Vietnamese – Healthy & Fresh: Goi Xoai (mango salad), Chicken Pho, Goi Cuon Ca Nuong (baked fish)
Vietnamese Cookery Class Recipes
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.
We Cooked: Goi Xoai – Mango/Pomelo Salad, Chicken Pho, Goi Cuon Ca Nuong – baked fish
VIETNAMESE POMELO SALAD
Ingredients: serves 2 people
- 5 cooked prawns
- 60 grams cooked shredded chicken
- 400 grams mango or pomelo – which ever is in season – both are delicious
- 40 grams carrot Julien
- 20 grams sliced onion
- fresh mint sliced
- Thai basil sliced
- 3 tablespoon toasted crushed peanut
- 3 tablespoon sesame seed toasted
- 2 tablespoon crispy shallots
For the Dressing
- large red chilli
- 1 clove garlic crushed together roughly
- 1 tablespoon sugar
- 1 ½ tablespoon fish sauce
- 1 ½ tablespoon lime juice
- water 2 teaspoon
Method
- crush the large red chilli and garlic
- add the sugar fish sauce lime juice and water
- add the sliced birds eye chilli
- set aside
- mix all the prawn chicken mango carrot onion with the dressing in a mixing bowl
- add the sliced fresh mint and sliced basil crushed peanut sesame seed and crispy shallots and some sliced chilli
- mix together and then transfer to a serving dish
- garnish with fresh mint
VIETNAMESE CHICKEN PHO SOUP
Ingridients – serves 2
- Half of medium onion skin on
- 2 pieces ginger – sliced
For The stock
- 500 grams chicken thigh meat
- 1-2 litres water
- 2 coriander root, option use small sprig of coriander stem use the leaves for the garnish
- 3 star anise
- 1 carrot sliced
- 1 cinnamon stick
- 3 clove garlic
- 3 teaspoon coriander seed crushed
- 2 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 180 grams rice noodles follow cooking instructions on the packet
- 2 spring onion finely sliced
For The Garnish
- 200 grams bean sprout
- 1 small bunch Thai basil
- Mint
- Coriander
- 2 lime cut into quarters
- Hoisin sauce
- Birds eye chilli – to your taste
Method
- Dry roast the onion and ginger in a pan tossing and making sure they don’t burn
- Bring the water to the boil add the chicken and carrot with the roasted onion and ginger cook for approx. 30 minutes.
- Remove the chicken and add all remaining ingredients cook for 5 to 10 minutes then strain the stock.
- Shred the chicken discarding the bones allow to cool
- Place all topping ingredients on the table for people to help themselves
- Prepare individual bowls of chicken broth with some chicken and noodles combined to create a bowl of soup
- Each individual can then add the topping to their own preference.
VIETNAMESE BAKED FISH SALAD ROLLS – Goi Cuon Ca Nuong
Ingredients – Serves 2
- 1 good sized Sea Bass or Red Snapper filleted
- 2 pieces of sliced ginger
- ½ teaspoon five spice
- 1 teaspoon salt (Pink Himalayan)
- ¼ teaspoon black pepper
- 1 tablespoon onion powder
- 1 bunch spring onion
- 2 shallots
- 1 tablespoon minced garlic
- ½ cup Spring onion oil 1 cup chopped spring onion and one third cup olive oil
- Vermicelli rice noodles
- Rice paper wrappers, they need to be softened in water
- Seeded cucumbers cut into strips
- Pineapple cut into strips
- Red or green leaf lettuce
- Mint leaves
- Vietnamese coriander leaves
- Dipping sauces Vietnamese sweet and sour fish sauce (nuoc mam chua ngot)
Method
Line a baking tray with foil
Rub the fillets with the five spice, salt, black pepper and onion powder. place 2 spring onion, sliced Ginger, minced garlic and sliced shallots on one of the fillets and then place the second fillet on top.
And allow to marinade for half hour.
Cover the tray with foil and bake for 30 minutes at 350 degrees
While the fish is baking make the spring onion oil by mixing chopped spring onion and olive oil
Cook the rice vermicelli by following packet instructions
Prepare all salad ingredients
Remove the fop foil from the fish and bake for a further 5-7 minutes till skin is crispy
then brush with spring onion oil then ready to roll
We hope you enjoyed the class!
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