4 legs nuoc Recipes

dried rice-stick noodles (rice vermicelli), rice vinegar (not seasoned ), sugar, salt, vegetable oil, confit duck legs , meat (with skin attached) removed from bone in large pieces, shallot , thinly sliced crosswise and separated into rings (1/3 cup), seedless cucumber (usually plastic-wrapped), peeled, firm-ripe medium peach or nectarine, halved lengthwise and pitted, boston lettuce leaves, fresh mint leaves, fresh cilantro leaves, thai basil leaves or small italian basil leaves, sweet chile dipping sauce and/or nuoc cham

light brown sugar, asian fish sauce , such as nuoc mam, (see note), whole chicken legs, vegetable oil, scallions, white and green parts, thinly sliced, soy sauce, white vinegar, honey, shallots, very finely chopped, garlic, very finely chopped, fresh ginger, peeled; minced, thai chiles, very finely chopped, pickled daikon, sliced (see note ), chinese sticky rice , soaked overnight in water and drained (see note), salt

whole chicken legs (thighs and drumsticks attached, about 2 1/2 lb. total), salad oil, stalk (12 to 16 in.) fresh lemon grass, coconut milk, mussaman curry paste, palm sugar or firmly packed brown sugar, asian fish sauce (nuoc mam or nam pla), ach about the size of a quarter ) fresh ginger, garlic, crushed, fresh basil leaves (at least 2 in.)