The pepper will arrive soon… but for now, I hope you love these recipes! XO
Preparation time: Marinade overnight + 30 minutes preparation
Cooking time: 20 minutes
For the Pork Patties
500 g Pork Blade/ Shoulder Minced.
2 tbsp Fish Sauce The essence of South East Asia.
1 tbsp Soy Sauce Use a dark soy sauce.
6 Spring Onions (Scallions) Finely sliced – white part only.
4 medium Asian shallots Finely diced. Asian shallots are purplish in colour and are used extensively in Vietnamese cooking.
1 bunch Garlic chives Finely chopped – more robust than regular chives with a great garlic flavour.
2 cloves Garlic Minced.
1 Free range egg Beaten. Used to help bind the patties.
For the broth
5 parts – 500 ml Water Warmed to 30-40 deg C.
1 part – 100 ml Fish Sauce The salt of the dip.
1 part – 100 ml White sugar The sweet of the dip.
½ part – 50 ml Rice wine vinegar The sour of the dip.
½ part – 50 ml Lime juice Approximately 2 limes. The sour of the dip.
1 clove Garlic Bashed in a mortar and pestle.
1 Birds eye chilli Deseeded and bashed with the garlic in a mortar and pestle.
For the Salad
500 g Dried Vermicelli (Bun)
1 bunch Cilantro
1 bunch Mint
1 bunch Vietnamese Mint
1 bunch Asian basil
1 bunch Shiso Leaf
To make the pork patties combine, in a large bowl, the minced pork, fish sauce, soy sauce, spring onions, shallots, chives, garlic and egg. I always add freshly cracked black pepper to season, but I do with most things. Mix the mixture very well until homogenous (consistent), cover the bowl with cling film and then refrigerate overnight.
Fast forward overnight…Prepare your barbecue grill until the coals are nice and hot and there is no flame. From the Pork mince mix mould small circular flat patties – about the size of your palm (although if you are about 8ft 3in then maybe half that size) – and place between the clam-shell grill.
- 1 (3 lb.) whole chicken, or 4 cups shredded, poached chicken meat, a mix of light and dark
- 3 quarts chicken stock
- Fish sauce, for seasoning
- 1 (16 oz.) package dried rice vermicelli, cooked according to package directions
- 1 bunch scallions, thinly sliced (about 1 cup)
- 1 bunch cilantro, chopped (about 1½ cups)
- Crispy fried shallots
- Thai basil sprigs
- Mung bean sprouts
- Limes, cut into wedges
- Jalapeño chiles, stemmed and thinly sliced into rings
1. To cook the chicken, place the chicken in a large pot with scallions, ginger and salt and add enough cold water to cover the chicken by one inch. Bring to a boil over medium-high heat, reduce heat so water is simmering vigorously and simmer for 5 minutes. Remove pot from heat, cover, and let stand 25 minutes. (Note: If your chicken in larger than 3 pounds, add 5 minutes of simmering time for each extra pound.)
2. Just before the chicken is ready, prepare a large ice-water bath. When the chicken is done, remove it from the pot (discarding the cooking liquid) and immediately submerge it in the ice-water bath, which will stop the cooking and give the meat a firmer texture. Let stand 20 minutes, until the chicken is cool enough to handle easily, remove from the water, and pat dry. Pull the chicken meat from the bones, discarding the bones and skin. Shred the meat with your fingers; you should have about 4 cups. (This step can be done a day ahead.)
3. In a large saucepan, bring the stock to a boil over high heat. Taste for seasoning and add fish sauce, if needed.
4. To ready the garnishes, arrange the basil, bean sprouts, lime wedges, and chiles on a platter and place on the table.
5. Divide the rice noodles evenly among warmed soup bowls. Top each serving with about 3/4 cup of the shredded chicken, then divide the scallions and cilantro evenly among the bowls. Ladle the hot stock over the top, dividing it evenly, and sprinkle with the fried shallots. Serve immediately, accompanied with the platter of garnishes.
1 lb catfish steaks (bone and skin on or other meaty fish steaks)
4 tbs fish sauce
3 tbs brown sugar
2 tbs minced shallots
2 tbs minced garlic
1 tbs black pepper
3 green onions, sliced 1 inches long
3 tbs caramel sauce (see on website)
1 can of young coconut juice
1 thai chili (thinly sliced, optional)
Clean the fish steaks, rinse well and pat dry. Marinade with fish sauce, sugar, pepper, garlic, and shallots for about 1/2-1 hr.
In pot, heat about 1 tbs of cooking oil on medium high and add the marinaded fish. Allow to sear and brown for about 2-3 before searing opposite side for another few minutes. Add the caramel sauce and just enough coconut juice to the level of the fish steaks. Cover and turn to med low heat and allow to simmer for about 25 min (longer if you want it really soft), checking a few times to make sure that it’s not reduced too much. Add more coconut juice or caramel sauce if needed. The fish will eventually caramelize and brown, as will the sauce which will be a thick gooey consistency. Taste sauce and make final adjustments with fish sauce or sugar. Turn off heat and add additional fresh cracked pepper, green onions, and optional chili pepper.
1 bowl rice flour
2 bowls coconut milk
½ teaspoon saffron flour
½ teaspoon Maggi’s stuff
10 fresh shrimps (boiled and cut in half if they are big)
100gr pork meat (use half lean half fat part) – cleaned, boiled and sliced small
50gr mung bean – no cover (soaked, steamed and grinded)
100gr dried shrimp (grinded well)
1 bowl sliced spring onion + oil mixture, cooked in microwave in 30 seconds
Vegetables: salad, basil, bean sprout, lettuce… and any herb you love.
Bánh Khọt mould – Buy at Vietnamese Markets.
Step 1: Mix all rice flour + coconut milk + saffron flour and Maggi’s stuff together. Wait in 15 minutes.
Step 2: Put Bánh Khọt Mould on cooking stove. Spread oil on mould. It is more delicious when you use pork grease. When mould is hot, scoop one by one spoon and pour into mould.
Step 3: When the cover is brown yellow and crispy, add filling on face. The filling includes: shrimps, pork meat, mung bean, a little dried shrimp and sliced spring onion + oil mixture.
Step 4: Use small and flat spoon to take the pancakes out. Put on plate.
Step 5: Making the Dipping Sauce. Add more sliced carrot and white radish which soaked in salt and vinegar sauce after finished Dipping Sauce. With this step, it will create a specific flavor for this sauce.
Finally, your dish is basically finished. Serving with vegetables and dipping sauce is a great decision. Eating when it is hot will create an amazing flavor in your mouth.
Green papaya – julienne 100g
Carrot – julienne 20g
Roasted beef – julienne 30g
Spearmint – 5g
Coriander – 5g
Marjoram – 5g
Roasted peanuts – crushed 20g
Fried shallot – 10g
Chili – 5g
Garlic – chopped 5g
Sweet and sour sauce – 30ml
1. Mix together all ingredients, Keep the peanuts and shallot aside
2. Present on plate and top with peanuts and shallots
3. Garnish with prawn crackers and carrot flower
Cooked prawns 100g
Lotus roots 150g
Roasted peanut crushed 50g
Bunch of coriander 1/2 bunch
Bunch of Vietnamese mint chopped 1/2 bunch
Cloves garlic 1
Chili chopped 1
Fish sauce 100ml
1. Boil pork in water with a pinch of salt, cook for 15 minutes. Then slice thinly and leave it aside.
2. Discard prawn shell, wash well and boil for a few minutes.
3. Cut lotus roots in half, remove any old or discolored ones.
4. Peel carrot, julienne it. Finely slice spring onion.
5. Mix all ingredients for the dressing until sugar is dissolved.
6. Pour dressing on the salad ingredients, mix well, season and place on plate, Top with herbs.
15 quail eggs
Jelly ear mushrooms
Spring onion, fish sauce, salt, sugar, pepper
Step 1: Boil well quail eggs, wait to reduce heat and peel off the cover.Step 2: Soak jelly ear mushroom in cold water in 15 minutes, cut off the roots, clean again and slice small.
Step 6: Cover the pot carefully, cook with small heat. Sometime, add more hot water if the broth from this dish is nearly ran out, season again to suit your flavor. This process needs from 45 – 60 minutes.
Finally, your dish is finished. Turn off the heat, sprinkle more sliced spring onion on face of dish. Pour on clean plate; add pepper to increase its flavor. As I told you below, serving with boiled rice or white porridge is all tasty.
The squid and pork is cooked with lemon grass and young ginger and served with watercress, roasted capsicum, roasted peanuts, herbs and sweet nuoc mam.
Baby Squid 1000g
Pork Mince 500g
Lemon Grass (minced) 100g
Ginger (minced) 100g
Garlic (minced) 50g
Thai Basil 200g
Nuoc Mam Dressing
Fish Sauce 50ml
1. Thoroughly clean baby squid both inside and outside and be sure that all beaks are taken out
2. Roughly chop up the tentacles and add with pork mixture
3. In a bowl mix pork, ginger, garlic, squid tentacles and lemon grass with a couple of splashes of fish sauce and a pinch of white pepper
4. Mix all ingredients well and stuff inside the baby calamari
5. Roast capsicums until soft, steam and peel and finely slice
6. Wash watercress making sure it’s clean
7. Lay stuffed baby squid on a plate and cover with soft roasted capsicum and crunchy watercress
8. Serve Nuoc Mam on the side
1. Add fish sauce and sugar into a saucepan, warm on the stove, stirring until sugar is dissolved. Cool down then add in water and vinegar.
2. Optional add in minced garlic and chilli to taste.
1/2 cake firm tofu, wedged
3 shiitake dried mushrooms, soaked
2 tree ears dried mushrooms, soaked, cut into bite side
1/2 tsp Knor
1 tsp oyster sauce
1 tsp dark soy sauce
1 tsp light soy sauce
1 tsp sugar
3 spoon water
1/2 tsp corn starch
1 spoon water
1 tbsp oil
1 clove garlic, crushed and chopped
1 slice ginger, finally chopped
Deep fry tofu until golden, set aside
Marinate the soaked, drained mushrooms in Knor
In a small bowl. Mix together; oyster sauce, dark soy sauce, light soy sauce, sugar & water. Set aside.
Heat oil. Fry the garlic and ginger. Add mushrooms, tofu, seasoning. Stir to mix well. Cover, lower the heat, let’s braise for 10 minutes.
8 pieces tofu
10 Chinese mushrooms, soaked in warm water for 20 minutes
10 wood ear mushrooms, soaked in warm water for 20 minutes
1/3 cup green rice
1 teaspoon salt
1 teaspoon sugar
Oil for frying
Place tofu, in batches, in a muslin cloth and squeeze out as much liquid as possible and place in a bowl.
Drain mushrooms and squeeze out any excess water, Remove the steams and finely dice.
Add to the tofu along with the rice, salt and sugar.
Using your fingers form into patties and fry in hot oil until golden.
1 bowl sticky rice flour
½ bowl mung bean (steamed and no cover)
¼ dried shrimps
100g half lean half fat pork meat
Salt, olive oil, spring onion, pepper, purple onion, fish sauce, Maggie Seasoning Powder
Step 1: Pour sticky rice flour on bowl, add more ½ teaspoon salt and pour slowly 100ml water (at 50 degree) or using fresh milk instead. Knead well until it is soft and smooth (30 minutes). Cover it by nylon bag in 30 minutes.
Step 2: Soak dried shrimps in water, smash quickly. Clean well pork meat and slice small.
Step 3: Heat 2 teaspoons oil, add more sliced purple onion and fry until it is fragrant. Then, add sliced pork and fry in 3 – 5 minutes and add shrimps into pan.
Step 4: Pour mung bean into pan, use wood spoon to stir gently. Add more salt, fish sauce, Maggie Seasoning Powder, pepper to suit your flavor. For me, here is the important step to create the flavor for this Vietnamese recipe.
Step 5: Fry in 5 – 8 minutes until mung bean is dried, turn off heat. Wait to reduce heat and use hands to roll into circle shapes.
Step 6: Separate flour in step 1 into equal balls, press thinly and add mung bean on the center, wrap and roll carefully. Continue until you finished all these balls.
Step 7: Clean banana leaves, use napkin to absorb all water on leaves, arrange on steaming pot, spread a little oil on top and add one by one sticky rice balls on leaves. Steam with small heat in 15 – 20 minutes, sometimes open lib and use napkin to absorb water on lib. When they are cooked, spread a little mixture spring onion + olive oil on top of each ball.
Finally, you can serve it with dipping fish sauce and pickled carrot + white onion.
Cheers Lily! I love you.