Homestyle Vietnamese Cooking. Nongkran Daks
in a mortar or blender, then combine with all the other ingredients and mix until the sugar is dissolved.
Yields 250 ml (1 cup)
Preparation time: 10 mins
Peanut Dipping Sauce (Nuoc Leo)
185 ml (3/4 cup) water
60 ml ¼ cup) hoisin sauce
1 tablespoon tamarind juice (page 4)
120 g (½ cup) crunchy peanut butter
Combine all the ingredients in a bowl and mix until well blended.
Yields 375 ml (1½ cups)
Preparation time: 5 mins
Cooking time: 10 mins
Roasted Rice Powder
100 g (½ cup) uncooked rice grains
Preheat the oven to 120°C (250°F). Bake the rice in the oven, stirring from time to time, until the rice turns light brown. Do not overcook. Alternatively, dry-fry the rice in a skillet over low heat for 10 minutes, stirring continuously, until fragrant and light brown. Grind the roasted rice grains to a powder in a blender. Store in a tightly sealed container for up to several months.
Yields 100 g (1/3 cup)
Preparation time: 5 mins
Cooking time: 10 mins
Grilled Lemongrass Chicken Satays
500 g (1 lb) boneless chicken thighs, cubed
12 bamboo skewers, soaked in water for 1 hour before using
1 portion Fish Sauce Dip (page 6)
Marinade
2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced
3 shallots
1 finger-length chili, deseeded and sliced
3 cloves garlic
1 tablespoon oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons fish sauce
1 tablespoon honey
1 teaspoon sugar
¼ teaspoon salt
1 teaspoon sesame oil
¼ teaspoon freshly ground black pepper
1 Make the Marinade first by grinding the lemongrass, shallots, chili, garlic and oil to a smooth paste in a blender. Add all the other ingredients and mix well.
2 Pour the Marinade over the chicken cubes and mix until well coated. Allow to marinate for at least 1 hour.
3 Prepare the Fish Sauce Dip by following the recipe on page 6.
4 Thread the marinated chicken cubes onto the bamboo skewers and grill, a few at a time, on a pan grill or under a preheated broiler using medium heat for about 4 minutes on each side, until cooked.
5 Transfer to a serving platter and serve hot with the Fish Sauce Dip on the side.
Serves 4
Preparation time: 30 mins + 1 hour to marinate
Cooking time: 10 mins
Pork and Prawn Crêpes (Bahn Xeo)
A crêpe is a thin pancake with a savory or sweet filling that is popular in French cuisine. The way to eat this Vietnamese crêpe is to cut it into small portions and wrap each portion in a lettuce leaf with fresh herbs.
125 g (1 cup) rice flour
250 ml (1 cup) water
250 ml (1 cup) thick coconut milk
½ teaspoon salt
¼ teaspoon ground turmeric
1 to 2 tablespoons oil
150 g (3 cups) bean sprouts, seed coats and tails removed
2 spring onions, minced
6 fresh shiitake mushrooms, stems discarded, caps thinly sliced to yield about 1 cup
1 portion Fish Sauce Dip (page 6)
Filling
200 g (7 oz) pork, very thinly sliced
250 g (8 oz) fresh medium prawns, peeled and deveined
4 cloves garlic, minced
1 tablespoon fish sauce
½ teaspoon sugar
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