Vietnamese Cookery with Chorchaba Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Vietnamese Spring Rolls - Gỏi Cuốn
Serves: people
Ingredients
Vegetarian/Vegan Option: King oyster mushroom and Firm tofu
For the Pork Marinade
- 200 g Pork Belly OR 200 g King oyster mushroom, finely sliced
- 1 tbsp Vegetable oil
- 1 tbsp Ginger Sliced
- 1 clove Garlic minced or grated
- ¼ tsp Cracked black pepper
- ¼ tsp Sea salt
For the Spring Rolls
- 6 Rice paper sheets
- 10 g Sweet Thai basil 3 sprigs
- 5 g Fresh Mint 1 tbsp, leaves picked
- ¼ Little gem lettuce about 3 leaves
- 50 g Rice vermicelli noodles cooked
- ¼ Cucumber
- ½ Carrot about 50g shredded
- ½ Banana Shallot sliced
For the Dipping Sauce
- 1 clove Garlic minced or grated
- 2 tsp Caster sugar
- 2 tbsp Peanut butter (smooth)
- 2 tbsp Hoisin sauce
- 2 tsp Rice vinegar
- 2 tbsp Water
- 1 Red chilli finely chopped
Method
For the Pork Marinade
- Combine the Pork mince, Vegetable oil, Garlic, Ginger, Cracked black pepper and Sea salt in a bowl.
- Marinate for 30 minutes.
For the Pork
- Heat a pan of water to boil
- Add the marinated Pork and cook until tender then take out
- Allow to cool before assembling the spring rolls.
For the Dipping Sauce
- Heat a small pan over medium heat.
- Add the Garlic and cook for 30 seconds until fragrant.
- Stir in the Peanut butter, Hoisin sauce, Sugar and Water.
- Cook for 2–3 minutes, stirring continuously until smooth.
- Transfer to a serving bowl.
- Mix the Vinegar and Red chilli together and stir into the sauce.
For the Spring Rolls
- Soak a Rice paper sheet in cold water until softened.
- Place onto a clean board.
- Layer with Little gem lettuce, Thai basil, Fresh Mint, Rice vermicelli noodles, Carrot and the cooked Pork mince.
- Fold in the sides and roll tightly.
- Repeat with the remaining ingredients.
- Serve with the dipping sauce.
Vegetarian/Vegan Option
- Marinate the King oyster mushroom as per the recipe.
- Cook the King oyster mushroom for 5–6 minutes until browned.
- Cook the Firm tofu for 4–5 minutes until lightly browned and slice.
- Use the King oyster mushroom and Firm tofu as the filling.
- Ensure a vegan Hoisin sauce is used if require
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.
Vietnamese Lemongrass Chicken Stir-Fry
Serves: People
Ingredients
- 300 g Chicken thighs skinless and boneless cut into bite-sized pieces
- 2 tbsp Fish sauce
- ¼ tsp Sugar
- 2 tbsp Vegetable oil
- 2 clove Garlic minced or grated
- 1 Lemongrass stick large, finely chopped
- 1 Banana shallot small, finely diced
- 1 Red chilli large, sliced
- 1 Spring onion cut into chunks
Method
- Heat 1 tbsp Vegetable oil in a pan over medium-high heat.
- Add the Chicken thighs and stir-fry for 3–4 minutes until golden. Remove from the pan and set aside.
- Add the remaining Vegetable oil, Garlic, Lemongrass, Banana shallot and Red chilli. Stir-fry for 1–2 minutes until fragrant.
- Return the Chicken to the pan and toss to combine with the aromatics.
- Add the Fish sauce and Sugar. Stir-fry for a further 3–4 minutes until the Chicken is fully cooked through and evenly coated.
- Remove from the heat and garnish with the Spring onion.
- Serve immediately with steamed Jasmine rice.
Vietnamese Stir-Fried Morning Glory (Rau Muống Xào Tỏ)
Serves: People
Ingredients
For the Morning Glory
- 300 g Morning glory water spinach, washed and cut into 8 cm lengths
- 4 clove Garlic minced or grated
- 1 Red chilli finely sliced
- 1 tbsp Vegetable oil
- 1 tbsp Oyster sauce OR 1 tbsp Mushroom sauce
- 1 tsp Light soy sauce
- ½ tsp Caster sugar
- 2 tbsp Water
- Cracked black pepper to taste
Method
Method
- Wash the Morning glory thoroughly and separate the thicker stems from the leaves.
- Bring a pan of water to the boil. Blanch the thicker stems for 30 seconds, then add the leaves for a further 15 seconds. Drain thoroughly.
- Heat the Vegetable oil in a wok or large pan over high heat.
- Add the Garlic and Red chilli and stir-fry for 20–30 seconds until fragrant, without allowing the Garlic to burn.
- Add the Morning glory and stir-fry for 1 minute.
- Add the Oyster sauce, Light soy sauce, Sugar and Water. Toss continuously for 1–2 minutes, until the stems are tender but retain some crunch.
- Finish with Cracked black pepper and serve immediately.
We hope you enjoyed the class!
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