– Alex, where are you going? – charming Kiki asked me early in the morning.
– I’m going to Stanley, I’m shooting a restaurant there.
– I’ve been to Stanley. When I was a kid. The richest people of Hong-Kong live there, and they like the dogs very much, – she told me, serving a cup of fresh tea. –They carry them in baby strollers
This was my first impression about this nice district in South Hong-Kong.
- 1 rice paper
- 1 large lettuce leaf
- Vietnamese rice vermicelli
- 5 mint leaves
- 2 slices of mango
- Shredded chicken breast
- 2 chive stalks
- For the Dipping sauce (Peanut sauce or Nuoc Cham):
- Peanut sauce:
- 90g peanuts
- 3tbsp Hoi shin sauce
- 3tbsp brown sugar
- 3tbsp water
- 2pcs lemongrass
- Nuoc Cham:
- 1tsp rice vinegar
- 3tsp sugar
- 1 finger-length chilli chopped
- 2 garlic cloves, crushed
- 2tbsp fish sauce
- 1tbsp freshly squeezed lime juice
- Lightly moisten the rice papers, spreading some water over the surface by hand and then store under a damp towel.
- Place a rice paper on a damp towel and put the lettuce leaf on top, centred and covering about a third of the bottom of the rice paper.
- Add the rice vermicelli on top of the lettuce.
- Roll the rice paper halfway into a cylinder; fold 3.5 cm of the two ends of the paper over the filling.
- Lay a slice of chicken along the crease, with the cut side downwards and place 2 chive sprigs on top of the chicken at one end.
- Continue rolling until you complete the cylinder.
- Cut the rolls in half and stand the halves end up served with peanut sauce or nuoc cham.
Dogs that are carried in baby strollers by their rich owners. And the fact that many locals haven’t been to Stanley at all.
The chef is a nice Vietnamese guy who doesn’t know English at all. He likes to smile as many other Asians do, and is happy with what he does. And I still cook his recipe and recall funny Kiki with her story about dogs and wealthy Hong-Kong residents.