Vietnamese Cookery Class & Meal Recipes – Goi Cuon; Chicken Curry; Chow Mein;
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: Goi Coun, Vietnamese Chicken Curry, Vietnamese Chow Mein
Goi Coun
Ingredients – Serves 4:
Hoi Sin Dipping Sauce:
- 2 cloves garlic
- ¼ cup hoisin sauce
- 1 tablespoon peanut butter
- 1 cup water
- 1 tablespoon roasted pesnut chopped into small pieces
Spring Rolls:
- 500 grams pork belly thinly sliced
- 500 grams shrimp cooked
- 5 oz cooked vermicelli
- 12 pieces rice paper
- 1 head lettuce
- 1 carrot julienned
- 1 cucumber julienned
- mint to taste
Method:
For the Dipping Sauce:
- Heat a tablespoon oil in a pan add the garlic brown do not burn.
- Add hoisin sauce and peanut butter saute for 30 seconds.
- Add water to help combine the sauce pour into a bowl.
For the Spring Rolls
- Bring 8 cups of water to the boil and cook the pork for an hour (before slicing) allow to rest so you can handle it.
- Bring 6 cups of water to boil add the vermicelli noodles cook for 2-3 minutes till soft.
- Bring 6 cups fresh cups of water add the shrimp cook for 2-3 minutes till pink slice in half.
- Slice the vegetables.
- Take your pork belly and remove the skin and then slice thinly.
- Dip the rice paper in tepid water to soften it.
- Lay on a flat surface place lettuce and mint carrots and cucumber and pork belly on one rice paper and roll it halfway as tight as possible place 3 shrimp on the unwrapped section and continue to roll to create a tightly rolled finger tucking in the sides if possible so it is easier when dipping place.
Vietnamese Chicken Curry
Ingredients:
- 2 lb (1 Kg) chicken any cut, chopped into large 2-3″ 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″ 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
- 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
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:
- 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 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:
If using Rice Noodles these need to be soaked in tepid water for 10 minutes till soft and pliable then drain before cooking.
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