Flemming - Vietnamese Cookbook: 160 Delicious Quick and Easy Vietnamese Meals Vietnamese Cookbook Recipes for Beginners.

VIETNAMESE COOKBOOK

Table of Contents

Bo luc lac (shaking beef)

Servings: 10

Ingredients

Directions

Step 1 Combine the fish sauce, soy sauce, sugar, and garlic in a medium bowl. Add the beef and stir to coat. Season with pepper. Cover and reserve for one hour to marinate.

Step 2 Heat a wok over high temperature. Add half the oil and heat until smoking. Cook half the beef, shaking the wok, for 1-2 minutes before beef is charred but nonetheless rare at the heart, or until cooked to your liking. Transfer to a serving platter. Repeat with the rest of the oil and beef, reheating the wok between batches. Top with watercress, tomato and onion.

Vietnamese prawn and mint rice paper rolls

Servings: 10

Ingredients

Directions

Step 1 Place the noodles in a sizable heatproof bowl. Cover with boiling water. Are a symbol of 5 mins or until noodles soften. Refresh under cool water. Drain.

Step 2 Fill a shallow dish with hot water. Dip a rice paper sheet in water. Drain and put on a clean board (it'll continue steadily to soften on standing).

Step 3 Arrange 2 prawn halves, 1 mint leaf, 1 piece capsicum, 1 piece spring onion plus some of the noodles at the heart of the rice paper sheet. Fold underneath half of the wrapper over filling. Fold the sides over, then roll to enclose. Put on a sizable tray. Repeat with remaining rice paper sheets, prawn, mint, capsicum, spring onion and noodles, putting the rolls slightly apart on the tray to avoid sticking.

Step 4 Combine the sweet chilli sauce and lime juice in a little bowl. Serve the rice paper rolls with the dipping sauce and further mint.

Vietnamese pork kebabs

Servings: 10

Ingredients

Directions

Step 1 Combine mince, breadcrumbs, garlic, eschalot, and half the fish sauce in a bowl. Season with pepper. Shape 1/4 cup mixture around each skewer.

Step 2 Cook noodles in a saucepan of boiling water for three minutes or until tender. Drain. Place in a huge bowl. Add dipping sauce, lemon juice, and remaining fish sauce. Toss to coat.

Step 3 Preheat a lightly greased barbecue plate or chargrill on medium-high heat. Cook skewers, turning, for 8 minutes or until cooked through.

Step 4 Toss lettuce, mint, and coriander through noodle mixture. Serve with skewers.

Baked spring rolls

Servings: 5

Ingredients

Directions

Step 1 Place noodles and mushrooms in separate heatproof bowls. Cover with boiling water. Set aside for 10 minutes to soak. Drain. Remove stems from the mushrooms and discard. Finely chop mushrooms. Use kitchen scissors to cut noodles into short lengths. Combine noodles, mushroom, water chestnut, wombok, carrot, bean sprouts, shallot, coriander, ginger, fish sauce, sugar and white pepper in a bowl.

Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place 1 spring roll wrapper in a diamond shape on a work surface. Spoon 2 tablespoonfuls of mushroom mixture across lower corner. Brush top corner with water. Fold in the sides and roll up to enclose filling. Place on the prepared tray. Repeat with remaining spring roll wrappers and mushroom mixture.

Step 2 Spray spring rolls with oil. Bake for 10 minutes. Turn. Spray with oil. Bake for 15 minutes or until lightly golden.

Step 3 Cut spring rolls in half crossways. Serve with lettuce, mint and sauce.

Step 4 Place noodles and mushrooms in separate heatproof bowls. Cover with boiling water. Reserve for ten minutes to soak. Drain. Remove is due to the mushrooms and discard. Finely chop mushrooms. Use kitchen scissors to cut noodles into short lengths. Combine noodles, mushroom, water chestnut, wombok, carrot, bean sprouts, shallot, coriander, ginger, fish sauce, sugar and white pepper in a bowl.

Step 5 Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place 1 spring roll wrapper in a gemstone form on a work surface. Spoon 2 tablespoonfuls of mushroom mixture across lower corner. Brush top corner with water. Fold in the sides and roll-up to enclose filling. Put on the prepared tray. Repeat with remaining spring roll wrappers and mushroom mixture.

Step 6 Spray spring rolls with oil. Bake for ten minutes. Turn. Spray with oil. Bake for a quarter-hour or until lightly golden.

Step 7 Cut spring rolls in two crossways. Serve with lettuce, mint and sauce.

Chicken pho

Servings: 10

Ingredients