Chinese-Mauritian Street Food with Brendan Pang
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Vegan Cooking Master Class Vietnamese
Publish on: 03 September, 2020 | In:m | Author 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
🥣 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
Place all ingredients in a mixing bowl and stir to combine, or until all of the sugar has dissolved.
🍯 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
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
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.
🌿 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
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.
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.
Serve with Nuoc Cham Dipping Sauce.
🍘 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
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.
Mix the ingredients for the filling together in a mixing bowl.
Prepare a steamer. Spray each piece of banana leaf with a little bit of oil.
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.
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
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.
Fry the tofu for 3-4 minutes until the edges are a rich golden brown. Drain the tofu on paper towel.
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.
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.
🍜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
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.
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.
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.
Remove from the pot into a separate bowl.
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.
Pour the hot broth over the rice noodles and place a selection of each of the garnishes on top.
Vegan Cooking Master Class Vietnamese
Ingredients
Directions
Vegan Cooking Master Class
Explore vibrant spices, beautiful sauces, fresh vegetables, tofu and beans in vegan cooking. If Asian vegan dishes...
Duration 3 Hours
From AUD $197 Book nowm
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