Vegan Cooking Master Class Vietnamese

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

Recipe By: Otao kitchen

Vegan Cooking Master Class Vietnamese 

VIETNAMESE COOKING 
Mar Jul Nov

Nuoc Cham- Sweet and Sour Dipping Sauce 
Banh It Tran- Steamed Rice and Mungbean Dumplings 
Goi Cuon- Rice Paper Rolls with Seasonal Vegetables 
Dau Phu Xot Ca Chua – Deep-Fried Tofu with Herbs and Tomatoes 
Bún Bò Huế Chay - Lemongrass soup with Tofu Cakes 

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 🥣 Nước chấm - Sweet and Sour Dipping Sauce

Nước chấm is the ubiquitous and perhaps the most central seasoning mixture to feature in Vietnamese cuisine. It is used as a dipping sauce for vegetables, spring rolls, noodles, grilled meats and seafood. It works its way into salads, and entrees and is inseparable from what we may think of as Vietnamese cuisine. Traditionally, fish sauce is used to prepare this dressing, however, buddhist vegetarian cuisines would substitute mushrooms and soy sauce to give it a similar fermented taste and depth. These days, there are many commercially available vegan ‘fish sauces’ made with a mixture of soy sauce, mushrooms and other vegetables.  

Serves: Makes about 150ml

Total time: 10 minutes

Active time: 10 minutes 

INGREDIENTS

• 4 tbsp water

• 2 tbsp vegan fish sauce

• 2.5 tbsp sugar

• 1 lime, juiced

• ⅓ Thai chili, minced

• 1 small clove of garlic, minced 

METHOD

1. Place all ingredients in a mixing bowl and stir to combine, or until all of the sugar has dissolved. 

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🍯 Peanut Sauce- Dậu Phọng Tương 

This creamy peanut sauce boasts a well-rounded flavour by the addition of a slightly unconventional ingredient- Thai chilli paste- Nam Phrik Pao. 

Serves: 2

Preparation time: 15 minutes

Execution time: 5 minutes 

INGREDIENTS 

• 2 tbsp hoisin 

• 50ml coconut milk

• 1 tbsp peanut butter

• 1 clove garlic

• 1 half lime, juiced 

• 1 tsp nam phrik pao (vegan Thai chilli paste) 

METHOD

1. Combine all of the ingredients in a mixing bowl and mix until everything is thoroughly incorporated. 

🍶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. 

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🌿 Gỏi Cuốn An Chay- Rice Paper Rolls with Seasonal Vegetables 

Known here in the West as rice paper rolls, these versatile snacks offer endless creative possibilities. 

Serves: 2

Total time: 25 minutes 

Active time: 20 minute

INGREDIENTS 

• 8 rice papers 

• 50g wombok

• ½ cucumber julienned 

• 160g fried tofu, sliced

• 100g rice vermicelli noodles, cooked 

• 2 sprigs coriander leaves

• 2 sprigs mint

• 2 sprigs Thai basil leaves

• 2 sprigs of shiso 

METHOD 

1. Fill a bowl with room temperature water. Submerge one of the rice paper pieces in the water and when it begins to soften, place it on a teatowel on your countertop. 

2. Place a little of the various fillings inside. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself. 

3. Serve with Nuoc Cham Dipping Sauce. 

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🍘 Bánh Ít Trần – Steamed Rice and Mung Bean Dumplings

These dumplings make a rich and hearty centre-piece to Vietnamese temple cuisine.  The sticky  and gooey exterior of this dumping contrasts to the rich and hearty centre, made with a mixture of seasoned root vegetables and crushed mung beans. 

Serves: makes 8 dumplings 

Active time: 25 minutes

Total time: 40 minutes 

INGREDIENTS 

Dough: 

• 73g glutinous rice flour

• 1 tsp (5g) rice

• ½ tsp salt

• 2 tsp vegetable oil 

• 65g hot water 

Filing:

• 150g of mung beans, soaked overnight, steamed for 30 minutes 

• 1 piece (40g) of fried tofu, chopped finely

• 1 dried shiitake mushrooms, soaked overnight, diced finely

• 1 wood ear mushrooms, soaked overnight, diced finely

• 3 tbsp mo hanh spring onion oil*

• ½ tsp salt 

• 1 tsp vegan fish sauce 

• 1 tsp sugar 

Wrap

• Banana leaves cut into 4x4cm squares 

METHOD 

1. In a mixing bowl, combine all of the ingredients for the dough together and knead the dough until it is smooth and cohesive. Wrap the dough in plastic wrap and let it rest for 20 minutes. 

2. Mix the ingredients for the filling together in a mixing bowl. 

3. Prepare a steamer. Spray each piece of banana leaf with a little bit of oil. 

4. Scoop and divide the mung bean paste into 35g pieces, and roll them into a ball. Divide the dough into equal portions and roll into circular, paddies about 1cm thick and wrap them around the filling. Roll everything into a round ball. Place each of the balls onto a cut piece of banana leaf. 

5. Steam the rice dumplings for 10-12 minutes.

🍛 Đậu Phụ Sốt Cà Chua – Tofu In Tomato Sauce with Herbs 

In the North of Vietnam, where the weather is cooler, tomatoes make their way into a few stir-fries and soups and this dish paired with tomatoes and dill makes a rich and savoury dish packed with flavour. 

Serves: 2

Total time: 25 minutes

Active time: 25 minutes 

INGREDIENTS

• 250g fried tofu, cut into bite-sized pieces 

• 1 tomato, cut in a large dice 

• 3 tbsp dill, roughly chopped

• 1 shallot, minced 

• 1 clove garlic, minced

• 2x2cm ginger, minced 

• 1/2 red bird’s eye chili, minced 

• 2 tsp vegan fish sauce 

• 1 tsp raw sugar 

• 2 tbsb canned tomato, or tomato passata 

• 50g bean shoots 

• 600ml vegetable oil for frying 

METHOD

1. Prepare a heavy-bottomed pot and fill it with at least 5cm of vegetable oil. Place the pot over medium-low heat and bring it to 160C. 

2. Fry the tofu for 3-4 minutes until the edges are a rich golden brown. Drain the tofu on paper towel. 

3. Place a heavy-bottomed skillet over medium heat. Add in the ginger and garlic, and chilli and stir-fry for 1-2 minutes or until the edges of the garlic begin to brown. Add in the tomatoes and stir-fry for another 1-2 minutes, crushing them lightly with the side of a spatula until they begin to soften. 

4. Add in the sugar, vegan fish sauce, bean shoots, and cook until the bean shoots soften. Add in the chopped dill at the end and serve immediately. 

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🍜Bún Bò Huế Chay - Lemongrass Soup with Tofu Cakes and Rice Noodles 

This vegan phở recipe relies on mushrooms, kombu and a tomato to help give the broth a deeply savoury and complex flavour. The toasted spices give the broth its unique and distinctive characteristics.

Serves: 6

Total time: 2 hours

Active Time: 25 minutes 

INGREDIENTS

For the broth*:

• 4L cold water

• 4 dried shiitake mushrooms 

• 6x6cm (60g)  kombu 

• 4 spring onions 

• 1 corn, sliced into 3

• 1 tomato, whole 

• 1 carrot, charred, cut into large chunks

• 10g xantham gum 

Aromatics*:

• 1pc brown onion, cut in half and charred over a gas flame

• 1pc garlic head, sliced in half horizontally 

• 2 stalks lemongrass, bruised 

• 2 spring onions

• ¼ pineapple 

Sate: 

• 2 tbsp annatto seed oil 

• 1 tsp kochukaru chilli flakes 

• 2 cloves of garlic, minced 

• 1 shallot, minced 

• 1 tsp vegan fish sauce 

• ½ tsp shiitake mushroom stock powder 

• ½ tsp sugar 

• 3cm piece lemongrass, minced 

• ½ king brown mushrooms, minced finely 

Assembly for 2 bowls: 

• 300g fresh thick rice noodles 

• 20g bean sprouts

• 2 slices Cha chay- vegetarian tofu cake 

• 2 pc fried tofu (abura age)

• 500 ml broth

• 1 tsp sugar 

• 1 tsp vegan ‘fish; sauce

• ¼ tsp salt

For ganish:

• ¼ lemon

• ¼ brown onion, sliced thinly 

• Sliced banana blossom thinly sliced (optional) 

• 1 tbsp chopped coriander

METHOD 

1. Place all of the broth and aromatic ingredients in a pot of cold water and bring the pot to a simmer. When the stock comes to a simmer, remove the kombu and discard it. 

2. Simmer the stock for 45 minutes-1 hour and strain through a fine mesh strainer afterwards. Thicken the stock by dissolving 1 tsp xantham gum in 1 tbsp of water. Pour the xantham gum solution into the stock. 

3. To make the sate, heat a small pot over low heat. Add in the annatto seed oil. Gently fry the shallot, garlic and minced lemongrass until tender. Add in the chilli flakes, sugar, vegan fish sauce, and mushroom powder and cook for 1-2 minutes. Add in the sliced mushrooms, fried tofu, and tofu cake and mix generously. 

4. Remove from the pot into a separate bowl. 

5. Place 500ml of the strained stock into a saucepan and heat it to a simmer. Season the broth to taste with the fish sauce, salt and sugar. 

6. Pour the hot broth over the rice noodles and place a selection of each of the garnishes on top. 

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Printed From otaokitchen.com.au 12/21/2024