You are currently viewing Vietnamese Class & Meal – Healthy, Tasty & Fresh Recipes

Vietnamese Class & Meal – Healthy, Tasty & Fresh Recipes

Vietnamese Class & Meal – Healthy, Tasty & Fresh Recipes

We hope you enjoyed your evening at the cookery school, Chorchaba loves to delight guests with her fabulous dishes, of you have any questions for her please ask and we’ll get back to you.

Menu:

  • Fresh Pork Spring Rolls
  • Vietnamese Chicken Curry
  • Vietnamese Chow Mein

Fresh Pork Spring Rolls

Ingredients – Serves 4:

  • 200 grams grilled pork
  • 6-7 rice paper
  • 3 sprig Thai basil
  • 4 sprig fresh mint
  • 2-3 soft lettuce
  • 50 grams cooked rice vermicelli
  • 50 grams shredded carrot

Pork Marinade:

  • 200 grams pork fillit or neck
  • 1 tablespoon oil
  • 1 tablespoon chopped garlic
  • ¬ľ teaspoon black ground pepper
  • ¬ľ teaspoon salt

Dipping Sauce:

  • 1 teaspoon chopped garlic
  • 2 teaspoons sugar
  • 2 tablespoons peanut butter
  • 2 tablespoons Hoi Sin sauce
  • 2 teaspoons vinegar
  • 2 tablespoons water
  • 1 large chilli chopped

Method:

  1. Marinade for about 30 minutes.
  2. Grill the pork or BBQ 12-15 minutes on medium heat allow to cool and then slice thinly.
  3. Soften rice paper in cool water.
  4. Lay out a sheet on a dry plate layer with soft lettuce, fresh herbs noodles and lastly the grilled sliced pork and roll.

For Dipping Sauce:

  1. Heat the oil brown the garlic and add the Hoi Sin sauce peanut butter sugar water stir fry for several minutes but do not burn the garlic.
  2. Place in a bowl.
  3. Mix the chilli and vinegar stir well then pour over the above mixed ingredients.

Dipping Sauce (Nu Oc Mam)

Ingredients:

  • 2 cloves garlic, finely chopped
  • 2 birds eye chilli, finely chopped
  • 3 tbsp caster sugar
  • 3 tbsp lime juice
  • 4 tbsp fish 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

Ingredients – Serves 6:

  • 2¬†lb¬†(1 Kg)¬†chicken¬†any cut, chopped into large 2-3‚Ä≥ pieces
  • 1 1/2¬†lb¬†(650 grams)¬†potatoes
  • 1/2¬†lb¬†(225 grams)¬†carrots
  • 1¬†medium-sized onion
  • 4¬†garlic cloves¬†finely chopped
  • 2¬†stalks lemongrass¬†cut into 5‚Ä≥ 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

Marinade:

  • 2¬†tsp¬†salt
  • 2¬†tsp¬†onion powder
  • 2¬†tbsp.¬†Vietnamese curry powder¬†preferred

Optional Flavour Accents:

  • 1¬†lemon¬†sliced
  • 1/4¬†tsp¬†sambal / vinegary chili paste

Method:

  1. Remove chicken, drain fat and clean off any burned residue in the pot.
  2. Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
  3. Return chicken to the pot with lemongrass, bay leaves, and sugar.
  4. Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
  5. Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
  6. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
  7. Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
  8. 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.
  9. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
  10. Serve with bread, accent with a squeeze of lemon and sambal for heat.

Chorchaba’s Vietnamese Curry Powder

Ingridents:

  • 4 bay leaves
  • 8 whole cloves
  • 1 tsp coriander seeds or 1/2 tsp of ground coriander
  • 1 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 Chow Mein

Ingredients:

  • 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

Method:

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.

Note:

  1. 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
  • – ¬Ĺ cup of sugar
  • – 1 ¬ľ cup of white vinegar
  • – 1 cup of luke warm water

Method:

Vietnamese Pickled Vegetables (Do Chua):

  1. Cut the carrot and radishes into matchsticks and place in a mixing bowl.
  2.  
  3. 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)
  4.  
  5. Rinse and drain vegetables and put in a jar with lid.
  6.  
  7. Mix together the white vinegar, water and remaining sugar then pour over the vegetables in the jar.
  8.  
  9. Close the lid and set aside to ferment for 1 hour.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk

Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.

Take a Look at our cookery classes. Gift vouchers are available and never expire.

Follow us @foodsorcery