Place the fish in a shallow dish, then sprinkle with 1 tbsp fish sauce and some freshly ground black pepper. Cover and leave in the refrigerator

Rub salt, pepper and five spice powder all over duck portions. In a shallow dish, mix ginger, spring onions and rice wine or sherry, add duck portions and leave to marinade for at least 3-4 hours, turning duck pieces now and then.

Method :

Wash and dry duck.
Season inside and out with pepper.
Prick the skin with a fork to drain off fat during cooking.

Method :
Make a few shallow criss cross cuts on skin side of duck breasts.
Rub salt and pepper all over and leave for 15-20 minutes.

Half fill a large bowl with warm water and a second bowl with cold water. Dip each wrapper into the warmwater for 10 seconds and then into the cold water. Drain on paper towels and stack on a serving plate with greaseproof paper between each wrapper. Remove any remaining bones from the duck and shred the meat. Place in a serving dish. Cut the cucumber in half lengthways and scrape out the seeds. Cut the cucumber into 1 cm x 6 cm strips. Place in a serving dish. Put the bean sprouts in a separate serving dish.

Method :
In a bowl, mix garlic, shallots, five spice powder, sugar, vinegar, fish and soy sauce

900g / 2 lb stewing beef, cut into 5cm / 2 inch cubes

1 tablespoon

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675g / 1.5 lb beef flank steak or sirloin, cut against the grain into 3mm / 1/8 inch slices, about 5 x 2.5 cm / 2 x 1 inch
2 tbsp fish sauce
8 large garlic cloves finely chopped
pepper
4 potatoes
1 tsp salt
peanut or vegetable oil for deep-frying
1 large onion, thinly sliced
1 tbsp cornflour dissolved in 3 tbsp [...]