Vietnam Cookbook A Collection Of Recipes From Vietnam

Recipes Chicken Pho Chicken Congee Fried Pork and Crab Spring Rolls

Chicken Pho

Chicken Pho: Ingredients 1 litre salt-reduced chicken stock 4cm piece fresh ginger, peeled, halved 2 star anise 3 teaspoons light soy sauce 1 tablespoon fish sauce 1/2 x 250g packet Changs Thai-style rice noodles (pad Thai) 2 tablespoons lime juice 2 cups sliced cooked chicken breast 1/2 cup fresh mint leaves 1/2 cup fresh coriander leaves 2 green onions, thinly sliced Red birdseye chilli (optional) and lime wedges, to serve

Chicken Pho: Method Step 1 Combine stock, 2 1/2 cups cold water, ginger, star anise, soy sauce and fish sauce in a large saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes. Step 2 Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Separate noodles with a fork. Drain well. Step 3 Using a slotted spoon, remove star anise and ginger from stock mixture. Stir in lime juice. Divide noodles between serving bowls. Top with chicken. Pour over stock mixture. Sprinkle with mint, coriander, onion and chilli, if using. Serve with lime wedges.

Chicken Congee

Chicken Congee: Ingredients 2L (8 cups) water 110g (1/2 cup) medium grain rice, rinsed 1 tablespoon finely shredded fresh ginger 400g chicken breast fillet, finely chopped 1 1/2 tablespoons caster sugar 3 teaspoons Chinese cooking wine (see note) 2 teaspoons salt 4 spring onions (shallots), trimmed, thinly sliced Sesame oil (optional), to serve Thinly sliced fresh red chilli, to serve

Chicken Congee: Method Step 1 Place the water, rice and ginger in a saucepan over medium-high heat. Bring to a simmer, stirring often. Reduce heat to low and simmer, partially covered, stirring occasionally, for 1 1/2 hours or until the rice has broken down. Step 2 Add the chicken to the rice mixture and simmer for 5 minutes or until the chicken is cooked through. Stir in the sugar, cooking wine and salt. Stir in the pale section of the spring onion. Season. Step 3 Divide the congee among bowls. Sprinkle with the green section of the spring onion. Drizzle with the sesame oil and top with the chilli.

Fried Pork and Crab Spring Rolls

Fried Pork and Crab Spring Rolls: Ingredients 50g cellophane (mung bean) noodles 3 dried shiitake mushrooms 250g pork mince 1 carrot, peeled, coarsely grated 2 shallots, ends trimmed, thinly sliced 2 garlic cloves, crushed 1 x 170g can crab meat, drained 1 tablespoon fish sauce 2 teaspoons caster sugar 1/2 teaspoon white pepper 20 round rice paper sheets Vegetable oil, to deep-fry Baby cos lettuce leaves, to serve Fresh mint leaves, to serve Nuoc cham (dipping sauce) 60ml (1/4 cup) fish sauce 1 long fresh red chilli, deseeded, finely chopped 2 garlic cloves, finely chopped 2 tablespoons water 2 tablespoons fresh lime juice 1 tablespoon rice wine vinegar 1 tablespoon caster sugar

Fried Pork and Crab Spring Rolls: Method Step 1 To make the nuoc cham, place the fish sauce, chilli, garlic, water, lime juice, vinegar and sugar in a small bowl, and stir until the sugar dissolves. Step 2 Place the noodles and mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes or until the noodles are tender. Drain. Use your hands to squeeze out excess liquid from the mushrooms. Remove the stems from the mushrooms and discard. Thinly slice the mushrooms. Step 3 Use clean kitchen scissors to cut the noodles into short lengths. Combine the noodles, mince, carrot, shallot, garlic, crab meat, fish sauce, sugar and pepper in a large bowl. Step 4 Soak 1 rice paper sheet in a dish of warm water until soft and pliable (don't soak the sheet for too long or it will tear). Transfer to a clean work surface. Place 1 heaped tablespoonful of the noodle mixture along the center of the sheet. Fold in the sides and roll up tightly to enclose the filling. Place, seam-side down, on a baking tray and cover with a damp tea towel. Repeat with remaining rice paper sheets and noodle mixture. Step 5 Add enough oil to a large heavy-based saucepan to reach a depth of 10cm. Heat to 180°C over high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add 5 spring rolls to the oil and cook for 2-3 minutes or until golden brown and cooked through. Use tongs to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining spring rolls, reheating the oil between batches. Step 6 Cut each spring roll in half crossways, if desired. Serve with the nuoc cham, lettuce and mint leaves.