Vietnamese Foods with Own Two Hands
You are interested in knowing the secrets of the Vietnamese cuisine and would like to be able to return home from your time in Vietnam, to dazzle your family and friends with mouth-watering delicacies like Banana Flower Salad, Pho, Bun Cha, Fresh Spring Rolls, Fried Spring Rolls,... Whether you are in Vietnam or not don’t worry about that, we will help you how to make it now.
FRIED SPRING ROLL (Serving: 8 – 10)
|- 50g cellophane (mung bean) noodles|
- 3 dried shiitake mushrooms
- 250g pork mince
- 1 carrot, peeled, coarsely grated
- 2 shallots, ends trimmed, thinly sliced
- 2 garlic cloves, crushed
- 1 x 170g can crab meat, drained
- 1 tablespoon fish sauce
- 2 teaspoons caster sugar
- 1/2 teaspoon white pepper
- 20 round rice paper sheets
- Vegetable oil, to deep-fry
- Baby cos lettuce leaves, to serve
- Fresh mint leaves, to serve
|NUOC CHAM (DIPPING SAUCE)|
- 60ml (1/4 cup) fish sauce
- 1 long fresh red chili, deseeded, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons water
- 2 tablespoons fresh lime juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon caster sugar
Step 1: To make the nuoc cham, place the fish sauce, chili, garlic, water, lime juice, vinegar and sugar in a small bowl, and stir until the sugar dissolves.
Step 2: Place the noodles and mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes or until the noodles are tender. Drain. Use your hands to squeeze out excess liquid from the mushrooms. Remove the stems from the mushrooms and discard. Thinly slice the mushrooms.
Step 3: Use clean kitchen scissors to cut the noodles into short lengths. Combine the noodles, mince, carrot, shallot, garlic, crab meat, fish sauce, sugar and pepper in a large bowl.
Step 4: Soak 1 rice paper sheet in a dish of warm water until soft and pliable (don't soak the sheet for too long or it will tear). Transfer to a clean work surface. Place 1 heaped tablespoonful of the noodle mixture along the centre of the sheet. Fold in the sides and roll up tightly to enclose the filling. Place, seam-side down, on a baking tray and cover with a damp tea towel. Repeat with remaining rice paper sheets and noodle mixture.
Step 5: Add enough oil to a large heavy-based saucepan to reach a depth of 10cm. Heat to 180°C over high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add 5 spring rolls to the oil and cook for 2-3 minutes or until golden brown and cooked through. Use tongs to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining spring rolls, reheating the oil between batches.
Step 6: Cut each spring roll in half crossways, if desired. Serve with the nuoc cham, lettuce and mint leaves.
FRESH SPRING ROLL (Serving: 8)
|- 2 ounces rice vermicelli|
- 8 rice wrappers (8.5 inch diameter)
- 8 large cooked shrimp - peeled, deveined and cut in half
- 1 1/3 tablespoons chopped fresh Thai basil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 2 leaves lettuce, chopped'
|- 4 teaspoons fish sauce|
- 1 teaspoon finely chopped peanuts
- 3 tablespoons hoisin sauce
- 1/2 teaspoon garlic chili sauce
- 2 tablespoons white sugar
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- 1/4 cup water
Step 1: Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Step 2: Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
Step 3: In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
Step 4: In another small bowl, mix the hoisin sauce and peanuts.
Step 5: Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
BANANA BLOSSOM SALAD (Serving: 2-4)
- 300 g young banana blossom (you can also use white cabbage,
red cabbage, green papaya), shredded in thin slides
- 1 carrot, cut or shredded in thin sticks
- 1 onion thinly chopped
- 1 small bunch of “rau răm” (you can also use mint leaves instead)
- 1 small bunch of cilantro (finely chopped)
- 1 small star fruit (you can replace it by green mango or any fruit
naturally sour and sweet, for example some slides of pineapple)
- Crushed peanuts
- 3 tablespoons lime juice
- 2 teaspoons brown sugar
- 1 red Thai chili, chopped
- 2 teaspoons fish sauce
- 2 garlic cloves, chopped
Step 1: Preparing the Ingredients of the Salad
1- Place the layers of the banana blossom (or the cabbage leaves) on top of each other and roll them tight together.
2- Slice them very thin and place them in a bowl of ice water and lime for about 20 minutes.
3- Before using, squeeze the banana blossom until dry and set aside.
4- Chop the rest of the ingredients (vegetables and herbs of your choice).
Tip: once chopped, place the onions in warm water so that they become less 'spicy'.
Step 2: Making the Marinade
1- Add all the ingredients of the marinade in a small bowl and stir around until dissolved.
Step 3: Combining all the Ingredients
1- Combine banana blossom, onion, carrot, green pepper, coriander, marinade and peanuts in a large bowl and toss until well blended (Add peanuts before serving to avoid peanuts softened).
2- Arrange the salad on a serving platter (or on a thick part of the banana or cabbage leaf).
BUN CHA (VIETNAMESE PORK MEATBALL AND NOODLE – Serving: 4)
|FOR THE PORK MEATBALLS|
- 2 tbsp. sugar
- 5 tbsp. water
- 1 lb. ground pork
- 1 large shallot, minced as small as possible
- 3 tbsp. fish sauce
- 1⁄4 tsp. freshly ground black pepper
|FOR THE SAUCE AND SERVING|
- 2 tbsp. fish sauce
- 2 tbsp. rice vinegar
- 1 tsp. brown sugar
- 1 1⁄2 cups water
- 1⁄2 tsp. minced or grated garlic
- 1 red thai chili, minced
- 2 tbsp. green papaya, cut into 1⁄4"-thick
- 1 lb. thin rice noodles
- 1⁄2 head red leaf lettuce, torn into small pieces
- 2 cups loosely packed selection of Asian herbs,
such as cilantro, perilla, mint, sawtooth coriander,
ngo herb, shiso, or Thai basil
Step 1: For the meatballs: In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot.
Step 2: In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 1 1⁄2 hours.
Step 3: For the sauce: Combine fish sauce, vinegar, brown sugar, water, garlic, chile and green papaya in a large mixing bowl. Set aside to marry the flavors.
Step 4: To assemble: Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.
Step 5: Shape marinated pork into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.
Step 6: Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.
AUTHENTIC PHO (Serving: 4)
|- 4 pounds beef soup bones|
- 1 onion, unpeeled and cut in half
- 5 slices fresh ginger
- 1 tablespoon salt
- 2 pods star anise
- 2 1/2 tablespoons fish sauce
- 4 quarts water
|- 1 (8 ounce) package dried rice noodles|
- 1 tablespoon chopped green onion
- 1 1/2 cups bean sprouts
- 1 bunch Thai basil
- 1 lime, cut into 4 wedges
- 1/4 cup hoisin sauce (optional)
- 1/4 cup chile-garlic sauce (such as Sriracha) (optional)
Step 1: Preheat oven to 425 degrees F (220 degrees C).
Step 2: Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Step 3: Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
Step 4: Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
Step 5: Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
Step 6: Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Tips: For best results, use shank and knee bones.
Tips: For best results, use shank and knee bones.