vietnamese

"The filling variations for this dish are endless. I have chosen the virtuous road" - Matt Preston. This is an edited extract from Yummy Easy Quick Around the World by Matt Preston (Plum, RRP $39.99). Available now.

Vietnamese crispy pancakes (banh xeo)

(200 grams) rice flour

tsp turmeric

tsp caster sugar

tsp sea salt

x coconut cream

(250 milliliters) soda water

spring onions, white part very finely chopped, dark-green part thinly sliced

chicken breast

tsp vegetable or coconut oil

bean shoots

Lebanese cucumbers,

red chillies, thinly sliced

pickled carrot and daikon (see below)

coriander, Vietnamese mint, Thai basil, mint and shiso

red bird’s eye chilli, (more if you

garlic clove, finely chopped

(80 milliliters) fish sauce, plus extra if needed

(70 grams) caster sugar

lime juice, plus extra if needed

lemon juice

(about

(about 350 grams) daikon radish,

caster sugar

(125 milliliters) rice wine vinegar

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5348771529001-5853635662001

Make and share this Vegetarian Pho recipe from Food.com.

Vegetarian Pho

onion,

shallots,

garlic cloves, halved

ginger, coarsely sliced

(3 inch) cinnamon sticks

star anise pods

cloves

vegetable stock

soy sauce

salt (to taste)

lb rice noodles

scallions, thinly sliced (both green and white parts)

bean sprouts (approx)

mint (a big handful, to taste)

lime,

hoisin sauce (to taste)

sriracha chili paste (to taste)

To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat.

While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.

When you are ready to assemble the soup, add the seitan or tofu to the warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.

I love this as a base recipe, but I made one small change to it. After doubling the recipe size (we really love pho), I actually added a flat of shiitake mushrooms and simmered the soup for the traditional 6-8 hours. Vegetable broth alone isn't enough to replicate the savory flavor of pho, even when combined with the spices. Shiitake is often used by religious vegetarian communities in China and Southeast Asia to replicate a beefy, umami-type flavor in foods, so this is actually a very accurate substitution to make. I used a propane blow torch to scorch my veggies and I tied the spices into a bouquet garni (again, another relatively accurate thing to do, given the French occupation). Other than that, the recipe is amazing. The spices are spot-on perfect. I used to live in Thailand, where we have a similar soup that we just use flat noodles in, and the taste is perfect.

Pungent warning: These pickles will be more pungent/stinky the longer you brine them. You can eat them the next day, but if you want them more flavorful and crispy, brine them longer which also makes them more pungent! Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special. I've tasted Vietnamese pickles from friends, family, restaurants and they're all different. Some are sweeter, tangier or saltier. Make them the way you want!

Vietnamese Pickles with Carrot and Daikon Radish (Đồ Chua)

lb. carrots (- julienned

lb. daikon radish (, cut same as carrots)

water (, slightly warm enough to dissolve the salt

sugar

salt

white vinegar

In large pitcher or large bowl, mix water, vinegar, sugar and salt until everything is dissolved and combined well.

Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.

Cover jars and set in the refrigerator to pickle for at least overnight. Our ideal timing is to let the pickles sit for 3 days before eating. Pickles can last for about 3 weeks in the fridge. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. They will definitely be more pungent. You can eat them the next day and they'll be less vinegary, and definitely less pungent.

Here's what you need: water, thai tea leaves, sugar, water, ice, simple syrup, thai tea, half & half

Thai Iced Tea Recipe by Tasty

water

thai tea leaves

syrup,

thai tea

half & half

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In a large pot over high heat, combine the water and Thai tea leaves. Bring the tea to a boil, then immediately pour the tea through a strainer into a heat-proof vessel to remove the tea leaves. Let the tea cool to room temperature.

Make the simple syrup: in a small pot over high heat, combine the sugar and water. Bring to a boil and cook, stirring occasionally, until the sugar has dissolved and the syrup is clear.

Assemble the tea: divide the ice between 2 glasses, then add simple syrup, tea, and half-and-half.

https://vid.tasty.co/output/96714/landscape_480/1527806756

Vietnamese Spring Rolls Recipe (Goi Cuon)

lb shrimp (36/40 size (453 grams))

lb pork leg (453 grams)

lettuce

mint

chives

pack rice paper (banh trang)

pack rice vermicelli (the starchless variety)

tsp salt

tsp sugar

tbsp oil

tbsp minced garlic

hoisin sauce

peanut butter

Sambal chile paste (optional)

Defrost shrimp in water bowl. Once defrosted, split and de-vein the shrimp.

Cooking pork: add pork to a small pot and add enough water to cover about 1 ½ inches above the pork. Add 1 tsp of salt and 1 tsp of sugar. Bring to a boil on high heat and then lower to medium for 30 minutes. Remove the pork when it turns light brown and floats to the top.

Cooking shrimp: add 2 inches of water (enough to cover the shrimp). Add ½ tsp of salt and bring to a boil. Add the shrimp and boil for 1 ½-2 ½ minutes on medium-high heat until the shrimp is no longer translucent.

Remove the shells and tails from shrimp, and cut the shrimp in half along the body.

Slice the pork as thinly as possible so that it will be easier to roll.

In another pot, boil 1/2 gallon of water and add ⅓ of the rice vermicelli package. Boil for 8 minutes (following the instructions on the packet). Drain and cool the noodles under cold, running water to stop the cooking.

Prepare your vegetables by rinsing and drying them.

Preparing Ingredients

Add warm water to a plate and soak the rice paper sheet for about 5-10 seconds. Soak the rice paper just enough so that it is pliable and easy to handle, but remove the sheet before it gets too soft and sticky. Lay rice paper on a plate and begin to assemble your roll.

Add lettuce towards the bottom of the rice paper. Leave 1 to 1½ inches of space on either side of the rice paper. Layer with mint and chives. Try to not add too many items because it will be harder to roll and might tear your rice paper.

Add shrimp in the middle of the rice paper with the orange skin facing down.

Layer the sliced pork on top of the shrimp.

Add the noodles across the vegetables, spread evenly across.

Fold the left and right sides towards the middle so that it&#x27;s snug. Lay some chives lengthwise with one end poking out. Then fold the bottom up to cover the noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Continue to roll upwards to complete the spring roll.

Spring Roll Instructions

In a pan over medium heat, saute garlic in oil until fragrant.

Add in hoisin sauce, peanut butter, and water and stir thoroughly.

Bring to boil, and then immediately turn off the heat and place into a heat safe dipping bowl.

Leave the Sambal chile paste on the side so others can add to their own dipping bowl as needed.

Peanut Dipping Sauce

Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice

Vietnamese Shaking Beef Recipe by Tasty

lb thick rib eye

garlic,

brown sugar

soy sauce, divided

oyster sauce

fish sauce

black pepper,

red onion,

watercress

roma tomatoes, sliced

vegetable oil

cilantro,

white rice, cooked,

In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.

In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.

On a platter, arrange the watercress and tomato slices.

Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.

Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.

Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.

https://vid.tasty.co/output/89842/landscape_480/1523983253

Craving bubble tea but don’t want to keep spending so much money on it? Making your own is really easy — and much more customizable. You can buy tapioca pearls or boba from Walmart or Amazon (or your local Taiwanese store) then make the tea with a blend of your favorite black tea, sweetener, and half and half or non-dairy substitute. Just add ice and a wide straw, and you can have your favorite treat anytime!

Taiwanese Bubble Tea Recipe by Tasty

black tea bags

black tapioca pearls

tapioca pearls, cooked

brown sugar syrup,

black tea,

wide-opening straws

In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.

Bring a medium pot of water to boil over high heat. Once the water is boiling, add the tapioca pearls and boil until softened, about 20 minutes.

Set the strainer with the pearls over a medium bowl. Add the brown sugar to the strainer and pour the hot water over.

Stir to dissolve the brown sugar. Soak the pearls in brown sugar syrup for 30 minutes, then store the bubbles and syrup separately until ready to serve.

Assemble the tea: Divide the pearls and ice between 2 glasses, then add the brown sugar syrup, tea, and half and half.

Stir with a wide-opening straw, then serve.

Banh Mi

garlic

shallot

dark soy sauce

lemongrass,

bird's eye chile (Thai chile), chopped

lime

pork

rice vinegar

carrots,

daikon radish,

(4 tablespoons) butter

shallots, sliced

chicken livers, cleaned

thyme

eggs,

Salt and black pepper

brandy

baguette,

(4 tablespoons) unsalted butter, softened

Cilantro,

Scallions,

Bird's eye chile (Thai chile), chopped,

Sriracha, optional

For the wok-fried pork: Combine the fish sauce, garlic, shallot, soy sauce, sugar, lemongrass, chile and lime juice in a large bowl and toss together. Add the pork and set aside in the refrigerator for at least 1 hour or up to overnight.

Heat a wok over high heat. Add the oil to the wok. Transfer the pork to the wok with tongs, adding a few spoonfuls of the marinade for flavoring. Fry the pork until cooked through and slightly wok-charred.

For the daikon and carrot pickle: Combine the vinegar, sugar, carrots, daikon and lime juice in a bowl. Let sit for at least 1 hour.

For the chicken liver pate: Heat the oil and butter in a cast iron skillet and sweat the shallots. Add the chicken livers, thyme and eggs and sprinkle with salt and pepper. Cook until the chicken livers are just cooked through and remove from heat. Add the brandy and ignite carefully with a long match. Let the flame die down. Return to the heat. Season with salt and pepper. Remove from the heat, let cool slightly and remove the thyme sprigs.

Puree the pate in a food processor and transfer to a storage container, pressing out all the air. Cover the surface of the pate with plastic wrap to store.

Make the sandwiches: Hollow out the baguette by scooping out the excess bread from the middle. Spread 1/4 cup of the pate along the bottom half of the bread and spread the unsalted butter along the top half of the bread (reserve the remaining pate for another use). Add the wok-fried pork, 1 cup of the pickled daikon and carrot and garnish with cilantro, scallions, chopped chili and sriracha to taste if using.

Slice the baguette into 4 pieces and serve immediately.

This Vietnamese version of creme caramel features the exotic flavours of coconut and lime.

Banh gan (coconut creme caramel)

(1 cup) white sugar

x coconut milk

milliliters (1 1/2 cups) milk

eggs, lightly whisked

(1/2 cup, firmly packed) brown sugar

vanilla bean paste

Toasted shredded coconut, to serve

This deeply flavored broth comes together in no time, thanks to toasted spices, browned onions, ginger, beef bones—and pressure, of course.

Instant Pot Beef Pho

cinnamon stick

Tbsp. vegetable oil,

peeled,

2" piece ginger, scrubbed, sliced lengthwise ¼" thick

beef brisket

Tbsp. (or more) fish sauce

yellow rock sugar sugar

dried thin Banh Pho rice noodles

beef eye of round, sirloin steak, London broil, or tri-tip steak

Rinsed thinly sliced onion,

black pepper

Making traditional beef pho can be an all-day affair, with the broth bubbling away for 3–6 hours. This instant pot version takes an hour and a half (including pressure-release time), but it doesn’t sacrifice flavor thanks to toasted spices and browned onions and ginger that get simmered along with beef bones and brisket. Using a variety of bones as well as brisket is the secret to umami-rich broth. While you’re waiting for the broth to finish cooking, prep all your garnishes and noodles so everything will come together quickly at the end. Pour the hot broth over your assembled bowls and watch your beef slices cook on the spot.
Cook’s Notes: Yellow rock sugar can be found in specialty markets and online. It’s a honey-hued sugar that is mildly sweet and rounds out the flavors in pho broth. Break down into large pieces with a mallet to use. It is used in Asian drinks, desserts, and soups.

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