Vietnamese Street Food – Chicken Pho; Pork Roll;
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.
You Cooked:
- Chicken Phou Soup
- Vietnamese Pork Spring Roll
- Grilled Pork Summer Roll
- Vegetable Stir-Fried Chow Mein
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:
- 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 Spring Rolls
Ingredients:
For the Filling:
- – 180 grams mince pork
- – 60 coarsely chopped minced prawn
- – 50 grams crab meat drained
- – 80 grams carrot shredded
- – 25 grams glass noodles soak in cold water for 10 minutes then drain and cut short
- – 1 garlic chopped finely
- – 1 shallot chopped fine
- – Spring onion thinly sliced
- – 2 teaspoons fish sauce
- – 1 egg
- – salt
- – Ground pepper
- – spring roll sheets
- – 1ltr cooking oil
- – salad leaves
For the Dipping Sauce:
- – 2 birds eye chilli
- – 2 cloves garlic crushed
- – 3 tablespoons sugar
- – 3 tablespoons white vinegar
- – 4 tablespoons fish sauce
Method:
- combine all dipping sauce ingredients in a small bowl with 80 ml water.
- Combine all of the filling ingredients except spring roll sheets and oil, with a pinch of ground black pepper and a couple pinches of sea salt in a suitable bowl.
- Prepare a tray of tepid water and submerge a sheet of rice paper in it for a couple of minutes to soften, then put onto a clean plate flattened out ready to place 2 tablespoons of filling ingredients onto the bottom edge. roll once to cover the ingredients then fold in each side and continue to roll using your fingers to keep everything in place.
- repeat for each rice sheet you want to make.
- Put a pan or wok of oil over medium heat until it reaches about 160 0C or until it just starts to smoke.
- Deep fry the rolls for 4-5 minutes in batches if required, until golden brown taking care they do not stick together.
- Serve with lettuce and herbs wrapped around the spring roll and dip in the dipping sauce as required.
Grilled Pork Summer Roll
Ingredients:
For the Filling:
- – 200 grams grilled pork
- – 6-7 rice paper
- – 3 sprig Thai basil
- – 4 sprig fresh mint
- – 2-3 soft lettuce
- – 50 grams cooked rice vermicelli
- – 50 grams shredded carrot
Pork Marinade:
- – 200 grams pork fillet or neck
- – 1 tablespoon oil
- – 1 tablespoon chopped garlic
- – ¼ teaspoon black ground pepper
- – ¼ teaspoon salt
For Dipping Sauce:
- – 1 teaspoon chopped garlic
- – 2 teaspoons sugar
- – 2 tablespoons peanut butter
- – 2 tablespoons Hoi Sin sauce
- – 2 teaspoons vinegar
- – 2 tablespoons water
- – 1 large chilli chopped
Method:
- Marinade for about 30 minutes.
- Grill the pork or BBQ 12-15 minutes on medium heat allow to cool and then slice thinly.
- Soften rice paper in cool water.
- Lay out a sheet on a dry plate layer with soft lettuce, fresh herbs noodles and lastly the grilled sliced pork and roll.
For Dipping Sauce:
- Heat the oil brown the garlic and add the Hoi Sin sauce peanut butter sugar water stir fry for several minutes but do not burn the garlic.
- Place in a bowl.
- Mix the chilli and vinegar stir well then pour over the above mixed ingredients.
- Enjoy!
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
- 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.
- Add the minced garlic till you can smell aroma add the cabbage leaves and mange tout fry for a minute then add the tofu.
- Add the noodles mix well tossing as you go finally add both the soy sauce’s cook for 2 minutes add spice if required.
- Serve on a plate garnish with sliced spring onion and toasted sesame seed on top.
Note:
- If using Rice Noodles these need to be soaked in tepid water for 10 minutes till soft and pliable then drain before cooking.
We hope you enjoyed the class!
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