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Apron Up Cooking Class

Vietnamese Specialty Recipe

Address: 66 Bt S, Hon Kim, H Ni


Phone: (84) 94 240 6686
Web: apronupcookingclass.com Email: apronupcookingclass@gmail.com
Getting Started
Vietnamese food is known for its flavoursome, which is contributed greatly by
herbs and spices. Now, lets prepare them before we cook!

Popular herbs you you find while eating in streets of Vietnam:

We have (from left to right, up to down) corriander, perilla, spear mint and basil.
In this cookbook, we learn about Vietnamese specialty, which means the treat,
so the dishes contain more meat than other usual ones. To balance that, we often
add heaps of herbs in. The herbs not only make the food freshing but also have
medical purposes according to traditional belief.

And we use different spices in a single dish:


Shallot, garlic and lemon grass are often used in stir- fried dishes to raise the
fragrance of food, and balance the flavour between red and green
ingredients. Whereas, ginger, cinamon, cadarmon, star anise and corriander seed
are often used in slow cooked or stew ones. There are several natural colour to
dye food to the right colour while cooking such as turmeric and anato. Chilli
and pepper are not used while marinated or cooked like above spices, but to
keep the fragrance, they will be added to the food in the end!
1. Ph b - Beef noodle

Serves 6

* Ingredient:

0.5 kg beef tail (optional)


0.5 kg beef rib bone
0.5 kg beef lean
1/2 onion
1/3 ginger
4 shallots
1 tsp coriander seeds
3 coriander roots
1 cardamom
2 star annis
1 bar of cinamon
1 10cm bar of sugar cane (optional)
Salt
Pho noodle
Scallion, cilantro chopped
Chilli, lime

- Soak beef tail ( and beef rib bone) in light salt water for 2 hours
- After 2 hours, grill well beef tail ( and beef rib bone)
- Onion, shallots, ginger, sugar cane left unpeeled, grill until they are
fragnant. After that peel them ( but for sugar cane) and wash again.
smash ginger, chop onion into 4.
- Stir fry star annis, cinamon, cardamom, coriander until they are fragrant.
Put them in a cloth bag, tie it tightly.
- Wash beef tail, cook beef tail with 4-5 bowls of cold water. Add all the
spices prepared. Add some salt or broth cube and cook for 1-1.5 hours.
2. Nem - Spring rolls

* Ingredient:

3 wood ear mushrooms chopped finely


40g glass noodle
1/3 small carrot shredded
1 small handful bean sprout
jicama shredded (optional)
200 gram minced pork shoulder
1 shallot finely diced
1 egg yolk whisked
1.5 tbsp fish sauce
1/3 tsp black pepper
Rice paper sheets

- Soak mushroom and glass noodle in warm water for 10 minutes, then
drain. Remove the mushroom tough stem and chopped thinly. Cut the
noodle into 3cm strings with scissor.
- Combine all the ingredients evenly.
- For the spring roll to be more crispy, prepare a bowl of water with some
vinegar. Before apply the filling and roll, tap some of the liquid on the
sheet. With this technique, the paper sheet will be stronger and more
flexible.
- Heat oil in a wok, and fry the spring roll until they turn golden.
- Serve with dipping sauce and fresh herb.
-
* Nc Chm - Dipping sauce
1 table spoon fish sauce
1 table spoon sugar
2 table spoon vinegar ( or lime fruit )
3 table spoon water
Mix well with sliced papaya, carrot and finely chopped garlic and chilli

3 .Nm u - Papaya Salad

Ingredient:

1/3 green papaya peeled and shredded


1 small handful bean sprout
2 shallots, thinly sliced
long red chilli, seeds removed and finely sliced
2 garlic cloves, chopped
1 handful Vietnamese balm chopped roughly
1 table spoon roasted and smashed peanut
Dressing:
3 table spoons sugar
2.5 table spoons lime juice
1.5 table spoons fish sauce

Mix well the dressing until the sugar is dissolved.


Pour the dressing over the salad ingredients and gently toss. Serve with peanut
sprinkle on top.

4. C ph trng - Egg coffee

* Ingredient:

3 chicken egg yolk


1table spoon condensed milk
2 tsp sugar
2 drops vodka
Pinch of salt

Whisk all the ingredients with electricity whisk in 10 minutes, medium speed
until egg yolk float and smooth like custard.
Serve with vietnamese robusta.

5. Ph cun - Summer roll


Serves 2
Ingredients:

Rice paper sheets


1 Cucumber, 1 carrot,1 pinaple cut into long strips
Lettuce, corriander
200g pork boiled and cut into strips
200g big shrimp boiled and unshelfed, up halfed

Lay out rice paper, lettuce, corriander, cucumber, carrot, pinaple and pork. Roll
1 turn, wrap in both end , add 2 halves of shrimp, continue to roll till the end.

6. G kho gng - Chicken with ginger

Ingredients:

400gr of chicken deboned and sliced


1 table spoon of garlic, 1 table spoon of shallot minced
1 table spoon of minced ginger
1.5 table spoon of fishsauce
1 teaspoon of sugar
0.5 teaspoon of black pepper
Ginger sliced thin and long

Marinate chicken with 0.5 table spoon of fishsauce, 0.5 table spoon of ginger
minced, half of garlic and shallot, 1 teaspoon of sugar, 0.5 teaspoon of pepper let
sit for 30 minutes
Add 1 table spoon of oil in a hot pan, add the rest of garlic and shallot and
ginger, stir 15 second until they smell good, add the marinated chicken and stir-
fry for 3-4 minutes (at this point the chicken is cooked but still in white colour
and lot of juice in pan) pour them out in a small pot.
Add a small bowl of water, 1 table spoon of fish sauce and a table spoon of rice
wine in, cooking for 7 minutes.
7. Bn Ch - Barbecued pork noodle

Serves 2

Ingredients:

250gr pork belly minced twice


a handful of minced lemongrass, garlic and shallot altogether
1.5 tbsp fishsauce
2/3 tbsp oyster sauce
1 tsp pepper
2 tsp sugar
2 tsp honey

- Mix well all the ingredients and let sit for 1 hour
- Shape into meat balls and grill
- Serves hot with fresh rice noodle and dipping sauce