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.
- Starter: Bhan Xeo Pancakes
- Main: Vietnamese Chicken Curry with Chow Mein
- Dessert: Lemon Posset/Chocolate Brownie
Bhan Xeo Pancakes – Starter
For the Pancakes:
- – 120 grams rice flour
- – 1 tablespoon corn starch
- – ½ teaspoon salt
- – ¼ teaspoon ground turmeric
- – 200ml water
- – 1/3 cup coconut milk
For the Filling:
- – 240 grams fresh prawns
- – 270 grams mince pork
- – 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
- Whisk together the rice flour corn starch salt and turmeric in the water to a smooth paste.
- Let it sit for 30 minutes.
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.
Starter Bhan Xeo Pancakes – (Additional Vegan Option)
Ingredients – Makes 12 Pancakes:
- 120 grams rice flour
- 1 tablespoon corn starch
- ½ teaspoon ground turmeric
- 200 ml soda water
- 1/3 cup coconut milk for filling
- Use whatever vegetables you want.
- 1 teaspoon oil
- 150 grams fresh shitake mushroom
- 2 shallotts diced
- 4 asparagus cut into three
- 200 grams beansprout
- 1 red pepper sliced
- 1 small cucumber julienned
- 1 carrot julienned
- 3-4 radish sliced
- handful fresh mint
- handful fresh coriander
- lettuce leaf
- ½ cup soy sauce
- 1 cup water
- ½ cup sugar
- ¼ cup lime juice
- 4 clove garlic chopped
- 2 birdseye chilli
- Whisk the rice flour and corn starch together with the salt and turmeric in water leave to sit for 20 minutes.
- Mix together all the dipping sauce ingredients set aside.
- In a pan over medium heat the oil and add the mushroom and shallots gently fry till browning add the asparagus fry until tender.
- Combine the mushroom asparagus shallots red pepper carrot cucumber and raddish in a bowl and dress with 2-3 tablespoons of dipping sauce.
- In a small pan heat a drop of oil ladle a small amount of batter into the pan and rotate the pan to create a circular pancake/crepe needs to be very thin when staring to cook sprinkle some beansprout over one half and then fold over and cover the pan with a lid allow to cook for several minutes only.
- Repeat for number of crepes you can get out of your mixture.
- Stuff each crepe with veggie mixture and serve.
Dipping Sauce (Nu Oc Mam) – Starter
- – 2 cloves garlic, finely chopped
- – 2 birds eye chilli, finely chopped
- – 3 tbsp caster sugar
- – 3 tbsp lime juice
- – 4 tbsp fish sauce
- Mix together all ingredients with 80ML water Serve alongside the pancakes with some lettuce leaves spring onion and herbs.
Vietnamese Chicken Curry – Main
- – 2 lb (907.2 g) chicken any cut, chopped into large 2-3″ pieces (if you don’t want to use Chicken you can use 400g Firm Fish or Tofu)
- – 1 1/2 lb (680.4 g) potatoes
- – 1/2 lb (226.8 g) carrots
- – 1 medium-sized onion
- – 4 garlic cloves finely chopped
- – 2 stalks lemongrass cut into 5″ pieces then split lengthwise, smashed to expose more leaves
- – 3 bay leaves
- – 1/2 cup coconut milk
- – oil for frying
- – 2 tsp sugar
- – 2-3 cups chicken broth
- – 2-3 cups water
- – 2 tsp salt
- – 2 tsp onion powder
- – 2 tbsp. Vietnamese curry powder – see below
Optional Flavour Accents:
- – 1 lemon sliced
- – 1/4 tsp sambal / vinegary chili paste
- Cut chicken into large 2-3″ chunks if using large pieces.
- 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.
- After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you’re using skinless.
- Remove chicken, drain fat and clean off any burned residue in the pot.
- Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
- Return chicken to the pot with lemongrass, bay leaves, and sugar.
- Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
- Put the flame 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 and chicken broth to cover (50/50 ratio).
- Return the flame 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 reach desired doneness.
- Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
- Serve with bread, accent with a squeeze of lemon and sambal for heat.
Chorchaba’s Vietnamese Curry Powder – Main
- – 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
- 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 Chow Mein – Main
- – 200 grams egg or rice noodles
- – 1-3 tablespoons cooking oil (added as needed)
- – 5 pieces fried tofu (sliced)
- – 1 small onion sliced
- – 1 small carrot (thinly sliced)
- – 1 king oyster mushroom sliced
- – 2 cloves garlic minced
- – 3-4 cabbage leaves chop roughly
- – 5 mangtout
- – 1-2 tablespoon light soy sauce
- – 1 tablespoon dark soy sauce
- – Black pepper and siracha or chilli paste
- – Spring onion sliced
- – Toasted sesame seed for garnish
- Heat a large wok add 1 tablespoon oil add the sliced tofu fry to golden brown, remove from pan add the onion carrot and mushroom with a little more oil and a spoon of water.
- Add the minced garlic till you can smell aroma add the cabbage leaves and mange tout fry for a minute then add the tofu.
- Add the noodles mix well tossing as you go finally add both the soy sauce’s cook for 2 minutes add spice if required.
- Serve on a plate garnish with sliced spring onion and toasted sesame seed on top.
- If using Rice Noodles these need to be soaked in tepid water for 10 minutes till soft and pliable then drain before cooking.
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
Vietnamese Pickled Vegetables (Do Chua):
- 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.
Use the link above to explore the Food Sorcery favourite dessert recipes