Vietnamese food / recipes
Discussion
Not really winter food, but:
https://www.olivemagazine.com/recipes/healthy/viet...
Goes great with plenty of things...nice prawns, or steak.
https://www.olivemagazine.com/recipes/healthy/viet...
Goes great with plenty of things...nice prawns, or steak.
Have you tried making Vietnamese summer rolls? So good, straightforward, and because they don’t need cooking you can assemble them all together at the table if you fancy.
Just need some shredded carrot/lettuce etc, noodles, pork/prawns, loads of fresh herbs and knock together a dipping sauce (I use lime juice, soy sauce, fish sauce, chilli and ginger).
The rice paper can be found in Asian supermarkets, although some of the bigger mainstream ones may do them as do Amazon.
https://www.bbcgoodfood.com/recipes/vietnamese-pra...
Just need some shredded carrot/lettuce etc, noodles, pork/prawns, loads of fresh herbs and knock together a dipping sauce (I use lime juice, soy sauce, fish sauce, chilli and ginger).
The rice paper can be found in Asian supermarkets, although some of the bigger mainstream ones may do them as do Amazon.
https://www.bbcgoodfood.com/recipes/vietnamese-pra...
Se7enheaven said:
My wife is Vietnamese, and a fantastic cook. I’ll get some links for you later on to help you . But meantime ,she says you need to get genuine Vietnamese fish sauce first as none of the other variants will give you the correct flavour.
I remember going to a place where they brew and mature fish sauce in Vietnam. Trying a spoon full of it straight from the barrel was…an experience.But as an ingredient, definitely agree.
I used to spend a lot of time in Vietnam, really miss the food 
but its banh mi I miss most, Grilled Beef Bettle mmmm
https://chilliandmint.com/2013/05/13/cau-lau-hoi-a...
https://www.wenthere8this.com/category/recipes/vie...
Has some good recipes, mostly Chinese but some VN.
https://thewoksoflife.com/pho-vietnamese-noodle-so...
but its banh mi I miss most, Grilled Beef Bettle mmmm https://chilliandmint.com/2013/05/13/cau-lau-hoi-a...
https://www.wenthere8this.com/category/recipes/vie...
Has some good recipes, mostly Chinese but some VN.
https://thewoksoflife.com/pho-vietnamese-noodle-so...
Se7enheaven said:
My wife is Vietnamese, and a fantastic cook. I’ll get some links for you later on to help you . But meantime ,she says you need to get genuine Vietnamese fish sauce first as none of the other variants will give you the correct flavour.
This is already in the cupboard but doubt it’s the right one. Buy more than happy to get something else it’s it brings out the right flavours
sunnygym said:
This is already in the cupboard but doubt it’s the right one. Buy more than happy to get something else it’s it brings out the right flavours
The Soy sauce is important as well. Most are too salty. The one pictured here is the best for your needs.
sunnygym said:
I absolutely love Vietnamese food, does anyone have traditional simple ( ish ) recipes I can try.
I found this on Sainsburys website. Obviously not traditional but im going to give it a go.https://www.sainsburys.co.uk/gol-ui/recipes/vietna...
The fried spring rolls are amazing - but there's very definitely an art to making them so that they don't split open when you fry them.
Whilst I don't claim to have perfected the technique, my tips are as follows:
Buy the Longdan brand rice paper wraps - 22cm.
Dip them in water (with a little bit of sugar in it) for the minimum time necessary to make them pliable
Not too much filling, use common sense when wrapping - e.g. one turn, tuck the ends in neatly, then continue the wrap making sure the final seal is good (maybe a tiny bit more water on the final edge)
Put them in the fridge to dry out. Space them out, and put them on greaseproof paper - don't let them touch.
Fry them twice, first at a lower temp to cook them, then at a higher temp to crisp them up
The filling is minced pork with a few vegetables and seasoning - google until you find a recipe you like the sound of.
You need large lettuce leaves (butter lettuce) and mint leaves (essential) to wrap them in when you eat them.
Make a dipping sauce (Nuoc Cham?) - loads of recipes out there, and it's really easy.
Whilst I don't claim to have perfected the technique, my tips are as follows:
Buy the Longdan brand rice paper wraps - 22cm.
Dip them in water (with a little bit of sugar in it) for the minimum time necessary to make them pliable
Not too much filling, use common sense when wrapping - e.g. one turn, tuck the ends in neatly, then continue the wrap making sure the final seal is good (maybe a tiny bit more water on the final edge)
Put them in the fridge to dry out. Space them out, and put them on greaseproof paper - don't let them touch.
Fry them twice, first at a lower temp to cook them, then at a higher temp to crisp them up
The filling is minced pork with a few vegetables and seasoning - google until you find a recipe you like the sound of.
You need large lettuce leaves (butter lettuce) and mint leaves (essential) to wrap them in when you eat them.
Make a dipping sauce (Nuoc Cham?) - loads of recipes out there, and it's really easy.
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