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4
pairs
1 stalk
2
2
2 cloves
1 1/2 teaspoons
1/4 teaspoon
30 ml
50 g
30 ml
1
225 ml
100 ml
3 teaspoons
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Jumbo frogs legs, trimmed
Fresh lemon grass, soaked for 1 hour in
warm water
and finely chopped
Fresh red chili peppers, sliced
Spring onions, sliced
Garlic, crushed
Sugar
Salt
Nuoc Mam sauce
Bean thread vermicelli
Vegetable oil
Small onion, chopped
Chicken stock or water
Coconut cream
Corn flour mixed with a little water
Freshly ground black pepper
Coriander sprigs to garnish
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Method :
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Chop the frogs' legs into bite-sized
pieces and rinse with cold water to get rid o any pieces of bone.
-
Pat dry and put in the refrigerator
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Combine the lemon grass, chilies, spring
onion, garlic, sugar salt and 15 ml Nuoc Mam sauce in a blender or food
processor until a very fine paste results.
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Rub the paste over the frogs' legs, cover
and refrigerate again for 30 minutes.
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Soak the vermicelli in warm water for 30
minutes. Drain and cut into 5 cm lengths.
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Heat the oil in a wok over moderate heat.
-
Add the onion and saute until soft, then
add the frogs' legs and brown well, turning them over from time to time.
This should take 3 minutes.
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Add the chicken stock and bring to the
boil. Reduce the heat, cover and simmer for 15 minutes.
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Uncover the wok and add the coconut cream.
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Add the corn flour and the remaining Nuoc
Mam sauce. Stir as the sauce thickens and cook for another 15 minutes.
-
Add the vermicelli and bring to the boil.
Remove from the heat. Sprinkle with black pepper and garnish with
coriander sprigs.
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Serve immediately with rice or French
bread rice noodles.
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It is advisable to offer an alternative to
frogs legs since there are a few cynics who do not believe that frogs'
legs taste very much like chicken.
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