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Vietnamese Cooking Class Master
Publish on: 12 July, 2017 | In:m | Author by: Viet Chef
Vietnamese Cooking Class Master
Nước Chấm - Fish Sauce Dressing
Gỏi đu đủ- Green Mango/Papaya Salad)
Phở Gà - Rice Noodles with Aromatic Chicken Broth
Chả Cá Thăng Long - Fried Fish with Dill and Turmeric
Cha Gio - Vietnamese Spring Rolls
🐟 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
2-2.5 tbsp sugar
½ lime, juiced
1 bird’s eye chili, minced
1 clove of garlic, minced
METHOD
Mix all of the ingredients together in a bowl until all the sugar dissolves. Taste and adjust the seasoning, if necessary.
🌿Gỏi đu đủ- Green Papaya Salad
This green papaya/green mango salad is a crowd-pleaser. The sharp and zest flavours of the unripe mango or papaya compliment plump bites of prawn and the crispy bits of texture that mix in with this salad.
Preparation time: 10 minutes
Execution time: 5 minutes
Serves: 2
INGREDIENTS
1 (200g) green papaya shredded
⅓ carrot, shredded
50g Vietnamese beef jerky, shredded
4 prawns, cooked, sliced in half
6 prawn chips
2 tbsp toasted peanuts, roughly chopped
2 tbsp fried shallots
2 sprigs of mint, picked
1 sprig of Thai basil, picked
2 sprigs of coriander, picked
2 sprigs of Vietnamese mint, picked
3-4 tbsp Nước Chấm
METHOD
Mix everything together in a bowl, add 3-4 tablespoons of the Nước Chấm to taste. Garnish with more chopped, toasted peanuts, fresh herbs, and fried shallots.
🍜🐔Phở Gà (serves 10)
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
1 chicken thigh, steamed, sliced (200g)
200g banh phở (rice noodles), cooked
500ml phở broth
2 tsp fish sauce
1 tsp raw sugar
¼ tsp salt
For garnish:
40g bean shoots
¼ brown onion or shallot, thinly sliced
1 sprig Thai basil, picked
½ spring onion, sliced
½ 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 thigh 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 thigh to cool in the pot.
Remove the chicken, allow it to cool slightly before pulling the meat apart with your hands.
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 sugar to taste.
Divide the phở noodles into 2 bowls, pour the hot broth over top of them and garnish with the bean shoots, Thai basil, 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
1pcs black cardamom
1 stick cinnamon
1pc 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 30 minutes- 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
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.
🐟 Chả Cá Thăng Long - Fried Fish with Dill and Turmeric
This dish is a famous recipe from Hanois using snakehead fish from the local lakes. However, you can substitute and firm fleshed white fish instead. Try barramundi, or snapper.
Serves: 2
Preparation time: 15 minutes
Execution time: 15 minutes
INGREDIENTS
250g barramundi or rockling, cut into bite-sized chunks
4 sprigs of dill
2 spring onions, cut into 4cm batons, white parts halved
2 tbsp pork fat or 2 tbsp vegetable oil
For the spice paste:
½ tsp sugar
1 tsp turmeric
½ tsp salt
½ shallot, diced
2x2cm cube, galangal
2x2cm cube, ginger
2 cloves of garlic
1 tbsp vegetable oil
To Serve:
1 sprig dill, picked
1 tbsp nuoc cham
1 tbsp toasted peanuts ‘
100g bun (rice vermicelli noodles)
METHOD
In a mortar and pestle, grind all the ingredients of the spice paste together, starting with the toughest, and most dense, and ending with the softest, and most liquidy until you reach a paste-like consistency. Mix the spice paste with the fish and allow to marinate for 1-2 hours.
Heat a heavy-bottomed skillet over medium-low heat. Add in 1 tbsp of vegetable oil. Fry the slices of fish until they are lightly golden brown on both sides. Remove the fish from the pan, and rest them on a plate. Place the spring onions and dill into the pan, and lightly saute them, stirring occasionally, until they have slightly wilted.
Place the fish and the wilted herbs on a bed of bun noodles. Place some shiso, and dill on top, sprinkle some toasted peanuts on top, and place a spoonful of the nuoc cham on top of the noodles.
Vietnamese Cooking Class Master
Ingredients
Directions
Vietnamese Cooking Master Class
Join us as we explore the fresh and vibrant qualities of Vietnamese cuisine. It's liberal use of fresh herbs,...
Duration 3 Hours
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