Becky Butler - Vietnamese Cookbook

Vietnamese Cookbook

Enjoy Delicious Vietnamese Cooking with Quick and Easy Recipes

Vtnm lttu cups

I ngrdnt

• 80ml sweet chilli sauce
• 1 tb fish u
• Ju f 1 lime
• 4 lttl gem lttu (22 pieces + 1 lttl gm lttu)
• 10m hunk uumbr
• carrot
• 80g bnrut
• Smll bunch f frh rndr, hd

Intrutn

1. Mx the wt hll u, fh u and th lm ju n a medium bwl.
2. Shrd 1 little gm lttu, fnl dice the uumbr nd rrt, then add t the bwl with th beansprouts and rndr. Toss tgthr.
3. Pull the lv ff 3 bb gm lttu (ull need 22 ), fill wth the ld and rrng n a rvng lttr. Drzzl wth lm juice f you lk.

Banh m

I ngredients

• carrot, peeled into rbbn
• uumbr, ld nt ribbons
• rd nn, fnl sliced
• Ju lime
• tsp wt hll u
• 1 t fish sauce
• 1 mll bgutt or french tk
• 1 tb mnn
• 1 heaped tsp hr u or hn u (w ud Blu Drgn)
• 80g leftover rt beef ( you could u hkn or kd rwn instead)
• Hndful frh coriander r hrb ld lv

Intrutn

1. Put the rrt, uumbr nd red nn n a mixing bwl. Add th lm juice, wt chilli sauce, fh u nd a gd nh f lt and grind f black r. Toss wll t t the vgtbl, thn hll fr 15 mnut, tossing hlfw thrugh.
2. Mnwhl, ut the baguette lmt ll th w through, thn ull ut nd discard (r keep fr brdrumb) mt of th ng lr f brd nd. Srd one d f th baguette wth the mnn nd th other d wth char u/hn sauce.
3. Suz the marinade from th vg (drd the marinade) nd l th vg nt the bgutt. Thinly l the mt (lv rwn whole f ung th), thn rrng on t nd rnkl over th coriander. Wr nd chill untl ready t eat.

Vtnm spicy bf and mng ld

I ngredients

Fr th marinade

• 5 tb soy u
• 5 tb fish u
• 1 tbsp hll flakes
• 1 tbsp hot/mild hll powder
• tb Chinese fv- wdr
• 4 grl lv, rughl hd
• 3 tb brwn ugr or lm ugr

Fr th drng

• 3 tb fh sauce
• 3 tb r vinegar
• 1 tb tr ugr
• Juice 1 lm
• -1 rd hll, ddd nd finely chopped
• 1 garlic lv, crushed

For th salad

• 2 r mangoes, ld nt tr
• 500g rrt, vr fnl ld or julnnd
• red onion, vr finely sliced
• 2 lrg handfuls salted nut, fnl hd (use a fd processor)
• 50g frh mnt, lv kd
• 50g rndr, leaves kd
• 30g Th bl (r xtr mnt r coriander f unavailable), lv kd
• Hndful r fried nn to grnh (vlbl frm lrg supermarkets)

Instructions

1. Mx all th mrnd ngrdnt n a large bwl, thn add the beef, turnng t until wll td. Cvr th bwl wth lng flm nd hll for 12-24 hours, r overnight, turnng nll.
2. On th bf h mrntd, heat th oven to 130C/110C fan/gas . L th bf strips n a lrg bkng tr lnd with bkng r, thn bake for 3 hur, turnng a ul f times. Dont wrr f th look wizened and dry thr ud t! Set aside to l.
3. Fr the drng, ut the fh u, r vngr, ugr and 3 tb water into a mll saucepan nd heat gently untl tmng nd the ugr h dissolved. Whn th happens, remove frm th ht nd stir through th lm ju, hll and garlic, thn lv to l.
4. On th bf l nugh to hndl, hrd it wth ur hnd, then toss in a bwl wth the mng, carrots, rd nn, hlf th nut nd mt of th hrb. Pur vr half the dressing nd toss tgthr. T onto a lttr, ttr wth the rmnng herbs nd peanuts nd th crispy nn, then drzzl over th rmnng drng. Srv mmdtl.

Vtnm turkey sandwich

I ngrdnt

• 2 rrt, rl grated
• 1 cucumber, ddd nd thinly sliced
• 2 tb nd rice vngr
• Finely grtd zest nd ju 1 lm
• 1 rd hll, ddd and finely chopped
• Hndful fresh herbs (such as rndr, basil nd mnt), rughl hd
• 1 long stonebaked baguette
• 4 hd t mayonnaise
• 4 hd t plum r hn sauce
• 2 x 80g k cooked sliced turk (or 150-160g lftvr roast mt)

Intrutn

1. In a gl or rm bwl, mx tgthr th carrots, uumbr, vinegar, lm zt nd ju, frh chilli and hrb. St d.
2. Cut th bgutt into urtr, then l each quarter n hlf horizontally. Rmv the soft brd nd ( tips) leaving a vt fr the ndwh fllng.
3. Srd n hlf of each ndwh wth 1 tbsp m nd th other wth 1 tbsp lum r hn u. Pile on turk and kld vg, hkng ff most f th klng lud, thn ndwh tgthr. Wr in lng film nd hll untl ready to eat. Srv mmdtl.

Vgtrn summer rll wth nut dng u