4 Pairs jumbo frogs’ legs, -trimmed -about 1 pound
1 Stalk fresh lemon grass soaked for 1 hour in warm water — finely chopped
1 TB dried lemon grass
2 fresh red chili peppers — sliced
2 green onions — sliced
2 Cloves garlic — crushed
1 1/2 ts sugar
2 TB fish sauce
2 TB Maggie seasoning and 1 garlic clove — crushed
2 oz bean thread vermicelli
2 TB vegetable oil
1 sm onion — chopped
1 c chicken stock or water
1/2 c coconut cream or heavy cream
3 TB cornstarch mixed with a little water
Freshly ground black pepper
Cilantro sprigs — for garnish
Chop the grogs’ legs into bite-sized pieces and rinse with cold water to get rid of any pieces of bone. Pat dry and put in the refrigerator.
Combine the lemon grass, chilies, green onion, garlic, sugar, salt, and 1 tablespoon fish sauce in a blender or food processor until a very fine paste results. Rub the paste over the frogs’ legs, cover and refrigerate again for 30 minutes.
Soak the vermicelli in warm water for 30 minutes. Drain and cut into 2 inch lengths.
Heat the oil in a wok over moderate heat. Add the onion and sauté until soft, then add the frogs’ legs and brown well, turning them over from time to time. This should take 3 minutes.
Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.
Uncover the wok and add the coconut cream. Add the cornstarch and the remaining fish sauce. Stir as the sauce thickens and cook for another 15 minutes.
Add the vermicelli and bring to a boil. Remove from the heat. Sprinkle with black pepper and garnish with cilantro sprigs.