Cooking Together Vietnamese Recipes – Summer Rolls; Chicken Curry;

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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:

  1. Starter:  Summer Rolls
  2. Main: Vietnamese Chicken Curry with Stir Fried Vegetables
  3. Dessert: Click here for a link to the Food Sorcery favourites

Vietnamese Summer Rolls with Shrimp and Pork (Goi Coun Tom Thit) – Starter

Ingredients:

  • 500 grams cooked shrimp
  • 250 grams belly pork
  • 1 shallot
  • 7 oz bag rice vermicelli
  • 6-7 sheets of rice paper
  • seasonal salad ingredients such as: mint, thai basil, beansprout, carrot.

Method:

  1. Wash the belly pork in salt water and rinse.
  2. In a pan add water to the pork just enough to cover and bring to the boil with the shallot and a teaspoon of salt.
  3. Cook for 30 minutes or until you can insert a skewer easily.
  4. Remove the pork and rinse pat dry slice thinly set aside.
  5. Cook the rice vermicelli as per packet instructions.
  6. Lay out the rice paper sheets place a line of salad ingredients and vermicelli at one end roll once then lay the line of pork and a line of shrimp alongside then roll the sheet into a spring roll.

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:

  1. 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:

  1. Cut chicken into large 2-3″ pieces. Follow packet instructions for bean curd sticks to soften.
  2. Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
  3. Cut onions, potatoes and carrots into 1.5-2″ chunks.
  4. Deep fry potatoes and carrots until lightly browned so they hold their shape.
  5. Marinade the chicken or beancurd for a few hours
  6. Brown chicken on all sides, drain fat and clean off any burned residue in the pan, set aside.
  7. Add some oil to the pan on low heat sweat onion until soft, then add garlic until lightly brown.
  8. Return chicken or add beancurd to the pan with lemongrass, bay leaves, sugar and water until all ingredients are fully submerged.
  9. Heat on high until boiling, reduce to medium-high heat to maintain a low boil.
  10. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
  11. Add potatoes and carrots, and more water if needed.
  12. 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.
  13. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
  14. 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:

  1. Heat a non-stick pan over medium heat.
  2. 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.
  3. Place whole spices in an electric spice/coffee grinder and grind to a fine powder. Alternatively you can use a mortal and pestle.
  4. Add the powdered spices to the grinder and pulse for a few seconds to mix well.
  5. 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

  1. Prepare the vegetables and heat the oil in a large enough wok or flat bottom pan.
  2. add the broccoli florets, crushed garlic and mange tout gently stir-fry allow to soften
  3. add the chilli and pak choi and raise the heat turning regularly
  4. once the veggies are sizzling add the spring onion hoisin sauce and soy sauce
  5. cook for a further 3 minutes
  6. Serve with rice