Vietnamese COOKING KOKOTARU Vietnamese cuisine is famously light, healthy and fresh. Its characteristic play of sweet, savoury, sour and spicy; its contrast of bright colours, and its large selection of dishes that vary from city to city all help secure its place among the great cuisines of the world. In this book you’ll be pleased to find a diverse selection of mains, side dishes and desserts suitable throughout the day. There are delicious options for quick snacks and individual courses you can use to construct large, formal meals. Some dishes recall familiar flavours, like fried sweet potato chips. Others, like steamed pork intestine with ginger are more exotic.
SAHABOOK EDITIONS www.sahabook.com Vietnamese cooking 01
Measurement Conversions Volume 1 tsp = 1 teaspoon = 5 ml 1 tbs = 1 tablespoon = 15 ml 1 cup = 250 ml
Cup Equivalents ½ cup = 125 ml = 4 fl oz 1 cup = 250 ml = 8 fl oz 2 cup = 500 ml = 16 fl oz = 1 pint 4 cup = 1 litre = 32 fl oz = 1 quart
Weights 28 g = 1 oz 250 g = 8 oz 450 g = 1 lb
Lengths 0.6 cm = ¼ inch 1.2 mm = ½ inch 2 ½ cm = 1 inch
Vietnamese spices and herbs
Lemongrass With its strong fragrance, lemon grass is used widely in Vietnamese dishes. Lemon grass is usually finely chopped and mixed with main ingredients in stir-fried and grilled dishes. And it is used as whole stem in steaming dishes and soups. One can easily get it from supermarkets and wet markets.
Soy sauce Soy sauce is used more widely in the Southern Vietnam where more Chinese – origin people live, makes it the second popular seasoning sauce in Vietnamese foods. Like fish sauce, soy sauce is used as dipping sauce, as marinating and seasoning ingredients. While fish sauce cannot be used in vegetarian dishes, soy sauce is the number one choice.
Fish sauce (nuoc mam) Fish sauce is the most popular dipping and seasoning broth in Vietnamese cuisine. It is the main ingredient of nuoc cham for many dishes. It is used to marinate foods instead of salt. Meat and fish marinated with fish sauce are tenderer and more fragrant when cooked.
Small red chili There are small and large chilis avaiable in Vietnam, however, people prefer the small ones for they are much hotter than the large ones. Seeds are discarded when the chili are finely chopped to add to nuoc cham, and sliced to add to salads, broths, etc. Many Vietnamese men eat them raw when having daily meals.
Rice vinegar Rice vinegar is present in most Vietnamese-style salads and nuoc cham. It is fragrant and cheap, that’s why it is used to remove the fishy smells of some ingredients as well. 02 Vietnamese cooking
Vietnamese mint (rau ram) Rau ram is used widely in many dishes such as salads, soups, porridges. It is also eaten raw. Rau ram definitely adds distinctive flavors to some signature dishes of Vietnam, such as bun thang, ga xe phay, trung vit lon, chao trai (clam porridges).
Vietnamese perrila (tia to) Not being such popular as coriander or rau ram, still perrila is popularly used in many dishes from soups to porridges and salads to make them more flavorful. Dishes with snails, frogs for example cannot be perfect without perrila. Coriander Coriander is the herb that is most widely and easily used in all types of dishes. Its fragrance easily goes well with other spices and herbs.
Tamarind pulp Tamarind pulp is made from tamarind pods, which is dark brown in color and very sour in taste. Tamarind pulp is sold as compressed blocks at supermarkets and wet markets. It is cheap and often used in making sweet and sour soups. Shallots Shallots are regularly finely chopped and used in stir-frying dishes. They are also often thinly sliced and fried until brown and crispy, which then are used to sprikle over salads and glutinous rice dishes (xoi).
Long coriander Long coriander is also very popular being eaten raw or adding to soups, porridges and stir-fried dishes. While the big and very long leaf type is available, housewives prefer the small and short type with brings more flavor. Vietnamese cooking 03
Pork rib and hairy gourd soup (Canh bi dao nau suon) Ingredients: (serve 4) 500g pork rib, chopped 2 tbs fish sauce 1 small piece of ginger, chopped 500g hairy gourd, peeled and cut into chunks 2 tbs chopped spring onion 2 tbs chopped long coriander Method: 1. Wash the ribs. Place the ribs into a large cooking pot filled with water and bring to a boil.Then drain and wash the ribs again. Return the ribs to the pot with about 3 cups of water, add fish sauce, ginger and cook over lowmedium heat for 30 minutes. 2. Add the gourds to the pot, cook for about 5 minutes until the gourds are tender. Season as necessary. 3. Sprinkle with spring onion and long coriander to serve.
04 Vietnamese cooking
Vietnamese cooking 05
06 Vietnamese cooking
Biter melons with fish balls soup (Canh muop dang ca vien) Ingredients: (serve 4-5) 10 small biter melons 1-2 packs of fish balls 600ml fish stock 20g fresh ginger, chopped 1 tbs fish sauce Method: 1. Cut bitter melons into round pieces about 2cm thick, seeds removed. 2. Fill each bitter melon round with fish balls. 3. Boil the fish stock with ginger and fish sauce in a large cooking pot, add the stuffed bitter melons and cook until the melons are crisp-tender. Season as necessary. Note: Fish balls are available at most Asian supermarkets. If fish stock is not available, you can make simple fish stock by cooking fish heads and bones in water together with celery, leeks and carrots.
Vietnamese cooking 07
Amaranth plant and prawns soup (Canh rau den tom tuoi) Ingredients: (serve 4) 400g amaranth plant (rau den), washed and chopped 200g prawns, heads and shells removed 1 tbs fish sauce Âź tsp ground black pepper 2 tbs cooking oil Method: 1. Combine prawns, fish sauce and pepper in a bowl and set aside for 15 minutes. 2. Heat the oil in a cooking pot, then add prawns and stir-fry until they are just cooked (about 3 minutes). Add 3 cups of water to the pot and bring to a boil. 3. Add amaranth plants and cook to boil again.Taste and season as necessary.
08 Vietnamese cooking
Vietnamese cooking 09
10 Vietnamese cooking
Chive soup with ground pork and silken tofu (Canh he dau tuoi thit xay) Ingredients: (serve 4) 200g chives, cut into 2 inch-length parts 2 boxes silken tofu, cut into large cubes 150g ground pork 100g bean sprouts 2 shallots, chopped 1 tbs fish sauce 2 tbs soy sauce ½ tsp ground black pepper 2 tbs cooking oil Method: 1. Make pork mixture by combine ground pork, shallots, fish sauce, soy sauce and pepper. 2. Heat oil in the cooking pan over medium heat. Add the pork mixture and cook for 2 minutes, keep stirring constantly. Add about 3 cups of water, then cover the pan with lid and cook until boiling. 3. Add chives, tofu, and bean sprouts to the broth, then bring to boil and continue cooking for 2 minutes.Turn off the heat and serve.
Vietnamese cooking 11
Braised chicken with lotus root (Ga kho cu sen) Ingredients: (serve 4-5) 3 chicken leg quarters 2 medium carrots, chopped 20 dried field mushrooms, soaked and keep the soaking water 200g lotus root, washed and sliced 30g fresh ginger, julienned 5 garlic cloves, finely chopped 3 tbs fish sauce 2 tbs soy sauce 1 tsp ground black pepper Method: 1. Cut chicken into medium pieces, then combine with carrots, lotus roots, ginger, garlic, fish sauce, soy sauce, pepper and marinate for 15 minutes. 2. Add the chicken mixture, wood ear mushrooms and soaking water to the pot, then cook over low heat for about 40-45 minutes. Remember to keep stirring several times while cooking. 3. When the lotus root becomes tender, turn off the heat, and it is ready to be served. Season as necessary.
12 Vietnamese cooking
Vietnamese cooking 13
14 Vietnamese cooking
Chicken breast with passion fruit sauce (Ga sot chanh day) Ingredients: (serve 4) 400g chicken breast, slice into 1cm long pieces (approximately 300g) 4 garlic cloves, finely chopped 2 shallots, finely chopped 2 tsp fish sauce 3 tbs cooking oil ½ tsp ground black pepper 1 large carrot, cubed 3 large passion fruits, extract the juice 2 tbs sugar 100ml water Method: 1. Combine the chicken, garlic, shallots, fish sauce, 1 tbs oil and pepper. Marinate for 15 minutes. 2. Heat 2 tbs oil in a frying pan over high heat to fry the chicken until slightly brown. Do not overcook. 3. Meanwhile, mix passion fruit juice with sugar and water. 4. Add chopped carrots and the juice to the chicken, cook under medium heat until carrots are tender-crisp. Season with salt and pepper as necessary. Vietnamese cooking 15
Fish porridge (Chao ca) Ingredients: (serve 3-4) 500-600g common carp fish 3 cups water 2 tbs fish sauce ½ tsp ground black pepper 1 tbs finely chopped shallots 1 tbs finely chopped ginger 100g rice 20g glutinous rice 3 tbs finely chopped spring onion 3 tbs finely chopped dill Method: 1. Combine the fish, water, fish sauce, pepper, shallots and ginger in a large cooking pot. Set over medium heat and cook for 30 minutes.Take the fish out and remove all the bones. 2. Add the rice and a cup of water to the pot. Bring to a boil, then reduce the heat to cook until the rice grains are broken. As the porridge becomes thick, stir occasionally. Add more water if necessary and cook until it is mostly smooth. Add the fish and turn of the heat. 3. Add spring onion and dill to the porridge, seasoning as necessary. Serve hot.
16 Vietnamese cooking
Vietnamese cooking 17
18 Vietnamese cooking
Squid balls (Cha muc) Ingredients: (serve 4) 400g finely chopped squid 200g pork, minced 3 stalks spring onion, finely chopped 4 tbs finely chopped dill 1 ½ tbs fish sauce ½ tsp ground black pepper 3 tbs cooking oil Method: 1. Combine all ingredients in a large bowl, except the oil. Mix thoroughly, then shape the mixture into small flat round pieces. 2. Heat the oil in a frying pan. Fry the squid balls over medium heat until they are brown on both sides.
Vietnamese cooking 19
Fried green rice coated prawns (Tom boc com chien) Ingredients: (serve 4) 150g green rice (com) 20 large prawns, heads and shells removed salt and pepper ½ cup cooking oil mayonnaise or chili sauce, to serve
Method: 1. Cut the prawns down the middle and into a butterfly shapes. Sprinkle them with salt and pepper. 2. Dip the prawns in green rice until they are fully coated. 3. Heat the oil in a small pot until very hot. Deep-fry the coated prawns over high heat for 2 minutes. Drain on towel. 4. Serve with mayonnaise or chili sauce.
Note: green rice or com is immature rice kernels, a popular Hanoian dish served in the autumn. It is available at wet markets during autumn. It can be eaten plain or made into sweet or savory dishes.
20 Vietnamese cooking
Vietnamese cooking 21
22 Vietnamese cooking
Crispy coconut coated prawns (Tom boc com dua chien gion) Ingredients: (serve 4) 20 large prawns, heads and shells removed ½ tsp salt ½ tsp ground black pepper 100g finely shredded coconut meat 1 chicken egg 50-100g plain flour Oil, for deep frying Mayonnaise or soy sauce (or a mixture of both), to serve
Method: 1. Mix prawns with salt and pepper. Set aside for 10-15 minutes. 2. Combine coconut meat flakes with egg and flour to make a thick batter. Coat each prawn with this batter. 3. Heat oil in a deep frying pot and wait until the oil is very hot. Drop coated prawns in, and fry until they are nicely golden. 4. Serve with mayonnaise or soy sauce.
Vietnamese cooking 23
Braised pork rib in coconut juice (Suon kho nuoc dua) Ingredients: (serve 4) 600g pork ribs, cut into short pieces 3 tsp minced garlic 3 tsp minced shallots 2 ½ tbs fish sauce 2 tbs sugar ½ tsp ground black pepper 500ml coconut juice 1 large onion, cut into wedge spring onions, to serve Method: 1. Combine the first six ingredients in a bowl and marinate for 30 minutes. 2. Put the rib mixture in a large cooking pot with coconut juice. Cook over low-medium heat until the juice has evaporated and the ribs turn brown. 3. Add the onion to the pot and stir quickly for 2 minutes. Remove from the heat and serve with spring onions.
24 Vietnamese cooking
Vietnamese cooking 25
26 Vietnamese cooking
Braised pork ribs with tuong ban (Suon kho tuong) Ingredients: (serve 3-4) 600g pork ribs, washed and chopped 1 large red chili, finely chopped 20g fresh ginger, finely chopped 4 shallots, finely chopped 3 tbs tuong ban 1 tsp soy sauce 2 tsp sugar 1 tbs cooking oil chopped coriander, to serve
Method: 1. Combine tuong ban, soy sauce and sugar in a bowl. Stir to blend. 2. Heat the oil in a skillet. Fry the ribs until they are brown and slightly blackened.Transfer the ribs into a cooking pot, add chili, ginger, shallots and the tuong ban mixture. Cook over low heat for 30 minutes. 3. Season as necessary. Sprinkle with coriander and serve.
Note: tuong ban is a kind of preserved soy beans used frequently in daily meals of Northern Vietnamese. Tuong ban is available at Asian supermarkets.
Vietnamese cooking 27
Braised mackerel, pork and sugar cane (Ca thu kho mia) Ingredients: (serve 4-5) 3 large mackerel round cuts 400g pork belly, cut into bite-size pieces 30cm long sugar cane, cut into short sticks 3 tbs fish sauce 1 tsp ground black pepper 1 small red chili, sliced Method: 1. In a large cooking pot, arrange in sequence: sugar cane sticks, then pork, and lastly mackerel. Add in fish sauce, pepper and chili. Set the pot over low heat and cook for 15 minutes. 2. Add ½ cup of water and cook for 30 minutes. Season as necessary.
28 Vietnamese cooking
Vietnamese cooking 29
30 Vietnamese cooking
Fresh rice noodle soup with tuna (Bun ca ngu) Ingredients: (serve 4-5) Fish head and bone, cleaned to make the fish stock 2 tbs fish sauce ½ tsp ground black pepper 50g fresh ginger, cut into thin strips 5 tomatoes, cut into wedges 300g tuna fillet, cut into thick pieces 3 tbs cooking oil 1 kg fresh rice noodles (bun) chopped spring onion chopped Vietnamese mint lime juice or chili vinegar, to serve Method: 1. Combine fish head and bone with fish sauce, pepper and ginger in a large pot, cook quickly for 3-4 minutes. Add in 4-5 cups of water and half the tomato wedges, bring to a boil, then cook over low heat for 30-45 minutes to make the fish stock. Season well. 2. Heat oil in a frying pan, sear the tuna pieces until they are just cooked through. 3. Quickly soak the fresh rice noodle in hot boiling water, then drain and divide into serving bowls. Arrange tuna on top of the noodles, sprinkle each bowl with some spring onion,Vietnamese mint, then pour in the fish broth. 4. Serve with squeezed lime juice or chili vinegar.
Vietnamese cooking 31
Deep-fried pumpkin cake (Bi do chien thit) Ingredients: (Serve 4-5) 300g minced pork 2 tbs fish sauce ½ tsp ground black pepper 2 shallots, finely chopped 2 garlic cloves, finely chopped 600g pumpkin, finely shredded 4 tbs plain flour 300-400g bread crumbs oil, for deep-frying chili sauce and mayonnaise, to serve Method: 1. Combine the first seven ingredients in a large bowl, mix thoroughly until all are well blended. 2. Make flat oval shaped pieces, then coat them in bread crumbs. 3. Heat oil in a deep-frying pan and wait until the oil get very hot. Fry the cakes evenly until golden brown. Remove and drain. 4. Serve with chili sauce and mayonnaise.
32 Vietnamese cooking
Vietnamese cooking 33
34 Vietnamese cooking
Fried sweet potato chips (Khoai lang chien) Ingredients: (serve 4-5) 500g sweet potatoes, thinly sliced 1 cup cooking oil 1 tsp salt Method: 1. Heat the oil in a small pot until very hot. 2. Add sweet potatoe slices, in several batches, and fry until they are crispy. Drain on a towel. 3. Sprinkle with salt (optional) and serve.
Vietnamese cooking 35
Tofu with bell pepper sauce (Dau tuoi sot ot chuong) Ingredients: (serve 2-3) 1 block box silken tofu 1 tsp cooking oil 10g fresh ginger, finely chopped ½ large red chili, finely chopped 1 quarter of green, yellow, red bell pepper each, diced 1 small carrot, diced 2 tbs soy sauce ½ tsp chili sauce chopped coriander, to serve Method: 1. Half or quarter the tofu and soak in boiling water for 3 minutes. 2. Heat oil in a skillet, add ginger and chili and cook for 1 minute. Add bell peppers, carrot, soy sauce and chili sauce, cooking for 3 more minutes. Season as necessary. 3. Serve the tofu hot with bell pepper sauce and coriander.
36 Vietnamese cooking
Vietnamese cooking 37
38 Vietnamese cooking
Braised coconut meat with tomato (Cui dua kho ca chua) Ingredients: (serve 3-4) 300g coconut meat, cut into squares 3 tomatoes, chopped 2 tbs cooking oil 2 shallots, minced 2 tbs soy sauce 1 tbs fish sauce Fresh coriander, to garnish Method: 1. Heat oil in a skillet with lid, add the shallots and cook until fragrant. 2. Add coconut meat, tomatoes, soy sauce, fish sauce, cover with lid, and cook over low heat for about 20-25 minutes. Add a little water during cooking time if necessary. Cook until tomatoes become soft. 3. Sprinkle ground black pepper before serving.
Vietnamese cooking 39
Braised beef with lotus root (Bo ham cu sen) Ingredients: (serve 4) 300g beef, cubed 300g lotus root, sliced 1 large carrot, cut into thick rounds 20 dried field mushrooms, soaked and keep the soaking water 1 ½ tbs fish sauce 1 beef stock concentrated cube 3 cups hot water 3 star anise chopped coriander, to serve
40 Vietnamese cooking
Method: 1. Combine the beef with fish sauce. Set aside for 15 minutes. 2. In a large cooking pot, combine the beef, beef stock cube, water, star anise, mushrooms, and mushroom soaking water, and cook over medium heat until boiling. 3. Add the lotus root, bring to boil again, then reduce the heat and cook for 20 minutes until the lotus root is tender. Add carrots and cook for 15 minutes. 4. Season as necessary. Sprinkle with chopped coriander and serve.
Vietnamese cooking 41
42 Vietnamese cooking
Steamed pork intestine with ginger (Doi truong hap gung) Ingredients: (serve 3-4) 400g pork intestines (doi truong) 100ml vinegar 50g coarse sea salt 50g fresh ginger, cut into thin strips 50g Vietnamese mint (rau ram), chopped 2 tbs fish sauce 1 tsp ground black pepper 1-2 fresh red chili 1 tbs sugar Method: 1. Clean the pork intestines thoroughly. Rub them with vinegar and sea salt for a few minutes, then wash again with water. 2. Bring a cooking pot filled with 4 cups of water to a boil, add in the pork intestines and bring to a boil again. Immediately take the pork intestines out and soak it in cold water for 3 minutes. Cut it into shorter pieces. 3. Combine the pork intestines pieces, ginger,Vietnamese mint, fish sauce, black pepper, chili, and sugar in a shallow bowl. Put the bowl in a steamer and steam for about 10 15 minutes until just done.
Vietnamese cooking 43
Steamed cabbage rolls (Bap cai cuon thit hap) Ingredients: (serve 4) 300g ground pork 2 tbs fish sauce Âź tsp ground black pepper 15 dried field mushrooms, soaked, washed and finely chopped 5 pieces dried wood ear mushrooms, soaked, washed and finely chopped 2 shallots, finely chopped 1 cabbage Method: 1. Combine all ingredients except the cabbage in a large bowl, mix well. 2. Take out individual leaves from the whole cabbage, discarding the hard middle part of each leaf. Dip the cabbage leaves into the hot boiling water to soften them a bit. Drain. 3. Wrap a small amount of the pork mixture in each cabbage leaf into a roll. Repeat this step with the remaining pork mixture. 4. Arrange the cabbage rolls in a large steammer on high heat, cooking for 10-15 minutes until the pork mixture inside is thoroughly cooked. 5. Serve hot with chili sauce.
44 Vietnamese cooking
Vietnamese cooking 45
46 Vietnamese cooking
Fried colorful eggs (Trung chien ngu sac) Ingredients: (serve 3-4) 3 large eggs, beaten 2 tsp fish sauce 1 tsp corn starch Âź tsp ground black pepper 3 tbs cooking oil 2 shallots, finely chopped 2 tsp minced garlic 100g prawns, chopped 50g each green, yellow, red bell pepper, diced 2 tsp oyster sauce Method: 1. Combine eggs, fish sauce, corn starch and ground black pepper in a bowl. Mix to blend. 2. Heat oil in a frying pan. Add shallots and garlic to cook until fragrant (about 1 minute).Then add prawns, bell peppers and oyster sauce and stir-fry quickly. Scatter these ingredients evenly on the frying pan. Pour the egg mixture into the pan. 3. When the egg thickens and is half-cooked, gently fold into a roll. Fry the roll for 2-3 minutes. 4. Slice the egg rolls to serve.
Vietnamese cooking 47
Stir-fried chayote plants with garlic (Su su xao toi) Ingredients: (serve 4) 600g chayote plants (edible parts, called rau su su) 3 garlic cloves, chopped 2 tbs cooking oil salt, to taste Method: 1. Prepare the chayote plants by peeling the fiber off the leaves and stems. Break them into shorter parts. 2. Heat oil in a skillet, add the garlic and cook until fragrant. Add the chayote plants and cook, stir-frying quickly until they are crisp-tender. Season with salt to taste.
48 Vietnamese cooking
Vietnamese cooking 49
50 Vietnamese cooking
Stir-fried asparagus with sesame (Mang tay xao me) Ingredients: (serve 4) 2 tbs butter 450g asparagus, cleaned, cut into 4cm strips 2 garlic cloves, finely chopped 120ml chicken stock 1 tbs toasted sesame seeds Method: 1. Melt the butter in a skillet over medium heat. Add the asparagus and garlic and stirfry for 2 minutes. 2. Add the chicken stock, bring to a boil, then reduce the heat, cover the skillet with a lid and cook over low heat for 5-6 minutes. 3. Transfer the asparagus to a dish and sprinkle with toasted sesame seeds.
Vietnamese cooking 51
Stir-fried glass noodle with prawns and pork (Mien xao tom thit) Ingredients: (serve 4) 350-400g dried glass noodles 20 large prawns, heads and shells removed, cut into halves 200g ground pork 2 tbs fish sauce Âź tsp ground black pepper 20 dried field mushrooms, soaked and cleaned 10 baby bok choy, washed 100g young sweet peas 2 shallots, finely chopped 30g fresh ginger, julienned 3 tbs cooking oil
52 Vietnamese cooking
Method: 1. Soak the dried glass noodles in boiling water until soft, then drain. 2. Combine the prawns, pork, fish sauce and pepper. Set aside. 3. Soak the bok choy and young sweet peas in hot boiling water for 1 minute, then drain. 4. Heat oil in a a large skillet, add the shallots and ginger to cook until fragrant. Add the prawn mixture and cook until the prawns are nearly done. Remove from the skillet. 5. Add field mushrooms, bok choy, sweet peas and glass noodle to the skillet. Toss thoroughly. Cook the noodles al dente, then return the prawn mixture to the skillet. Mix thoroughly. 6. Serve hot with chili sauce.
Vietnamese cooking 53
54 Vietnamese cooking
Sticky rice with lima beans (Xoi dau tran chau) Ingredients: (serve 4) 1 cup sticky rice, soaked 5-6 hours in water and drained ½ cup lima beans 3 pandan leaves 1 tsp salt Method: 1. Boil the lima beans in water for 10 minutes. Drain and peel off the bean skins. Split the beans into halves. 2. Mix sticky rice, beans, pandan leaves and salt. Place the mixture in a steamer and steam over high heat for 1 hour. 3. Once the rice is cool, steam one more time for 30 minutes. Done.
Vietnamese cooking 55
Magenta plant and sticky rice (Xoi la cam) Ingredients: (serve 4) 250g sticky rice 100g magenta plant leaves, chopped 1 tsp salt 200g Vietnamese sausage (pork roll) Method: 1. Add chopped magenta plant leaves to a food processor with about 2 cups of water, and process until the leaves are finely ground. Use a piece of cloth to squeeze the juice. Soak the rice in magenta plant juice for 8-10 hours or overnight. 2. Add the soaked rice to a steamer and steam over medium heat for 35-40 minutes. 3. Serve with Vietnamese sausage.
56 Vietnamese cooking
Vietnamese cooking 57
58 Vietnamese cooking
Pumpkin and coconut milk (Che bi do nuoc cot dua) Ingredients: (serve 4) 400g pumpkin ½ lime 3 cups water 1 can coconut milk 100g palm sugar ½ tsp salt Several pandan leaves, cleaned Method: 1. Clean the pumpkin and cut into large chunks. Soak the pumpkin pieces in 2 cups of water, then stir with squeezed lime juice for 15-20 minutes. 2. Combine pumpkin, 1 cup of water, coconut milk, palm sugar, salt and pandan leaves in a cooking pot over low-medium heat until the pumpkin is tender. 3. Serve warm or cold, with ice. Note: do not overcook the pumpkins or it will become mashed.
Vietnamese cooking 59
Water Chestnut and mung bean sweet soup (Che cu nang hat luu) Ingredients: (serve 4) 400g water chestnut (cu nang), peeled and cubed 100g tapioca starch 2 stalks pandan leaves, finely chopped 100g hulled mung beans, soaked to soften 400ml coconut milk 180g sugar crushed ice
60 Vietnamese cooking
Method: 1. Put the chopped pandan leaves in a blender or food processor with about 2 cups of water. Blend until the leaves become a thick paste. Use a cloth to squeeze the pandan juice. 2. Soak the water chestnuts in pandan juice for 30 minutes to dye them green color. Drain. 3. Toss the water chestnuts in tapioca starch to coat them evenly. 4. Bring a large pot of water to a boil, add the coated water chestnut and cook until they float to the surface.Transfer to a bowl of cold water. Drain. 5. Steam the soaked mung beans until they are broken. Mash the mung beans with 100g sugar while still hot. 6. Cook the coconut milk with the remaining sugar over medium heat until the sugar is dissolved. Let cool. 7. Prepare each serving: arrange the ice in the bottom of a glass, then add a layer of mashed mung bean, then a layer of water chestnut. Lastly, pour coconut milk into the glass and serve.
Vietnamese cooking 61
62 Vietnamese cooking
Vietnamese banh beo (Banh beo) Ingredients: (serve 4) 200g rice flour 20g tapioca starch 2 cups water ¼ tsp salt 1 tbs cooking oil 150g minced pork 50g dried small prawns, soaked 1 tbs fish sauce 2 tbs finely chopped spring onion • Dipping sauce: 2 tbs fish sauce 1 cup warm water 1 ½ tbs sugar 1 ½ tbs squeezed lime juice 3 garlic cloves, minced 2 small red chili, thinly sliced
Method: 1. Combine rice flour, tapioca starch, water and salt in a large bowl. Set aside for 30 minutes. Pour the mixture into small shallow bowls. Arrange those in a large steamer and steam over high heat for 5 minutes. Remove the white “cakes” from the bowls, or just leave there. 2. Heat the oil in a frying pan and add pork, prawns and fish sauce. Stir-frying over high heat for 4 minutes. Remove from the heat and toss in chopped spring onions.Top the steamed cakes with some pork mixture. 3. Make the dipping sauce: combine all the ingredients.
Vietnamese cooking 63
Complete List of Recipes 04 Pork rib and hairy gourd soup
34 Fried sweet potato chips
06 Biter melons with fish balls soup
36 Tofu with bell pepper sauce
08 Amaranth plant and prawns soup
38 Braised coconut meat with tomato
10 Chive soup with ground pork and silken tofu
40 Braised beef with lotus root
12 Braised chicken with lotus root 14 Chicken breast with passion fruit sauce 16 Fish porridge
42 Steamed pork intestine with ginger 44 Steamed cabbage rolls 46 Fried colorful eggs
18 Squid balls
48 Stir-fried chayote plants with garlic
20 Fried green rice coated prawns
50 Stir-fried asparagus with sesame
22 Crispy coconut coated prawns
52 Stir-fried glass noodle with prawns and pork
24 Braised pork rib in coconut juice 26 Braised pork ribs with tuong ban 28 Braised mackerel, pork and sugar cane 30 Fresh rice noodle soup with tuna 32 Deep-fried pumpkin cake
54 Sticky rice with lima beans 56 Magenta plant and sticky rice 58 Pumpkin and coconut milk 60 Water Chestnut and mung bean sweet soup 62 Vietnamese banh beo
Thanh Nien Publishing House. Register No.: 288-2013/CXB/58-08/TN. 2000 copies, printed by Phu Nhuan Print. Size 13,5cmx20cm. Printed & deposited in July 2013. 64 Vietnamese cooking