TO VIETNAMESE MUMS:

CONSIDER SAUTEEING MISO-SAKE DRESSING WITH A WARM, FRESH WATERCRESS, SPAGHETTI SQUASH, SHREDDED, POWDERED DULSE, SESAME SEEDS, GREEN PAPAYAS, PICKLED, FINELY-GRATED, WATERMELON RIND, AND SHREDDED, BITTERMELON FOR A WARM, JELLYFISH SALAD.

SERVE ON PLATES, STUFFED INTO GIANT PORTOBELLO MUSHROOM CAPS, THAT ARE RAW AND CLEANED, INCLUDING OF THE "PORTOBELLO DIRT/UNDERSIDES." ADD A BRUSHING OF FERMENTED, SOYBEAN/SALTED, PRESERVED, MUNG BEAN PASTE, A FEW SPRINKLES OF ORGANIC, CHIA SEEDS, INTO CAPS BEFORE ADDING INGREDIENTS.

***PRIOR TO STUFFING THE MUSHROOMS, YOU CAN ALSO BLEND THE SALAD 50/50 WITH STEAMED, RED, FORBIDDEN RICE AND CORIANDER POWDER, STEAMED IN LEMONGRASS, CHICKEN BROTH.***

***TRY REPLACING ALL PEANUTS IN VIETNAMESE RECIPES WITH RAW, UNSALTED, DE-SHELLED, PUMPKIN SEEDS, SOUTHERN-SPICED PECANS, AND SMOKED OYSTERS.***