Cooking Together Vietnamese Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home.
We Cooked:
- Starter: Bhan Xeo Pancakes
- Main: Vietnamese Chicken Curry with Stir Fried Vegetables
- Dessert: Click here for a link to the Food Sorcery favourites
Bhan Xeo Pancakes – Starter
Ingredients: Serves 2
For the Pancakes:
- – 120 grams rice flour
- – 1 tablespoon corn starch
- – ½ teaspoon salt
- – ¼ teaspoon turmeric powder
- – 200ml soda water
- – 1/3 cup coconut milk
For the Filling:
- – 6 large prawns or 150 grams fresh shitake mushroom
- – 150 grams mince pork or chopped firm tofu beancurd.
- – 4 good sized white mushrooms thinly sliced
- – ½ small onion thinly sliced
- – pinch of salt
- – 100 grams beansprouts
- – oil for stir fry
- – salad leaves
- – Sprig of coriander
Method:
- Whisk together the rice flour corn starch salt and turmeric in the sode water to a smooth paste.
- Let it sit for 30 minutes.
- Add the coconut milk
For the Filling:
- Cook the onion on a low heat to sauté.
- Then add the pork, prawns, the mushrooms and salt.
- Remove from heat and split into 4 portions.
Forming the Pancakes:
- Heat a clean pan add I portion of ingredients spread out over the pan and then using a ladle add enough batter mix to form a crepe.
- Allow to cook for several minutes taking care not to burn then add some raw bean sprout on one side of the flat crepe cover with a lid for several minutes to steam the beansprouts.
- Watch as the crepe cooks and add some oil around the outside of the crepe to help crispy.
- Then fold over to half moon and flip onto a serving plate.
- Serve with salad leaves to be used as a carrier for the crepe.
Dipping Sauce (Nu Oc Mam) – Starter
Ingredients: Serves 2
- – 2 cloves garlic, finely chopped
- – 2 birds eye chilli, finely chopped
- – 3 tbsp caster sugar
- – 3 tbsp lime juice
- – 4 tbsp fish sauce or vegan fish sauce or mushroom sauce
Method:
- Mix together all ingredients with 80ML water Serve alongside the pancakes with some lettuce leaves spring onion and herbs.
Vietnamese Chicken Curry – Main
Ingredients: Serves 2
- – 300g chicken thighs cut into pieces or dried beancurd sticks
- – One medium size potato
- – 1 medium sized carrot
- – 1 medium-sized onion
- – 1 garlic cloves finely chopped
- – 1 stalk lemongrass cut into 5″ pieces then split lengthwise, smashed to expose more leaves
- – 1 bay leaf (optional)
- – 1/2 cup coconut milk
- – oil for frying
- – 1 tsp sugar (optional)
- – Water if needed to dilute coconut milk
Marinade:
- – 1 tsp salt
- – 1 tsp onion powder
- – 1 tbsp. Vietnamese curry powder – see below.
Method:
- Cut chicken into large 2-3″ pieces. Follow packet instructions for bean curd sticks to soften.
- Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
- Cut onions, potatoes and carrots into 1.5-2″ chunks.
- Deep fry potatoes and carrots until lightly browned so they hold their shape.
- Marinade the chicken or beancurd for a few hours
- Brown chicken on all sides, drain fat and clean off any burned residue in the pan, set aside.
- Add some oil to the pan on low heat sweat onion until soft, then add garlic until lightly brown.
- Return chicken or add beancurd to the pan with lemongrass, bay leaves, sugar and water until all ingredients are fully submerged.
- Heat on high until boiling, reduce to medium-high heat to maintain a low boil.
- After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
- Add potatoes and carrots, and more water if needed.
- Return to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots until cooked.
- Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
- Serve with bread, rice and chow mein as a side.
Chorchaba’s Vietnamese Curry Powder – Main
Ingredients: Makes plenty to save for later
- – 4 bay leaves
- – 8 whole cloves
- – 1 tsp coriander seeds or 1/2 tsp of ground coriander
- – 2 tsp cumin seeds or 1 tsp ground cumin
- – 1 tsp fennel seed
- – 4 star anise
- – 1tsp chilli powder
- – 1 tsp ground nutmeg
- – 2 tsp cinnamon
- – 2 tsp tumeric
Method:
- Heat a non-stick pan over medium heat.
- Toast whole spices for 30-45 seconds by placing them in the hot pan and occasionally shake the pan or stir the spices with a wooden spoon or chopsticks to prevent them from burning.
- Place whole spices in an electric spice/coffee grinder and grind to a fine powder. Alternatively you can use a mortal and pestle.
- Add the powdered spices to the grinder and pulse for a few seconds to mix well.
- Store in airtight container away from direct sunlight.
Vietnamese Stir-Fry – Main
Ingredients: Serves 2
- 100 grams broccoli small florets sliced
- 1 clove garlic chopped
- 50 grams mange tout
- 1 red chilli sliced
- 2 pak choi
- 1 spring onion
- 100 grams marinated bean curd
- 20 grams roasted cashew nut
- 100 grams hoi sin sauce
- 1 teaspoon soy sauce
- 1 tablespoon oil
Method
- Prepare the vegetables and heat the oil in a large enough wok or flat bottom pan.
- add the broccoli florets, crushed garlic and mange tout gently stir-fry allow to soften
- add the chilli and pak choi and raise the heat turning regularly
- once the veggies are sizzling add the spring onion hoisin sauce and soy sauce
- cook for a further 3 minutes
- Serve with rice
Vietnamese Pickled Vegetables (Do Chua) – Additional Recipe to try
- – 1 large carrot
- – 100g daikon radish
- – 1 teaspoon salt
- – ½ cup of sugar
- – 1 ¼ cup of white vinegar
- – 1 cup of luke warm water
Method:
- Cut the carrot and radishes into matchsticks and place in a mixing bowl.
- Sprinkle vegetables with 2 teaspoons of sugar & 1 teaspoon of salt and gently massage for 2-3 minutes (until you notice water being released from the vegetables)
- Rinse and drain vegetables and put in a jar with lid.
- Mix together the white vinegar, water and remaining sugar then pour over the vegetables in the jar.
- Close the lid and set aside to ferment for 1 hour
Chorchaba’s Favourite brands for her dishes
Available in Asian supermarkets such as W.H.Lungs or Wing Yip
