Week 4 into our World Vegetarian Cookery tour. Last night we cooked too much for for the number of people we had in the class. I quickly scoffed my dessert and regret not savouring it later. A friend just returned from a trip to Vietnam and did some cooking classes. When I looked at her list, three of her dishes were on the menu last night, what a coincidence! Or maybe they are the quintessential Vietnamese recipes.
VIETNAMESE RICE PAPER ROLLS
Filled with fresh, crunchy vegetables and a mix of mint and coriander, perfect for hot weather!
Serves: 8
Preparation: 15 minutes, plus rolling time
Cooking Time: 2 minutes
Equipment:
Chopping board, knife, mandolin or grater, large bowl, small plates or bowls to hold prepared ingredients, damp tea towel, clean bench space, bowl for dipping sauce
Ingredients:
16 large rice paper sheets
100 grams rice vermicelli (cooked, rinsed and cooled)
1 small green papaya, peeled and shredded (substitute carrot if unavailable)
1 small Lebanese cucumber, cut into thin matchsticks
1 cup bean sprouts, washed and dried with paper towel
1 cup Enoki mushrooms
½ cup crushed roasted nuts (peanuts or cashews)
8 lettuce leaves (soft variety like oak leaf)
32 large mint leaves
32 coriander leaves
32 Thai basil leaves
Large bowl of hot water with to soften rice paper sheets
Dipping Sauce
½ cup tamarind paste (no seeds)
½ cup mushroom soy sauce
2 tablespoons sugar
2 cloves garlic, crushed
1 small bird’s eye chilli (optional)
A little water to dilute to taste (optional)
Method:
1. Prepare all fillings and dipping sauce before commencing the rolls
2. Place a rice paper sheet in the bowl of hot water and rub till softened
3. Place softened rice paper on a damp tea towel
4. Place 2 mint leaves on the middle of the sheet
5. Add a lettuce leaf, a bit of rice vermicelli, papaya, cucumber, sprouts and a sprinkle of nuts
6. Top with 2 coriander and 2 Thai basil leaves
7. Starting with the bottom, fold up and over the filling
8. Fold in the two ends
9. Finally, roll over allowing the rice paper to stick to itself to close
10. Continue till you have made 16 large rice paper rolls
Serve straightaway with a bowl of dipping sauce. If you must store them line container or plate with damp tea towel. Seal well with plastic wrap or a lid so they don’t dry out.
OPTIONS: The filling can be whatever you have on hand: green beans, asparagus, marinated spicy tofu. It needs to be cut in matchsticks and be no longer than 15cm or it can tear a hole in the thin wrappers.
VIETNAMESE POACHED EGGPLANT SALAD RECIPE
Soft and luscious eggplant with a salty and tangy sauce.
Serves: 6 as part of a meal
Preparation time: 10 minutes
Cooking time: 15 minutes
Equipment: large pot of boiling water, chopping board, knife, large bowl, medium bowl, colander, whisk
Ingredients
3 eggplants, smallish
½ cup coriander leaves
Dressing
2 garlic cloves, finely minced
2 tablespoons soy sauce
2 tablespoons white vinegar
½ teaspoon salt
1 tablespoon sugar
1 teaspoon black pepper
2 tablespoons sesame oil
Method
1. Boil a large pot of water and add the whole eggplants, return to the boil and then lower heat
2. Simmer for around 10 minutes till softened and skin has turned brown
3. Remove eggplants and drain in a colander
4. Cut eggplants in half lengthwise and cut each half into 3cm pieces, place in large mixing bowl
5. Place all dressing ingredients in a medium bowl, mix well with a whisk till emulsified
6. Pour dressing over the eggplant and toss to combine well
7. Garnish with coriander leaves, serve warm with steamed rice.
VIETNAMESE CRISP TOFU W/ TOMATO & CHILI
Serves: 6
Preparation time: 10 minutes
Cooking time: 30 minutes
Equipment: chopping board, knife, garlic press, wok, slotted spoon, bowl,
Ingredients
200ml vegetable oil
500g silken tofu, drained and cut into 5cm cubes
1 tablespoon minced garlic
1 tablespoon finely chopped red Asian shallots (or red onion)
1 birds eye chilli, finely sliced
4 ripe tomatoes, roughly chopped
100 ml water
1/2 teaspoon sea salt
2 teaspoons sugar
2 tablespoons mushroom soy sauce
3 spring onions cut into 5cm lengths
1 teaspoon freshly ground black pepper
2 coriander sprigs, to garnish
Method:
1. Pour the oil into a wok and heat to 180°C, or until a wooden chopstick dipped into the oil bubbles rapidly.
2. Carefully add the tofu, cooking it in two batches to ensure the oil stays hot, and deep-fry until crisp.
3. Turn the tofu to brown other side and then remove with a slotted spoon onto kitchen paper to drain.
4. Transfer the deep-frying oil into a deep bowl to cool, leaving about 1 tablespoon of oil in the wok.
5. Add the garlic, Asian shallots and chilli to the wok, and stir-fry for 1 minute or until fragrant.
6. Add the tomatoes, salt, sugar and mushroom soy sauce.
7. Stir and allow the tomatoes to break down.
8. Add 100ml water to the wok, bring to the boil.
9. Reduce the heat to a low simmer for 10 minutes.
10. Add the crisp tofu, spring onions and black pepper, folding it all together, and simmer for no longer than 1 minute as you want to keep the crisp texture of the tofu.
11. Garnish with coriander and serve immediately.
STEAMED COCONUT CREAM CARAMELS
A French influenced Crème Caramel, serve warm or cold.
Serves: 6 as part of a meal
Preparation time: 15 minutes
Cooking time: 15 minutes
Equipment: saucepan, wooden spoon, wok with steamer and lid, 6 x moulds, zester, whisk, serving plates or bowls, sharp knife or palette knife to turn custards out.
Ingredients
420 gram tin coconut cream
420 grams caster sugar
100 ml water
200 ml full cream milk
6 eggs
Garnish
1 tablespoon lime zest for garnish
2 ½ tablespoon toasted shredded coconut for
Method
1. Place 250 grams caster sugar into a medium size saucepan, add 100 ml water. Stir briefly.
2. Bring to a boil and cook till golden, do not stir caramel at this stage!
3. Pour caramel into 6 moulds, swirling to coat the base and sides evenly. Allow to cool
4. Heat a water in bottom of a wok with a steamer basket set inside
5. Break eggs into a mixing bowl and lightly whisk eggs
6. Add 170 grams caster sugar and mix well till frothy
7. Stir in the coconut cream and milk
8. Pour the mixture into the moulds, place into steamer
9. Cover the steamer and steam for 40 minutes at low temperature
10. Remove from steamer and cool before serving
11. Using a palette knife turn out custards onto serving plate/ bowl
12. Garnish with lime zest and toasted coconut
