salt and pepper  Heat dutch oven on medium high heat and add  2 Tbsp oil Once the oil is hot add 2 Tbsp minced fresh ginger 2 Tbsp minced garlic When fragrant, (fast, like 30 seconds !) add 2 whole star anise 1 cinnamon stick 1.5 Tbsp. brown sugar or agave  2 Tbsp. rice vinegar  2 Tbsp soy sauce the prepared brisket, above  Stir all that around for a few minutes and add  10 Cups water 1 Tbsp. hondashi at least 2 Tbsp gochujang i think its good to add some mild and some hot and you can add more if you taste. I want lots of flavor more than lots of heat You can also skip browning, put everything but meat into pot and taste for salt and then boil away. I like the garlic and ginger in the soup so if I was sauteing it first i would probably add raw after the water is in. In either case, once the water is in bring to boil and cook for at least 2 hours until brisket is done, you can cook longer and the beef will fall apart which is fine, really. bla

When thinking about the veggie here, this recipe works because iceberg lettuce and cabbage does not wilt too much and maintain their crunch. Make sauce: 2 cloves garlic, minced 1-2 small spicy chilies, minced (amount depends on desired heat) 2 Tbsp. fish sauce 2 Tbsp. soy sauce 1 Tbsp. rice vinegar 2 tsp honey/agave black pepper to taste  Reduce the 1 head iceberg lettuce or cabbage to leaves by cutting out the core. Put 2 Tbsp. vegetable oil  in sauté pan on medium high heat Add 1 head lettuce prepared as above, toss to coat in oil and once a little wilted add the sauce prepared above and sauté all together, about 5 minutes or less. You want the veggies a little charred. Can be side or served over rice this is a side for 3-4 Adapted from Chang and Krishna, Cooking at Home , p 296

 Adapted from the frustratingly vague hints in Chang and Krishna, p. 101 This presupposes you have brisket left from making brisket stock For each person,  a few slices of brisket 1 scallion 0.25 C thinly sliced red onion Several leaves of crunchy leafy vegetable (lettuce, romaine,  2 Tbsp. chopped peanuts And any other salad-y things you desire The dressing was vague as well. Haha you minx!  I tried  1 Tbsp. fish sauce 1 Tbsp. rice wine vinegar 2 tsp olive oil 1 tsp agave  1 tsp gochugaru (depends on spiciness) 0.5 tsp sesame oil Ideally you would combine everything except for the brisket, warm it in the microwave then toss it all together