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

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

Method

  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

Method

  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

Sauce

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

Method 

  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

Sauce

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

OR

  • Coles Thai basil and Lime dipping sauce

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)

Method 

  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

Method 

  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

Marinade

  • 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

Vietnamese chicken salad

Vietnamese chicken salad

Vietnamese chicken salad 

Ingredients serves 1

Salad

  • 1 slice cabbage shredded
  • 1 green shallot sliced
  • 1 organic carrot sliced on diagonal then half
  • 1 handful fresh bean sprouts
  • 1 handful fresh mint
  • 1 handful fresh coriander
  • 1/4 celery stalk sliced on diagonal

Dressing 

  • 1tb poonsin Vietnamese dressing

Also add

  • 1 chicken thigh fillet cooked in chicken stock and sliced into strips

Topping 

  • 5 macadamia nuts crushed
  • 1tsp dried asian garlic
  • Light pinch Brown sugar

 

Method 

  1. Cut chicken into strips
  2. Place chicken in stock to cover chicken in pot and put on stove
  3. Bring to boil
  4. Turn off heat let it sit for 15minutes on hot plate until it cools
  5. Cut salad as listed
  6. Place salad into bowl and mix well
  7. Add cooked chicken and mix
  8. Serve with dressing on side
  9. Top with topping