COOKING CLASS RECIPES BOOKLET Genuine Vietnamese Recipes for Your Family
Hành khô/Shallots
Standard Ridge, or “American” cucumbers are about 8 inches long and 2 inches thick, dark green in color, with a white shiny skin. The seeds and peel are generally removed before eating. English cucumbers can be substituted.
Vietnamese Ingredients
Ớt tươi, ớt khô và ớt bột/ Fresh Chili, dried and Powdered Vietnamese food is not particularly fiery, although fresh and pickled chilies are served at the table to season dishes individually Long, mild, finger-thick chilies are most common. Medium length chilies, for example Serrano, flavors dishes with more heat and are used especially in the southern and central regions. As the seeds are the hottest part of the chili, remove them to decrease piquancy The tiny ot chi thien chili is the hottest. Ground chili powder is also popular, especially in the South. Giá đỗ/Bean Sprouts
Tiêu trắng và tiêu đen/Pepper, Black and White Black pepper is liberally used in northern Vietnamese cooking and more common than white. It is regularly sprinkled on top cooked dishes, meat and especially vegetables alike just before serving.
Nước Nắm/Fish sauce
Resembling clustered tiny onions, these bulbs may be pink to purple, but most commonly in Vietnam, they are brown to golden. They range in weight from 4g to 8g.
Fish sauce is a very basic and common condiment uses across Vietnam. The way Fish sauce is added, balanced in dishes, though, might different from regions but in general, it is a must have condiment in cooking.
Fresh mung bean sprouts taste strong with age, so buy them fresh daily and rinse before using. Better yet, quickly blanch in boiling water, then soak in ice water until crisp. Purists remove both bean and hair like tail, using only the sprout stem Dưa leo/Cucumber
Soft lettuce leaves, such as red leaf (coral/Lolo Rosa) or oak leaf and especially butter or Boston lettuce, are essential to the Vietnamese meal, along with sprouts and assorted herbs. Crisp iceberg or head lettuce is less popular Rau má / Fish Leaf (Fish Mint) Heart- shaped leaves resembling ivy, tender with a sour undertone and a sharp and overwhelming fish taste. Eaten raw, fish leaf makes a surprising addition to beef salads and other grilled meat dishes
Bánh tráng gạo/Rice Paper
Xà Lách/ Lettuce
Sheets Very thin and brittle sheets made from ground rice amylose, and sometime tapioca starch. Soften prior to using and eat raw, as in fresh spring rolls, or fried. Usually round with two standard sizes.
Ngò rí/Cilantro (Fresh Coriander)
Húng Dũi/Vietnamese Mint
Bún gạo tươi/Rice Noodles Available fresh in Vietnam, but dried overseas. Generally speaking, bun are round noodles, while banh noodles are flat.
The fresh leaves, stems and roots of the coriander plant. Not to be confused with coriander seed. Also known as Chinese parsley
The ubiquitous and slight fiery polygonum is often, but not always, identified by a smudge-like blotch in the leaf's center, and it'd astringent mint tang. It's color ranges from green to purple. Occasionally called hot mint, laksa leaf or Vietnamese basil, it is actually not related to either mint or basil. Tía tô/Perilla (Shiso Leaf) Available in both red and green varieties, although the red type prevails in Vietnam. Perilla is the common shiso leaf of Japanese cookery, ranging in length from 1 ¼ inches to 4 inches. It is related to both basil and mint, hence it's wonderful adaptability.
Bánh hỏi: Angel hair rice noodles sold dried in skeins swirled into square cakes. It often accompanies grilled meats.
Bánh cuốn: Fresh rice sheets made from a batter steamed directly on a stretched cloth. Served plain or rolled and stuffed. Variants also exist, with shrimp and chives cooked directly into the batter Bánh Phở: This rice noodle is preferred with pho, and is available fresh or dried in three different widths.
Hủ Tiếu: Made from rice starch and blended with tapioca starch to make them more durable. Use is soups or Chinese style stirfries. Available dry and also called “rice sticks”
Vietnamese Ingredients
Add in the peanut butter, chili sauce, stirring continuously for 2 to 3 minutes. Use some chicken stock or vegetables stock as needs to loose the sauce. Season to taste with sugar and salt.
Serve the hand rolls with peanut butter sauce
Roll it with two hands firm and tightly
Cucumber, thinly slice
Peanut sauce
50g Crab cake
30g carrot thinly sliced
Method
Vietnamese herbs (mint, coriander, basil and Shiso leaf )
100g butter lettuce
Peanut dipping sauce 04 tbsps. Peanut butter 01 tbsp sugar 50 ml vegetables stock or chicken stock 01 tbsp. chili sauce 01 tsp finely chopped garlic ½ tsp salt 01 pc red chili, finely chopped 02 tbsps. cooking oil
Then roll, towards the end place the chive sticking out half way and continue to roll.
Lay the rice paper sheet on the clean plate
rice paper
100g Fresh vermicelli noodles
Gỏi Cuốn Vietnamese Hand Roll
Heat the sauce pan with medium heat, add in oil. Put in chili, garlic then sautéed for a few seconds.
100g tiger prawns, blanched de-shelled and cut in to half 100g pork fillet, steamed, thinly sliced in to 1eachstrips
Ingredients
5g Chives
10 sheets
Put the butter lettuce, herbs, cooked prawns, pork, cucumber and fresh vermicelli at one side. Fold in the sides of the rice paper to cover the mixed ingredients.
1 can coconut milk
3 cups water 3-5 green onions cut to 3cm 80gram tempura flour
Bánh Xèo flour
2 Thai chili peppers (thinly slice)
1 packet
Topping 250gram pork belly thinly slice
Bánh Xèo dipping sauce
Vegetable FishMintLettuceMint (Rau Diep Ca)
500gram whole prawns (peel and devein)
In a large mixing bowl and using a large whisk, mix together flour, turmeric powder that came with the flour, additional turmeric powder, tempura flour, coconut milk, water and egg until completely dissolved. Add green onions and set aside to rest for at least one hour. The longer the batter rests, the crispier it will be when fried as flour expands.
200gram bean sprout
1/2 teaspoon turmeric powder
3 tablespoons lime juice (about 1 fresh lime)
Sorrel (Rau VietnameseChua)Balm (Kinh Gioi) Vietnamese Perilla (Tia To)
500gram of slice squid
200gram slice onion
Method
Ingredients
100gram spring onion
1 cup hot water
3/4 cup granulated sugar
3/4 cup fish sauce
To make the Bánh Xèo dipping sauce Combine hot water and sugar. Mix until dissolved. Add lime juice, fish sauce, garlic, and chili peppers. Mix until combined.
6 garlic cloves (thinly slice or smash with a garlic press)
Bánh Xèo Vietnamese Pancake
To make the pancake/crepes, coat a large non-stick skillet with a thin layer of vegetable oil than add in slice pork belly cook 1 minute per side. Ladle in about 1 cup of batter and immediately pick up pan and swirl batter around to cover the bottom and sides of skillet. Add two shrimp, slice squid cover and cook 1 minute than add a small amount of sliced onions, bean sprouts, spring onion. Cover skillet with a lid and cook for 5 minutes on medium-high. After 5 minutes, remove the lid and allow the pancake to dry out and become crispy Once you get the desired crispiness and pancake can be loosely shaken from the skillet, use a spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with the remaining batter and ingredients. Serve pancakes with fresh vegetables and herbs, pickled daikon/carrots, and a side of Vietnamese fish sauce dipping sauce (Nuoc Mam Cham).
1 egg (beaten)
Ingredients
Method Make caramel: 2 tbsps. Sugar with a little cooking oil in pan hot pan. Cook the sugar until dark brown color then put 30 ml water in the pan. Caramel made. Marinate fish fillet with sugar, salt, fish sauce for about 30 minutes. Heat the clay pot with the oil over medium heat, put in garlic, shallot and sautéed until it become fragrant. Put in the marinated fish. Continue simmering the fish in clay pot for 10-15 minutes more. Decrease the heat and cook until the sauce is can coat the back of the spoon. Sprinkle the fish with black pepper and spring onion. Garnish with sliced red chili. Serve seafood in clay pot with steamed Rice
Cá Kho Tộ Simmering Fishing Clay Pot
corn
20g sliced ginger 30g spring onion 2each fresh red chili 10ml cooking oil 1tsp. shallot, finely chopped 1tsp. garlic, finely chopped 50ml water or chicken broth
200g fish fillet (red snapper fillet) sea bass or 3groupertbsps.Sugar1tspsalt50mlfishsauce5gblackpepper20ggreenpepper
