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Vietnamese

Roast Chicken Thigh Served with Asian Slaw

Easy
1. In a pestle and mortar, pound together the green and black peppercorns, and the garlic. Roughly crush the mixture. 2. Then add the palm sugar and the chicken stock cube and continue to pound for a few seconds. 3. Stir in the soy sauce, fish
Prep Time
-
Cook Time
40 mins
Serves
4

Vietnamese Chicken Noodle Soup

Easy
1. In a large stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. 2. Once the chicken breasts are cooked, remove them, set aside a
Prep Time
25 mins
Cook Time
55 mins
Serves
4

Vietnamese Beef and Pork Pho

Medium
1. For the broth: Place a large colander in the sink. Place the oxtails, marrow bones, beef shin and pork hocks in a large (at least 8-quart) pot. Cover with cold water and bring to a boil over high heat. 2. Let boil for a few minutes, then remov
Prep Time
30 mins
Cook Time
215 mins
Serves
8

Noodle Cake with Sweet Chilli Prawns and Scallops

Medium
For the noodle cake: 1. Fill a saucepan with water and bring to the boil, cook the noodles for about 5 minutes or until tender. 2. Whilst they cook untangle them gently with the back of a wooden spoon or a chopstick. 3. Drain them. 4. Oil
Prep Time
10 mins
Cook Time
12 mins
Serves
4

Coconut and Cucumber Salad

Easy
1. Liquidize all the dressing ingredients together. 2. Taste and adjust the seasoning, maybe adding more sugar, fish sauce or lime juice. 3. Place salad ingredients into bowl, pour dressing over and toss. 4. Pile onto a platter and serve.
Prep Time
10 mins
Cook Time
-
Serves
-

Papaya Salad with Marinated Beef Fillet

Medium
1. Put all the ingredients for the marinade into a mixing bowl and add the beef. Combine thoroughly and allow the meat to marinate for 30 minutes. 2. You can either pan fry the meat or grill until just done. 3. In a separate bowl, put the papaya, c
Prep Time
15 mins
Cook Time
20 mins
Serves
4

Pho to Go

Easy
Put the chicken stock, hoisin, fish sauce, cinnamon sticks and star anise in a medium pot, bring to a boil, lower to a simmer and simmer for at least 10 minutes. Transfer to a thermos to keep hot. Pack the noodles, chicken and sliced shiitakes at
Prep Time
5 mins
Cook Time
10 mins
Serves
1

Citrus cured sardine salad

Easy
1) In a small bowl combine the white vinegar and 1 teaspoon of sugar, stir until sugar has dissolved then add sliced onions. Allow the onions to sit for 15 minutes then drain discarding the liquid. 2) In a large bowl combine the salt, lime juice and
Prep Time
15 mins
Cook Time
25 mins
Serves
-

Cabbagetown market: Banh mi sandwich

Medium
Sandwich filling: 1) Add the meat, shallot, lemongrass, fish sauce, five spice and salt and pepper to a large bowl and mix to thoroughly combine. 2) Form the mixture into four 125g patties and grill on both sides until well done. 3) Place two p
Prep Time
15 mins
Cook Time
16 mins
Serves
4

Mojito chicken and roasted asparagus with almonds

Easy
Preheat oven to 200 degrees C/Gas 6. 1) Coat a large baking tray with cooking spray. Arrange asparagus on baking tray and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more
Prep Time
15 mins
Cook Time
30 mins
Serves
4

Cabbagetown market Banh Mi sandwich

Medium
1) Add all ingredients for the patties into a large bowl and mix to thoroughly combine. Form four 113g patties and griddle until well done. Place two patties into lightly toasted soft French bread cut with a hinge, along with lettuce, a generous help
Prep Time
15 mins
Cook Time
16 mins
Serves
4

Seafood Steamboat

Medium
1) You'll need a portable gas stove for cooking at the table and a special steamboat hotpot or a large saucepan 2) In a large saucepan, combine the chicken stock, salt, sugar and fish sauce. Mix well and bring to the boil 3) Place the gas stove and s
Prep Time
45 mins
Cook Time
30 mins
Serves
-

Tamarind beef and kohlrabi salad (Goi boi tau me)

Medium
1) In a bowl, combine the kohlrabi, carrot, beetroot and sugar. Mix well and set aside for 10 minutes, then drain. 2) Place a frying pan over high heat with the oil and fry the garlic until fragrant. Add the beef, season with pepper, and stir-fry th
Prep Time
60 mins
Cook Time
20 mins
Serves
4

Vietnamese 'shaking beef' sandwich with fire-roasted jalapeno aioli, watercress and crispy fried onion strings

Hard
1) Preheat the oven to 200C/Gas 6. To the meat, add half the caster sugar, half the brown sugar, 1 1/2 tsp salt, 1 tsp pepper and 1 tbsp of oil. Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl. Taste and add salt
Prep Time
30 mins
Cook Time
10 mins
Serves
4

Pho soup

Easy
For the soup base: 1) Preheat the oven to 180C/Gas 4. Place the mushrooms, carrot, onion, celery, ginger, lemongrass and the oil Into a roasting pan and bake for 25 minutes. 2) Remove from the oven, transfer the ingredients into a large saucep
Prep Time
25 mins
Cook Time
45 mins
Serves
8

Pho Bo (Beef Noodle Soup)

Medium
Char the ginger and shallots. Wash the beef bones, place in a large soup pot and add water to cover. Bring to a boil over low heat and immediately pour off this "first boiling" water and discard. Re-boil and skim off any foam to get a clear both.
Prep Time
20 mins
Cook Time
45 mins
Serves
4

Bobby Chinn’s Spring Roll

Easy
Fry the thigh of the duck and browned it till crispy and browned. Slice the duck into thin slices and set it aside. Slice up the cucumber, carrots. Add in fresh mint leaves and mix it well. Fill a large bowl with warm water. Dip one rice wra
Prep Time
15 mins
Cook Time
20 mins
Serves
4

Pok Pok: Khao man som tam

Medium
For the pok pok: 1) Heat the muu waan sweet pork in a microwave for 1 minute 15 seconds in a shallow microwaveable dish. 2) Put a scoop of coconut rice on each of two medium oval plates. Put the cabbage on 1 end of each oval and the papaya pok
Prep Time
30 mins
Cook Time
90 mins
Serves
4

Artichoke and pork rib soup, CANH ATISO SUON HEO

Easy
1) Fill a large mixing bowl with cold water 2) Slice the artichoke stalks into 4 cm pieces then cut the artichokes in quarters, removing any fuzzy parts. Immediately submerge the artichokes into the cold water to prevent it from going black 3) In
Prep Time
10 mins
Cook Time
60 mins
Serves
-

Wok tossed eel with tumeric and glass noodles (Luong xao lan)

Easy
1) Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 10cm lengths. Put the mushrooms in a bowel, cover with water and soak for 20 minutes, then drain and thinly slice. 2) Combine the curry powder, turmeric and chilli f
Prep Time
60 mins
Cook Time
10 mins
Serves
4

Pork Rib Broth with Soft Rice Noodles

Medium
1) In a large mixing bowl, combine the chopped pork ribs, 1 tbsp of the salt, 2 tbsp of the sugar, 3 tbsp of the fish sauce, the pounded red Asian shallots and the minced garlic. Marinate for 2 hours or overnight for a better result. 2) In a large
Prep Time
130 mins
Cook Time
140 mins
Serves
6

Banana blossom salad

Easy
1) Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. Wh
Prep Time
10 mins
Cook Time
-
Serves
4

Pork spare ribs slow braised in medicinal broth, Suong Non Tiem Thuoc Bac

Easy
1) In a mixing bowl, rub the pork ribs with salt. 2) In a large pot, bring 2L of water to the boil. 3) In a medium-sized clay pot, add the Chinese herbs, followed by the pork ribs. 4) Pour water into the clay pot until it reaches 5cm above t
Prep Time
10 mins
Cook Time
3 mins
Serves
4

Tamarind broth with mud fish and elephant ear stems

Easy
1) Dissolve the tamarind pulp in 250ml warm water. Work the pulp until dissolved and then strain the liquid through a fine sieve, discarding the pulp. 2) Combine the tamarind liquid with 1 1/2 litres of cold water, fish sauce, pineapple and sugar
Prep Time
15 mins
Cook Time
15 mins
Serves
4

Char-grilled Pork Neck with Vermicelli Noodles

Easy
1) In a large mixing bowl, combine the sugar, fish sauce, honey and pepper. Mix until sugar has dissolved. Add bashed spring onion, garlic and sliced pork neck. 2) Coat the pork well then enclose the flavours with vegetable oil. Marinate for 2 hours
Prep Time
20 mins
Cook Time
4 mins
Serves
4

Beef tossed with wild betel leaf and lemongrass (Bo xao la lot)

Easy
1) In a smoking hot fry pan or wok, add the vegetable oil and lemongrass and cook until fragrant, then add the garlic and chilli. 2) Now add the beef and stir fry for 2 minutes, then season with the fish sauce, soy sauce and sugar. 3) Add the bete
Prep Time
15 mins
Cook Time
15 mins
Serves
4

Salt and Pepper Tiger Prawns

Easy
1) Dry roast the salt, pepper and five spice pepper in a pan. Remove, allow to cool, combine with the sugar and mix well. Set aside. 2) In a deep fry pan or wok, bring the oil to 180C. Dust the prawns with flour and fry 2 prawns at a time to keep th
Prep Time
10 mins
Cook Time
14 mins
Serves
4

Mekong prawns stir fried with pork belly and spring onions (Tep rang ba roi)

Easy
1) Place the pork belly and prawns into two separate mixing bowls. In each bowl add 1 tbsp of fish sauce, 1/2 tbsp sugar, 1/2 tsp freshly ground pepper, 1 tbsp garlic and 1 tbsp lemon grass. 2) Combine the ingredients in each bowl well and leave to
Prep Time
15 mins
Cook Time
5 mins
Serves
4

Bun Cha (Vietnamese Grilled Pork)

Easy
Mix the sugar and vinegar into a mixing bowl. Melt it over low heat. Add in a little bit of nuoc cham (fish sauce). Add in the burnt caramel sauce into the sauce and set aside. Mince the pork into fine bits. Add in the spring onions, burnt caramel
Prep Time
15 mins
Cook Time
15 mins
Serves
4

Steamed Vietnamese Mussels in Chicken Stock and Vietnamese Spices

Easy
1. Heat oil in a wok and add shallots and lemongrass to release their. 2. Next add the lime leaves and galangal, plus the palm sugar for a caramel sweetness. 3. Then add some stock and simply bring the stock to the boil and add the mussels.
Prep Time
-
Cook Time
5 mins
Serves
6

Salmon and Duck Ceviche

Medium
For the Dipping Sauce: 1. Pound together ginger and palm sugar to create a paste like consistency, then add sesame oil and tamarind paste. 2. Then, add the soy sauce and fish sauce and stir well and transfer to a bowl to dip in. For the Duc
Prep Time
-
Cook Time
35 mins
Serves
8

Clear Soup with Roast Duck and Crispy Herbs

Easy
For the crispy herbs: 1. Heat a wok or deep fat fryer up to 180°C. Once hot, add the herbs in batches. Deep fry until crispy, remove with a slotted spoon and drain on kitchen paper. For the soup: 1. Bring the stock to a gentle simmer, along
Prep Time
-
Cook Time
20 mins
Serves
4

Marinated Barbecued Pork with Hot Noodle Salad

Medium
For the Pork: 1. Slice the belly of pork and add to a freezer bag so you can add the marinade and coat the meat without making a mess. 2. To a pestle and mortar add lemon grass, red chilli and garlic cloves. 3. Next add chopped coriander ro
Prep Time
-
Cook Time
-
Serves
6

Lamb Cutlets in Pandan Leaves

Easy
If you have rack of lamb – cut into cutlets or buy as cutlets. 1. In a mortar add the ginger, garlic, and lots of red chilies and grind/pound. 2. Then mix the shrimp paste and ground peppercorns into a paste in a pestle and mortar or blend in
Prep Time
-
Cook Time
15 mins
Serves
2

Vietnamese Spiced Prawn Fritters on Lemongrass Sticks

Easy
In a food processor add the Thai shallots, spring onions, grated ginger, birds eye chilli, garlic, palm sugar, shrimp paste, fish sauce, soy sauce and half the prawns and blitz with the 2 tbsp of corn flour. Give a quick blitz in the food processo
Prep Time
-
Cook Time
10 mins
Serves
4

Stuffed Squid

Easy
1. Heat 2 tablespoons of oil into a wide frying pan until hot. Add the shallots, sauté until they turn slightly golden. Add the grated ginger, lemon grass and chillies. Cook until they release their essential oils and are fragrant. 2. Next add th
Prep Time
-
Cook Time
-
Serves
4

Vietnamese Crab Omelette

Easy
1. Combine together all the ingredients for the filling into a mixing bowl and set aside. 2. In a separate bowl, break the eggs, add the grated palm sugar, fish sauce, shrimp paste and sesame oil. Beat well and set aside. 3. Cut each baguette l
Prep Time
-
Cook Time
10 mins
Serves
2

Salmon Cha

Easy
1. Make some sugar sauce with the sugar and water heating the sugar and adding the water once it starts to burn. 2. Mix the minced salmon with the shallots, sesame oil, fish sauce, soy sauce, and a dash of the caramel sauce, salt and pepper to ta
Prep Time
-
Cook Time
-
Serves
4

Tenderstem and Chicken Vietnamese Noodle Soup

Medium
Place a whole chicken and a stock cube in a large saucepan and pour over 3.5 litres of boiling water. Cook on a medium heat at a gentle boil for 50 minutes to 1 hour with a lid on. Gently remove any excess scum after 20 minutes then add rock sugar, r
Prep Time
30 mins
Cook Time
70 mins
Serves
4

Vietnamese Caramel Salmon with Sticky Rice

Medium
1. Place a large high-sided frying pan or wok over a medium high heat. Add in the sugar and water and cook for 5 minutes, swirling the pan occasionally until you are left with a dark caramel. Do not be tempted to stir the mixture. 2. Add the garli
Prep Time
-
Cook Time
15 mins
Serves
4

Vietnamese Crispy Chicken Salad

Easy
1. To prepare the chicken, place the garlic and ginger on a grill rack and place under a hot grill to char on all sides. Leave to cool, then peel and roughly chop before putting into a pestle and mortar. 2. Toast the coriander seeds and star anis
Prep Time
-
Cook Time
35 mins
Serves
4

Breakfast of Champions

Easy
1. Heat a wide frying pan with the oil over a medium high heat until hot. 2. Add the onions and fry until soft, then add the sliced garlic and red chillies and cook for a few minutes until softened. 3. Now add the sausages and continue to sau
Prep Time
-
Cook Time
30 mins
Serves
4

Soft Asian Summer Rolls with Sweet and Savoury Dipping Sauce

Easy
1) Bring a saucepan of water to the boil and cook the rice noodles according to the package directions. Drain, rinse and cool. 2) Line up the ingredients in small bowls before beginning to make the rolls. Fill a large bowl or saucepan with very war
Prep Time
10 mins
Cook Time
10 mins
Serves
6

Trio of Spring Rolls with Dipping Sauce

Hard
For the Crab and Prawn Rolls 1. Mix together the crabmeat and the vermicelli into a mixing bowl. Mix well and add the coriander root and then season with salt and pepper. 2. To prepare the papers: Dip rice paper sheets two at a time into cold w
Prep Time
-
Cook Time
-
Serves
-

Bánh Mì Sandwiches with Pork, Pickled Vegetables and Herbs

Medium
1. To prepare the pork, bash together the garlic, ginger, peppercorns, coriander leaves and stalks and spring onions in a pestle and mortar until you have a smooth paste. Add in the fish sauce and honey and mix through. Place the pork in a bowl and a
Prep Time
-
Cook Time
5 mins
Serves
6

Vietnamese Chicken Salad

Medium
Place the chicken breast-side up in a high-sided pot that fits the chicken snugly. Fill the pot with cold water to about 1 inch above the chicken and bring to a boil over medium-high heat.While waiting for the water to boil, cut the ginger into very
Prep Time
5 mins
Cook Time
20 mins
Serves
6

Vietnamese Fresh Prawn Summer Rolls

Medium
Most large supermarkets now stock oriental ingredients, such as rice paper wrappers. Keep them as a store-cupboard ingredient as they are great for a last minute starter or snack – all you do is soak them in hot water and fill with your favourite ing
Prep Time
-
Cook Time
-
Serves
4

Coffee and Coconut Flan Cake

Medium
1. Grease a 23cm savarin mould with oil or non stick baking spray. 2. Spoon the caramel around the base of the mould. 3. Whisk the eggs and sugar together in an electric mixer until it resembles ribbons falling from the whisk. Sieve in the flou
Prep Time
30 mins
Cook Time
60 mins
Serves
12

Vietnamese Chicken Pie

Medium
1. Poach the chicken in water and add the lemon grass sticks, lime leaves, shallots, and herbs. Bring to the boil reduce cover with a lid the heat and simmer gently for between 45 mins until cooked. 2. Once cooked and leave to cool in the poaching
Prep Time
-
Cook Time
90 mins
Serves
4

Lychee and Coconut Milk Panna Cotta

Medium
1. Using a blender blitz the lychees along with the juice and put into a saucepan. 2. Add the coconut milk to the lychees. Bash the lemongrass to release their flavour and add to the coconut milk mixture. Bring to a gentle simmer then cover the sa
Prep Time
-
Cook Time
-
Serves
4

Vietnamese Coffee and Condensed Milk Panna cotta

Medium
1. Put the cream in a saucepan over a medium heat and add the condensed milk, vanilla pod and seeds, sugar and salt. Bring to a simmer, stirring to dissolve the sugar, then turn off the heat and leave to infuse for 10 minutes. Remove the vanilla pod.
Prep Time
-
Cook Time
-
Serves
6

Vietnamese bistro burger

Easy
1) To make the pickled daikon and carrot, combine the daikon, carrot, vinegar and sugar in a bowl, tossing well to coat. Set aside to marinate. 2) Prepare a medium-hot fire in a charcoal griddle with a cover, or preheat a gas griddle to medium-high
Prep Time
30 mins
Cook Time
15 mins
Serves
6

Chicken Summer Rolls

Medium
Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves. Add chicken and carrot, season with salt to taste, set aside. Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep others c
Prep Time
30 mins
Cook Time
-
Serves
4

Vietnamese Grilled Smoked Pork Chop Rice Bowls

Easy
Whisk together the rice wine vinegar and 1 tablespoon of the sugar in a mixing bowl until the sugar dissolves. Add the grated carrot and stir to combine. Season with salt and reserve.Combine the remaining sugar and 1/4 cup water in a small saucepan.
Prep Time
10 mins
Cook Time
5 mins
Serves
4

Vietnamese Chicken Tacos

Medium
For the Tacos: 1. Mix all the ingredients together so you have a batter. 2. Take a large frying pan. Cover the pan with a little vegetable oil. 3. Separate the egg yolk and beat into the batter. 4. Whisk the egg white into a soft peak a
Prep Time
-
Cook Time
-
Serves
4