Measurement Conversions

All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring
cups and spoons are used throughout, and all cup and spoon measurements are level.
We have used medium-sized (60 g, grade 3) eggs in all recipes.
International Measures

Volume Lengths Weights

1 teaspoon = 5 ml 6 mm = 1/4 inch 28 g = 1 oz
1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = 1/2 inch 250 g = 8 oz
1 Australian tablespoon = 20 ml = 4 teaspoons 21/2 cm = 1 inch 500 g = 1 lb
We have used international 15 ml tablespoon measures. If you are using an Australian
20 ml tablespoon, the difference will not be noticeable for most recipes. However, for
flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified.
Cup Equivalents
1/ cup = 60 ml = 2 fl oz 1 cup shredded chicken breast = 200 g
4
1/ cup = 125 ml = 4 fl oz 1 cup shredded lettuce = 65 g
2
1 cup = 250 ml = 8 fl oz 1 cup bean sprouts = 50 g
2 cups = 500 ml = 16 fl oz = 1 pint 1 cup crabmeat = 150 g
4 cups = 1 litre = 32 fl oz = 1 quart 1 cup rice flour = 125 g
1 cup basil = 30 g
Oven Temperature Guide
When using convection ovens, the out- ºC ºF
side of the food may cook too quickly. Low 150 300
As a general rule, set the oven tempera- Moderate 180 350
ture 15°C to 20°C lower than the tempera- Med. Hot 200 400
ture indicated in the recipe, or refer to Hot 220 425
your oven manual. Very Hot 230 450

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Copyright © 2002 Periplus Editions (HK) Ltd.
All rights reserved. The publisher wishes
to thank the following for the use of their
tableware: TARA home, Singapore,
pages 28 (plate), 31 (bowl) and 59 (bowls).
ISBN: 978-1-4629-1533-0 (ebook)
Printed in Singapore
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Asia Pacific: Berkeley Books Pte Ltd,
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Singapore 534167
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Photography: Edmond Ho
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Design: Periplus Design Team
 Vietnamese
COOKING
Nongkran Daks and Alexandra Greeley

Vietnamese cooking is famous for its fresh flavors and artfully

composed meals-it is the true "light cuisine" of Asia. Delicate soups
and stir-fries, and well-seasoned grilled foods served with rice or noodles
are packed with fresh herbs and spices. Stunning photography and
simple step-by-step instructions make Homestyle Vietnamese Cooking
the perfect introduction to the world of Vietnames cuisine. This book
is the perfect guide to preparing delicious Vietnamese dishes like
Spring Rolls, Hanoi Beef Noodle Soup and Black Pepper Sauce Crabs.

PERIPLUS EDITIONS
Singapore • Hong Kong • Indonesia
 Basic Vietnamese Ingredients

Coconut cream and coconut milk are

Bird's-eye chilies
Chilies have become an essential culinary
item in almost every Asian country. Many
different varieties are used. The Asian finger­
length red chili is moderately hot. Dried
red chilies of this variety are ground to
make chili flakes or ground red pepper.
Tiny bird's-eye chilies are extremely hot.
They are also available dried. The seeds
are usually removed when slicing or
mincing the chilies.
mainly used in Vietnamese desserts.
While freshly pressed coconut milk has
more flavor, coconut cream and milk are
now widely sold in cans and packets that
are quick, convenient and tasty. You can
dilute canned or packaged coconut cream
to obtain thick or thin coconut milk. Fresh
coconut cream is made by grating the
flesh of l coconut (this will yield about 4
cups of grated coconut flesh), adding lf2
cup water, kneading a few times, then
straining it with your fist, or with a muslin
cloth or cheesecloth. This should yield
about 1/2 cup of coconut cream. Thick
coconut milk is obtained by the same
method, but the water is doubled to l cup
and l coconut will yield about l cup of
thick coconut milk. Thin coconut milk is
obtained by adding 2 cups of water to the
already pressed coconut flesh a second
time and straining again, and this should
yield 2 cups of thin coconut milk. Most

Asian basil Lemon basil Holy basil

Basil is often used as a seasoning and garnish in Vietnamese cooking. Several types
of basil are used; the most common is Asian Basil (known as horapa in Thailand),
which is similar to European sweet basil. It is used liberally as a seasoning and
sprigs are often added to platters of fresh, raw vegetables. Similar, yet paler in color,
and with a distinctive lemony fragrance, lemon basil is used in soups and salads.
Holy basil has distinctive purple-reddish leaves and a mint-like zesty flavor and is
used for stir-fries. Basil doesn't store well, so buy it just before you intend to use it.
European sweet basil may be used as a substitute for all varieties.
of the recipes in this book call for thick
coconut milk. Consistencies vary from
brand to brand, so use your judgement
and dilute with water or reduce the quan­
tity as needed to get more or less coconut
flavor.
Five spice powder is a blend of fragrant
cinnamon, star anise, cloves, fennel seeds
and Sichuan peppercorns. This reddish­
brown powder is popular as a seasoning
in Chinese cuisine and some Thai and
Vietnamese dishes. Five spice powder is
generally used in small amounts as it is
quite strong. To keep fresh as long as pos­
sible, store in the refrigerator or freezer.

Hoisin sauce is a sweet, reddish-brown

sauce made from soybeans, garlic, pep­
pers and various spices. Commonly
used as a table condiment and flavoring
/ for meat, poultry and shellfish dishes,
Coriander leaves or cilantro are the this Chinese sauce is sold bottled or
leaves of the coriander plant and are canned. Bottled hoisin will keep indefi­
often referred to as Chinese parsley. In nitely when refrigerated.
Vietnam, coriander leaves are used
almost exclusively as a garnish. Fresh
coriander leaves should keep for 5 to 6
days in the refrigerator if you wash and
dry the leaves and store them in a plastic
bag.

Curry powder is a spice blend made by

combining ground spices that generally
Lemongrass is an intensely fragrant stalk
include cumin, coriander seeds, chilies,
used to impart a lemony flavor. The thick
turmeric, ginger, cinnamon and cloves.
lower part of the stem nearest the roots is
Different spice combinations vary in
the edible portion. Discard the thin upper
color and flavor.
end and the dry outer leaves until you
reach the inner core, which should be
Fish sauce is the ubiquitous condiment
moist and tender. When using the stalk,
used in almost every Vietnamese dish,
bruise it before cooking and remove it
just as salt or soy sauce are used in other
from the dish after cooking and before
cuisines. Made from salted, fermented
serving. Lemongrass is available fresh in
fish or shrimp, it has a very pungent, salty
most supermarkets.
flavor in its pure form. Fish sauce is often
combined with other ingredients such as
Mint leaves, one of the most common
sugar, garlic and lime juice to make the
Vietnamese herbs, are indispensable in
various dipping sauces known as nuoc
Vietnamese salads. Mint grown in South­
mam cham. Use sparingly and look for a
east Asia has a very intense flavor, the
quality brand for a better flavor. Refrigerate
closest equivalent elsewhere being
after opening.
spearmint although regular mint leaves
may also be used.

Basic Vietnamese Ingredients 3

 Bun noodles Rice stick noodles Dried rice stick noodles

Fresh rice vermicelli Dried rice vermicelli Dried glass or cellophane

noodles

Noodles made from rice, both fresh and dried, are widely used in Vietnamese
cooking. White rice stick noodles (banh pho), which are similar to kway teow
(sometimes called hofun or rice noodles), are used in Vietnam's classic breakfast
dish, pho. If unavailable, the dried one can be used. Bun noodles (fresh or dried)
are thick, round rice noodles that double their size and turn very white when
cooked. Fine rice vermicelli (banh hoi) are similar to bun noodles, but thinner.
Glass or cellophane noodles (mien in the north and bun tao in the south) are
dried, translucent noodles made from mung bean starch, which are reconstituted
by pouring hot water over them.

Rice vinegar is mild and faintly fragrant,
and is the preferred vinegar throughout
Southeast Asia. Inexpensive brands from
China are readily available. If buying a
Japanese rice vinegar, make sure you do
not buy "sushi vinegar" or mirin, as this
has sweet rice wine, sugar and salt added.
If you cannot obtain rice vinegar, use dis­
tilled white vinegar and reduce the quan­
tity by about a third.
Rice wine is fermented from freshly
steamed rice and has a relatively low alco­
holic content. Widely used in Asian cook­
ing, it is readily available in bottles.
Japanese sake or dry sherry can be used
as a substitute.
Star anise is a star-shaped, eight-pointed
pod from an evergreen tree grown in
northern Vietnam. It has the pungent fla­
vor of aniseed or licorice. Used most often
in soups (pho, in particular) or other
recipes requiring long simmering, star
anise is available whole or ground. If used
whole, discard before serving.
Tamarind is a large, brown tree pod with a
soft, sour pulp and hard, black seeds
inside. Tamarind pulp is rich in vitamin C
and has a tangy, acidic taste. It is used as a
souring agent throughout the world. It
can be bought fresh, dried, or in pulp
form, and the pulp is commonly sold in
compressed blocks, with the seeds
removed. To make tamarind juice, mix 1
tablespoon of the dried tamarind pulp
with 2 tablespoons of warm water, then
mash well and strain to remove the seeds
and fibers.

4 Basic Vietnamese Ingredients

 Caramel Sauce

This sweet-salty cooking sauce, the basis for the many 'caramel' meat and seafood
dishes in Vietnamese cooking, should be prepared fresh each time a recipe calls for
it. It is simple to put together and the results are delicious.

135 g (2h cup) sugar
125 ml (lh cup) fish
sauce
8 shallots, thinly sliced
1 h teaspoon freshly
ground black pepper
2
Makes 135 ml ( /3 cup)
Preparation time: 5 mins
Cooking time: 10 mins
Heat the sugar over low heat in a skillet, stirring con­
stantly, until it begins to melt and caramelize, 3 to 5
minutes. Remove from the heat and add the fish
sauce. Return the pan to the heat and bring the mix­
ture to a boil over medium heat. Simmer uncovered
for 3 to 5 minutes, stirring constantly until the mix­
ture turns into a thick syrup. Add the shallot and
black pepper, mix well and remove from the heat.

Crispy Fried Shallots

14 tablespoons oil
6 shallots, thinly sliced
Yields 50 g (1/4 cup)
Preparation time: 5 mins
Cooking time: 3 mins
Heat the oil in a wok or skillet over medium heat and
stir-fry the shallot for 2 to 3 minutes, until golden
brown and crispy. Remove from the pan and drain on
paper towels. Keep immediately in a sealed jar to
retain crispness.

Chicken Stock

3 liters (12 cups) water Bring all the ingredients to a boil in a stockpot.
1 fresh chicken (about Reduce the heat to low and simmer for 2 to 3 hours,
11/2 kg/3 lbs) skimming off the foam and fat that float to the sur­
1 tablespoon white pep- face, until the stock is reduced to half. Remove from
percorns the heat, strain the stock and set aside to cool.
150 g (1 cup) sliced onion
1 medium carrot, sliced
Yields 1112 liters (6 cups)
1 stalk celery, sliced
Preparation time: 10 mins
1/4 teaspoon salt
Cooking time: 2 hours
1/4 teaspoon ground
white pepper

Basic Vietnamese Recipes 5

 Fish Sauce Dip (Nuoc Cham)
2 to 3 finger-length Grind the chilies and garlic to a coarse paste in a mor­
chilies, deseeded and tar or blender, then combine with all the other ingre­
sliced dients and mix until the sugar is dissolved.
3 cloves garlic
50 g (1/4 cup) sugar
Yields'250 ml (1 cup)
3 tablespoons freshly
Preparation time: 10 mins
squeezed lime juice
1 tablespoon vinegar
3 tablespoons fish sauce
125 ml (1h cup) water
1 I2 teaspoon salt

Peanut Dipping Sauce (Nuoc Leo)

185 ml (3/4 cup) water Combine all the ingredients in a bowl and mix until
60 ml (1/4 cup) hoisin well blended.
sauce
1 tablespoon tamarind
Yields 375 ml (11/2 cups)
juice (page 4) Preparation time: 5 mins
120 g (1h cup) crunchy
Cooking time: 10 mins
peanut butter

Roasted Rice Powder

100 g (1h cup) uncooked Preheat the oven to l20°C (250°F). Bake the rice in
rice grains the oven, stirring from time to time, until the rice
turns light brown. Do not overcook. Alternatively,
Yields 100 g (1/3 cup) dry-fry the rice in a skillet over low heat for 10 min­
Preparation time: 5 mins utes, stirring continuously, until fragrant and light
Cooking time: 10 mins brown. Grind the roasted rice grains to a powder in a
blender. Store in a tightly sealed container for up to
several months.

6 Basic Vietnamese Recipes

 Grill.ed Lemongrass Chicken Satays
500 g (1 lb) boneless
chicken thighs, cubed
12 bamboo skewers,
soaked in water for 1 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
l I4 teaspoon salt Serves 4
teaspoon sesame oil Preparation time: 30 mins
l I4 teaspoon freshly + 1 hour to marinate
ground black pepper Cooking time: 10 mins
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.
Appetizers, Salads and Snacks 7
 Pork and Prawn Crepes (Bahn Xeo)
A crepe is a thin pancake with a savory or sweet filling that is popular in French
cuisine. T he way to eat this Vietnamese crepe is to cut it into small portions and
wrap each portion in a lettuce leaf with fresh herbs.

1 25 g (1 cup) rice flour 1 Prepare the Fish Sauce Dip by following the recipe on
250 ml (1 cup) water page 6.
250 ml (1 cup) thick 2 Make the Filling by combining the pork, prawns,
coconut milk
garlic, fish sauce and sugar in a large bowl and mixing
1 I2 teaspoon sa It
well. Heat the oil in a wok or skillet over medium heat
1 I4 teaspoon ground
and stir-fry the onion slices for l to 2 minutes until
turmeric
fragrant and translucent. Add the pork and prawn
1 to 2 tablespoons oil
mixture, and stir-fry until the prawns turn pink, 2 to
1 50 g (3 cups) bean
3 minutes. Remove and set aside.
sprouts, seed coats and
3 To make the pancakes, mix the rice flour, water,
tails removed
coconut milk, salt and turmeric in a mixing bowl
2 spring onions, minced
until a smooth batter is obtained. Set aside for 10
6 fresh shiitake mush­
rooms, stems discarded, minutes, then strain to remove any lumps.

caps thinly sliced to yield 4 Heat a little oil in a non-stick skillet over medium
about 1 cup heat, turning to grease the sides. When the pan is hot,
1 portion Fish Sauce Dip pour in 85 ml (I I 3 cup) of the batter and turn the pan
(page 6) to obtain a thin round layer of batter, about 20 em (8
in) in diameter. Scatter a handful of the bean sprouts,
Filling spring onion and mushroom onto the crepe, followed
200 g (7 oz) pork, very by 2 heaping tablespoons of the Filling on one half of
thinly sliced the crepe. Reduce the heat to low, cover the pan and
250 g (8 oz) fresh medium continue to fry for 3 to 4 minutes, until the crepe
prawns, peeled and turns golden brown and crispy. Fold the crepe in half
deveined
and slide it onto a plate. Repeat until all the batter and
4 cloves garlic, minced
Filling are used up.
1 tablespoon fish sauce
5 Slice the crepe into sections and arrange with the
1h teaspoon sugar
Lettuce Wraps on a large serving platter. Serve imme­
2 tablespoons oil
diately with a bowl of Fish Sauce Dip on the side.
1 onion, halved and sliced

Lettuce Wraps Wrap each section of the crepe in a lettuce leaf

20 butter lettuce leaves,
rinsed and trimmed
Sprigs of mint leaves
Sprigs of coriander leaves
(cilantro)
1 cucumber, peeled and
together with some mint, coriander leaves (cilantro)
and cucumber, and dip in the Fish Sauce Dip.
Makes S to 6 cre pes or serves 4 to 6
Preparation time: 30 mins

thinly sliced Cooking time: 40 mins

8 Appetizers, Salads and Snacks

 Pickled Bean Sprouts and Carrot
This is a perfect accompaniment for dishes such as Fish in Caramel Sauce (page38),
Caramel Chicken Wings (page 48) or Hearty Beef Stew with Vegetables (page 52).

200 g (4cups) bean 1 Combine all the vegetables in a large bowl and set
sprouts, seed coats and aside.
tails removed 2 In a saucepan, bring the Dressing ingredients to a
2 spring onions, cut into boil over medium heat. Reduce the heat and simmer
lengths for 1 to 2 minutes, stirring occasionally, until the sugar
1 small carrot, cut into is dissolved. Remove and set aside to cool.
matchsticks to yield 3 Pour the cooled Dressing over the vegetables, mix
1 cup well and allow to marinate for at least 1 hour. Drain
before serving.
Dressing
185 ml (3/4 cup) white
Serves 4
vinegar
Preparation time: 10 mins + 1 hour to marinate
2 tablespoons sugar
Cooking time: 5 mins
1 tablespoon salt
250 ml (1 cup) water

10
 Green Papaya Salad
A refreshing and unusual salad made with shredded green papaya, it stands alone
or takes such additions as cooked prawns or beef jerky to turn it into a main dish.

1 large ripe tomato, cut 1 tablespoon sugar

into wedges 2 cloves garlic, minced
1 green papaya (500 g/ 1 finger-length chili,
1 lb), coarsely grated to deseeded and sliced
yield 3 cups 2 tablespoons sesame
1 small carrot, coarsely seeds, dry-roasted for
grated to yield 1 cup about 10 minutes over Serves 4
2 tablespoons chopped low heat until browned Preparation time: 15 mins
mint leaves
Sprigs of mint leaves, Combine the Dressing ingredients in a large bowl and
to garnish mix until the sugar is dissolved, then add all the other
ingredients (except sprigs of mint leaves) and toss well
Dressing
to combine. Transfer to a serving platter, garnish with
3 tablespoons freshly
the mint leaves and serve immediately.
squeezed lime juice
3 tablespoons fish sauce

Appetizers, Salads and Snacks 11

Fold the closer end of the wrapper over the Place two halves of a prawn on the roll and
filling, then fold in the sides and roll up once. continue to roll the wrapper up tightly.

12
 Fresh Vietnamese Salad Rolls (Goi Guon)
These rolls are nothing more than a Vietnamese salad wrapped in rice paper wrap­
pers. T he aromatic herbs in the rolls lend a refreshing taste. If you are looking for a
unique summer picnic dish, these rolls are perfect!

500 ml (2 cups) water 1 Prepare the Peanut Dipping Sauce by following the
1 spring onion recipe on page 6.
250 g (8 oz) lean pork 2 Bring the water and spring onion to a boil over
300 g (10 oz) fresh medium heat in a saucepan and poach the pork for
medium prawns 7 to 10 minutes until cooked. Remove and set aside to
12 dried rice paper wrap­ cool. Slice the pork into thin strips.
pers, each 20 cm/8 in
3 Bring the same pot of water to a boil again and poach
in diameter (page 14)
the prawns for I to 2 minutes until pink or just cooked.
1 small head butter let­
Remove and plunge into cold water to cool. Peel,
tuce, leaves washed
devein and halve each prawn lengthwise. Set aside.
and separated
4 To make a spring roll, briefly dip a rice paper wrap­
1 100-g (4-oz) packet
per in a bowl of water until soft. Remove and place on
dried rice vermicelli,
a dry surface, smoothing it with your fingers. Place a
blanched for 1 to 2
lettuce leaf onto the wrapper, closer to one edge, and
minutes until soft, then
rinsed with cold water
top with some pork strips, rice vermicelli, cucumber

and drained and carrot. Fold the closest edge of the wrapper over

1 baby cucumber, quar­ the filling, then fold in the sides and roll up halfway.
tered and thinly sliced Place 2 halves of a prawn, side by side, along the roll
1 small carrot, grated and top with coriander leaves (cilantro), then con­
1 bunch coriander leaves tinue to roll up tightly to complete the folding. Repeat
(cilantro), sliced until all the ingredients are used up.
1 portion Peanut Dipping 5 Arrange the spring rolls on a serving platter and
Sauce (page 6) serve with serving bowls of Peanut Sauce on the side.

Makes 12 rolls
Preparation time: 30 mins
Cooking time: 25 mins

Appetizers, Salads and Snacks 13

 Classic Pork and Crabmeat Spring Rolls
(Cha Gio)
Everyone loves these crispy Vietnamese spring rolls known as cha gio (pronounced
"cha yoh"). T hese take a little time to prepare, but are well worth the effort.

12 dried rice paper wrap­
pers (see note), each
about 20 cm/8 in in
diameter
Oil for deep-frying
1 portion Fish Sauce Dip
(page 6)
Filling
50 g (2 oz) dried glass
noodles, soaked in
water until soft, drained
and cut into lengths
1 egg, beaten
250 g (8 oz) ground pork
150 g (1 cup) cooked
1 Prepare the Fish Sauce Dip by following the recipe
on page 6.
2 Make the Filling by combining all the ingredients in
a large bowl and mixing until well blended.
3 To make a roll, briefly dip a rice paper wrapper in a
bowl of water until soft. Remove and place on a dry
surface, smoothing it with your fingers. Place 2 heap­
ing tablespoons of the Filling along one side of the
wrapper. Fold the closest edge of the wrapper over
the Filling, then fold in the sides and roll up tightly,
pressing to seal. Repeat until all the ingredients are
used up.
4 Heat the oil in a wok or saucepan over medium heat
until hot. Gently lower the rolls into the oil, a few at a
time, and deep-fry for 3 to 5 minutes each, until

crabmeat golden brown and crispy on all sides. Remove and

1 small onion, diced drain on paper towels.

2 spring onions, minced 5 Place the deep-fried rolls on a serving platter with

1 small carrot, grated to the Accompaniments and serve with dipping bowls of
yield 1 cup the Fish Sauce Dip on the side.
100 g (2 cups) bean
sprouts, seed coats and
Vietnamese rice paper wrappers are sold dried in
tails removed, blanched
plastic packets of 10 or 20. Other types of spring roll
and drained
or wanton wrappers may substitute for rice paper
1 h teaspoon salt
wrappers although most of them are made from
1 tablespoon fish sauce
wheat flour and eggs, and the taste is therefore quite
1 h teaspoon freshly
different.
ground black pepper

Accompaniments Makes 12 rolls

12 butter lettuce leaves Preparation time: 45 mins
Sprigs of mint leaves Cooking time: 20 mins
Sprigs of coriander
(cilantro) leaves
1 small cucumber, cut
into matchsticks

14
Place the Filling onto a wrapper and fold the Fold in the sides, then roll up tightly, pressing
closest edge of the wrapper over the Filling. to seal.

Appetizers, Salads and Snacks 15

Grease your hands, wrap the Seasoned Prawn Grill the prawn sticks until browned on all
around the middle of a sugar cane stick. sides.

16
 Seasoned Prawn on a Sugar Cane Stick
(Chao Tom)
2 tablespoons oil 1 Prepare the Fish Sauce Dip by following the recipe
8 sugar cane sticks, each on page 6.
15 cml6 in in length 2 Make the Seasoned Prawn by rubbing the salt into
1 portion Fish Sauce Dip the prawns. Set the prawns aside for 15 minutes, then
(page 6) rinse and drain. Grind the prawns, chicken, fish fillet,
garlic, shallots and sugar to a paste in a blender, then
Seasoned Prawn
combine with all the other ingredients and mix until
1 teaspoon salt well blended. Divide the Seasoned Prawn into 8 equal
300 g (10 oz) fresh
portions.
medium prawns, peeled
3 Lightly grease your hands with a little oil, wrap a
and deveined
portion of the Seasoned Prawn tightly around the
50 g (1 I4 cup) ground
middle of a sugar cane stick. Repeat with the remain­
chicken
ing ingredients to make a total of 8 sticks.
80 g (114 cu p) white fish
4 Grill the sugar cane skewers on a pan grill or under
fillet
a preheated broiler using medium heat for 5 to 10
3 cloves garlic
3 shallots minutes, turning frequently until slightly browned on

1 teaspoon sugar all sides. Remove from the heat and place on a serving
1 egg white, beaten platter.
1 tablespoon fish sauce 5 On individual serving platters, arrange the cooked

1 tablespoon Roasted prawn sticks on a bed of garnishes made up of lettuce,

Rice Powder (page 6) rice vermicelli (if using), Crispy Fried Shallots,
1 I4 teaspoon freshly coriander (cilantro) and mint leaves. Serve with dip­
ground black pepper ping bowls of the Fish Sauce Dip on the side. The
photo on the right shows an elegant presentation with
Garnishes sticks removed, however, half the fun of eating this
1 head butter lettuce, dish is chewing on the sugar cane sticks.
leaves washed and
separated
Serves 4 to 6
80 g (3 oz) dried rice
Preparation time: 45 mins
vermicelli, blanched for
Cooking time: 15 mins
1 to 2 minutes until soft,
then rinsed with cold
water and drained
(optional)
2 tablespoons Crispy Fried
Shallots (page 5)
Sprigs of coriander leaves
(cilantro)
Sprigs of mint leaves

Appetizers, Salads and Snacks 17

 Shredded Chicken and Cabbage Salad
T hink of this dish as the Vietnamese version of Chinese chicken salad, a dish of
shredded cabbage with chicken and a tangy sweet and sour dressing. But this recipe
contains refreshing mint leaves and pungent fish sauce, with a sprinkling of crushed
peanuts, turning it into a light yet satisfying meal. You can make the dressing in
advance and refrigerate it until ready to use. Plan to serve this dish as part of a
whole meal to serve 6; alternatively, this recipe makes a light main dish serving 4.

1 large or 2 small chicken 1 Combine the shredded chicken, cabbage, carrot, mint
breasts (about 250 gl8 leaves and onion in a large serving bowl. Set aside.
oz), poached until 2 Mix the Dressing ingredients in a bowl until the
cooked, then shredded sugar is dissolved, then pour the Dressing over the
into thin strips vegetables and toss until well combined.
l I 2 small head cabbage 3 Top the salad with peanuts and garnish with coriander
(about 500 gl1 lb),
leaves (cilantro) and Crispy Fried Shallots (if using).
sliced into shreds to
Serve immediately.
yield 4 cups
1 large carrot, coarsely
Serves 4 to 6
grated to yield 2 cups
Preparation time: 20 mins
20 g (lh cup) mint leaves
Cooking time: 15 mins
1 small onion, halved
and very thinly sliced
4 tablespoons chopped
roasted unsalted peanuts
Sprigs of coriander leaves
(cilantro), to garnish
2 tablespoons Crispy
Fried Shallots (page 5),
to garnish (optional)

Dressing
1 to 2 finger-length chilies,
deseeded and minced
3 cloves garlic, minced
1 tablespoon sugar
1 tablespoon rice vinegar
or cider vinegar
3 tablespoons freshly
squeezed lime or lemon
juice
3 tablespoons fish sauce
3 tablespoons oil
l I4 teaspoon freshly
ground black pepper

Appetizers, Salads and Snacks 19

 Grilled Leaf-wrapped Beef Rolls (Bo La Lot)
500 g (1 lb ) ground beef 1 Combine the Marinade ingredients in a bowl and
24 large wild betel leaves mix well. Pour the Marinade over the ground beef
(see note) or grape and mix until well blended. Cover with a cloth and
leaves, soaked in water allow to marinate in the refrigerator for at least 2 hours.
to soften and drained 2 Prepare the Fish Sauce Dip by following the recipe
8 bamboo skewers, on page 6.
soaked in water for 1 3 To make a beef roll, place 1 tablespoon of the beef
hour before using
mixture onto a betel or grape leaf. Fold one end of the
1 tablespoon oil
leaf over the filling, fold in the sides and roll up tightly,
1 portion Fish Sauce Dip
then thread the roll onto a bamboo skewer. Continue
(page 6)
to make all the rolls in this manner, threading 3 rolls
onto each bamboo skewer as shown.
Marinade
4 Brush the rolls with a little oil and grill the skewers
2 cloves garlic, minced
on a pan grill or under a preheated broiler using
2 tablespoons minced
medium heat for about 5 minutes on each side, until
lemongrass (from the
inner part of the thick
the leaves are slightly charred.

end of the stalk) 5 Serve the beef rolls with Fish Sauce Dip.

2 shallots, minced
1 teaspoon curry powder
1 teaspoon oyster sauce
2 teaspoons fish sauce
1 tablespoon cornstarch
2 teaspoons sugar
1 I4 teaspoon salt
1/2 teaspoon freshly
ground black pepper
Wild betel/eaves are known as Ia lot in Vietnam,
daun kaduk in Malaysia and Indonesia, and chaa
phluu in Thailand. If you can't find them, use grape
leaves instead.
Makes 8 skewers
Preparation time: 30 mins + 2 hours to marinate
Cooking time: 10 mins

Place the beef mixture onto a betel leaf and Fold in the sides of the leaf and roll up tightly
fold one end of the leaf over it. to form a neat roll.

20 Appetizers, Salads and Snacks

 Tangy Prawn Salad with Carrot, Cucumber
and Mint Leaves
A cheery salad with contrasting colors of orange, green, white and pink, this is
a low-calorie dish suitable for hot-weather eating. As part of a whole meal, this
serves 6, but for a main dish, plan on serving only 2 to 3 people.

2 small carrots, thinly 1 Combine the carrot, cucumber, spring onion, mint
sliced to yield 2 cups leaves, coriander leaves (cilantro) and prawns in a
3 baby cucumbers, thinly mixing bowl, and set aside.
sliced 2 Mix the Dressing ingredients in a bowl until well
1 spring onion, minced combined, then pour the Dressing over the vegetables
20 mint leaves and prawns, and toss to mix well.
2 tablespoons coarsely 3 Transfer the salad to a serving platter and sprinkle
chopped coriander the peanuts on top. Serve immediately.
leaves (cilantro)
300 g (10 oz) fresh
Serves 4 to 6
medium prawns,
Preparation time: 20 mins
poached until just
Cooking time: 3 mins
cooked, peeled and
deveined
2 tablespoons chopped
roasted unsalted
peanuts

Dressing
1 finger-length chili,
deseeded and sliced
1 tablespoon rice vinegar
or 2 teaspoons cider
vinegar
2 tablespoons freshly
squeezed lime juice
2 tablespoons fish sauce
2 tablespoons oil
2 shallots, thinly sliced
1 teaspoon sugar
l 14 teaspoon freshly

ground black pepper

22 Appetizers, Salads and Snacks

 Barbecued Lemongrass Beef Salad
T his one-dish salad has the advantage of being both delectable and easy to make.
You can prepare and assemble everything ahead of time, making this a perfect
company meal. Partially freezing the beef firms it and makes for easier slicing. If
you wish, you can substitute chicken breast for the beef.

500 g (1 lb) beef sirloin, 1 medium cucumber, Marinade

flank steak or top
round, sliced into thin
strips
12 bamboo skewers,
soaked in water for
1 hour before using
1 tablespoon oil, for
brushing
200 g (7 oz) dried rice
vermicelli, blanched for
1 to 2 minutes until
soft, then rinsed with
cold water and drained
1 I 2 head lettuce, leaves
washed and separated
deseeded and cut into 1 medium onion, sliced
matchsticks 3 cloves garlic
100 g (2 cups) bean 2 stalks lemongrass, thick
sprouts, seed coats bottom part only, outer
and tails removed layers discarded, inner
Sprigs of mint leaves part sliced
Sprigs of coriander 1 teaspoon salt
leaves (cilantro) 1 h teaspoon freshly
1 small carrot, cut into ground black pepper
matchsticks 1 h teaspoon curry
50 g (1/2 cup) chopped powder (optional)
roasted unsalted 1 tablespoon fish sauce
peanuts
1 portion Fish Sauce Dip
(page 6)

1 Make the Marinade first by grinding the onion, garlic and lemongrass to a
smooth paste in a blender. Add all the other ingredients and mix until well
blended. Transfer the Marinade to a large bowl, place the beef in the Marinade and
mix until well coated. Allow to marinate for l hour.
2 Prepare the Fish Sauce Dip by following the recipe on page 6.
3 T hread the marinated beef strips onto the bamboo skewers and brush with a lit­
tle oil, then grill on a pan grill or under a preheated broiler, basting with the Mari­
nade, until just cooked, 2 to 3 minutes on each side.
4 To serve, place the rice vermicelli into individual serving bowls and top with the
grilled beef, lettuce leaves, cucumber, bean sprouts, mint leaves, coriander leaves
(cilantro) and carrot. Sprinkle with peanuts and serve immediately with a bowl of
Fish Sauce Dip on the side.

Dress and toss this dish well with 2 tablespoons of Fish Sauce Dip before eating it.

Serves 6
Preparation time: 45 mins + 1 hour to marinate
Cooking time: 1 5 mins.

Appetizers, Salads and Snacks 25

 Crabmeat Omelete
A versatile and easy dish, this omelete is also very tasty with a filling of cooked
ground or minced pork instead of crab. You may also add cut-up ripe tomatoes.

3 tablespoons oil 1 Heat 1 tablespoon of the oil in a wok or skillet over

3 shallots, minced
150 g (1 cup) cooked
crabmeat
4 eggs, beaten
2 teaspoons fish sauce
1 spring onion, sliced
1 I4 teaspoon freshly
ground black pepper
Sprigs of coriander leaves
(cilantro), to garnish
medium heat. Stir-fry the shallot for 1 to 2 minutes
until fragrant and translucent, then add the crabmeat,
mix well and transfer to a mixing bowl.
2 Add the egg, fish sauce, spring onion and black pep­
per to the crabmeat mixture and mix well.
3 Heat the remaining oil in the same wok or skillet
over medium heat. When the pan is hot, add the egg
mixture and cook for 2 to 3 minutes, until crispy and
light brown. Flip the omelete over and pan-fry the
other side in the same manner. Carefully remove the

Serves 2 to 4
omelete from the pan with a wide spatula.

Preparation time: 5 mins 4 Place the omelete on a serving platter, garnish with

Cooking time: 10 mins coriander leaves (cilantro) and serve immediately.

26 Appetizers, Salads and Snacks


11h liters (6 cups) chicken
stock (page 5) or 2 to
stock cubes dissolved in
11/21iters (6 cups) hot
water
Small handful (15 g)
dried cloud ear fungus,
soaked in water until
soft, sliced to yield 1 cup
1 chicken breast (about
120 g/4 oz), poached
until done, then shred­
ded along the grain
2 tablespoons fish sauce
1I2 teaspoon freshly
ground black pepper
1/2 teaspoon salt
120 g (4 oz) dried glass
noodles, cut into thirds
Sprigs of coriander leaves
(cilantro), to garnish
Glass Noodle Soup
1 Bring the chicken stock and cloud ear fungus to a
3 boil over high heat in a pot. Add the chicken and
bring the soup to a boil again. Reduce the heat to
medium and simmer uncovered for 5 to 10 minutes,
seasoning with the fish sauce, black pepper and salt.
Add the glass noodles, simmer for 1 to 2 minutes and
remove from the heat.
2 Serve hot in individual serving bowls, garnished
with coriander leaves (cilantro).
You may substitute lily buds for cloud ear fungus, as
shown in the photo. Blanch 20 dried lily buds until
soft, discard the hard ends and tie each into a knot,
then bring the lily buds and chicken stock to a boil in
the same manner.
Serves 4
Preparation time: 10 mins
Cooking time: 20 mins
Noodles and Soups 27
 Hanoi Beef Noodle Soup (Pho Bo)
This may well be considered Vietnam's national dish. The Vietnamese eat it at any
time of the day, but it is especially popular as a breakfast food. What makes this
soup so convenient is that you can cook it ahead of time, storing the stock in one
container and the remaining ingredients in another.

300 g (10 oz) dried rice
stick noodles or rice
vermicelli
3 tablespoons fish sauce
500 g (1 lb) beef sirloin
or flank steak, cut into
very thin slices
2 medium onions, thi"nly
sliced
200 g (4 cups) bean
sprouts, seed coats
and tails removed,
blanched until cooked
2 to 3 finger-length chilies,
deseeded and sliced
Sprigs of coriander leaves 21h liters (10 cups) beef
(cilantro), to garnish stock or 4 to 5 stock
Sprigs of basil or mint cubes dissolved in
leaves, to garnish 121h liters (10 cups)
2 lemons or limes, cut hot water
into sections, to serve 500 g (1 lb) beef shank
1 portion Fish Sauce Dip or brisket
(page 6) 2 star anise pods
1 cinnamon stick
Broth 1 teaspoon crushed pep-
2 medium onions, percorns
peeled and bruised 1 tablespoon salt
5 em (2 in) fresh ginger
root, peeled and Serves 6 to 8
bruised Preparation time: 30 mins

Ground white pepper 3 shallots Cooking time: 11/4 hours

1 Prepare the Broth first by browning the onions, ginger and shallots under a
broiler for 5 to 10 minutes, turning several times, or dry-frying them in a skillet
over low heat until slightly burnt on all sides. Remove and transfer to a stockpot.
Add all the other Broth ingredients and bring to a boil over medium heat, skim­
ming off the foam and fat that float to the surface. Reduce the heat to low and sim­
mer for 1 hour, until the beef is tender.
2 Prepare the Fish Sauce Dip by following the recipe on page 6.
3 Bring a pot of water to a boil over medium heat. Add the dried noodles and
blanch until soft, about 5 minutes for rice stick noodles or 2 minutes for rice ver­
micelli. Remove and rinse with cold water, then drain.
4 Remove the beef from the Broth and set aside to cool. Strain the Broth to remove
all the solids and return the clear Broth to the pot. Season with the fish sauce and
�����������������.
5 To serve, place the rice noodles into individual serving bowls and top with the
cooked and raw beef slices, onion slices, bean sprouts and chili. Ladle the hot Broth
into each bowl (the raw beef will partially cook in the boiling soup), sprinkle with
pepper and garnish with coriander (cilantro) and basil or mint leaves. Serve hot
with lemon or lime sections, and dipping bowls of Fish Sauce Dip on the side.

28 Noodles and Soups

 Chicken Noodle Soup
Traditionally, this meal-in-a-bowl noodle soup is' made with beef, but the Vietnamese
have also perfected a lighter version using chicken. T his soup is popular at any time
of day or night, and is often enjoyed for breakfast in Vietnam.

300 g (1 0 oz) dried rice 1 Prepare the Broth first by bringing the chicken stock,
stick noodles or rice chicken, cinnamon, spring onion, ginger, sugar and
vermicelli salt to a boil over high heat in a stockpot. Reduce the
200 g (4 cups) bean heat to low and simmer for 45 minutes, skimming off
sprouts, seed coats and the foam and fat that float to the surface. Stir in the
tails removed, fish sauce and remove from the heat. Remove the
blanched until cooked chicken and set aside to cool. Strain the solids from
1 onion, thinly sliced the Broth using a fine sieve and keep the clear Broth
Ground white pepper
warm over very low heat.
1 bunch coriander leaves
2 Bring a pot of water to a boil over medium heat.
(cilantro), sliced
Add the dried noodles and blanch until soft, about
1 bunch basil or mint
5 minutes for rice stick noodles or 2 minutes for rice
leaves
vermicelli. Remove and rinse with cold water, then
1 lime, cut into sections,
drain.
to serve
3 When the chicken is cool enough to handle, shred
2 finger-length chilies,
the meat along the grain into thin strips.
deseeded and sliced,
placed in a dipping 4 Place the noodles in individual serving bowls and

bowl with soy sauce top with the bean sprouts, shredded chicken and
onion slices. Pour the hot Broth into each bowl, sprin­
Broth kle with pepper and garnish with coriander (cilantro)
21/2 liters (1 0 cups) and basil leaves. Serve hot with lime and bowls of chili
chicken stock (page 5) and soy sauce on the side.
or 4 to 5 stock cubes
dissolved in 21h liters Serves 4 to 6
(1 0 cups) water Preparation time: 20 mins
1f2 fresh chicken (about Cooking time: 1 hour
500 g/1 lb)
1 cinnamon stick
4 spring onions, cut into
lengths
21h em (1 in) fresh
ginger root, peeled and
bruised
2 teaspoons sugar
1 teaspoon salt
2 tablespoons fish sauce

30
Noodles and Soups 31
 Noodles with Beef and Vegetables
Leftover vegetables-and fresh ones, of course-complement the noodles in this
meal-in-a-bowl.

3 cloves garlic, minced 1 Combine the minced garlic, sugar, salt and pepper
112 teaspoon sugar in a bowl and mix well. Place the beef slices in the
1 I2 teaspoon salt mixture and mix until well coated. Set aside for at
1 I4 teaspoon freshly least 15 minutes.
ground black pepper 2 Heat 2 tablespoons of the oil in a wok over high
250 g (8 oz) beef, thinly heat. Stir-fry the marinated beef until cooked, 2 to 3
sliced
minutes and remove from the heat. Set aside.
4 tablespoons oil
3 Heat the remaining oil in a wok over high heat until
1 large onion, halved and
hot. Add all the vegetables and stir-fry for 2 to 3 min­
sliced
utes until tender. Season with the soy sauce, fish
4 spring onions, cut into
sauce, chicken stock and oyster sauce and bring the
lengths
mixture to a boil. Reduce the heat to medium, stir in
2 stalks celery, thinly
the noodles, mixing and tossing until all the sauce is
sliced diagonally
absored and the noodles look dry, about 3 minutes.
1 carrot, cut into match­
Return the beef to the wok and stir-fry the noodles
sticks
1 20 g (11h cups) broc­ for 2 more minutes. Remove from the heat and trans­

coli or cauliflower flo­ fer to a serving platter.

rets 4 Garnish the noodles with coriander leaves (cilantro)

8 fresh shiitake mush­ and serve immediately.

rooms, stems removed,
caps thinly sliced Serves 4 to 6
2 tablespoons soy sauce Preparation time: 20 mins
2 tablespoons fish sauce Cooking time: 10 mins
375 ml (11 I2 cups)
chicken stock (page 5)
or 2 to 3 stock cubes
dissolved in 375 ml
(11h cups) hot water
2 tablespoons oyster
sauce
350 g (12 oz) dried rice
vermicelli, soaked in
water until soft, then
drained
Sprigs of coriander leaves
(cilantro), to garnish

32
Noodles and Soups 33
 Hot and Sour Soup with Prawns and
Pineapple
While there are many versions of this popular South Vietnamese soup, the successful
ones balance the sweet, hot and sour flavors that make this dish so appealing. This
particular rendition, from Helene Sze McCarthy, calls for dusting the prawns in
tapioca flour or cornstarch and stir-frying them before adding them to the hot soup.
This process produces a more flavorful result and gives the prawns the added texture.
This soup comes together quickly so try to have all the ingredients ready to assemble.

60 g (lh cup) tapioca
flour or cornstarch
500 g (1 lb) fresh
medium prawns, peeled
and deveined
2 tablespoons oil
1lh liters (6 cups)
chicken stock (page 5)
or 2 to 3 stock cubes dis­
solved in 1lh liters (6
cups) hot water
4 tablespoons tamarind
juice (page 4)
l I4 ripe pineapple, cubed
to yield about 1lh cups
2 stalks celery, sliced
1 tomato, cut into wedges
8 ladies' fingers, sliced
1 Place the tapioca flour or cornstarch in a large bowl.
Dredge the prawns in the flour, a few at a time, until
thoroughly coated. Shake off the excess tapioca flour
or cornstarch.
2 Heat 2 tablespoons of the oil in a skillet over
medium heat and pan-fry the coated prawns until
pink, 1 to 2 minutes on each side. Remove from the
heat and set aside.
3 Bring the chicken stock and tamarind juice to a boil
over high heat in a pot. Add the pineapple and all the
vegetables, mix well and return to the boil. Reduce the
heat to low, stir in the fish sauce, sugar and salt, and
simmer covered for- about 5 minutes. Finally add the
prawns to the soup, stir well and remove from the heat.
4 Spoon the soup to individual serving bowls. Garnish
with Crispy-fried Shallots, coriander (cilantro) and
basil leaves, and serve hot.

2 finger-length red or
green chilies, deseeded Serves 4 to 6

and thinly sliced Preparation time: 30 mins

100 g (2 cups) bean Cooking time: 15 mins

sprouts, seed coats and

tails removed
2 tablespoons fish sauce
11 h tablespoons sugar
lh teaspoon salt
2 tablespoons Crispy­
fried Shallots (page 5)
Sprigs of coriander
(cilantro) and Thai basil
leaves, to garnish

34 Noodles and Soups

 Fried Rice with Prawns
T he idea of stir-frying rice with other ingredients originated in China and has
made its way throughout Asia. Generally, a serving of fried rice with all the trim­
mings makes a filling meal; this version is very light and delicate. Note that using
leftover cooked rice works best for stir-frying because the grains are slightly dry
and they separate easily.

3 tablespoons oil 1 Combine the Seasoning ingredients in a small bowl

2 cloves garlic, minced and mix well. Set aside.
250 g (8 oz) medium 2 Heat the oil in a wok over high heat, turning to
prawns, peeled and grease the sides. Stir-fry the minced garlic for about
deveined 30 seconds until fragrant and golden brown. Add the
1 small onion, cut into
prawns and stir-fry until pink and are just cooked,
wedges about 30 seconds, then add the onion and tomato and
1 ripe tomato, cut into
mix well. Push the ingredients to the sides of the wok
wedges
and make a well in the center. Add the egg and allow
2 eggs, beaten
the white to firm, then scramble. Add the rice, reduce
400 g (4 cups) cooked
the heat to medium and stir-fry for 3 to 5 minutes,
rice
constantly mixing and tossing until the rice grains are
1 spring onion, sliced
separated and the rice is heated through. Add the Sea­
Sprigs of coriander leaves
soning and stir-fry for a further 1 to 2 minutes until
(cilantro), to garnish
all the ingredients are well blended. Stir in the spring

Seasoning onion, mix well and remove from the heat.

1 tablespoon Maggi 3 Transfer the fried rice to individual serving bowls.

seasoning sauce Garnish with coriander leaves (cilantro) and serve hot.
1 tablespoon fish sauce
1 I2 teaspoon salt Serves 2 to 4
1 I4 teaspoon freshly Preparation time: 10 mins
ground white pepper Cooking time: 8 mins

Rice 37
I .
 Fish in Caramel Sauce
The Vietnamese typically use catfish for this dish, but
any firm-fleshed fish will do. Use whole fish or large
slices of cross-cut fillets as these keep whole better. The
fish is delicious served over steamed rice.

2 tablespoons oil
700 g ( 1 1 h lbs) catfish fillets, cut into thick slices
1 em (1/2 in) fresh ginger root, peeled and grated
1 portion Caramel Sauce (page 5)
Sprigs of coriander leaves (cilantro), to garnish

1 Prepare the Caramel Sauce by following the recipe

on page 5.
2 Heat the oil in a wok or skillet over medium heat.
Add the fish and stir-fry for 2 to 3 minutes. Add the
ginger and Caramel Sauce, and bring the mixture to a
boil. Reduce the heat to low and simmer uncovered
for 5 more minutes, until the fish is cooked. Remove
from the heat and transfer to a serving platter.
3 Garnish with coriander leaves (cilantro) and serve
hot with steamed rice.

Serves 4 to 6
Preparation time: 10 mins
Cooking time: 10 mins

Seafood 39
 Fried Fish with Lemongrass
Zesty lemongrass cooked with garlic and fresh chilies
makes an appetizing complement to freshly-fried fish.

700 g (11/2 lbs) fresh whole fish or fillets, such as red

snapper or sea bass
5 tablespoons oil
Sprigs of coriander leaves (cilantro), to garnish

Marinade
2 stalks lemongrass, thick bottom part only, outer layers
discarded, inner part minced
3 cloves garlic, minced
2 finger-length chilies, deseeded and minced
2 tablespoons fish sauce
1 teaspoon sugar
lj4 teaspoon freshly ground black pepper
1 I 2 teaspoon curry or turmeric powder

1 If using whole fish, clean and scale the fish and score
each side diagonally several times. Pat the fish dry
with paper towels and set aside.
2 Combine the Marinade ingredients in a bowl and
mix well. Pour the Marinade over the fish and coat the
fish evenly. Allow to marinate for at least 1 hour.
3 Heat the oil in a wok or large skillet over medium
heat until hot. Pan-fry the marinated fish for about 7
minutes on each side, until crispy and golden brown.
Remove and drain on paper towels. Transfer to a serv­
ing platter, garnish with coriander leaves (cilantro)
and serve immediately.

Serves 4 to 6
Preparation time: 15 mins + 1 hour to marinate
Cooking time: 15 mins

40
Seafood 41
 Fish Sauteed with Dill and Tomatoes
This Vietnamese fried fish sings with complementary flavors and textures, and
rates high marks. This recipe will serve four as part of a larger meal, but two will
finish it without any problems.

700 g (1112 lbs) fish fillets
or fish steaks
1 tablespoon fish sauce
1 I 2 teaspoon freshly
ground black pepper
5 tablespoons flour, for
dredging
4 tablespoons oil
Sauce
1 tablespoon oil
3 shallots, thinly sliced
4 cloves garlic, minced
3 large ripe tomatoes,
blanched, skinned and
deseeded, flesh diced
(or use 1 cup canned
1 Place the fish fillets or steaks on a plate. Rub the fish
sauce and black pepper into the fish, then dredge the
fish in the flour until thoroughly coated. Shake off the
excess flour.
2 Heat the oil in a wok or large skillet over medium
heat until hot. Pan-fry the coated fish until golden
brown, 4 to 5 minutes on each side. Remove from the
heat and drain on paper towels. Set aside.
3 To make the Sauce, heat the oil in a wok or skillet
over medium heat and stir-fry the shallots and garlic
until fragrant and golden brown, 1 to 2 minutes. Add
the tomatoes and stir-fry for 2 more minutes. Add the
chicken stock and simmer uncovered for about 5
minutes, seasoning with the fish sauce and sugar.
Finally add the fried fish, spring onion, dill and
coriander leaves (cilantro), and mix well. Remove

chopped tomatoes) from the heat and transfer to a serving platter. Sprin­

125 ml (112 cup) chicken kle the peanuts (if using) on top and serve hot with
stock or 1 I4 stock cube steamed rice.
dissolved in 125 ml
(112 cup) hot water Serves 4
11 h tablespoons fish Preparation time: 20 mins
sauce Cooking time: 20 mins
1 teaspoon sugar
1 spring onion, cut into
short lengths
3 tablespoons minced dill
2 tablespoons minced
coriander leaves
(cilantro)
4 tablespoons chopped
roasted unsalted
peanuts (optional)

Seafood 43
 Stir-fried Fish with Mushrooms and Ginger
T he perfect duo, fresh ginger and bean sauce, perk up this stir-fried fish. For the
snappiest flavor, look for fresh young ginger.

3 tablespoons oil 1 Heat the oil in a wok or skillet over medium heat.
3 cloves garlic, minced Stir-fry the garlic, ginger and mushrooms for 2 to 3
8 em (3 in) fresh ginger minutes, until fragrant. Add the hoisin sauce and stir­
root, peeled and cut fry for a few seconds, then add the chicken stock and
into thin strips to yield bring the mixture to a boil. Stir in the fish pieces and
ll2cup simmer uncovered, seasoning with the fish sauce,
3 fresh shiitake mush­ sugar and black pepper, until cooked, 3 to 5 minutes.
rooms, stems discarded,
Finally add the chili (if using), mix well and remove
caps sliced into thin
from the heat.
strips
2 Transfer to a serving platter, garnish with spring
1 tablespoon hoisin
onion and coriander leaves (cilantro), and serve hot
sauce
with steamed rice.
60 ml (114 cup) chicken
stock or 1 I 8 stock cube
dissolved in 60 ml (1 I4 Serves 4

cup) hot water Preparation time: 8 mins

500 g (1 lb) flounder or Cooking time: 10 mins

other white fish fillets,

thinly sliced
2 teaspoons fish sauce
1 teaspoon sugar
lh teaspoon freshly
ground black pepper
1 to 2 finger-length
chilies, deseeded and
cut into thin strips
(optional)
1 spring onion, cut into
lengths, to garnish
Sprig of coriander leaves
(cilantro), to garnish

44 Seafood
 Stir-fried Garlic Prawns
700 g (11/2 lbs) fresh 1 Combine the Marinade ingredients in a large bowl
large prawns, peeled and mix well. Place the prawns in the Marinade and
and deveined mix until well coated. Allow to marinate for at least 30
3 tablespoons oil minutes.
4 cloves garlic, minced 2 Heat the oil in a wok or large skillet over high heat,
1 to 2 finger-length add the prawns and stir-fry until cooked, 2 to 3 minutes.
chilies, deseeded and Remove from the heat and transfer to a serving platter.
minced 3 Reheat the remaining oil in the pan over medium
1 tablespoon oyster
heat. Stir-fry the garlic and chilies for 1 to 2 minutes,
sauce
until fragrant, and season with the oyster sauce.
Sprigs of coriander leaves
Remove from the pan and spoon the mixture over the
(cilantro), to garnish
prawns. Garnish with coriander leaves (cilantro) and
serve hot with steamed rice.
Marinade
2 teaspoons minced garlic
Serves 4
1 tablespoon fish sauce
Preparation time: 10 mins 30 mins to marinate
l I4 teaspoon salt
+

Cooking time: 7 mins

46
 Black Pepper Sauce Crabs
2 to 3 fresh medium 1 Scrub and rinse the crabs thoroughly. Detach the claws
crabs ( 11 h kg/3 lbs) from each crab. Lift off the carapace and discard. Scrape
3 tablespoons oil out any roe and discard the gills. Rinse well, halve the
1 tablespoon minced garlic crabs with a cleaver and crack the claws with a mallet.
1 tablespoon freshly 2 Heat the oil in a wok over high heat and stir-fry the
ground black pepper garlic and black pepper until fragrant, about 30 sec­
l I2 teaspoon sugar onds. Add the crabs and stir-fry for 2 to 3 minutes,
lh teaspoon salt
seasoning with the sugar and salt. Add the chicken
125 ml (112 cup) chicken
stock, mix well and simmer for 3 to 5 minutes, cover­
stock or l I4 stock cube
ing the wok. Finally add the spring onion, stir well
dissolved in 125 ml (lh
and remove from the heat.
cup) hot water
3 Transfer the crabs to a serving platter and serve
1 spring onion, thinly
immediately.
sliced

Serves 4
Preparation time: 20 mins
Cooking time: 15 mins

Seafood 47
 Caramel Chicken Wings
Vietnamese love the salty-sweet taste of food cooked in caramel sauce, and often
use the sauce to enliven prawns, fish, pork and chicken. These tasty wings will be
the hit of any meal and are ideal partners for a mild-tasting vegetable dish.

1 kg (21 I4 lbs) fresh Bring all the ingredients to a boil over high heat in a
chicken wings, cut into large saucepan. Reduce the heat to low, cover and sim­
bite-sized pieces mer for about 30 minutes, stirring occasionally, until
1 teaspoon grated fresh the chicken is cooked. Remove from the heat, drain
ginger root off any fat and serve immediately.
1 portion Caramel Sauce
(page 5)

Serves 4 to 6
Preparation time: 10 mins
Cooking time: 35 mins

48
 Grilled Lemongrass Spareribs
1 kg (21 I4 lbs) spareribs,
cut into separate ribs
Marinade
2 stalks lemongrass, thick
bottom part only, outer
layers discarded, inner
part sliced
3 shallots
4 cloves garlic
1 finger-length red chili,
deseeded
lh portion Caramel
Sauce (page 5)
1 Prepare the Marinade first by grinding the lemon­
grass, shallots, garlic and chili to a smooth paste in a
blender. Combine with the Caramel Sauce and mix
well. Pour the Marinade over the ribs and rub it in
with your fingers until the ribs are well coated. Allow
to marinate for at least 1 hour.
2 Preheat the oven to 180°C (350°F). Bake the mari­
nated ribs in the Marinade for about 20 minutes in
the oven, turning over once, then turn on the broiler
and grill the ribs for an additional 5 minutes on each
side, basting with the Marinade, until well browned.
Remove from the heat, transfer to a serving platter
and serve immediately.

Serves 4 to 6
Preparation time: 15 mins
+ 1 hour to marinate
Cooking time: 30 mins

Meat and Poultry 49

 Grilled Meatballs with Peanut Sauce
These meatballs are equally good grilled over charcoal or broiled under an oven grill.

500 g (1 lb) lean pork or 1 Make the meatballs first by combining the pork or
beef. sliced beef, garlic, rice wine, sugar and salt in a large bowl,
2 cloves garlic. minced and mixing until well blended. Allow to marinate for
1 tablespoon rice wine, at least 30 minutes.
sherry or sake 2 While the meat is marinating, make the Peanut Dip­
l h teaspoon sugar
ping Sauce by following the recipe on page 6.
1 I 2 teaspoon salt
3 Grind the marinated mixture in a food processor,
1 tablespoon Roasted
then combine in a bowl with the Roasted Rice Powder
Rice Powder (page 6)
(page 6), fish sauce and oil, and mix well. Wet your
1 tablespoon fish sauce
hands, spoon l heaping tablespoon of the meat mix­
1 tablespoon oil
ture and shape it into a ball. Repeat until all the meat
12 bamboo skewers,
mixture is used up.
soaked in water for 1
4 Thread the meatballs onto the bamboo skewers and
hour before using
grill, a few skewers at a time, on a pan grill or under a
1 portion Peanut Dipping
preheated broiler using medium heat for about 5
Sauce (page 6)
minutes each, turning frequently, until evenly

Accompaniments browned and cooked through.

1 20 g (4 oz) dried rice 5 Arrange the meatballs with the Accompaniments on

vermicelli, blanched for a serving platter and serve with bowls of Peanut Dip­
1 to 2 minutes until ping Sauce on the side.
soft, then rinsed with
cold water and drained
Invite your guests to wrap the meatball in a lettuce
1 to 2 heads butter let­
leaf together with small amounts of all the other
tuce, leaves washed
Accompaniments before eating it.
and separated
40 g (1 cup) mint leaves
1 bunch coriander leaves Makes 36 meatballs
(cilantro) Preparation time: 30 mins + 30 mins to marinate
1 medium cucumber, Cooking time: 20 mins
deseeded and cut into
thin strips
l I2 small ripe pineapple,
cubed to yield 2 cups

50
Meat and Poultry 51
 Hearty Beef Stew with Vegetables
This dish always wins much praise, and may become your favorite way to serve
beef stew. This works well served with rice, pasta or French bread.

700 g (11 /2 lbs) beef, 1 Make the Marinade first by combining all the ingre­
cubed dients in a large bowl and mixing well. Place the beef
2 tablespoons oil cubes in the Marinade and mix until well coated.
1 large onion, diced Allow to marinate for at least 30 minutes.
4 cloves garlic
2 Heat the oil in a wok or large saucepan over high
750 ml (3 cups) water heat and stir fry the onion and garlic until fragrant, 30
4 tablespoons tomato
seconds to 1 minute. Add the marinated beef and the
paste
Marinade and stir-fry for about 3 minutes, until the
2 star anise pods
beef is browned on all sides. Add the water, tomato
1 large carrot, cut into
paste and star anise, and bring the mixture to a boil.
chunks
Reduce the heat to low and simmer uncovered for
2 medium potatoes, cut
about 1 hour. Add the vegetables and continue to sim­
into chunks
mer for another 20 minutes, until the beef is tender
1 small daikon radish
and the vegetables are cooked. Remove from the heat,
(about 350 g/12 oz),
transfer to a serving bowl and serve with steamed rice.
peeled and cut into
chunks to yield about
2 cups Serves 6 to 8
Preparation time: 20 mins + 30 mins to marinate
Marinade Cooking time: 1 hour 25 mins
2 stalks lemongrass, thick
bottom part only, outer
layers discarded, inner
part minced
1 finger-length red chili,
deseeded and diced
2 tablespoons minced
fresh ginger root
1 teaspoon ground
cinnamon
1 teaspoon curry powder
2 tablespoons fish sauce
1 teaspoon salt
1 I4 teaspoon freshly
ground black pepper

52 Meat and Poultry

 Sesame Beef with Bamboo Shoot
3 tablespoons oil 1 Heat 2 tablespoons of the oil in a wok or skillet over
350 g (12 oz) beef sirloin, high heat. Stir-fry the beef for about 1 minute, until it
thinly sliced changes color. Remove from the heat and set aside.
3 cloves garlic, minced 2 Heat the remaining oil in the wok or skillet, stir-fry
3 spring onions, cut into the garlic, spring onion and bamboo shoot for 2 to 3
lengths
minutes, seasoning with the fish sauce, oyster sauce, salt
250 g (8 oz) canned or
and pepper. Return the beef to the pan, add the sesame
pre-packed frozen bam­
seeds and stir-fry for 3 more minutes, until the beef is
boo shoot, drained and
tender and cooked. Remove from the heat.
thinly sliced
3 Transfer to a serving platter and serve hot with
1 tablespoon fish sauce
steamed rice.
1 tablespoon oyster sauce
1 I4 teaspoon salt
1 I4 teaspoon freshly Serves 4

ground black pepper Preparation time: 10 mins

4 tablespoons sesame Cooking time: 10 mins

seeds, dry-roasted in a
skillet for 10 minutes
over low heat until
browned

54
 Barbecued Pork Skewers
500 g (1 lb) streaky pork, 1 Combine the Marinade ingredients in a large bowl
cubed and mix well. Place the pork in the Marinade and mix
16 bamboo skewers, until well coated. Allow to marinate for at least l hour.
soaked in water for 1 2 Thread the pork onto the bamboo skewers and grill,
hour before using a few skewers at a time, on a pan grill or under a pre­
1 small cucumber, thinly
heated broiler using medium heat for 2 to 3 minutes
sliced, to garnish
on each side, turning and basting frequently with the
Marinade, until cooked. Alternatively, grill in the oven
Marinade
for 5 minutes on each side.
1 tablespoon honey
3 Arrange the grilled pork on a serving platter, garnish
1 tablespoon hoisin sauce
with sliced cucumber and serve immediately.
1 tablespoon fish sauce
3 cloves garlic, minced
Makes 16 skewers
2 spring onions, minced
Preparation time: 20 mins + 1 hour to marinate
2 teaspoons oyster sauce
Cooking time: 8 mins
1 I2 teaspoon sa It
1 I2 teaspoon freshly
ground black pepper

Meat and Poultry 55

 Pork Stew with Bean Curd
and Hard-boiled Eggs
T his dish can be made in advance and kept in the refrigerator for up to a week,
because the flavor improves with age. For a change, you might substitute chicken
for the pork and fresh bean curd for the fried bean curd. Serve this hearty stew with
rice and with pickles or any sour-flavored dish to offset the sweetness of the stew.

1 teaspoon black pepper- 1 Grind the peppercorns in a blender until fine, then
corns add the garlic and shallots and grind to a smooth paste.
4 cloves garlic Set aside.
4 shallots 2 Heat the oil in a wok over high heat and stir-fry the
2 tablespoons oil ground paste until fragrant, 1 to 2 minutes. Add the
1 kg (21/41bs) boneless pork cubes and stir-fry for about 2 minutes until
pork shoulder, cubed
browned on all sides. Stir in the water, fish sauce, soy
500 ml (2 cups) water
sauce, five spice powder, sugar and salt, and bring the
3 tablespoons fish sauce
mixture to a boil. Add the eggs, reduce the heat to low
2 tablespoons soy sauce
and simmer covered for about 1 hour until the pork is
1 teaspoon five spice
tender. Stir in the bean curd, simmer uncovered for
powder
another 10 to 15 minutes and remove from the heat.
11 I2 tablespoons brown
3 Transfer to a large serving bowl and serve hot with
or crushed rock sugar
steamed rice.
lh teaspoon salt
6 hard-boiled eggs,
Serves 6 to 8
peeled
Preparation time: 20 mins
6 fried bean curd, halved
Cooking time: 1hour 20 mins
or 3 cakes firm bean
curd, quartered

56
Meat and Poultry 57
 Bananas in Coconut Milk
This super-fast dessert is delicious served hot or cold.

250 ml (1 cup) water

500 ml (2 cups) thick coconut milk
1 pandan leaf, washed and tied into a knot, or few
drops pandan or vanilla essence (optional)
100 g (lhcup) sugar
lf4 teaspoon salt (optional)
3 tablespoons sago pearls (see note), rinsed and
drained
6 small or 3 large ripe bananas, peeled, halved length­
wise, then cut into thick slices
4 tablespoons sesame seeds, dry-roasted in a skillet for
10 minutes over low heat until browned

1 Heat the water, coconut milk, pandan leaf or

essence, sugar and salt (if using) in a large saucepan
over medium heat, stirring constantly, until the sugar
is dissolved. Reduce the heat to low, add the sago
pearls, cover and simmer over low heat for 5 to 7 min­
utes, stirring occasionally, until the sago pearls are half
cooked. Add the bananas and simmer uncovered for
another 5 to 7 minutes, stirring from time to time,
until the sago pearls turn translucent. Remove from
the heat.
2 Serve cold or hot in individual serving bowls with a
sprinkling of sesame seeds on top.

Sago pearls are tiny white balls made from the starch
of the sago palm. They soften and turn transparent
when cooked, and help thicken coconut milk or water
with their gluey texture. Sago pearls are normally sold
in packets.

Serves 4 to 6
Preparation time: 15 mins
Cooking time: 10 mins

Desserts 59
 Caramel Custard
It seems that everyone loves a smooth-textured custard, and the Vietnamese are no
exception. T his silken sweet with its French roots provides a welcome refresher
after a spicy meal. Take extra care not to touch the sugar as it caramelizes-it is so
hot that it can burn you easily.

100 g (1/2 cup) sugar 1 Heat the sugar in a small saucepan over low heat,
60 ml (1/4 cup) hot water stirring constantly until the sugar melts and browned.
4 ovenproof bowls or Carefully stir in the hot water; the mixture will bubble
ramekins (each about 8 vigorously. Increase the heat to medium, simmer for 2
cm/3 in in diameter)
to 3 minutes, until the mixture turns into a thick
375 ml (11/2 cups) milk
caramel syrup. Remove from the heat and pour the
50 g (1/4 cup) superfine
caramel syrup equally into 4 ovenproof bowls or
castor sugar
ramekins. Set aside.
1 teaspoon vanilla
2 To make the custard, combine the milk, sugar, and
essence
vanilla essence in a mixing bowl and whisk until the
4 eggs
sugar is dissolved. Add the eggs to the mixture, one at
1 baking dish (which the
a time, and whisk well to combine. Pour the egg mixture
4 bowls or ramekins fit
equally into the bowls containing the caramel syrup.
into)
3 Preheat the oven to l80°C (350°F).
4 Place the bowls of custard in a baking dish half­
Makes 4
filled with boiling water and bake in the oven for
Preparation time: 10 mins
about 50 minutes until the custard is set. Alterna­
+ 11 I2 hours chilling
Cooking time: 50 mins tively, place the bowls of custard on a rack in a wok or
steamer and steam over boiling water for about 45
minutes. Remove from the heat and set aside to cool,
then chill in the refrigerator.
5 Serve the chilled caramel custard in the bowls or
inverted onto serving platters.

60 Desserts
 Tapioca Pearls with
Cantaloupe
375 ml (11/2 cups) water
75 g (1hcup) dried tapioca or sago pearls
250 ml (1 cup) coconut juice
Coconut meat from 1 young coconut (about 1j2 cup)
65 g (1/3 cup) sugar
125 ml (1hcup) thick coconut milk
1/4 teapoon salt
1f2 cantaloupe, balled

1 Bring the water to a boil over high heat in a

saucepan. Add the tapioca or sago pearls and coconut
juice, and return to a boil. Reduce the heat to medium
and simmer, stirring constantly, until the pearls are
soft and translucent, 5 to 7 minutes. Stir in the coconut
meat and sugar, and simmer for 3 to 5 more minutes,
until the sugar is dissolved. Adjust the taste with more
sugar or water as desired and remove from the heat.
2 In a small saucepan, heat the coconut milk over low
heat until warm. Do not allow it to boil. Add the salt,
mix well and remove from the heat.
3 Spoon the dessert into individual serving bowls and
top each with a few cantaloupe balls and 2 table­
spoons of the coconut milk. Serve warm or chilled.

Serves 4 to 6
Preparation time: 10 mins
Cooking time: 15 mins

Desserts 63
 Complete List of Recipes
Basic Recipes Noodles and Soups Hearty Beef Stew with
Caramel Sauce 5 Chicken Noodle Vegetables 52
Chicken Stock 5 Soup 30 Pork Stew with Bean Curd
Crispy Fried Shallots 5 Glass Noodle Soup 27 and Hard-boiled
Fish Sauce Dip (Nuoc Hanoi Beef Noodle Soup Eggs 56
Cham) 6 (Pho Bo) 28 Sesame Beef with Bamboo
Peanut Dipping Sauce Hot and Sour Soup with Shoot 54
(NuocLeo) 6 Prawns and Pineapple
Roasted Rice Powder 6 34 Desserts
Noodles with Beef and Bananas in Coconut
Appetizers, Salads and Vegetables 32 Milk 58
Snacks Caramel Custard 60
Barbecued Lemongrass Rice Tapioca Pearls with
Beef Salad 24 Fried Rice with Prawns 36 Cantaloupe 62
Classic Pork and Crab­
meat Spring Rolls (Cha Seafood
Gio) 14 Black Pepper Sauce

Crabmeat Omelete 26 Crabs 47

Fresh V ietnamese Salad Fish in Caramel

Rolls ( Goi·Guon) 12 Sauce 38

Green Papaya Fish Sauteed with Dill and

Salad 11 Tomatoes 42

Grilled Leaf-wrapped Beef Fried fish with Lemon­

Rolls (BoLaLot) 20 grass 40

Grilled Lemongrass Stir-fried Fish with Mush­

Chicken Satays 7 rooms and Ginger 44

Pickled Bean Sprouts and Stir-fried Garlic Prawns

Carrot 10 46

Pork and Prawn Crepes

(BahnXeo) 8 Meat and Poultry

Seasoned Prawn on a Barbecued Pork

Sugar Cane Stick (Chao Skewers 55

Tom) 16 Caramel Chicken

Shredded Chicken and Wings 48
Cabbage Salad 18 Grilled Lemongrass

Tangy Prawns Salad with Spareribs 49

Carrot, Cucumber and Grilled Meatballs with

Mint Leaves 22 Peanut Sauce 50

64