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- Vietnamese Crispy Pankcake – Banh Xeo
- Vietnamese Chicken Curry with Rice
- Lemongrass Possett
Vietnamese Crispy Pancake – Banh Xeo
- 120 grams rice flour
- 1 tablespoon corn starch
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- 200ml water
- 1/3 cup coconut milk
Wisk together the rice flour corn starch salt and turmeric in the water to a smooth paste
let it sit for 30 minutes
- 240 grams fresh prawns
- 270 grams mince pork
- 4 good sized white mushrooms thinly sliced
- ½ small onion thinly sliced
- pinch of salt
- 100 grams beansprouts
- oil for stir fry
- salad leaves
- Sprig of coriander
cook the onion on a low heat to sauté
then add the pork
then add the prawns
then add the mushroom
remove from heat.
split into 4 portions
Heat a clean pan add I portion of ingredients spread out over the pan and then using a ladle add enough batter mix to form a crepe.
allow to cook for several minutes taking care not to burn then add some raw bean sprout on one side of the flat crepe cover with a lid for several minutes to steam the beansprouts.
watch as the crepe cooks and add some oil around the outside of the crepe to help crispy.
then fold over to half moon and flip onto a serving plate.
serve with salad leaves to be used as a carrier for the crepe.
Vietnamese Chicken Curry
- – 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
- – 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
- Cut chicken into large 2-3″ chunks if using large pieces.
- Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
- Cut onions, potatoes and carrots into 1.5-2″ chunks.
- Deep fry potatoes and carrots until lightly browned so they hold their shape.
- After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you’re using skinless.
- 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
- – 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
- 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.
Ingredients – Serves 3-4:
- – 300ml of double cream
- – 60g caster sugar
- – 1 juicy lemon
- Squeeze the lemon.
- Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
- Take the pan off the heat and whisk in the lemon juice.
- Strain this into a jug and leave to cool for 20minutes.
- If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
- Refrigerate for 6 hours minimum.
- Serve with fruit and edible flowers