16 Recipes from Reza Spice Prince of Vietnam

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

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

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

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

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

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

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

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

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

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.

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

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

1. To make the caramel add the brown sugar and water and lime juice together and heat in a pan until it turns into a syrup consistency. 2. Take off the heat and put to one side. 3. Next, in a pan or wok, heat the oil and fry the beef off in b

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

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

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