Street Food of Asia Vietnamese Online II

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Ha Nguyen

 Zoom link

• Zoom link on the day https://zoom.us/j/8697696969
• Zoom link for a private and corporate class may be different because some organiser use your own Zoom, Microsoft or other corporate account. 
• If you want to learn more about how to join Zoom meeting here

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HOW WE RUN THE CLASS? 

• Before your online begins, please read the recipes and watch instructional. 
• We recommend you to read the recipe to give you a better understanding of the dish before you start. 
•  In this online cooking class, you are welcome to BYO your own wine and beer. However for safety, please focus on cooking during the lesson, and consume responsibly.
• We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.

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SPECIAL DIET NOTES

• Gluten-free - remove soy with gluten free soy. Vietnamese baguette with your gluten free version.
• Vegetarian/ Vegan - you can use soy or vegan fish sauce. Replace the nem nuong with tofu. 
• Dairy-free - The menu has butter and you can use avocado or other spread of your choice
• Low sodium. Less fish sauce or salt
• Kosher. N/A
• Halal. Our meats are not halal. You can replace with halal versions ie chicken instead of pork
• No nuts. this meal has no nut

EQUIPMENT

• Sharp knife and cutting board 
• Sturdy sauté pans, a frying pan to grill the nem nuong
• A set of small bowls for your organizing your ingredients and a few bowls for mixing
• A spatula, tong, and tablespoons
• Measuring cups, measuring spoons, and a digital scale

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MORE INFORMATION

• Class information
• Feedback https://otaokitchen.com.au/about/feedback.html

THE MENU

You can choose to do one or two dishes.

• Bánh Nem Nướng Mini Baguette with Vietnamese style pork sausage  
• Bánh Xèo - Crispy Turmeric Pancake  

🐟 Nước Chấm - Fish Sauce Dressing

This sweet, savoury and sour dressing is an absolutely essential part of Vietnamese cuisine. It makes its way into so many dishes as a dipping sauce, marinade, and any-occasion dressing. 

Preparation time: 5 minutes

Execution time: 5 minutes

Serves: 2

INGREDIENTS 

• 4 tbsp water

• 2 tbsp fish sauce

• 2.5 tbsp sugar

• 1 tbsp rice wine vinegar

• ¼-½ lime, juiced

• ⅓ Thai chili, minced

• 1 small clove of garlic, minced 

METHOD

1. Mix all of the ingredients together in a bowl until all the sugar dissolves.

🍣Bánh Mì Nem Nướng 

This Vietnamese is easy to prepare, and is well balanced between the succulent and savoury pork sausage, paired with sweet and sour pickles, and fresh herbs. 

Preparation time: 15 minutes

Execution time: 30 minutes 

Serves: 2 

INGREDIENTS 

• 1 loaf banh mi- Vietnamese baguette - can use long French baguette

• 2 skewers, cooked nem nuong* 

• 50g đồ chua* recipe bleow

• 40g Vietnamese Pate - can use normal pate

• 2 sprigs coriander

• ½ cucumber, sliced 

• 2 tbsp butter, softened

METHOD

1. Slice the bread in half, spread the butter, then the pate on both sides of the bread. Place the do chua pickles, nem nuong meat, coriander sprigs and the sliced cucumber into the bread and cut in half to serve. 

🥕 Đồ Chua- Carrot and Daikon/Papaya Pickle 

These sweet and sour pickles are a great item to stock in your fridge. They make an excellent, crisp side dish, and go well as a condiment for so many things. 

Preparation time: 15 minutes 

Execution time: 5 minutes 

Serves: Makes 200g 

INGREDIENTS

• 75g carrot, julienned

• 75g green papaya, julienned - can use cucumber instead

• 76g daikon radish, julienned 

• 2 tsp rice wine vinegar 

• 2 tsp sugar

• ¼ tsp salt 

METHOD

Place all the ingredients in a mixing bowl and mix thoroughly to combine. Allow the vegetables to marinate in the pickling liquid for at least an hour. 

🍶Dầu Màu Điều- Annatto Seed Oil 

This bright and colourful oil adds a beautiful orangey-red colour to a number of Vietnamese dishes. Its flavour is delicately floral. This oil keeps for a few weeks in your pantry or a few months in your refrigerator.  

Makes: 60ml 

Active time: 5 minutes

Total time: 10 minutes 

INGREDIENTS 

• 50g annatto seed, ground

• 300ml vegetable oil

• 1 clove of garlic 

METHOD

1. Heat the vegetable oil in a saucepan over medium-low heat until it is roughly 150C. Add in the annatto seed and garlic and fry for 1-2 minutes until the oil changes colour and becomes fragrant. 

2. Strain the oil through a fine-mesh strainer and discard the solids.

🥩 Nem Nướng- Grilled Pork Sausage

Traditionally served grilled over charcoal, these sausages can be served in a number of creative ways: roll them up in rice paper with some fresh cucumber, herbs, and pickled vegetables, work them into a banh mi, or on top of rice noodles. The annatto seed oil is optional, but it gives the sausage a bright, orangey colour. 

Active time: 30 minutes 

Total time: 1 hour 

Serves: 

Makes 16 skewers

INGREDIENTS 

• 250g pork mince 

• 1 tsp fish sauce

• ¼ tsp sugar

• 20g lemongrass, minced finely 

• 1/2 tsp cornstarch 

• 1 clove of garlic, crushed 

• 1 spring onion, white part only, minced 

• 1/2 tsp salt 

• 2 tbsp Dầu Màu Điều- Annatto Seed Oil for brushing 

METHOD: 

1. Place the pork mince, fish sauce, honey, cornstarch, garlic, spring onion, and salt into a mixing bowl and mix well until thoroughly combined. 

2. Shape the mixture into 8 oblong shapes and skewer them, placing them into a steamer basket that’s been sprayed with cooking oil. Prepare a steamer. Steam the skewers for 3 minutes to set the mince. Then, either grill them over charcoal, or pan fry them by preheating a heavy-bottomed pan over medium-low heat and searing them on both sides for 2 minutes, brushing them with Dầu Màu Điều* as they cook. 

3. Serve with bun (rice vermicelli noodles), fresh herbs and nuoc cham. 

🥟Bánh Xèo - Crispy Turmeric Pancake 

Banh xeo gets its rich orange hue from turmeric and makes a versatile and delicious appetiser or accompaniment to any Vietnamese meal. The work xeo comes from the sizzling sound the batter makes when it’s poured into a hot pan. 

Preparation time: 10 minutes

Execution time: 15 minutes

Serves: 2

INGREDIENTS

• 30g rice flour

• 10g wheat flour

• 1 tbsp mung beans, soaked overnight and steamed for 10 minutes 

• 1 tsp turmeric powder

• ¼ tsp salt 

• 15ml coconut cream

• 140g soda water

• 40g pork belly (steamed for 2 hours), sliced 

• 1 tbsp canola oil1

• 40g bean sprouts

• 2 tbsp red onion, sliced

• 1/2 tsp fish sauce

• Salt and pepper, to taste

• 3 leaves of iceberg or butter lettuce, for serving 

• 2 sprigs of mint, for serving

• 2 sprigs of Vietnamese mint, for serving

• 2 sprigs of coriander, for serving 

• 2 sprigs of Thai basil, for serving 

• 4 tbsp of nuoc cham, for serving

METHOD 

1. Whisk all filling ingredients together using chopsticks. Allow it to rest for at least 30 minutes.

2. Heat a heavy-bottomed, non-stick skillet over medium heat. 

3. Add 1 tbsp oil and pork belly and cook, stirring occasionally for 1-2 minutes.

4. Add onion and prawns, cook for another minute.

5. Add bean sprouts, fish sauce and cook for another 30 seconds, before removing everything to a plate.

6. Clean or wipe out the pan. Heat 2 tbsp canola oil over medium heat. Add a thin amount of batter until the surface of the pan is just barely coated. A few open holes around the edges is better than pouring too much of the batter into the pan. 

7. Fry for 4 minutes, all the while, using a spatula to slowly lift the edges of the pancake away from the pan. Once the pancake is evenly brown across the bottom, add the filling into one half of the pancake. Fold the other half of the pancake on top and remove to a pan. 

8. Eat with lettuce and mixed herbs. 

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Printed From otaokitchen.com.au 12/04/2024