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Vietnamese – Healthy, Tasty & Fresh Recipes – Pho Soup; Prawn Summer Rolls;

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Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Chicken Pho Soup

Prawn Summer Rolls with Peanut Dipping Sauce

Vietnamese Chicken Curry

Chicken Phou Soup

Ingredients:

  • – half of medium onion skin on
  • – 2 pieces ginger sliced

For 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

Garnish:

  • – 200 grams bean sprout
  • – 1 small bunch thai basil
  • – mint
  • – coriander
  • – 2 lime cut into quarters
  • – hoisin sauce
  • – birds eye chilli

Method:

  1. Dry roast the onion and ginger in a pan tossing and making sure they don’t burn.
  2.  
  3. Bring the water to the boil add the chicken and carrot with the roasted onion and ginger cook for approx. 30 minutes.
  4.  
  5. Remove the chicken and add all remaining ingredients cook for 5 to 10 minutes then strain the stock.
  6.  
  7. Shred the chicken discarding the bones allow to cool.
  8.  
  9. Place all topping ingredients on the table for people to help themselves.
  10.  
  11. Prepare individual bowls of chicken broth with some chicken and noodles combined to create a bowl of soup.
  12.  
  13. Each individual can then add the topping to their own preference.

Ginger Garlic Noodle Soup

Ingredients:

  • – 1 tablespoon olive oil
  • – 3 sliced shallots
  • – 1 bunch spring onions sliced separate the green and white halfs
  • – 4 grated garlic cloves
  • – 2 tablespoons grated ginger
  • – 5.5 cups vegetable stock
  • – 2 whole star anise
  • – 2 tablespoons soy sauce
  • – 10 oz sliced mushroom
  • – 6 oz rice noodle
  • – 1.5 heads pok choi chopped
  • – sesame seeds
  • – red pepper flakes

Method:

  1. Heat the oil add the shallots stir fry till you smell aroma.
  2.  
  3. Pdd the white spring onion, garlic and ginger cook for several minutes.
  4.  
  5. Pour the stock over and bring back to simmer add the star anise soy sauce and cook for several minutes.
  6.  
  7. Remove the star anise and add the slice mushroom noodle and pok choi cook until noodle is soft.
  8.  
  9. Season to taste and divide to individual bowls.

TIP

  1. you can add bean curd if you wish

Vietnamese Spring Rolls with Shrimp and Pork (Goi Coun Tom Thit)

Ingredients:

  • – 500 grams cooked shrimp
  • – 250 grams belly pork
  • – 1 shallot
  • – 7 oz bag rice vermicelli
  • – 6-7 sheets of rice paper
  • – seasonal salad ingredients such as: mint, thai basil, beansprout, carrot.

Method:

  1. Wash the belly pork in salt water and rinse.
  2.  
  3. In a pan add water to the pork just enough to cover and bring to the boil with the shallot and a teaspoon of salt.
  4.  
  5. Cook for 30 minutes or until you can insert a skewer easily.
  6.  
  7. Remove the pork and rinse pat dry slice thinly set aside.
  8.  
  9. Cook the rice vermicelli as per packet instructions.
  10.  
  11. Lay out the rice paper sheets place a line of salad ingredients and vermicelli at one end roll once then lay the line of pork and a line of shrimp alongside then roll the sheet into a spring roll.

Vietnamese Spring Rolls

Ingredients:

  • – 4oz bean thread noodles (cellophane or transparent noodles)
  • – 10×8′-9′ rice wrappers
  • – Handful of fresh basil leaves
  • – handful fresh cilantro leaves plus 1 tablespoon chopped
  • – handful fresh mint leaves
  • – 100g daikon
  • – 1x cucumber, cut into matchstick-size pieces
  • – 1 carrot, cut into matchstick-size pieces
  • – 10 small green or red lettuce leaves (baby gem)

Dipping Sauce:

  • – 100ml fresh lime juice
  • – 3 tablespoons soy sauce
  • – 2 tbsp sweet chilli
  • – 3 tablespoons sugar
  • – 2 fresh red Thai chiles or 1 red jalapeño or Fresno chile, thinly sliced
  • – 2 spring onion, sliced

Method:

  1. Mix all ingredients in a medium bowl – Do Ahead – Can be made 1 day ahead. Cover and chill.
  2.  
  3. Put noodles in a large bowl. Pour enough hot water over to cover; let stand until softened, about 10 minutes. Drain. Transfer to a large bowl of ice water to cool; drain and set aside.
  4.  
  5. Fill a bowl with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds. Transfer to a work surface. Arrange pinch of beef halves across canter of round. Top with some leaves of each herb, then daikon cucumber, and carrot. Arrange a small handful of noodles over. Place 1 lettuce leaf over, torn or folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat to make 10 more rolls – Do Ahead – Can be made 1 hour ahead. Cover with a damp kitchen towel and refrigerate.
  6.  
  7. To serve, cut rolls in half on diagonal. Add chopped cilantro to dipping sauce.

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.  
  3. 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.
  4.  
  5. Place whole spices in an electric spice/coffee grinder and grind to a fine powder. Alternatively you can use a mortal and pestle.
  6.  
  7. Add the powdered spices to the grinder and pulse for a few seconds to mix well.
  8.  
  9. Store in airtight container away from direct sunlight.

Fried-Rice (Demo)

Ingredients:

  • – 300g of red or black rice, boiled
  • – 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

Method:

  1. Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rest of your ingredients and serve straight away.
  2.  
  3. Toppings/garnishes: Serve with some toasted cashews, chopped chillies and some extra chopped coriander.

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