Parents and Kids Cooking Class - Vietnamese
Parents and Kids Cooking Class - Vietnamese
🐟 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.
🐔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.
INGREDIENTS
For The Chicken
1 chicken breast
1L water
½ tsp salt
1 tsp soy sauce
For The Salad
150g bun (Vietnamese rice vermicelli noodles)
70g cabbage, thinly sliced
½ carrot, julienned
3 kaffir lime leaves, stems removed & thinly sliced
2 small shallots, thinly sliced
2 sprigs mint, picked
2 springs Vietnamese mint, picked
small handful coriander, picked
4-5tbsp nuoc cham
Optional Garnishes
2 TBL crispy fried shallots
2 TBL crushed peanuts
prawn crackers (optional)
Spring onion oil (optional)
Method
For the chicken, sprinkle the salt and soy sauce over the chicken allow it to marinate for 15-20 minutes. Alternatively, place the salt and soy sauce with the chicken in a vacuum sealed bag.
Steam the chicken over medium heat for 22-25 minutes or until it is cooked through the center. Remove from the steamer and cool it until it reaches room temperature. Remove, shred the meat apart into thin strips and set aside.
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.
Combine the chicken along with the remaining salad ingredients in a large mixing bowl.
Drizzle the nuoc cham* over the salad, and adjust it to taste. Toss together until all the ingredients are evenly dressed.
Serve in a large communal bowl or divide into individual portions and top with the optional garnishes.
🍜🐔Phở Gà - Rice Noodle/Chicken Soup
Lighter than its sister beef variety, phở gà is nonetheless a delicious and light soup that makes a well-balanced lunch or breakfast. Definitely try making the stock yourself, as it’s more nutritious and unadulterated than the pre-made versions you find in the supermarket.
Preparation time: 20 minutes
Execution time: 10 minutes
Serves: 2
INGREDIENTS
- 100g pulled chicken breast
- 200g banh phở (rice noodles), cooked
- 600ml phở broth
- 2 tsp fish sauce
- 1 tsp rock sugar
- ¼ tsp salt
- For garnish:
- 40g bean shoots
- ¼ red onion, thinly sliced
- 1 sprig of mint, picked
- 2 sprigs of coriander, picked
- 1 sprig of Vietnamese mint, picked
- 1 sprig Thai basil, picked
- 1 Thai bird’s eye chilli- sliced thinly
- 1 tbsp fried shallots
- ½ lime, sliced into wedges
METHOD
- In a pot of boiling water, blanch the chicken breast for 2 minutes or until the water returns to a boil.
- Discard the hot water and rinse the chicken in cold water.
- Place the pho broth in a medium saucepan. Add the chicken into the pho broth, bring it back up to a simmer and simmer for 30 minutes. Allow the chicken breast to cool in the pot.
- Remove the chicken, allow it to cool slightly before pulling the meat apart with your hands and discarding the bones.
- Bring a large pot of water to a boil. Boil the banh phở (rice noodles) for 10-13 minutes, or until tender. Rinse briefly in cold water.
- Season the phở broth with the salt, fish sauce and rock sugar to taste.
- Divide the phở noodles into 2 bowls, pour the hot broth over top of them and garnish with the bean shoots, herbs, fried shallots, lime wedges and sliced chilli.
🍜Phở Broth - Chicken Broth
Phở is a national dish of Vietnam that originated as streetfood and is named after the portable clay pots that would carry and dispense vats of the aromatic broth. The chicken version is a little bit lighter than its beefy cousin but no less delicious.
Preparation time: 10 minutes
Execution: 4 hour
Serves: 10
INGREDIENTS
- 2pcs chicken carcass
- 4L cold water
- 4x4cm (40g) ginger, sliced
- 1pc brown onion, cut in half and charred over a gas flame
- 1pc garlic head, sliced in half horizontally
- 3 spring onions
- 4pcs black cardamom
- 1 stick cinnamon
- 6pcs green cardamom
- 2pc star anise
- ½ tbsp fennel seed
- ½ tbsp black pepper
- ½ tbsp coriander seed
METHOD
- In a large pot of boiling water, blanch the chicken bones for 2 minutes or until the water returns to a boil. This will clean off some of the scum and produce that tastes and looks cleaner.
- Dump out the hot water, rinse chicken bones thoroughly in cold water.
- Return the bones to a clean pot and fill with 4L cold water.
- Simmer for 3 hours.
- Add in the remaining ingredients and simmer for 1 hour.
- Strain through a fine-mesh strainer.
🍥 Chả Giò - Spring Rolls
These quick and easy spring rolls are a great way to clear the fridge of leftover vegetables. You can substitute any of the following ingredients with some of these ideas: broccoli, capsicum, white onion, pumpkin.
Preparation time: 15 minutes
Execution by time: 15 minutes
Serves: 2
INGREDIENTS
For the filling:
100g chicken mince
4 raw prawns, tails removed, diced
1 spring onion, minced
1 dried shiitake mushroom, rehydrated in cold water overnight, minced
1 cloud ear or black fungus mushroom, rehydrated in cold water overnight, minced
20g bean vermicelli noodles, rehydrated in cold water overnight, sliced
30g carrot, diced
1 clove garlic, minced
2x2cm ginger, minced
1 tsp fish sauce
1 tsp sugar
¼ tsp black pepper
12 sheets of spring roll wrappers, cut in half diagonally, the middle corner trimmed off.
3 cups vegetable oil for frying
1 tbsp beaten egg (for sealing the springrolls)
For serving:
3 tbsp nước chấm
fresh herbs: coriander, mint, Vietnamese mint
Assorted lettuce leaves: butter lettuce, cos lettuce etc.
METHOD
Mix all filling and seasoning ingredients together until quite homogenous.
Spoon about a small amount of the mincemeat mixture (about the size and shape of your index finger) into the centre of the dough.
Tuck the left side of the pastry over the mincemeat mixture.
Repeat with the right side.
Then roll the dough to seal, resting the spring roll so that the seam is on the bottom.
Heat the oil to 160C or place the tip of a wooden chopstick in the centre of the oil and begin frying when a steady stream of bubbles exudes from the tip of the chopstick.
Cook for 5-6 minutes, turning halfway through until each side is golden brown.
Drain on a paper towel.
To serve, place the nuoc cham in a small sauce bowl. Place some of the spring rolls, herbs and lettuces on a plate.
Ingredients
Directions
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