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Vietnamese Cookery Class & Meal – Vietnamese Chow Mein; Pomelo Prawn Salad;

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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: Pomelo Prawn Salad; Vietnamese Chicken Curry; Vietnamese Stir-Fry Chow Mein;

Pomelo Prawn Salad

Ingredients – Serves 2:

  • – 150g fresh cooked prawns (shelled)
  • – 250g fresh pomelo segments
  • – 2 tbsp toasted shredded coconut 
  • – 30g crunchy cashew nuts
  • – 25g crispy shallots 
  • – 3 fried chilli (whole)
  • – 2 tablespoons of vegetable oil 
  • – 5 kaffir lime leaves finely shredded
  • – 1 fresh chili sliced
  • – 2 tablespoon Thai chilli oil
  • – 2 tspn fish sauce
  • – 2 tspn lime juice

Method:

  1. Heat the oil in a frying pan and fry the 3 whole chillies.
  2.  
  3. Combine the prawns, pomelo, shredded coconut, cashew nuts, shallots, and fried chilli in a bowl.
  4.  
  5. Mix the remaining ingredients in a small bowl to make the dressing.
  6.  
  7. Pour dressing over the prawns and pomelo mixture.
  8.  
  9. Serve with crisp green leaves such as iceberg lettuce.

Vietnamese Chicken Curry

Ingredients:

  • – 2 lb (907.2 g) chicken any cut, chopped into large 2-3″ pieces
  • – 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

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. Cut chicken into large 2-3″ chunks if using large pieces.
  2.  
  3. Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
  4.  
  5. Cut onions, potatoes and carrots into 1.5-2″ chunks.
  6.  
  7. Deep fry potatoes and carrots until lightly browned so they hold their shape.
  8.  
  9. After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you’re using skinless.
  10.  
  11. Remove chicken, drain fat and clean off any burned residue in the pot.
  12.  
  13. Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
  14.  
  15. Return chicken to the pot with lemongrass, bay leaves, and sugar.
  16.  
  17. Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
  18.  
  19. Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
  20.  
  21. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
  22.  
  23. Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
  24.  
  25. 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.
  26.  
  27. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
  28.  
  29. Serve with bread, accent with a squeeze of lemon and sambal for heat.

Chorchaba’s Vietnamese Curry Powder

Ingredients:

  • – 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

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.

Red or Black Rice

Ingredients – Serves 4:

  • – 300g of red or black rice, boiled and cooled – allow to dry in a sieve or colander
  • – 1tbsp of oil
  • – 2 spring onions, chopped
  • – 1 red onion, sliced
  • – Handful of chopped coriander
  • – Soy sauce to season (tamari)
  • – 1 lime, juice, and zest
  • – 1 egg

Method

  1. Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rice, and vegetables, and once warm, push to one side of the pan and break in your egg. Scramble the egg quickly and mix through the rice. Serve straight away.

  2. Toppings/garnishes – Serve with some toasted cashews, chopped chillies and some extra chopped coriander.

Vietnamese Stir-Fry 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

  1. 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.
  2.  
  3. Add the minced garlic till you can smell aroma add the cabbage leaves and mange tout fry for a minute then add the tofu.
  4.  
  5. Add the noodles mix well tossing as you go finally add both the soy sauce’s cook for 2 minutes add spice if required.
  6.  
  7. 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.

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