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Vietnamese Street Food – Summer Rolls, Banh Mi, Com Ga

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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 for the family to cook again.

You Cooked:

  • Vietnamese Summer Rolls
  • Banh Mi (Vietnamese Sandwich)
  • Com Ga (Vietnamese Chicken Rice)

Vietnamese Summer Rolls

Ingredients – Makes 10:

Summer Rolls:

  • – 4oz bean thread noodles (cellophane or transparent noodles)
  • – 10×8′-9′ rice wrappers
  • – 150g Shredded beef (optional)
  • – 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.

Banh Mi – Vietnamese Sandwich – Makes 2

Ingredients – For the Vietnamese pork

1 large garlic clove, crushed
½ thumb-sized piece fresh root ginger, peeled and grated
½ tbsp soy sauce
½ tbsp fish sauce
1 tsp lemongrass powder or crushed lemongrass
1 tsp runny honey
3 Slices of pork tenderloin – you can slow cook belly pork but this is a quicker for a similar flavour
For the quick pickles
2 tbsp rice wine vinegar
¼ tsp golden caster sugar
¼ tsp sea salt
1 small carrot, peeled and thinly sliced into batons
3 large radishes, or mooli or 1/4 red cabbage, thinly sliced – for crunch
For the sandwiches
2 small baguettes
Japanese Kewpie mayonnaise, to serve
large handful fresh coriander
sriracha hot sauce, to serve (optional)

Method

First, marinate the pork. Whisk the garlic and ginger together in a small shallow dish along with the soy sauce, fish sauce, lemongrass powder and honey. Add the pork slices, making sure they’re completely coated in the marinade. Set aside for at least an hour, but preferably overnight.  We tend to use a zip lock bag for marinading meat

 Meanwhile, to make the quick pickles, whisk together the vinegar, sugar and salt in a shallow bowl and add the carrot and radish Set aside.

Heat a frying pan to medium high heat and using a little oil or butter, add the pork.  Pork tenderloin doesn’t need to be cooked all the way through, but it’s personal choice.  Cook for 3-4 minutes, depending slightly on the thickness of your slices.

To assemble the sandwiches, split the baguettes lengthways and spread them generously with mayonnaise. Slice the pork on a diagonal and pat the pickles dry using kitchen paper before stuffing both into the baguettes along with a good amount of fresh coriander. Serve with a squeeze of sriracha hot sauce, if desired.  Delicious!

Com Ga – Vietnamese Chicken Rice

In almost every corner of Hoi An you can see vendors selling chicken rice. You can cook an entire chicken, but we are using thighs for ease of distribution around the class

Ingredients to serve 4-6

  • 1 chicken (about 1.7 kg) or 2 thighs per person
  • 1 onion, peeled and halved
  • 4 shallots, peeled and halved
  • 4 cm piece ginger, peeled and thinly sliced
  • 60 ml (¼ cup) fish sauce
  • 1 tbsp salt
  • 1 tbsp ground turmeric
  • lime wedges, to serve

Chicken seasoning

  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 1 tsp sugar
  • juice of 1 lime

Ginger rice

  • 2 tbsp vegetable oil
  • 3 cloves garlic, crushed
  • 15 g ginger, peeled and julienned
  • 400 g (2 cups) Jasmine rice, washed twice and drained
  • 1.5 litres (6 cups) chicken stock

Salad

  • 100 g carrot, shredded
  • 100 g green papaya, shredded – this can be mango as papaya isn’t always easy to buy
  • 100 g white onion, sliced
  • 1 tsp salt
  • ½ tsp freshly ground white pepper
  • 2 tbsp Hoi An chilli sauce or Sriracha chilli sauce, plus extra to serve
  • juice of 1 lime
  • 1 small handful Vietnamese mint leaves

Method

1. Place the chicken in a large saucepan with 5 litres cold water. Add the onion, shallots, ginger, fish sauce, salt and turmeric. Cover with a lid and bring to the boil. Simmer gently for 20 minutes, then turn off the heat and let it sit for another 20 minutes.

2. Remove the chicken from the broth, set aside to cool and strain the broth. Use your fingers to tear the chicken into strips and place in a bowl. Add the chicken seasoning ingredients and toss to combine well.

3. Meanwhile, for the ginger rice, place a heavy-based saucepan over medium heat. Add the oil, garlic and ginger and fry for 2 minutes or until light brown. Add the rice and stir-fry for 3 minutes or until well coated. Add 1.5 litres of the reserved strained stock and bring to the boil, then reduce the heat to low, cover and cook for 20 minutes. Turn off the heat and allow the rice to stand covered for another 10 minutes.

4. For the salad, place the shredded carrots, green papaya and onion in a bowl of iced water for 10 minutes to crisp them up. Drain well.

5. Combine the remaining salad ingredients in a bowl, add the drained salad ingredients and gently toss.

6. Divide the chicken, rice and salad between serving plates and serve with lime wedges and extra chilli sauce.

 

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