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	<title>Vino &#187; vietnamese</title>
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	<description>We may love food a little too much</description>
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		<title>Vietnamese Seafood Stew in a Clay Pot</title>
		<link>http://www.eatatvino.com/2009/05/16/vietnamese-seafood-stew-in-a-clay-pot/</link>
		<comments>http://www.eatatvino.com/2009/05/16/vietnamese-seafood-stew-in-a-clay-pot/#comments</comments>
		<pubDate>Sat, 16 May 2009 23:21:50 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[vietnamese]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shrimp]]></category>
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		<description><![CDATA[Source:Julie O&#8217;Hara on NPR Prep Time:60+ Minutes Servings:4 Well, we do not own a clay pot so we made this in our oven-proof kitchenware and it was still phenomenal. This is really easy to make and most of the cooking time is actually in the oven. I like tilapia because its sustainable (well, so far [...]]]></description>
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		<title>Garden Rolls</title>
		<link>http://www.eatatvino.com/2007/06/04/garden-rolls/</link>
		<comments>http://www.eatatvino.com/2007/06/04/garden-rolls/#comments</comments>
		<pubDate>Mon, 04 Jun 2007 23:14:35 +0000</pubDate>
		<dc:creator>suneel</dc:creator>
				<category><![CDATA[vietnamese]]></category>
		<category><![CDATA[appetizer]]></category>
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		<description><![CDATA[Vietnamese AppetizerSource:Vegetarian TimesPrep Time:10-30 MinutesServings:2 Use Asian-seasoned baked tofu for this recipe. Ingredients: 2 ounce cellophane noodles dried 6 rice paper wrappers 6 red leaf lettuce 1 cup carrot shredded bunch cilantro rinsed 4 ounce tofu, baked 6 ounce scallion 1/2 cup hoisin sauce 1 tablespoon peanut butter, crunchy 1 tablespoon sambal oelek Directions:1. Before [...]]]></description>
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		<title>Vegetarian Fish Sauce</title>
		<link>http://www.eatatvino.com/2006/08/19/vegetarian-fish-sauce/</link>
		<comments>http://www.eatatvino.com/2006/08/19/vegetarian-fish-sauce/#comments</comments>
		<pubDate>Sun, 20 Aug 2006 01:31:37 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[vietnamese]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[stir-fry]]></category>

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		<description><![CDATA[Thai Sauce/SpiceSource:Adit&#8217;s LaboratoryPrep Time:1-10 MinutesServings:1 A wonderful salty/sweet substitute for fish sauce that is commonly used in Thai and Vietnamese cuisines. Ingredients: 1 cup vegetable stock 1 teaspoon soy sauce 2 tablespoon brown sugar Directions:1. Add all ingredients into a bowl and stir until the the brown sugar has dissolved. Makes 1 cup.]]></description>
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