Ingredients: 1/2 red pepper, thinly sliced 1/2 yellow pepper, thinly sliced 1/2 cucumber, seeded & thinly sliced 1 carrot, julienned & blanched OR make pickled daikon and carrots 20 sprigs cilantro 5-10 butter lettuce leaves, torn to fit wrap sheets 20 prawns, cooked & sliced in half 10 slices of Vietnamese ham 200g (1/2 pkg) vermicelli noodles 10 salad roll (rice paper) wraps Vietnamese Peanut … Continue reading Vietnamese Salad Rolls
Updated with photos Aug 17, 2019. Eaten on a bed of rice, on vermicelli noodles, in a Banh mi, or rolled up in a salad roll is all up to you. Ingredients: 2 large shallots, minced (approx 6 Tbs) 2 large lemongrass stalk, trimmed and minced (about 6 Tbs) 6 garlic cloves, minced 1.5 inch piece fresh ginger, minced (approx 2 Tbs) Freshly ground black … Continue reading Grilled Lemongrass Chicken
My sister-in-law is Vietnamese and has shared her recipes and trade secrets (short cuts!) for an amazing and authentic dish. This is a dry bowl meaning that this is not pho (a noodle soup). Instead this one is full of varying flavours: sweet, savoury, spicy, and tangy. Serve with your choice of protein, a side of spring rolls, and top with pickled and fresh veggies … Continue reading Vietnamese Cellophane Noodle Bowl
This recipe for tofu is also used in my Vegetarian Thai Noodle Salad but can be used for any Asian inspired dish as a meat alternative. Ingredients 700g (2x 350g packages) firm or extra firm tofu, cubed 2 tablespoons toasted sesame oil 4 tablespoons soy sauce 1 tablespoon rice vinegar 1 inch ginger, grated 2 garlic cloves, minced Instructions Preheat oven to 400F Make the … Continue reading Baked Ginger Sesame Tofu
Usually served with Vietnamese salad rolls. Ingredients: 3/4 cup peanut butter, creamy, natural-style 3/4 to 1-1/2 cup warm water OR coconut milk for extra creamy taste and texture 3 Tbs hoisin sauce 2 to 3 Tbs lime juice (approx. 1 & 1/2 medium limes) OR apple cider vinegar 2-1/2 tsp soy sauce 1/2 to 1 cup granulated sugar (if using plain, unsweetened peanut butter, & … Continue reading Vietnamese Peanut Dipping Sauce
These are a great side to accompany a vermicelli bowl, snack on its own, or stuff into a Banh Mi sandwich. Ingredients: 4-5 large carrots, julienned 1 large daikon, julienned 2 tsp salt 4 tsp sugar 1 cup sugar 1-1/2 cups vinegar 2 cups warm water Instructions: Julienne carrots and daikon In large bowl mix vegetables with 4 tsp sugar and 2 tsp salt. Toss … Continue reading Vietnamese Daikon & Carrot Pickles
This is a great dipping sauce for spring rolls. We also use this sauce in our vermicelli bowls. This is fairly basic and lends a lot of flexibility to adjust the flavours to your liking, more garlic, less spice, more zest. You can find fish sauce and Japanese rice vinegar at Asian supermarkets. Fish sauce brands vary and so do the flavours. The one I … Continue reading Vietnamese Dipping Fish Sauce
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