Vietnamese Xao Hao Lo

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Vietnamese Xao Hao Lo

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Wondering what to do with turkey leftovers after Christmas day? Saba’s Executive Chef, Taweesak Trakoolwattana has shared some delicious authentic Thai and Vietnamese recipes to help you get creative with leftover turkey this Christmas. Hosting a dinner party over the festive season? Why not impress your guests with a traditional Vietnamese Xao Hao Lo dish, a delicious stir-fried roasted Christmas turkey with cashew nuts and asparagus.

Ingredients

  • 480g roasted Christmas turkey
  • 3dsp sunflower oil
  • 3 cloves garlic, crushed, chopped
  • 150g asparagus, sliced
  • 5cm, par-boiled
  • 80g baby corn, halved, par-boiled
  • 80g snow peas
  • 50g unsalted, roasted cashew nuts
  • 80g oyster mushrooms, torn
  • 2dsp soy sauce
  • 1dsp oyster sauce
  • ½dsp black soy sauce
  • ¼tsp sugar
  • 30ml chicken stock or water

Instructions

  1. Bring the wok to a medium heat, add the oil and garlic and stir until there is a good aroma. Add the turkey and stir for a minute before adding the asparagus, baby corn, snow peas and cashew nuts. Add the oyster mushrooms last and stir. Season with the soy sauce, oyster sauce, black soy sauce, and sugar.
  2. Finally, add the chicken stock or water, pouring it around the edge of the wok to gather all of the flavours. Stir for one minute only, making sure the vegetables remain crunchy.
  3. Serve with Thai jasmine rice.
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