Cooking together Vietnamese – Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Bhan Xeo Pancakes
Use shiitake mushrooms and firm tofu for a vegetarien version.
Serves: people
Ingredients
For the pancakes
- 120 g Rice flour
- 8 g Cornflour 1 tbsp
- ½ tsp Sea salt
- ¼ tsp Ground Turmeric
- 200 ml Soda water
- 80 ml Coconut milk
For the filling
- 150 g King prawns peeled
- 150 g Pork mince
- 100 g Closed cup mushroom sliced
- ½ Onion thinly sliced
- 100 g Beansprouts
- 1 tbsp Vegetable oil
- Sea salt to taste
To serve
- 6 leaves Butterhead lettuce leaves
- 5 g Fresh coriander 1 tbsp, chopped
Method
- For the pancake batter, place the rice flour, cornflour, sea salt and turmeric into a bowl.
- Gradually whisk in the soda water and coconut milk until smooth. Leave to rest for 10 minutes.
- Heat a pan over a medium-high heat and add the vegetable oil.
- Add the onion and cook for 2 minutes until softened.
- Add the pork mince and cook until lightly coloured.
- Add the prawns with the mushrooms and a little sea salt. Stir fry for 2–3 minutes.
- Add the beansprouts and cook briefly until just softened. Remove the filling from the pan and keep warm.
- Wipe the pan clean and return to a medium heat.
- Pour in a ladle of batter and swirl to coat the base thinly. Cook until the pancake begins to crisp around the edges.
- Spoon some filling onto one half of the pancake, then fold over and cook for a further minute until crisp and golden.
- Repeat with the remaining batter and filling.
- Serve with salad leaves and fresh coriander.
Nuoc Mam Dipping Sauce
Serves: people
Ingredients
- 2 clove Garlic minced or grated
- 2 Bird’s eye chilli finely chopped
- 40 g Caster sugar
- 1 Lime 3 tbsp juice
- 4 tbsp Fish sauce or vegan fish sauce
- 80 ml Water
Method
- Place the garlic, bird’s eye chilli, caster sugar, lime juice, fish sauce and water into a bowl.
- Stir well until the sugar has dissolved.
- Leave for 5–10 minutes to allow the flavours to develop.
- Serve alongside the pancakes with salad leaves and fresh coriander.
Vietnamese Chicken Curry
Serves: people
Ingredients
Vegetarian/Vegan Option: King oyster mushroom and Firm tofu
For the Marinade
- 300 g Chicken thighs skinless and boneless cut into large chunks, OR 150 g King oyster mushroom, thickly sliced and 150g Firm Tofu
- 1 tsp Sea salt
- 1 tsp Onion powder
- 1 tbsp Vietnamese curry powder
For the Curry
- 2 tsp Vegetable oil
- 1 Onion diced
- 1 clove Garlic minced or grated
- 1 Lemongrass stick, bruised and cut into large pieces
- 1 Bay leaves
- 5 g Caster sugar
- 200 g Maris Piper potatoes cut into large chunks
- 1 Carrot cut into large chunks
- 120 ml Water
- 120 ml Coconut milk
Method
For the Marinade
- Combine the Chicken thighs skinless and boneless with the Sea salt, Onion powder and Vietnamese curry powder.
- Mix well and leave to marinate for at least 30 minutes.
For the Curry
- Heat the Vegetable oil in a large pan over medium heat.
- Add the onion and cook for 4–5 minutes until softened.
- Add the Garlic and cook for 1 minute until fragrant.
- Add the marinated chicken, Lemongrass, Bay leaf and Sugar. Cook for 2–3 minutes.
- Pour in the Water to cover the chicken.
- Bring to the boil, then reduce to a gentle simmer.
- Cook for 5 minutes, then taste and adjust seasoning if required.
- Add the Maris Piper potato and Carrot. Add a little more water if required to keep the vegetables covered.
- Simmer for 25–30 minutes until the chicken is tender and the vegetables are cooked through.
- Stir in the Coconut milk and bring back to a gentle boil.
- Remove from the heat and serve
Vegetarian/Vegan Option
- Cook the King oyster mushroom for 5–6 minutes until browned.
- Add 150 g Firm tofu, cubed, and cook for 4–5 minutes until lightly browned.
Chorchaba’s Vietnamese Curry Powder
This makes plenty of powder so you can save some for later
Serves: People
Ingredients
- 4 Bay leaves
- 8 Cloves
- 1 tsp Coriander seeds
- 2 tsp Cumin seeds
- 1 tsp Fennel seeds
- 4 Star anise
- 1 tsp Chilli powder
- 1 tsp Ground Nutmeg
- 2 tsp Cinnamon powder
- 2 tsp Ground Turmeric
Method
- Heat a pan over a medium heat.
- Add the bay leaves, cloves, coriander seeds, cumin seeds, fennel seeds and star anise. Toast for 30–45 seconds, shaking the pan regularly to prevent the spices from burning.
- Transfer the toasted spices to a spice grinder or pestle and mortar, then grind to a fine powder.
- Add the chilli powder, ground nutmeg, cinnamon powder and ground turmeric. Pulse briefly or mix well to combine.
- Store in an airtight container away from direct sunlight.
Vietnamese Chow Mein - Mì Xaò Chay
Serves: people
Ingredients
- 2 tbsp Vegetable oil
- 150 g Firm tofu sliced
- ½ White onion sliced
- 100 g Closed cup mushroom sliced
- 2 clove Garlic minced or grated
- 100 g Chinese Leaf roughly chopped
- 50 g Mangetout
- ⅛ head Broccoli head sliced
- 1 tbsp Light soy sauce
- 1 tbsp Hoisin sauce Use Mushroom sauce for vegan
- Cracked black pepper to taste
- 50 g Cashew nuts optional to taste
- 1 tbsp Sesame seeds toasted
Method
- Cook the Egg noodles or Rice noodles according to the packet instructions. Drain and set aside.
- Heat 1 tbsp Vegetable oil in a wok or large pan over medium-high heat.
- Add the Firm tofu and cook for 4–5 minutes until golden. Remove and set aside.
- Add the remaining Vegetable oil to the pan.
- Add the White onion, Carrot and King oyster mushroom. Cook for 3–4 minutes until softened.
- Add the Garlic and cook for 30 seconds until fragrant.
- Add the White cabbage and Mangetout and stir-fry for 1 minute.
- Return the Firm tofu to the pan.
- Add the cooked noodles and toss well.
- Stir in the Light soy sauce and Dark soy sauce and cook for 2 minutes, tossing continuously.
- Season with Cracked black pepper and Sriracha or Chilli paste to taste.
Do Chua- Vietnamese Pickled Vegetables
Serves: people
Ingredients
- 1/2 Carrot cut into matchsticks
- 50 g Mooli (daikon) radish cut into matchsticks
- 1 tsp Sea salt
- 50 g Caster sugar
- 150 ml White wine vinegar
- 120 ml Water lukewarm
Method
- Place the carrot and daikon radish into a mixing bowl.
- Add 2 tsp of the sugar and the sea salt. Massage gently for 2–3 minutes until the vegetables begin to soften and release water.
- Rinse the vegetables under cold water, then drain well.
- Transfer the vegetables to a clean jar.
- Mix the remaining sugar with the white wine vinegar and lukewarm water until dissolved to form a pickling liquid.
- Pour the pickling liquid over the vegetables and seal the jar with a lid.
- Leave to pickle for at least 1 hour before serving.
We hope you enjoyed the class!
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