Heat the oil in a skillet and saute the shallots until golden brown. Add the garlic and ginger and cook 1 minute. Stir in the red pepper powder, and sugar and stir well for 30 seconds. Add the fish sauce and then scrape into a jar and set aside.
Season the chicken on both sides with salt and pepper. Cook on both sides in a frying pan until done. Let rest a few minutes and then slice 1/2 inch thick.
Slice open the buns and slather on mayo, some of the chile sauce, tomato, cilantro, and carrots. Top with the chicken. Serve.

1. Combine the fish sauce, water, vinegar, sugar, sambal oelek and the lime juice.  Stir in the carrot.  Set aside.
2. Divide the sliced lettuce between 2 large bowls.  Arrange half the cucumber and the beansprouts in each.
3. Steam or boil the broccoli until crisp tender and cook the noodles according to directions.
4. Heat some oil in a skillet and saute the chicken.  Season with salt and pepper.
5. Drain the broccoli and the noodles and divide between the 2 bowls.  Sprinkle with the peanuts.
6. Lay the chicken on top and serve with the reserved sauce.

1. Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes.
2. Add squash, potatoes, chili flakes, and sea salt to taste. Stir in 4 cups stock and simmer, covered, until vegetables are very tender, about 20 minutes.
3. Purée soup in batches in a blender (use caution when blending hot liquids), adding more to thin to desired consistency.
4. Serve soup .

1. Cook the vermicelli according to the directions on the package.  Set aside.
2. Soften 1 rice paper wrapper by immersing in warm water.  Carefully flatten on a plate or cutting board.
3. Place some lettuce, noodles, beansprouts, carrot and cucumber in a line on the wrapper and then roll it up, folding in the ends to make an enclose, cylindrical package.  Set aside and repeat.
4. Combine the hoisin, peanut butter, water, and black bean sauce.
5. Serve the rolls with the sauce.
6. If there are any leftovers the next day, deep fry them in vegetable oil until golden and crispy.

1. In a bowl, combine the garlic, sugar, water, lime juice, fish sauce, and carrot.  Chill.
2. Steam the snow peas until they are tender crisp.
3. Cook the noodles according to directions.
4. Heat 1 tbsp of olive oil in a non-stick skillet.  Saute the chicken breast strips.  Season them with salt and pepper.
5. Divide the beansprouts, cucumber, and snow peas between 2 large bowls.
6. Lay the cooked noodles on top and then add the chicken.
7. Garnish with some crushed peanuts.
8. Serve with the sauce.

1. Heat the oil in a dutch oven.  Add the beef and stir until browned.
2. Add the ginger, garlic, salt, sugar, cayenne, chili, soy sauce, and water.
3. Bring to a boil, cover, and simmer for 30 minutes.
4. Add the carrots and simmer for another 45 minutes.  Check the seasoning.  Serve.

1. Preheat the oven to 400 F.
2. Heat an oven-proof skillet on medium high, and add 2 tbsp olive oil.  When hot, add the potatoes.
3. Generously season the potatoes with salt and pepper.  Lay the carrot over them.
4. Turn the heat down to medium low and cook, without stirring, until golden brown, for about 12 minutes.
5. Cover the skillet with aluminum foil and place in the oven.  Bake for 15 to 20 minutes.
6. Combine the lemon juice, parsley, dill, garlic, mayonnaise, 2 tbsp olive oil, and salt and pepper.
7. Serve the potato cake in slices with the dill sauce.

1. Heat 1 tbsp olive oil in a dutch oven.  Add half the meat and brown on all sides for 5 minutes.  Remove from the pot.  Add 1/2 cup chicken stock to the pot, swirl the liquid around, and pour into a bowl.
2. Heat a second tbsp of olive oil and repeat with the second half of the meat and 1/2 cup of the stock, pouring it in the same bowl.  Set the liquid aside and return all the meat to the pot.
3. Pour in the wine.  Add the onion, garlic, parsley, bay leaf, oregano, and the reserved liquid.  Season with salt and pepper to taste.
4. Bring to a boil, reduce heat, cover and simmer 1 1/4 hours.
5. Add the mushrooms, carrots, pearl onions, and bring back to a boil, cover and simmer half an hour.
6. Remove the bay leaf.  Mix the cornstarch with the tamari and the water and then stir into the stew.  Bring back to a boil.  Check the seasoning.
7. Serve with the crusty bread.