Vegan Cooking Master Class Vietnamese

Serving: 2

Preparation time: 120 minute

Execution time: 120 minute

THE MENU 

  1. Đậu Phụ - Making Tofu
  2. Đậu Phụ Sốt Cà Chua - Tofu & Tomato Sauce
  3. Phở Chay - Vietnamese Pho Noodle Soup 
  4. Nước Chấm - Dipping Sauce
  5. Bánh ít - Rice dumpling
  6. Chả giò - Vietnamese Spring rolls 

Soy Milk 

Prep time 20 mins Active time 40 min

Ingredients

  • 1000g organic soybeans (soaked overnight) 
  • 1000g cold water 
  • 2.5L hot water 

Method

  1. Using a powerful blender or Vitamix, blend together the cold water and soaked soybeans.
  2. Heat the soybean puree and hot water in a large pot over medium-low heat. Stirring occasionally with a wooden spatula.
  3. When foam begins to rise from the top of the soy milk mixture, just before the mixture comes to a boil, turn off the heat and strain the liquid through cheesecloth. 

Đậu Phụ - Tofu making

Make 1 block Prep time 20 mins Active time 40 min

Ingredients

  • Soy milk* (from the previous recipe)
  • 250ml water
  • 10g nigari flakes (magnesium chloride) 

Method:

  1. Mix the nigari and 250ml water together until they dissolve.
  2. Bring the liquid up to a simmer, skimming any skin that forms on the top of the soy milk, using a fine-mesh strainer. 
  3. Turn off the heat and allow the pot to cool for 3 minutes.
  4. Add ⅓ of the nigari solution, and stir the pot with a wooden spoon in a figure-8 configuration 6 times. 
  5. Cover the lid of the pot and let the mixture rest for 3 minutes.
  6. Spoon another ⅓ of the nigari solution over the surface of the soy milk, let it rest 3 minutes.
  7. Spoon the remaining ⅓ of the nigari solution over the surface of the soy milk, let it rest 6 minutes.
  8. Strain the mixture into a tofu mold and press it, using a 1kg weight for 15 minutes for semi-firm tofu. 

Đậu Phụ Sốt Cà Chua | Tofu in Tomato Sauce

Serve 2 Prep time 20 mins Active time 20 min

Ingredients

  • 10 pieces of semi-firm tofu, cut into bite-sized pieces 
  • 1 tomato, cut in a large dice 
  • 3 tbsp dill, roughly chopped
  • 1 clove garlic, minced
  • 2x2cm ginger, minced 
  • 1/2 red bird’s eye chili, minced 
  • 2 tsp vegan fish sauce 
  • 1 tsp raw sugar
  • 50g bean shoots 
  • 600ml vegetable oil for frying 

Method: 

  1. Fry the tofu at 160C until the edges are golden brown. 
  2. Heat a skillet over medium heat, add the browned tofu. 
  3. Add in the ginger, garlic, and chilli and cook for 1-2 minutes, until the edges of the garlic begin to turn brown. 
  4. Add in the tomatoes and crush them lightly with the side of a spatula, cooking for another 1-2 minutes until they begin to soften. 
  5. Add in the sugar, vegan fish sauce, bean shoots, dill and cook until the bean shoots soften. 

Phở Chay | Vietnamese Noodle Soup

Serve 2 Prep time 20 mins Active time 20 min

Ingredients

Phở Broth

  • 1.5L cold water
  • 1 small brown onion, charred
  • 20g dried shiitake mushrooms
  • 20g konbu (Japanese kelp)
  • 2 cloves of garlic, crushed
  • 1.5 spring onion, sliced into chunks
  • 1 tbsp organic red miso
  • 4 pods green cardamom
  • 1 pod black cardamom
  • 4x4 cm ginger, sliced 
  • 9 coriander seeds
  • 9pcs black pepper
  • 1pc star anise 
  • 1 small stick cinnamon 
  • 6 fennel seeds

To serve

  • lemon/lime wedges, bean shoots, shiso, hot mint, Thai basil, mint, coriander 
  • Cooked rice noodle, extra mushrooms and fresh cut and steamed vegetables (broccolis, carrot, fried tofu or seitan)  

Method

  1. Add all ingredients to a pot and bring to a simmer over low heat. 
  2. Discard the kombu when small bubbles appear on the side of the pot (when the water reaches around 80C). 
  3. Simmer the liquid for 45 minutes, then turn off the heat and strain the liquid. 
  4. Season with salt, fish sauce and sugar to taste.
  5. Place cooked rice noodle, extra mushrooms and fresh cut and steamed vegetables (broccolis, carrot, fried tofu or seitan) in the soup and quickly remove. Serve. 

Nước Chấm (vegan dipping sauce)

Ingredients

  • 4 tbsp water
  • 2 tbsp vegan fish sauce or soy
  • 2 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 ingredients together. This can keep a week in the fridge.

Bánh ít | Vegan rice dumplings wrapped in banana leaf

(1) Filling

Ingredients

  • 100g mung beans (soaked for 2 hours, steamed for 20 minutes, mashed with a spoon)
  • 1 tbsp vegetable oil 
  • 2 tsp fish sauce 
  • Cha gio filling same below

Method

  1. combine all ingredients together. 

(2) rice dough

Ingredients

  • 90g glutinous rice flour
  • 10g rice flour
  • 30ml vegetable oil
  • 80ml hot water

Method 

  1. Mix the dough together and need until the dough becomes smooth and tacky. It should be very soft but it shouldn’t stick to your hands. 
  2. Separate the dough into 6-8 pieces.
  3. Using a rolling pin and dusting with rice flour as necessary, roll the dough out into 4x8cm strips. 

(3) Final assembly

Ingredients

  • 2 banana leaves cut into, 10x25cm rectangles 

Method

  1. Brush the banana leaves with a little bit of vegetable oil. 
  2. Roll the banana leaves into a little cone. 
  3. Stuff the rice flour dough into the cone and fill the dough with the mungbean filling. 
  4. Pinch the rice flour dough around the mungbean filling and seal the banana leaf, tying the parcel if necessary to seal it. 
  5. Steam the banh it for 15 minutes. 

Chả giò | Vietnamese Spring Rolls

Ingredients

  • 100g ground, fried tofu 
  • 1 small carrot, finely diced 
  • 1 spring onion, finely diced 
  • 30g mung bean noodles, soaked overnight, cut into 2 cm batons 
  • 40 g bean shoots, cut into 2 cm batons 
  • 1 clove of garlic, minced
  • 2x2cm ginger, minced 
  • 1 dried shiitake mushroom, soaked over night, minced 
  • 3 garlic chives, minced
  • 1 leaf wombok cabbage, minced
  • 1 wood-ear mushroom, minced 
  • ¼ tsp sugar
  • ¼ tsp salt 
  • ½ tsp vegan fish sauce
  • ¼ tsp white pepper 
  • 10 spring roll wrappers 

Method

  1. Heat a pan over medium heat. 
  2. Saute carrot for 1 minute. 
  3. Add in mushrooms, saute for another minute.
  4. Add in ginger, garlic, saute for another minute. 
  5. Add in the rest of the ingredients, season to taste with additional fish sauce if necessary. 
  6. Allow mixture to cool slightly. Add in ground tofu. 
  7. Wrap the mixture into spring rolls and fry at 160C until golden brown. 
  8. Drain on paper towel and eat with nuoc cham 
Vegan Cooking Master Class Vietnamese

Ingredients

Directions

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