Inspired bahn mi

Bahn mi inspired roll

Marinade: serves 2

  • 1tb Thai fish sauce
  • 1 palm sugar cube grated
  • 1tsp kaffir lime shredded
  • 1tsp tamarind paste
  • 3tb water
  • 1tb Kepjap Manis

Method

  1. Mix marinade well in saucepan on low heat on stove until sugar dissolves.
  2. Add 2x chicken beast fillets cut into strips & 1 ham steak cut into strips to marinade
  3. Marinate minimum 30min preferably overnight to get flavour into meat.

Serves 2

  • 2 crusty long rolls
  • 2tb pickled ginger
  • 8 batons pickled daikon
  • 1/2 carrot, use peeler to make ribbons
  • 2tsp kewpie mayo
  • 1 handful fresh coriander
  • 1 handful fresh mint
  • 92 handfuls fresh lettuce
  • 1/4 tsp dried chili flakes
  • 1qty marinated chicken as above
  • 1 ham steak marinated as above

Method

    1. Make Marinade : mixed marinade ingredients in saucepan on stove until sugar is dissolved. Place 1/2 into 1 container w lid, with chicken. The other half with ham steak cut into strips. Cover with lids. place in fridge.
    2. Assemble roll. From top of the roll cut into through top lengthwise 3/4 of way down the roll
    3. Spread 1tsp mayo clinic on both insides of the roll. Repeat with 2nd roll.
    4. Place 1/2 qty of each lettuce, carrot, daikon in roll. Repeat with remaining 2nd roll.
    5. Cook chicken and ham until cooked through. If it starts to stick add a teaspoon of water to make a sauce scraping bottom.bits of and pan. Add to roll with sauce from pan.
    6. Top with pickled ginger, herbs and chili flakes.

    Enjoy!

    Thai Turkey

    No photo done. A dish between a larb and lemongrass marinade without lemongrass

    Ingredients serves 2

    • 250g turkey mince
    • 1tsp organic garlic
    • 1tb red boat fish sauce
    • 1tb kecap manis
    • 1tb pure sesame oil
    • 1/2 lime juiced
    • 1tb homemade sweet chili sauce
    • 1 organic carrot diced
    • 1/2 Organic cucumber diced
    • 1 handful mixed lettuce chopped

    Optional to make it a lemongrass marinade add

    • 1tsp lemongrass
    • 1tsp kaffir lime leaves
    • 1tsp brown sugar *omet the sweet chili sauce

    Method

    1. Cut carrot and cucumber into a dice.
    2. Place sesame oil and mince in non stick skillet
    3. Cook mince until no longer raw.
    4. Add remaining ingredients and stir fry until carrot almost cooked through.
    5. Serve hot.

    Bun thit nuong

    Ingredients serves 2

    • 1 pork chop

    Marinade

    • 1 palm sugar cube grated
    • 3tb red boat fish sauce
    • 1tb honey
    • 1 light pinch mixed white and black pepper

    Rest of bowl per serve

    • 1 vermicelli cake
    • Pickled veg: 1/2 organic carrot, 1/2 small deseeded cucumber, pickling juice from pickled ginger
    • 1 handful fresh mint
    • 1 handful fresh coriander leaves
    • 1tsp pickled ginger
    • 1 handful bean sprouts
    • 1 small avocado sliced
    • 1tsp poonsin Vietnamese dressing dipping sauce

    Method

    1. Cut pork into cubes
    2. Make marinade mix together
    3. Place pork in marinade mix well, cover and chill for 2hrs or overnight
    4. Cut carrot and cucumber into batons, place in pickling juice Pickle the carrot and cucumber until ready to serve
    5. Make rest of bowl
    6. Soak Vermicelli in warm water until white then drain. Place in bowl
    7. Add remaining bowl ingredient as listed in bowl
    8. Grill or pan fry pork in non stick skillet until brown on each side. Add to serving bowl.
    9. Spinkle dressing over salad.

    Easter Saturday menu

    Lunch: bean burritto

    Afternoon tea : homemade (aitkins bread kit) seeded bread with organic jam

    Dinner

    Vietnamese lemongrass and kaffir lime

    Vietnamese lemongrass and kaffir lime prawns.

    Ingredients serves 2

    • 12 jumbo green prawns shell off deveined
    • 1 five taste shot lemongrass and kaffir lime paste
    • 1cup chicken stock salt reduced
    • 1tbsp gluten-free cornflour mixed on warm stock
    • 1 cup Thai stirfry vegetables (brocc, red capsicum, carrot, baby corn, bamboo shoots, green beans)
    • 1 handful fresh coriander
    • 1 lime – 1/2 juiced and 1/2 to serve at end
    • 1 cake Vermicelli halved

    Method

    1. Cook prawns in non stick skillet with cooking spray until almost pink
    2. Add remaining ingredients except Vermicelli and stir fry until prawns are cooked through
    3. Place half Vermicelli in mason jar
    4. Add 6 prawns then top with 1/2 remaining ingredients and 1/2 of the sauce.
    5. Serve with 1/4 lime wedge.

    Pork Ribs

    Pork ribs in bbq sauce slow cooked cooked in slow cooker for 1hr high from frozen

    Pork rib packet serves 2

    Mixed leaves

    Kewpie mayo

    Pickled ginger

    Cucumber

    Pickked carrot and radish

    Poonsin vietnamese dressing

    Vermicelli

    Sriarcha

    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

    Method

    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