Street Food of Asia Vietnamese

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

Recipe By: Otao kitchen

STREET FOOD VIETNAM

Feb, Jun, Oct *all menus are subject to seasonal change

Bun Bo Lá lốt- Beef Wrapped in Betel Leaves with Rice Noodles 
Nước Chấm- Fish Sauce Dressing
Bánh Xèo - Crispy Turmeric Pancakes 
Bò Kho- Stewed Beef with Baguette and Annatto Seed 

🐟 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 tsp rice wine vinegar (optional)

• 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.

🍶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 

• 20g annatto seed 

• 100ml vegetable oil

METHOD

1. Heat the vegetable oil in a saucepan over medium-low heat until it is roughly 150C. Add in the annatto seed 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. 

🥕 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 

• 75g 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. 

🥩Bò Kho- Claypot Beef 

This simmered beef stew is hearty and filled with warming and fragrant spices. It makes a great accompaniment to rice, noodles or Vietnamese baguette. 

Serves: 2

Active time: 30 minutes

Total Time: 3 hours

INGREDIENTS

• 250g beef chuck or brisket, simmered for 3-4 hours in water 

• 2 shallots, minced finely 

• 1 clove garlic, minced 

• 1/2 carrot, cut into chunks, boiled for 5 minutes 

• 1/2  brown onion, cut into thick slices 

Spices 

• ¼ tsp Chinese 5-spice 

• 1 piece star anise 

• 1 stick cinnamon 

• 2 tsp dầu màu diều (annatto seed oil)

• 5 cm stalk lemongrass, bruised 

• 2 slices ginger 

For the sauce: 

• 1 tsp fish sauce 

• 1 tsp soy sauce 

• 1 tbsp tomato paste

• 1 tsp sugar 

To serve: 

• ½ bird’s eye chilli, thinly sliced 

• 2 stocks coriander, picked 

• 1 stock Thai basil 

• ½ lemon, cut into wedges 

• 1 loaf Vietnamese baguette or boiled ramen noodles. 

METHOD 

1. Preheat a sauce pan over low heat. Add in the annatto seed oil, shallots, garlic and saute for 1-2 minutes or until fragrant. 

2. Add in the tomato paste and cook for an additional minute. 

3.  Add in the beef, including the simmering liquiding, all of the spices and sauces. 

4. Add in the carrot, sliced onion and simmer for 5-10 minutes until all the flavours come together. 

5. Garnish with the sliced chilli, coriander, Thai basil, lemon wedges, a Vietnamese baguette or ramen noodles. 

🥟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

For the batter:

• 140g water

• 30g rice flour

• 10g plain flour

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

• 1 tsp turmeric powder

• ¼ tsp salt 

• 15ml coconut cream

For the filling:

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

• 1 tbsp canola oil

• 40g bean sprouts

• 2 tbsp red onion, sliced

• Salt and pepper, to taste

To serve: 

• 3 leaves of iceberg or cos lettuce

• 2 sprigs of mint

• 2 sprigs of Vietnamese mint (optional)

• 2 sprigs of coriander

• 2 tbsp of nuoc cham

• 30g  Đồ Chua (Carrot and Daikon Pickles)

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. Serve with lettuce, Vietnamese herbs, Đồ Chua, and nuoc cham.

🐟Bò lá lốt -  Lemongrass Beef in Betel Leaves 

This entree can either be pan-fried or skewered and then grilled. The betel leaves insulate the beef and give it a unique aroma. 

Preparation time: 15

Execution time: 15 

Serves: 2

INGREDIENTS

• 180g beef mince 

• 16 betel leaves (70g with stalks) 

• 20g lemongrass, minced finely 

• 2 shallots (60g), minced

• 2 cloves of garlic, minced 

• 1 tsp fish sauce

• ½ tsp sugar 

• ¼ tsp salt 

• 1 pinch black pepper 

To serve: 

• 120g of cooked bun (rice vermicelli noodles) 

• Đồ Chua - quick pickled vegetables 

• 2 tbsp mo hanh (spring onion oil) 

• 2 tbsp nuoc cham (fish sauce dressing) 

• 1 tbsp crushed, toasted peanuts 

• 1 sprig of mint

• 3 sprigs of coriander 

METHOD

1. Place all of the ingredients in a mixing bowl and mix thoroughly to combine.

2. To roll, place a betel leaf on the surface of your work station with the shiny, darker side facing down. Place about a tablespoon worth of the mince mixture in the centre of the leaf. Fold the left, then right side of the betel leaf over the middle of the mince and roll everything up into a tight bundle. 

3. Heat a heavy-bottomed pan over medium-low heat. Add in a tsp of vegetable oil. When the oil is hot, place the betel leaf wraps in the pan, stacking them beside each other so that they don’t unravel. Cook on both side for about 4-5 minutes, flipping halfway through, until both sides are golden brown. 

4. Alternatively, grill the betel leaf wraps by skewering them, and cooking them for about 3-4 minutes on each side. 

5. To Serve, place the noodles on the plate. Place some herbs and Đồ Chua in two piles beside the noodles. Place the spring onion oil on the rice noodles, then put the betel leaf rolls on top. Spoon some nuoc cham dressing overtop of the noodles and betel leaf rolls. Garnish them with some peanuts.

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🍶Mỡ Hành- Spring Onion Oil 

This bright and colourful oil adds a beautiful green colour to a number of Vietnamese dishes. Its flavour is delicately herbal. This oil keeps for a few weeks in your fridge. 

Makes: 300ml

Active time: 5 minutes

Total time: 10 minutes 

INGREDIENTS 

• 5 spring onions, minced 

• 300ml vegetable oil

• 2x2cm ginger, minced 

METHOD

1. Heat the vegetable oil in a saucepan over medium-low heat until it is roughly 150C. Pour it over the minced spring onions in a heat-proof bowl. 

🍚 Bánh Bèo- Rice Flour Dumplings

These crystal clear rice dumplings have a pleasantly bouncy texture and lend themselves well to whatever creative filling you can summon up. We pair ours with delicious and beautiful orange pork and prawn mince, flavoured with peanut sauce and annatto seed. 

Serves: 12 dumplings 

Active time: 30 minutes

Total Time: 40 minutes 

INGREDIENTS

Banh Beo batter:

• 45g rice flour 

• 7g tapioca flour or cornstarch

• 125g water      

• 1 tbsp vegetable oil for brushing

Optional garnish:

• Nuoc cham 

• 100g steamed mung beans (soaked in water for 4 hours, steamed for 20 minutes)

• 3 tbsp dried prawns, minced in a food processor with 1 tsp annatto seed oil. 

• Spring onion oil 

METHOD 

1. Heat a saucepan over medium-low heat. Add in 2 tbsp of the annatto seed oil, and the minced garlic shortly after. Cook the garlic for 1-2 minutes until it is fragrant but not browned. 

2. Add in the pork mince and saute for 1-2 minutes, breaking the mixture up constantly with a wooden spoon. Once the pork mince is nearly cooked through, add in the minced prawn meat and peanut sauce. Cook for an additional 1-2 minutes until the prawns are cooked and season to taste with salt or fish sauce. 

3. Prepare a steamer. To make the banh beo batter, whisk the tapioca flour, rice flour and water together in a bowl. Lightly oil 20 ramekins with a little vegetable oil or lubricate them with a little canola spray. Pour about 1.5-2 tbsp of the batter into each ramekin and steam the whole lot for 7-8 minutes. 

4. After steaming, drain them of any excess water, place them on a serving platter, sprinkle a little bit of fried shallots and coriander leaves on top and serve with nuoc cham- fish sauce .

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Printed From otaokitchen.com.au 11/21/2024