VanEats

1 package rice noodles (approximately 1 pound)
4 cloves garlic minced
3 green onions chopped
2 tablespoons olive oil
patis (fish sauce to taste)
Broth:
6 chicken breasts
1 bay leaf
2 pepper corns
2 tablespoons patis or fish sauce
2 teaspoon ginger strips
2 green onions chopped
1 celery stick with leaves
Vegetables:
1 cup chopped cabbage
3 celery sticks cut into small pieces
2 carrots pared
1/2 cup chopped mushrooms
Sauce

3 pounds chicken cut up (I prefer legs with the back separated)
2 tsp cooking oil
2 tsp. fresh ginger strips
3 cloves garlic crushed
1 medium onion sliced
2 tbsp. patis (fish sauce)
5 cups water or chicken broth
2 cups pared sliced unripe papaya or chayote

1 bunch cilantro, washed and tough stems removed
1/2 green chili, minced
2 Tbsp. roasted peanuts, optional
2 Tbsp. lemon juice
1/2 tsp. salt
Pepper

Place cilantro, chili, lemon juice and salt in a food processor.
Process, pushing down cilantro, until a smooth paste forms.
Season with pepper

Makes about 1/2 cup

This fresh chutney is great with any Indian meal and makes a tasty sandwich filling when lightly spread on cream cheese.

1 - 1" by 2" piece of tamarind
3/4 cup boiling water
3 Tbsp. sugar
1/4 tsp. cayenne, optional

Break up tamarind into small pieces and place in medium bowl. Cover with 3/4 cup boiling water. Let soak for 10 minutes.
Stir and break up tamarind.
Strain through a fine sieve and discard pulp. Thin with additional water if chutney seems thick
Add sugar and cayenne. Stir until sugar is dissolved.
Store in refrigerator for up to 1 month.

Makes about 3/4 cup

3 cups puffed rice (available at Indian markets or substitute puffed rice from the cereal aisle)
1 medium potato, boiled, cooled and diced
1/2 (19 oz./540mL) tin chick peas, drained
1/4 cup red onion, finely diced
1 small red pepper, diced
1/2 cup cilantro, chopped
Tamarind chutney
Fresh cilantro chutney

In a shallow bowl, place puffed rice. Layer with potatoes, chick peas, red onion and red pepper. Top with cilantro