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Social Cooking Party- Vietnamese
Publish on: 06 August, 2022 | In:m | Author by: Dylan Vickers-Fukakusa
Social Cooking Party- 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 tsp rice wine vinegar (optional)
¼-½ lime, juiced
⅓ Thai chili, minced
1 small clove of garlic, minced
METHOD
Mix all of the ingredients together in a bowl until all the sugar dissolves.
🥟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 plain flour
1 tbsp mung beans, soaked overnight and steamed for 10 minutes
1 tsp turmeric powder
¼ tsp salt
15ml coconut cream
140g water
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
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
Whisk all filling ingredients together using chopsticks. Allow it to rest for at least 30 minutes.
Heat a heavy-bottomed, non-stick skillet over medium heat.
Add 1 tbsp oil and pork belly and cook, stirring occasionally for 1-2 minutes.
Add onion and prawns, cook for another minute.
Add bean sprouts, fish sauce and cook for another 30 seconds, before removing everything to a plate.
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.
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.
Eat with lettuce and mixed herbs.
🐟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
160g beef mince
10 betel leaves
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
1 tbsp crushed, toasted peanuts
1 sprig of mint
3 sprigs of coriander
METHOD
Place all of the ingredients in a mixing bowl and mix thoroughly to combine.
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 minc and roll everything up into a tight bundle.
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.
Alternatively, grill the betel leaf wraps by skewering them, and cooking them for about 3-4 minutes on each side.
Serve with rice noodles, herbs, crushed peanuts and nuoc cham dipping sauce.
🍥 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
100g chicken mince
60g (4pcs) 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
1 tsp fish sauce
1 tsp sugar
1 pinch salt
1 pinch pepper
12 sheets of spring roll wrappers, cut in half diagonally, the middle corner trimmed off.
3 cups vegetable oil for frying
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.
🍶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
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. Allow to cook before serving.
🍥 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
100g chicken mince
60g (4pcs) 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
1 tsp fish sauce
1 tsp sugar
1 pinch salt
1 pinch pepper
12 sheets of spring roll wrappers, cut in half diagonally, the middle corner trimmed off.
3 cups vegetable oil for frying
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.
Social Cooking Party- Vietnamese
Ingredients
Directions
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