Vietnam Recipes

Green Papaya Salad

(Because how often do you se a hand written recipe anymore?)

Pour onto match-sticked green papaya to taste.

Lemongrass Tofu
Serves 4

Ingredients
1 brick organic tofu
2 1/2 tbsp avocado oil(or vegetable oil of choice)
1 stalk lemongrass, finely chopped
4 garlic cloves, finely chopped
a handful chives, roughly chopped
2 tbsp soy sauce (gluten-free if needed)
2 tbsp vegetarian oyster sauce
2 tsp maple syrup
1 cup brown rice, cooked according to package directions (or rice of choice)

Directions
Open your brick of tofu and place between 2 paper towels to squeeze out as much liquid as you can.  Chop the tofu into cubes.  Heat 2 tbsp avocado oil in a large non-stick pan on medium-high heat.  Add the tofu to the pan, and cook on each side for 2-3 minutes, until golden brown on each side.  Push all the tofu to the side of the pan, lower the heat to medium, and add the remaining 1/2 tbsp avocado oil to the pan.  Next add the lemongrass, garlic, and chives and cook for 1-2 minutes.  Lower the heat to medium-low, stir the tofu and seasoning together and add the soy sauce, oyster sauce and maple syrup to the pan.  Toss all together.  Serve alongside rice.

Source: Choosing Chia, by Jess, https://choosingchia.com/15-minute-lemongrass-tofu/


Vermicelli Bowl

Ingredients
8 oz vermicelli rice noodles, cooked.
1 Red Bell pepper -sliced into strips
1 daikon radish- grated or cut into matchsticks
generous handful of fresh basil AND mint leaves
¼ Cup fresh lime juice
1 Tbs fish sauce ( or make vegan fish sauce…)
2 Tbs water
1 Tbs sugar
1 red chile- medium spicy

Directions
Boil noodles (read package directions- normally boil for 2-3 minutes.) Drain, rinse with cold water. Or if you prefer your noodles warm, rinse with hot water. Prep Veggies. Make Dressing- mix lime juice, fish sauce, water, sugar and a few sliced chilies in a small bowl. Set aside.  Pre heat grill. Grill Chicken (or use a grill pan or skillet on the stove) and cook on medium heat until cooked through. Place in a warm oven until ready to use.  Assemble bowls. Place noodles, veggies, fresh herbs, grilled chicken, grouped together in a bowl, Spoon a little dressing over the noodles and veggies. Enjoy!!


Egg Noodles with Tofu and Vegetables

Ingredients
300g egg noodles
2 cloves garlic
2 tsp fleshly grated ginger
4 spring onions
400g tofu
1 yellow pepper
1 large carrot
100g fresh soybean sprouts
2 tbs oil
4 tbs light soy sauce
50ml vegetable stock
1 tsp brown sugar

Directions
1. Cook the noodles according to the package instructions , then drain, refresh in cold water and drain thoroughly.
2. Peel and finely dice the garlic.
3. Trim and wash the spring onions and cut at un angle into small pieces.
4. Dice the tofu.
5. Wash, trim, halve and deseed the pepper, remove the white inner ribs and cut the flesh into very thin strips.
6. Peel and finely grate the carrot.
7. Rinse the bean sprouts. Heat the oil in a wok and stir-fry the garlic, spring onions and tofu for about 1 minute.
8. Then add the pepper and carrot and stir-fry for further 2 minutes.
9. Now add the soy sauce and vegetables stock, stir in the sugar, cover and cook over a low heat for a further 1 -2 minutes.
10. Finally stir in the noodles and bean sprouts and heat through.

Source: Fine Dining Lovers, https://www.finedininglovers.com/recipes/main-course/egg-noodles-recipe-tofu/


Banh Trung Thu (Vietnamese Mooncakes)

Ingredients

For the dough (makes 450g):
120g cake flour
120g bread flour
160g golden syurp
1 egg yolk
30g oil
10g creamy peanut butter

Mung bean filling (makes 550g):
200g mung beans
80g sugar
400ml hot water
10g flour
40-50ml water
Oil (your guess is as good as mine)

Coconut filling:
400g grated coconut
200g sweetened condensed milk
200g coconut milk
(WAY less than) 80g roasted white sesame seeds
2 tsp (10 ml) pomelo juice
pomelo zest

Egg wash:
1 egg yolk
1-2 teaspoons milk
½-1 teaspoon sesame oil
½ teaspoon honey/golden syrup

Directions

For the dough:
Mix all the ingredients, and knead gently to form a dough.  If the dough is too dry and crumbly add some syrup or oil, and if it's too wet add some flour.  Final dough should be smooth, slightly wet, and not too crumbly.  Don't not over-knead.  Wrap with saran wrap and let sit in a cool, dry place for 30-40 minutes.

To make the mung bean filling:
Rinse the mung beans in cold water.  Mix in sugar and 200ml hot water and soak for 1-1.5 hours.  Beans should be larger and soft after 1.5 hours.  Add another 200ml hot water.  Cook on high heat.  As you heat, skim top to remove foam.  When water comes to a boil, reduce heat to medium low.  Stir and add water as needed.  Simmer until beans are very tender.  Remove from heat and let stand for 5-10 minutes.  Blend into a paste.  Add water to make puree smooth.  Pour the puree through a sieve into a non-stick pan.  Cook at medium low.  Slowly add oil to puree and mix thoroughly.  Dissolve flour in 40-50ml water and mix into puree.

Cook stirring constantly 30-35 minutes until it turns into a paste.  To test, shape a bit into a ball and if it can stand straight when hot it's ready.

To make the coconut filling:
Mix shredded coconut with condensed milk in a certain proportion and leave the mixture about 30 to 45 minutes.  Heat coconut milk and add shredded coconut.

Stir thoroughly until coconut milk dries, add white sesame, a little of wheat flour, and grapefruit essential oil.

To make the cakes:

The filling should be made in advance and let cool completely before being used for mooncakes. Filling to dough ratio should be 2:1. Measure out the filling and shape into balls. Form the filling around the salted egg if you are using them, but remember to include the weight of egg yolks into the total weight of the filling. wrap the filling balls while waiting for the dough so that they won’t turn dry.

Cover your hands with flour.  Measure out the dough and shape into balls.  Keep the dough covered with cling wrap to keep from drying out.  Using a rolling pin dusted with flour, roll the dough into a disk with it being thinker around the edges.  The diameter should be twice that of the filling.

Preheat the oven to 375deg F.  Line a baking tray with parchment paper.  Brush the cake mold with oil.  Put the filling in the middle of the dough, gently wrap the dough tightly around the filling, leaving no air between the skin and the filling. Make sure all the edges are sealed and the skin around the filling is an even layer.  Put the mooncake in the mold and press down lightly.  Put down on the table and press down the mold.  Carefully remove the mold, and transfer the cake to the baking sheet.

For 50-75g cake, bake 5-7min.  For 100-175g bake 8-10min.  Allow to cool for 5-10 minutes.  Mix the egg wash.  Brush onto the cakes thoroughly and very thin.  Return to the over for 5-7 minutes.

Serve within 3 days.

Sources:
Rice & Flour, by Thao Dan, http://www.ricenflour.com/recipe/how-to-make-traditional-baked-mooncakes-recipe/
YouTube, by Savoury Days Kitchen, https://www.youtube.com/watch?v=1zBuf2O9oX4
Vietnamese Recipes, http://www.vietnam-recipes.com/recipe/banh-trung-thu-recipe-vietnamese-moon-cake/