Vietnamese bahn mi inspired

Vietnamese bahn mi inspired 

Vietnamese Bahn Mi inspired

Ingredients serves 1

  • 1 roll
  • 1 handful mixed leaves
  • 2 slices roast pork
  • 2 slices Hormel luncheon meat
  • 1 handful fresh coriander
  • 1 handful fresh mint
  • 1tb kewpie mayo
  • 1tb Thai Oyster Sauce


  1. Split roll on top down middle with serated knife but don’t cut bottom of the roll open
  2. Slice luncheon meat into thin slices
  3. Slice pork thinly
  4. Place mayo on both sides of roll
  5. Place mixed leaves  in bottom of roll
  6. Place meats on one side
  7. Then add herbs
  8. Sprinkle oyster sauce on top

Fresh Ricepaper Rolls

Homemade fresh rice paper rolls

Homemade Fresh ricepaper rolls

Ingredients makes 2 rolls

  • 2 Ricepaper roll wrappers
  • 1 handful Mixed leaves
  • 1tb Fresh mint
  • 1 small handful Fresh bean sprouts
  • 1tb poonsin Vietnamese dressing dipping sauce


  1. Soak Vermicelli in hot water In a bowl until translucent
  2. Lightly soak wrapper
  3. Place mixed leaves on wrapper
  4. Place mint and bean sprouts on top.
  5. Fold wrap over on end and side
  6. Roll wrapper.
  7. Serve with dipping sauce.

Prawn Rice paper rolls

Ingredients makes 2 rolls 

  • 2 fresh ricepaper roll wrappers
  • 3 cooked king prawns shelled and deveined
  • 1 /4 rice Vermicelli cake prepared
  • 1 handful mixed leaves
  • 1 handful fresh mint
  • 1qty sauce below


  1. Soak Vermicelli in hot water In a bowl until translucent
  2. Lightly soak wrapper
  3. Place mixed leaves on wrapper
  4. Place mint leaves on top
  5. Add prawns.
  6. Fold wrap over on end and side
  7. Roll wrapper.
  8. Serve with dipping sauce below.

Lemongrass chicken rice paper roll

Lemongrass chicken rice paper roll 

Ingredients makes 1 roll

  • 1 fresh ricepaper roll wrappers
  • 3 cooked lemongrass chicken strips
  • 1 /4 rice Vermicelli cake prepared
  • 1 handful mixed leaves
  • 1 handful fresh coriander


  • 1tspThai Lite sweet chili sauce
  • 1tb Hoisin sauce
  • 1tsp almond butter


  1. Soak Vermicelli in hot water In a bowl until translucent
  2. Lightly soak wrapper
  3. Place mixed leaves on wrapper
  4. Place coriander leaves on top and lemongrass chicken.
  5. Fold wrap over on end and side
  6. Roll wrapper.

Hoisin , thai lite sweet chili sauce, Almond butter


  1. Mix sauce ingredient in small ramekin
  2. Serve with dipping sauce.


  • Coles Thai basil and Lime dipping sauce

Curry Recipes

Fish curry #1

Fish Curry #1

Ingredients serves 1

  • 1 fish fillet boneless skinless (basa)
  • 1/2 tsp keens curry powder
  • 1/4 tsp coriander powder
  • 1/4 tsp organic cumin powder
  • Extra virgin Olive oil cooking spray

Side: Rice Pilaf

  • 1/4 cup cooked organic basmati rice
  • 1/4 cup organic peas
  • 1/8 onion sliced
  • 1 handful fresh mint
  • 1 handful fresh coriander

Serve with

  • 1/4 lebanese cucumber cut into strips with peeler
  • 1Tb lactose free yogurt (jalna vanilla)
  • 1tsp fresh coriander leaves


  1. In non stick skillet spray with cooking spray.
  2. Also spray top of of fish and sprinkle with the spices and curry powder
  3. Cook fish until white on side then flip
  4. Add rice, peas, onion to Cook pan and stirfry with pan juices
  5.  Add fresh coriander herbs and mix through rice
  6. Serve rice on plate in round mould
  7. Add fish and cucumber slices
  8. Top cucumber with yogurt and coriander leaves

Curried Sausages #2

Curried Sausages #2 

Ingredients serves 2

  • 1 Brown onion sliced
  • 2Tb keens curry powder
  • 1Tb turmeric
  • 1Tb Brown sugar
  • 1/2 Cup organic coconut cream

Serve with

  • 1 /2 cup organic peas
  • 4 gluten free Sausages
  • 1/2 cup cooked steamed rice


  • substitute 200g green peeled deveined prawns for the sausages
  • Substitute 1 cup broccoli for the peas.


Curried Sausages #1

Curried sausages #1
Ingredients Serves 2

  • 4 gluten free sausages
  • 1tb curry powder
  • 440g organic tomatoes
  • 1 Small Brown onion sliced
  • 1tb rice flour

Serve with

  • 2/3 cup Creamy Mash Potato
  • 1 cup broccoli steamed


  1. Slice onion.
  2. Place all ingredients into baking dish in order they are written.
  3. Cook in preheated oven 180*C for 20-25 minutes or until sausages are cooked through.
  4. Serve with Organic basmati rice and steamed broccoli

Leftover yellow curry

Leftover with yellow curry
Ingredients serves 4

Curry sauce

  • 1/2 red onion
  • 1tsp of yellow curry powder
  • 1tsp yellow curry paste
  • 2Tb leftover gravy
  • 4tb tomato sauce
  • 1 cup water
  • 1tb flour
  • 1tsp gluten free cornflour
  • 1tsp sesame oil
  • 1/4cup lactose free milk
  • 1tsp garam masala
  • 1tsp organic ginger
  • 1 handful fresh mint
  • 1/2 lemon juiced
  • 1 tsp tamarind paste
  • 1tsp chicken stock powder
  • 1cm cube organic butter

Also add to dish after sauce is made

  • Leftover potato balls, carrots, broccoli, pumpkin
  • Leftover steak cut into cubes

Serve with

  • cooked rice or toast


  1. Make sauce first, combine all sauce ingredients into medium saucepan and cook, stir until it boils *it may not thicken and that’s ok because it’s a wet curry. Turn off heat. Let residue heat continue to cook.
  2. Add vegetables and steak and mix well
  3. Serve over steamed rice

Toastie : pizza

Pizza Toasties

Pizza toasties

Ingredients serves 1

  • 2 slices sourdough bread
  • 1 slice lactose free cheese
  • 1 pinch garlic powder
  • 1 pinch oregano
  • 1 pinch thyme
  • 1tb organic passatta

Sandwhich press maker



  1. Place one slice on open sandwich press
  2. Spread with passatta
  3. Sprinkle garlic and herbs on top of passatta
  4. Place sliced cheese on top
  5. Then remaining slice sourdough
  6. Close the press, plug into power and turn on machine. When green light comes on its ready.
  7. Enjoy!

Soups: #1, #17

#1 Vietnamese Grass-fed Beef Pho

#1 Vietnamese Grass-fed Beef Pho

Ingredients serves 1

  • 1 Tb Beef Pho stock powder
  • 1 1/2 cups boiling water
  • 1 Grass fed beef steak cut into strips
  • 1/2 cake Vermicelli noodles
  • 1 handful fresh bean sprouts
  • 1 handful fresh mint
  • 1 handful fresh coriander
  • 1/2 green shallot sliced on diagonal
  • 1tsp asian dried shrimp
  • 1tsp asian dried onion
  • Option 1tsp sriarcha (*if you like it spicy)


  1. Cut beef into strips
  2. Add to stock with 1 cup water
  3. *I reccomend you keep beef with stock and water in air tight container with lid in fridge overnight for flavours to develop
  4. if short on time just cook as per below
  5. Place beef water stock in noodle serving bowl
  6. Add remaining ingredients
  7. Microwave for 4 minutes
  8. Serve hot
  9. Option add 1tsp sriarcha if you like it spicy

Beef and chicken Pho stock powder is found in Asian supermarket.

#17 Hanoi turkey noodle soup

Hanoi Turkey noodle soup

Ingredients serves 1

  • 2 Turkey Fillet strips
  • 2 Brown mushrooms sliced
  • 2 button mushroom sliced
  • 1 green shallot sliced
  • 1tsp Sesame oil
  • 1 handful fresh coriander
  • 1 cup chicken stock massell salt reduced


  1. Cook chicken in non stick skillet until no longer pink
  2. Slice and add mushroom and shallot
  3. Add Udon noodles and stir fry
  4. Bring stock to boil in separate pan
  5. Add to serving bowl and add remaining  ingredients.

Vietnamese com thit nuog

Vietnamese Com thit nuong

Vietnamese com thit nuong

Ingredients serves 2

  • Pork loin fillet


  • 1tsp Organic garlic minced
  • 1tsp Lemongrass
  • 1 Shallot sliced
  • 1Tb Honey
  • 1tb Thai Fish sauce
  • 1Tb Lite soy

Can be Serve with

  • Jasmine rice
  • Fried egg
  • Tomato and cucumber
  • Fresh coriander or fresh mint
  • Homemade fresh rice paper roll
  • Poonsin dipping sauce with shallot

Chicken in same marinade as pork

Chicken in same marinade as pork w ith rice Vermicelli , mixed leaves, cucumber and tomato

Japanese Sushi, #21 soup

Japanese Sushi,  Miso & Nori soup


Sushi roll

Ingredients Serves 1

  • 1/4 cup cooled rice (use sushi rice for good result with mirin)(can be warm to cool rice not boiling hot)
  • 1/2tb mirin


  • 1 handful vegepod lettuce leaves
  • 3 strips cucumber peeled with peeler
  • 1tb kewpie mayo
  • 1Tb pickled ginger
  • 2 slices lite leg ham
  • 1-2 Nori sheets*

Serve with

  • 1 handful Curly lettuce.
  • 3 Cherry tomatoes


  1. Place nori sheet on sushi mat
  2. Cook rice by absorption method keep in fridge overnight or cook on day. Fluff with fork. Add 1/2 tb mirin fan to cool down when almost cold use.
  3. Spread out rice
  4. Layer lettuce on first 1/4 of nori sheet
  5. Peel and strip cucumber lengthwise with vegetable peeler and place on top of lettuce
  6. Place ham then pickled ginger on top
  7. Roll away from you. * if nori splits roll it around original sheet.
  8. Drizzle mayo on top of roll.
  9. Enjoy!

#21 Miso & Nori soup

Soup #21 Miso & Nori

Ingredients serves 1

  • 1 pouch Miso soup
  • 1/8 nori sheet sliced
  • 1 cup boiling water


  1. Boil water in kettle
  2. Open sachet Add miso to cup
  3. Cut nori and add to cup
  4. Add water then stir

Japanese Sukiyaki hot pot

Sukiyaki hot pot

Japanese  sukiyaki hot pot ( my version with what was available )

Ingredients Serves 4

Noodles and vegetables

  • 1 packet slendier (konjac) angel hair noodles
  • 1 bok choy sliced
  • 1 park choy sliced
  • 1/8 cabbage sliced
  • 1/2 celery sliced on diagonal with crinkle cutter
  • 1 green shallot sliced on diagonal
  • 1/4 onion sliced
  • 5 baby corn spears cut into 3rds
  • 5 brown mushroom left hole but decorate top but removing some of the peel
  • 1 handful snow peas cut on diagonal
  • 1 handful fresh bean shoots(or water chestnuts)
  • 1 handful fresh bean sprouts


  • 1 organic carrot sliced on diagonal with crinkle cutter
  • 1 packet firm tofu cut into squares.

Hot Pot broth

  • 1-2tb sukiyaki sauce
  • 1 cup stock made of 1tb of each mirin, sake, tamari, miso, palm sugar
  • 1 cup water


  • 2 grass fed beef steaks sliced into thin strips

Serve with options

  • 1 egg boiled sliced
  • 1tb pickled ginger
  • Extra 1-2tb sukiyaki sauce


  1. Boil egg for 8 minutes then take shell off slice add to a large serving platter.
  2. Slice vegetables and put on to the sharing platter
  3. Slice beef leave on separate plate.
  4. When you are ready to serve Make hot pot broth bring to boil and place broth in large noodle bowls( or clay and pot)
  5. To eat you have bowl of broth each then serve whatever you want off the platter into the broth. The hot broth cooks the meat and vegetables. Add pickled ginger.
  6. Serve with a little extra sukiyaki sauce. Enjoy!

Japanese Sukiyaki hot pot

Thai recipes

Thai Jungle Curry Gai

Jungle curry chicken

Ingredients serves 2

  • 2 chicken thighs cut into strips
  • 1Tb oil
  • 5 baby corn spears cut into half
  • 1 green capsicum cheek cut into strips then halved
  • 1tb galangal diced
  • 1tsp lemongrass diced
  • 1 handful fresh snow peas sliced in half
  • 1tb bamboo shoots
  • 5 Brown mushroom halved
  • 1 x five shot Thai chili basil paste
  • 1tsp Thai red curry paste
  • 1 handful fresh coriander
  • 1 handful fresh mint
  • 1handful fresh basil (*Thai basil if you can get it)

Serve with

  • 1 cup cooked steamed  jasmine rice
  • 6 net spring rolls
  • 2tbs Vietnamese dressing poonsin


  1. Preheat oven 180*
  2. Spray net spring rolls with cooking spray place on lined baking tray. Cook for 10 minutes.
  3. Cook rice by absorption method ( 1/2cup raw jasmine rice and 1cup boiling water cooked together for 10min in microwave bowl then fluff with fork)
  4. Cut chicken into strips.
  5. Cut ingredient as listed
  6. Heat oil in wok then add chicken shake wok often
  7.  When chicken is almost cooked add rest of the ingredient to wok and stir fry with frequent tossing ingredient in wok until chicken is cooked through.
  8. Serve with rice,  net spring rolls with dipping sauce in ramekins.

Jungle curry Gai with Net spring rolls with dipping sauce



Pad Thai Gai

Pad Thai Chicken 

Ingredients serves 3

  • 1 packet thick pad thai noodles
  • 1Tb macadamia oil
  • 2 chicken thighs cut into strips
  • 1/2 cup snow peas cut into 3rds
  • 2 green shallot sliced on diagonal
  • 1tsp organic garlic

Pad Thai Sauce

  • 1tb kepjap manis
  • 3Tb Thai fish sauce
  • 1tb tamarind paste
  • 1tsp Brown sugar
  • Lite pinch white pepper
  • 1tsp hoisin sauce (dark not red hoisin)
  • 1tsp sriarcha sauce
  • 1/4 cup salt reduced chicken stock massell.

Also add

  • 1 handful fresh coriander and stems
  • 1 handful fresh bean sprouts
  • Option to add 1 organic egg beaten cooked as omelette and diced


  • 1tsp asian dried shrimp
  • 1tsp asian dried onions
  • 1 wedge lime
  • Fresh coriander leaves


  1. Slice chicken into strips
  2. Soak noodles in bowl with boiling then when soft drain water
  3. Heat non stick skillet or wok with oil, when starts to smoke add chicken  and cook on both sides.
  4. Add garlic and Brown sugar and stir fry chicken into all coated.
  5. Add remaining ingredients except toppings and stir fry well coating everything in the sauce.
  6. Serve between 3 bowls/containers and top with Topping.
  7. If making ahead put lid on containers and place in fridge . It will keep up to a few days. Then reheat for 2 minutes in microwave per serve.

Pad Thai Gai


(HasNo Gluten)Gluten free bread, lettuce, tomato, mayo, pepper, Dijon, lite leg ham, lactose free cheese slice.

Fish  finger, lettuce, tomato, mayo, has no gluten bread, tomato sauce, organic mayo, lactose free cheese slice, baked gluten free chips

Sauces: Chinese Honey

Honey sauce is quick and easy to make. We are fortunate to get 100% honey straight from beehive.

Ingredients makes 1 dish

  • 1tsp gluten free cornflour
  • 1/4 cup warm water
  • 3Tb honey
  • Option add 1Tb sesame seeds


  1. Mix cornflour and water together in as jar with lid on and shake until no more lumps.
  2. Add honey and shake jar until all mixed.
  3. Heat it up when adding to battered or braised poultry, prawns or beef.

Sauces: Chinese Sweet and sour

Sweet & Sour Sauce with gluten free Sausages & organic basmati rice

This is the perfect sweet and sour sauce to go with pork, chicken or fish, sausages .

Sweet and sour sauce

Ingredients serves 2

  • 1tb organic passatta
  • 3tb organic ketchup or salt reduced tomato sauce
  • 1tsp organic minced garlic
  • 1tb shao xing (chinese cooking wine)
  • 3tb Brown sugar
  • 1Tb white vinegar
  • 1tb gluten free cornflour mixed with the water
  • 3/4 cup water
  • 1 chicken stock cube salt reduced Massells.
  • 1tb 100% pure sesame oil


  1. Place ingredient in saucepan
  2. Stir over heat until boils then turn off heat
  3. Stir until thickens
  4. Serve with pork, chicken, fish, sausages

Sweet and Sour sausage with vegetables

Sweet and sour sausages with vegetables 

Ingredients serves 2

  • 4 Gluten free Sausages
  • 1qty sweet and sour sauce

Vegetables :

  • 1 Celery,
  • 1 Organic carrot,
  • 1/2 Brown onion,
  • 1 green shallot,
  • 1/4 green capsicum,
  •  5 baby corn spears

Serve with

  • Steamed organic basmati Rice


  1. Cook sausages in non stick skillet until cooked through. Shake pan often for even cooking.
  2. Prepare vegetables while sausages are cooking. Cut with crinkle cutter on diagonal or slice on diagonal with knife.
  3. Cut each sausage into 4 pieces.
  4. Cook rice by absorption method in microwave for 10 minutes. Fluff with fork.
  5. Add vegetables and cook for 4 -5 minutes shaking pan.
  6. Add sauce and mix through until sauce steams.
  7. Serve with boiled rice.

Sauces: Garlic

Asian White Garlic sauce

Ingredients makes 2 small mason jars of sauce/serves 4

  • 1tbs minced organic garlic
  • 1tb salt reduced chicken stock powder
  • 1cup water
  • 1tsp sesame oil
  • 1tb shao xing cooking wine
  • Fresh coriander leaves
  • 1tb gluten free Cornflour slurry
  • 1/2 tsp raw organic sugar
  • Restaurants add soy/oyster sauce for Brown garlic sauce


  1. Place all ingredients into saucepan
  2. Bring to boil
  3. Then simmer until sauce starts to thicken.


Garlic Brown sauce 

Garlic Brown Sauce

Ingredients serves 2

  • 1/2 qty Asian white garlic sauce (recipe as above)
  • 1tb lite soy sauce
  • 1tb chinese oyster sauce
  • 1tsp organic ginger minced


  1. Same as Asian white garlic sauce
  2. Then add remaining ingredients for Brown Garlic sauce

Both Asian Garlic sauces can be used with prawns, fish, chicken or vegetables served with steamed rice.

Brown Garlic sauce can also be used with beef and served with asian greens, broccoli, snow peas.