Chinese-Mauritian Street Food with Brendan Pang
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Street Food of Asia Vietnamese
Publish on: 03 September, 2020 | In:m | Author 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
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
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.
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
Preheat a sauce pan over low heat. Add in the annatto seed oil, shallots, garlic and saute for 1-2 minutes or until fragrant.
Add in the tomato paste and cook for an additional minute.
Add in the beef, including the simmering liquiding, all of the spices and sauces.
Add in the carrot, sliced onion and simmer for 5-10 minutes until all the flavours come together.
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
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.
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
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 mince 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.
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.
🍶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.
🍚 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
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.
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.
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.
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 .
Street Food of Asia Vietnamese
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