Vietnamese dish suggestions

I cooked the Banh Xeo for the wwoofers and they thought it great.
I made small ones and served with a green salad salad instead of using sprouts.

I served it with this sauce:
http://www.vietworldkitchen.com/blog/2008/11/basic-vietnamese-dipping-sauce-nuoc-cham.html

Chef_uli, Jul 20, 5:38 pm

HI all, hit me with your suggestions for dish to take to a Vietnamese themed dinner. Any interesting condiments, ways of serving, traditional snacks I could take?
I'm happy to google actual recipes, just need some names of dishes to get me started. Thanks in advance.

Chef_cinderellagowns, Jul 22, 8:45 pm

cinderellagowns, the first things that sprang to my mind was Rice Paper Rolls and Dumplings but for more ideas have a look at:-

http://en.wikipedia.org/wiki/List_of_Vietnamese_dishes

Hope that helps. :-))

Chef_245sam, Jul 22, 8:54 pm

Cool, thanks. I'll have look.

Chef_cinderellagowns, Jul 22, 9:00 pm

Vietnamese salad with either prawns, beef or chicken or no meat at all

Chef_cardiffgirl, Jul 22, 9:02 pm

Easy thing is buy some square rice papers, soak individually in hot water for a moment or two, then place grilled chicken strips and salad veges. Place some chilli or satay sauce on top and fold edges in and roll up. Make them small,

Chef_vomo2, Jul 22, 10:03 pm

Vietnamese pickles.
Bánh mì.

Chef_hestia, Jul 22, 10:10 pm

Vietnamese Chicken Nibbles

1 kg free range chicken nibbles or wings
8 star anise, roughly broken up
6 - 8 cloves garlic, squashed
3 tab fish sauce

Marinate all 12 - 48 hours.

Either grill on a barbecue or roast at 180 C in a roasting dish, uncovered. To stop them sticking line the roasting dish with baking paper. This makes the dish easier to clean.

Serve hot, warm, cool.

Nice with a little salad of cucumber and onion pickled in 1 tab sugar, 1 tab lime juice or rice vinegar, 1 tab fish sauce.

Chef_davidt4, Jul 23, 11:04 am

Vietnamese Beef, Pork & Lemongrass Skewers

makes 12 skewers

600g minced beef
200g minced pork
3 cloves garlic, finely chopped
1 tab lemongrass (white part) finely chopped
2 tsp palm sugar
1 tsp black pepper
1 tab fish sauce
12 thin lemongrass stems, root intact, tough outer leaves removed
2 tab oil
chilli sauce to serve

Combine meats, garlic, chopped lemongrass, sugar, pepper and fish sauce, knead 5 min, cover and keep in fridge at least one hour to develop flavour.

With wet hands divide into 12 portions and roll each into a 10 cm sausage. With oiled hands press onto the end of each lemongrass stem, brush with oil.

Cook over medium-hot barbecue 6 minutes or until browned and cooked through.

Remove meat from stems to serve.

Chef_davidt4, Jul 23, 11:05 am

Vietnamese Caramelised Chicken Wings

* 1 kg chicken wings
* 5 cm ginger peeled and sliced
* 6 cloves garlic peeled and sliced
* 2 stalks lemongrass sliced
* 2 lime leaves
* 4 shallots thinly sliced
* Caramel Sauce:
* 1/3 cup granulated sugar
* 1/4 cup fish sauce

Directions

1. Melt sugar in a heavy saucepan stirring constantly.
2. When brown remove from heat and stir in fish sauce then put back on heat for 5 minutes.
3. Cool thoroughly.
4. Combine all ingredients in a heavy sauté pan then bring mixture to a boil and simmer 40 minutes.
5. Every ten minutes stir mixture over wings to coat.

Chef_davidt4, Jul 23, 11:09 am

Vietnamese chicken balls


 40 balls
600 g chicken breast

4 cloves garlic (crushed)

1 shallot (finely chopped)

2 stalks lemongrass (finely chopped)

1 tbsp fish sauce 

1 egg (beaten)

100 g flour or fine desiccated coconut

2 heaped tbsp chopped coriander

2 tbsp chopped red chilli
pepper

bread-crumbs or desiccated coconut for rolling

peanut oil for frying



For the dipping sauce:

1 red chilli ( tbsp chopped)

100 ml rice vinegar

1 tbsp fish sauce
1 spring onion (finely sliced)

1 tbsp palm sugar



Clean the chicken breasts thoroughly and cut them into tiny dice. Mix with
 the rest of the ingredients, then leave in the fridge for 30 minutes for the flavours to infuse.

Form little balls, shaping them in the palm of your hand, as firmly as you can. Roll them in the breadcrumbs, making sure they're nice and round.

Prepare the sauce. Combine all ingredients in a thick-based, non-stick pan
and heat until the sugar is dissolved.

If using a deep-fryer, heat oil to instructions. If using a pan, make sure
 you heat up enough oil for the balls to be submerged (4-5 cm high).
When the oil is hot, fry the chicken balls in batches, for 8-10 minutes at
 a time, until golden brown and cooked through. Drain on some kitchen
 towel.

(You can prepare them in advance and re-heat them in the oven later, in
 which case 5 minutes frying time is enough.)
Serve on a plate with the sauce in a shallow bowl, and toothpicks for
 dipping.

Chef_davidt4, Jul 23, 11:12 am

Banh Xeo

Serves 6 ( or make small pancakes as finger food)

1 c rice flour
pinch tumeric
½ spring onion chopped
1 1/8 c water
220g pork thinly sliced
220g prawn meat sliced
½ onion, thinly sliced
5 mushrooms sliced
1 – 3 tab veg oil
2 c bean sprouts

Make batter from flour, tumeric & water. Mix together the pork, shrimps, onion and mushrooms with salt & pepper.

Heat 1 tab oil in large frying pan, when very hot add 1/6 of pork mixture, cook 1 min. Ladle in 1/3 c batter. Cover and cook 3 – 4 min until edges brown. Scatter ¼ c sprouts over, fold in half and keep warm

Repeat for remaining 5.

For finger food cook 1 tab per pancake

Serve with nuoc cham,

Chef_davidt4, Jul 23, 11:21 am

Oh wow - those all sound delicious! Thanks very much for the suggestions.

Chef_cinderellagowns, Jul 24, 9:13 pm

Yum davidt4, I'll be trying some of these :)

Chef_jaygee1962, Feb 28, 3:18 pm

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