We really enjoyed having you on our Vietnames cookery class. Here are the recipes that we cooked, we really hope that you can enjoy them again in your own homes.
Menu: Summer Rolls, Pho – Beef or Chicken Broth, Spicy Lemon Grass Chicken Recipe (Ga Chien Sa Ot), Vietnamese fried rice.
You can use many different meats or leftovers, bean sprouts are traditional, but can be substituted for peppers, cucumber, carrot – chop them finely, julienne style.
- 200g of cooked and cooled mince – pork or chicken
- 18 cooked prawns, shell and vein removed – chopped.
- 150g vermicelli noodles
- 12 coriander stalks roughly chopped
- 12 mint leaves, roughly chopped – do not include the mint stalks
- 2 spring onions
- carrots, beansprouts cucumber (you choose fillings you like)
- 6 leaves of iceberg or little gem lettuce
- 6 rice paper roll wrappers
Spiced Chicken or Pork Mince
For a twist, spice your chicken or pork mince before making the rolls – be adventurous.
- 1. Finely dice medium onion, put on low heat so it softens then add 150 g chicken (or pork) mince; brown with 1 clove finely chopped garlic, then add 1/2 tsp cumin powder and ½ tsp chilli powder and a splash of both soy and fish sauce. Add the zest and juice of ½ lime, season with salt & pepper to taste.
- 2. Fry the chicken or pork mince in a frying pan with about a tbsp. of oil. Stir frequently to ensure that the meat is cooked through – it will change colour from pinkish to brown. Remove from the heat and allow to cool. (see above recipe)
- 3. If you have bought fresh prawns, poach them in boiling water with a pinch of salt for 2 minutes, or until the prawns are opaque. Drain and leave to cool. If you have bought cooked prawns, then just chop them!
- 4. Put the vermicelli in a pan with a lid, pour over boiling water and put the lid on for 5-10 minutes until soft. Drain and rinse with cold water.
- 5. Once all the ingredients are ready, place them on your work surface in containers ready to make the rolls. Pour some water into a tray deep and large enough to dip in the rice paper. Use a plastic chopping board or a plate as a base on which to make the rolls.
- 6. Dip one piece of rice paper into the water and take out as soon as all areas are moist. Do not let it sit in water. Lay the paper onto the chopping board or plate. Chef’s tip – only put one piece in at a time as they will stick together.
- 7. At the bottom centre of the paper, line up three chopped up prawns, a lettuce leaf, noodles, fried, cold minced meat and two or three pieces of each herb.
- 8. Fold the two sides in then turn the bottom flap up to cover the ingredients. It should look like you are making an envelope. Then, as tightly as possible, starting from the bottom, roll and push down as you go along until you reach the end. The summer roll should be a reasonable size that fits into your mouth. Tight rolls are easier to eat because the ingredients will not fall out.
For the Hoisin, Garlic and Chilli Sauce
Heat up a saucepan with oil. Fry the garlic until it browns slightly. Add hoisin sauce, vinegar, sugar, chilli sauce and water and bring to a gentle boil.
Pour the sauce into dipping bowls and sprinkle crushed peanuts on top. To eat, use your hands to hold the summer roll and dip it into the sauce.
Pho – Beef or Chicken Broth
This is a part of Vietnamese culture. A broth eaten for breakfast or lunch well anytime.
There are many recipes for Pho you will find your favourite balance of ingredients textures tastes and aromas to suit you….
Ingredients – Serves 4
- 2kg beef soup bones
- 1 onion, unpeeled and cut in half
- 5 slices fresh ginger
- 1 tablespoon salt
- 2 pods star anise
- 2 ½ tablespoons fish sauce
- water to cover the bones
- 1 packet dried rice noodles
- 500g beef topside, thinly sliced
- 1/2 cup chopped coriander
- 2spring onions chopped
- Large handful of bean sprouts
- 1 bunch Thai basil
- 1 lime, cut into 4 wedges
- 2 tbsp hoisin sauce (optional)
- 1. Preheat oven to 220 C
- 2. Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- 3. Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- 4. Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- 5. Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- 6. Divide noodles among 4 serving bowls; top with sirloin, coriander and spring onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chili-garlic sauce on the side.
Spicy Lemon Grass Chicken Recipe (Ga Chien Sa Ot)
Ingredients serves 3 or 4
- 500g chicken cut into bite-size pieces (1 small whole chicken, or a mixture of breasts and thighs)
- 50 ml vegetable oil
- 2 tspn minced garlic
- 1 lemongrass chopped
- 2 diced thinly shallots
- 1 minced Thai chili pepper (optional)
- 2 tbsp fish sauce
- ¼ tsp white sugar
- 2 tbsp Shaoxing rice cooking wine
- 3 spring onions (cut into 1-inch segments)
- 1 tbsp chopped roasted peanut
- 1. Heat up vegetable oil in wok or pan on high heat. Add chicken (make sure chicken are patted dry with paper towels before adding to hot oil). Cook for 4-6 minutes until golden brown on all sides. Pour out excess oil, leaving about 3 tablespoons in the wok with chicken.
- 2. Add garlic, lemongrass, shallots and Thai chilli. Cook for about two minutes until evenly mixed together.
- 3. Mix together fish sauce and sugar in a small bowl. Add to wok and toss with chicken for 1 minute.
- 4. Add in cooking wine along the inside edge of the wok and deglaze (dislodge brown bits at bottom of the wok with a wooden spoon).
- 5. Garnish with spring onions
Vietnamese fried rice
Ingredients serves 4
- 300g jasmine rice
- 500ml water
- 60ml soy sauce
- 1 tbsp caster sugar
- 1 tsp sesame oil
- 2 tsp peanut oil (or vegetable oil)
- 3 garlic cloves, finely chopped
- 150g mange tout, trimmed, cut into thirds diagonally
- 115g pkt fresh baby corn, cut into thirds diagonally
- 1 carrot, peeled, finely chopped
- 60ml water for extra water
- 2 eggs, lightly whisked
- White pepper
- 4 shallots, ends trimmed, thinly sliced
- 1. Place the rice in a sieve and rinse under cold running water until the water runs clear. Place the rice and water in a medium saucepan over high heat. Bring to the boil, stirring often. Reduce heat to low. Cover with a tight-fitting lid or foil and cook for 12 minutes or until the water is absorbed and the rice is tender. Remove from heat and set aside, covered, for 5 minutes. Use a fork to separate the grains. Spread the rice over a baking tray and set aside to cool completely. Cover with plastic wrap and place in the fridge overnight to chill.
- 2. Combine the soy sauce, sugar and sesame oil in a small bowl. Stir until the sugar dissolves. Set aside until required.
- 3. Heat peanut oil in a non-stick wok over high heat. Stir-fry the garlic for 1 minute or until aromatic. Add snow peas, baby corn and carrot and toss to combine. Add the extra water. Cook, stirring occasionally, for 3 minutes or until the vegetables are tender crisp and the liquid has evaporated. Add the rice and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until heated through.
- 4. Make a well in the centre and add the egg. Cook, stirring the egg, for 30 seconds or until the egg starts to cook. Stir-fry for 1 minute or until the egg and rice mixture are combined. Add the soy sauce mixture and toss to combine. Season with white pepper. Stir in the shallot. Divide among serving bowls.
Jason feels this recipe is designed to be changed, do add any vegetable that you have in the fridge or particularly like.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
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