Serves - 4

Time - 15 minutes

Ingredients

• 2 TBL fish sauce
• 3 TBL water
• 4 TBL sugar
• 2 TBL rice wine vinegar
• 1/2 lime, juiced
• 1 garlic clove, minced
• 1/2 bird's eye chilli, minced (optional)

Method 

1. Stir all of the ingredients together in a bowl until the sugar has dissolved completely.
2. Serve the nuoc cham with your favourite Vietnamese dishes. The amount of chilli and garlic can be altered to suit your palate and spice tolerance. It will keep stored in the fridge for 5-7 days. 

Chả Giò - Spring Rolls

Crispy little rolls of deliciousness, these spring rolls are an easy and versatile addition to any meal. Be creative with the kinds of vegetables or meat you use to fill them and let your imagination roam free.

Serves - 2

Active Time - 45 minutes 

Total Time - 45 minutes 

Ingredients 

• 15 - 20 square sheets of frozen spring roll wrappers
• 750ml vegetable oil for frying

For The Filling 

• 2 dried shiitake mushrooms soaked overnight, diced
• 1 black fungus mushroom soaked overnight, sliced
• 30g bean thread vermicelli, soaked overnight & sliced into 3m batons
• 120 g pork, chicken or prawn mince (optional)
• 1/2 - 1 egg, lightly beaten (optional) 
• 1 spring onion, minced
• 1/2 carrot, julienned
• 2 water chestnuts, minced 
• 1 garlic clove, minced
• 2 tsp cornstarch
• 1 tsp fish or soy sauce
• 1 tsp sugar
• ¼ tsp salt
• ¼ tsp pepper

For Serving (Optional)

• nước chấm* (recipe in previous lesson)
• herbs such as coriander, perilla, mint or Thai basil
• iceberg lettuce

Method

1. Defrost the spring roll pastry for 1-2 hours prior to making.
2. Drain and dry all the soaked items thoroughly with paper towel or a clean tea towel.
3. In a large mixing bowl, combine all the filling ingredients thoroughly and set aside.
4. Slice the spring roll wrappers in half on the diagonal, creating large triangles. 
5. To assemble the spring rolls, separate 1 piece of pastry and place it on your work surface with the longest edge of the triangle closest to you. Spoon 1-2 TBL of filling (about the size and shape of your index finger) into the centre of the wrapper. 
6. Fold the left and right sides of the pastry over the top of the filling. Take the bottom edge and pull it over the centre, you should have what looks like an envelope fold. To seal, continue rolling the filling and the pastry away from you. Seal the edge with a little dab of water if necessary.
7. Repeat with the remaining wrappers and filling.
8. Heat 500-750ml of the oil to 170C in a large saucepan or deep frypan and set up a plate with paper towel for draining.
9. Fry the spring rolls in batches for 4-5 minutes, turning occasionally until they begin to turn golden brown. Do not overcrowd the pan as this will promote uneven cooking and a soggy result. 
10. Carefully remove the spring rolls and drain excess oil by placing on the paper towel. Cook the remainder, ensuring the oil is back at 170C.
11. Serve with a selection of herbs, lettuce for wrapping and nuoc cham* for dipping.

Gỏi Gà Bún - Chicken, Noodle & Cabbage Salad

This light and flavour packed chicken salad combines a colourful group of vegetables for a unique experience of textures. 

Serves - 4 

Active time - 30 minutes 

Total time - 1.5 hours 

Ingredients

For The Chicken

• 1 chicken breast 
• 1L water 
• 2 tsp salt 
• 1 TBL soy sauce  

For The Salad 

• 150g bun (Vietnamese rice vermicelli noodles)
• 70g cabbage, shredded
• ½ carrot, julienned or grated 
• 3 kaffir lime leaves, stems removed & thinly sliced  
• 2 small shallots, thinly sliced
• 2 sprigs mint, picked 
• 2 springs Vietnamese mint, picked 
• 4 perilla leaves, picked & torn (optional)
• small handful coriander, picked 
• 1/4-1/2 cup nuoc cham* (recipe in previous lesson)

Optional Garnishes

• 2 TBL crispy fried shallots 
• 2 TBL crushed peanuts 
• prawn crackers  
• additional herbs (mint, Vietnamese mint, perilla, coriander)

Method

1. For the chicken, combine the water, soy sauce and salt in a saucepan and bring to a simmer. Place the chicken in the liquid and gently cook for 45 minutes-1 hour.
2. Allow the chicken to cool in the liquid until it reaches room temperature. Remove, shred the meat apart into thin strips and set aside.
3. To cook the noodles, boil for 8-10 minutes in a large pot. Refresh in cold water or rinse under a tap and drain well. 
4. Combine the chicken along with the remaining salad ingredients in a large mixing bowl.
5. Drizzle 1/4-1/2 cup (to taste) of nuoc cham* over the salad and toss together until all the ingredients are evenly dressed.
6. Serve in a large communal bowl or divide into individual portions and top with optional garnishes.

Cơm Tấm - Broken Rice with Pork & Pickled Vegetables

Traditionally a breakfast dish, com tam has become hugely popular throughout Vietnam and abroad. ‘Tam’ refers to the fractured grains and ‘com’ refers to cooked rice. If you cannot find this cheaper grade of rice, follow our steps below that uses jasmine instead. The quantity of rice used in this recipe will make extra for leftovers. 

Serves - 2-4

Active time - 1-2 hours 

Total time - 3 hours or overnight

Ingredients

• 2-4 pork chops
• 700g jasmine rice
• 750ml water 
• 1 tsp vegetable oil

Spring Onion Oil

• 2 spring onions, minced
• 85ml vegetable oil

Marinade

• 1 tsp lemongrass, minced
• 1/2 shallot, minced
• 1 tsp fish sauce
• 1 tsp soy sauce
• 1 tsp oyster sauce
• 1 tsp spring onion oil* (method below)

Dau Chua (Pickles)

• 225g daikon, julienned 
• 75g carrot, julienned
• 1 TBL rice wine vinegar 
• ½ tsp salt 
• 2 tsp sugar 

Meatloaf

• 10g mung bean noodles, snipped into 4cm batons
• 5g dried wood ear mushrooms
• 2 eggs
• 100g pork mince
• 2 spring onions, minced
• 1 tsp fish sauce
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 egg yolk, lightly beaten for brushing

Method 

1. To make the spring onion oil, place the minced spring onions in a heat proof bowl and bring the vegetable oil to 200C. Carefully pour the scalding oil over the onions and set aside. 
2. For the pork chops, combine all the marinade ingredients together with the pork and mix well. Cover and rest for 2 hours, or overnight in the fridge. If using 4 pieces of pork, double the marinade quantity. 
3. To make the pickles, add all the 'dau chua' ingredients together in a bowl and set aside for at least 30 minutes to infuse.
4. For the meatloaf, cook the noodles and mushrooms in simmering water for 5 minutes to soften. Drain and when cool enough to handle, dice the mushrooms and set aside with the noodles.
5. (Reserving the beaten egg yolk) combine the remaining meatloaf ingredients together with the mushrooms and noodles to create a runny mixture.
6. Prepare a steamer basket with simmering water and lightly grease two bowls (or a tray) that will fit inside.
7. Pour the meatloaf mixture into the bowls or tray and steam covered for 30 minutes. When cooked, open the lid and bush a thin layer of reserved egg yolk over the top. Steam for a further 2 minutes and set aside to cool. Once cool, cut the meatloaf into 3-4cm slices.  
8. To make the 'broken rice', wash the jasmine rice in cold water to remove any excess starch. Rinse and drain 3-4 times until the water becomes clear. Blitz the washed and drained rice in a food processor for 20 seconds.
9. Cook the newly broken rice with 750ml water for 14 minutes in a rice cooker or on the stovetop. Stand covered for at least 10 minutes before serving.
10. To cook the pork chops, add 1 tsp of vegetable oil to a hot frypan. Sear for 3-4 minutes each side until golden brown. Alternatively, you can grill the pork on the BBQ or over charcoal for extra flavour. 
11. Rest the pork for 4 minutes and slice into 2cm strips before serving. 
12. To assemble the com tam, fill a small bowl or ramekin with cooked rice to use as a mould. Turn out the shaped rice onto a wide, shallow bowl.
13. Arrange the sliced pork, pickles and a piece of meatloaf around the portioned rice and drizzle with a little spring onion oil.  

Pho Ga - Traditional Chicken Noodle Soup

Pho is one of one of the greatest noodle soups in the world and is said to be Vietnam’s national dish. This recipe’s complex broth uses chicken, charred aromatics and traditional spices for that iconic, flavourful taste. If you can't find rock sugar, replace with raw or white sugar, being mindful that rock sugar is less sweet than its substitutes. 

Serves - 6

Total time - 2.5-3 hours

Active time - 1 hour 

Ingredients

For The Broth 

• 1/2 brown onion
• 4cm (40g) ginger
• 2 spring onions
• boiling water for blanching
• 1 whole free-range chicken
• 3L cold water

Spices

• ½ tsp coriander seeds
• ½ tsp fennel seeds
• 1 star anise 
• ½ tsp black peppercorns
• 1 cinnamon stick 
• 6 green cardamom pods

Assembly (Per Person/Bowl)

• 500ml phở broth*
• pinch salt 
• 6g rock sugar
• 1 tsp fish sauce
• 150g fresh or 50g dried (cooked) phở noodles
• handful shredded chicken* (method below)
• handful bean shoots

Optional Garnishes

• Thai basil  
• coriander
• mint
• lemon or lime wedges
• thinly sliced spring onion
• sliced fresh chilli
• hoisin sauce
• chilli sauce
• chilli oil 

Method

1. Char the onion, ginger and spring onion by placing in a hot, dry pan. Over a medium heat, fry for 5 minutes or until the flesh starts to blacken, turning occasionally. Set aside.
2. Blanch the chicken in a large pot of boiling water for 2 minutes to draw out any impurities. Carefully remove the chicken and rinse under cold running water.
3. Place the chicken in a large, clean pot along with 3L of cold water, the charred aromatics and spices.
4. Bring the pot to a gentle simmer (uncovered) for 2 hours and skim any foam or scum that rises to the top as necessary. Ensure the stock does not bubble rapidly by using the lowest possible heat setting on your stovetop. If needed, top up a little water during the cooking process to keep the chicken submerged.
5. After two hours, turn off the heat and remove the chicken from the broth. Allow the chicken to cool, shred the meat off the bones and set aside.
6. Prepare any optional garnishes while the chicken is cooling.
7. Boil the noodles according to packet instructions and divide into serving bowls. Typically, dried pho noodles take between 5-8 minutes to cook. 
8. Strain the stock and measure how much you will need to reheat (approx. 500ml per bowl).
9. Pour the measured stock into a saucepan and bring to a simmer. 
10. Per serving, add 6g rock sugar, 1 tsp fish sauce and a pinch of salt to the broth. When the rock sugar has dissolved, the soup is ready to serve. Taste and adjust any seasonings as necessary. 
11. Ladle the soup into prepared bowls with rice noodles and add a small handful of shredded chicken and bean shoots.
12. Top with herbs and serve with optional garnishes. 

THE FOOD OF VIETNAM 

Vietnamese cuisine is one of the most diverse and vibrant in the world. It uses an enchanting mix of food from colonial visitors, native ingredients and traditional cooking techniques. Many aspects of climate, trade, history and immigration has influenced the food of Vietnam we know today.

When we think about Vietnamese food, we imagine a cuisine that’s fresh, healthy and full of flavour! Vietnamese cooks use a mix of fresh and preserved ingredients varying in colour, texture and flavour. Commonly, not a lot of fat is used during cooking and a generous amount of herbs and vegetables accompany most dishes. The careful balance between select spices, herbs, meats and carbohydrates round out the excellent taste of Vietnamese meals.

READ MORE

Herbs and Spices In Vietnamese Cooking

Fresh and dried aromatics, spices and herbs are vital components when cooking authentic Vietnamese food. They are what give the nations cuisine it’s iconic flavour and freshness. Vietnamese dishes use common ingredients such as salt, sugar, pepper, onion and garlic, but use herbs more liberally than any other cuisine. Herbs are used not only as garnishes in Vietnamese cooking, but as the vegetables themselves as bases for soups, stir fries, salads and stews. Here is a list of common aromatics, herbs and spices you might find in Vietnamese recipes.

READ MORE

Making The Best Asian Stocks

Having a good stock or broth is important in producing the best soups, stews, sauces and other dishes. It’s the foundation, or base layer, where you can begin to build flavour and umami. Obviously making your own is time consuming, but a quality homemade stock far surpasses a store bought one.

READ MORE

How to Buy, Store and Prepare Chicken

Australians eat more chicken every year than any other meat or protein. It can be a nutritious and tasty choice, but raw chicken often contains nasty salmonella. If not handled properly, the bacteria could make someone really sick! Poultry is a product that deteriorates quickly, so it’s important to know when it is fresh or not. Here are some hints to find the freshest chicken and the best way to store it.

READ MORE