Vietnamese Menu – Saigon Prawn & Mango Salad, Lime Caramel Fish/ Chicken

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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 evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We cooked 

  1. Starter: Saigon Prawn, Mango Salad
  2. Main Dishes: Lime Caramel Chicken (Or Prawn/Tofu)
  3. Dessert: Click here for a link to the Food Sorcery favourites

Saigon Prawn, Mango Salad – Starter

Ingredients – Serves 2:

  • – 5 cooked king prawns
  • – 400 grams mango or pomelo (pomelo are very seasonal, but if you find one, this is great)
  • – 40 grams carrot, Julien
  • – 20 grams sliced onion
  • – Fresh mint, sliced
  • – Thai basil, sliced
  • – 3 tablespoon toasted crushed peanut
  • – 3 tablespoon sesame seed, toasted
  • – 2 tablespoon crispy shallots
If you don’t eat prawns, this recipe works wel with chicken or tofu.  For the chicken you can use left overs and shred or alternatively, marinade chicken breasts with anything from teryaki sauce to sambal to a green or red curry paste and roast in advance of preparing this dish.

Dressing:

  • – large red chilli
  • – 1 clove garlic, crushed together roughly

Then Add…

  • – 1 tablespoon sugar
  • – 1 ½ tablespoon fish sauce
  • – 1 ½ tablespoon lime juice
  • – 2 tsp water

Method:

  1. Crush the large red chilli and garlic.
  2. Add the sugar fish sauce lime juice and water.
  3. Add the sliced birds eye chilli.
  4. Set aside.
  5. Mix all the prawn mango carrot onion with the dressing in a mixing bowl.
  6. Add the sliced fresh mint and sliced basil crushed peanut sesame seed and crispy shallots and some sliced chilli.
  7. Mix together and then transfer to a serving dish.
  8. Garnish with fresh mint

Vietnamese Lime Caramel Fish

Consistently popular at Food Sorcery, this dish is all about the sauce.  We love it with a piece of Hake, thick cut and firm, beautifully white when cooked, but you can cook it with salmon, chicken breast or thigh, cauliflower and tofu also great.

Ingredients – Serves 2

  • 2 Hake Fillets 
  • 1 small disk palm sugar or 50g brown sugar
  • 1 tsp of Nam Pla, fish sauce
  • 1 tbsp water
  • 1/2 can coconut milk
  • 1 1/2 tbsp soy sauce
  • 1 tbsp rice vinegar 
  • 1 garlic clove grated
  • Grated to ginger to taste
  • 1 shallot finely sliced

Garnishes:

  • 1 spring onion, sliced
  • 1 large red chilli, finely sliced
  • Coriander, chopped
  • Lime juice and zest

Method

  1. Place sugar and water in a frying pan over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except fish.
  2. Stir, then put the fish skin down in the sauce 
  3. Adjust the heat to medium so it is simmering energetically.
  4. Cook for 5 minutes depending on the thickness of the fillet then turn and remove from heat.  Grate some lime zest into the pan and then roll and squeeze in lime juice.
  5. Place fish on serving plates, spoon over the sauce.
  6. Garnish accordingly and serve with rice or noodles
Dessert Recipes

Use the link above to explore the Food Sorcery favourite dessert recipes

We hope you enjoyed the class!

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