Vietnamese cuisine

My stock of fresh coriander offers possibilities. The book of Quyên, the owner of the wonderful restaurant Little Asia in Brussels, will guide me through a few classical dishes.

-Papaya salad ( without papaya, but cucumber is a good alternative) :

Use the spiral cutter for the cumumber. Put on salt for 30 mins to make the salad less watery. Rinse and dry. For the dressing, mix the juice of 1 lemon with 1 chopped spicy pepper, 1 tea spoon of fish sauce, a pinch of sugar and 1 finely chopped garlic clove. Fry or steam 150 grams of clean shrimps. Add a fried chopped shallot. Mix cucumber, shrimps, 1 table spoon of fried grinded peanuts and the dressing. Add fresh coriander and mint.

-Vietnamese loempias

Use filo dough if you cannot find real loempia sheets (as I did). For 10 pieces, fry 50 grams of minced pork meat, 1 chopped carrot, 1 chopped spring onion in some peanut oil. Add 50 grams of soy sprouts and 1 teaspoon of fish sauce, a pinch of sugar, pepper and salt. Put 50 grams of rice vermicelli in boiled water for 15 mins. Drain and chop the vermicelli. Mix everything together. Make the loempias and store in the fridge until baking time. Put on baking paper. Brush some peanut oil on the loempias. Bake in the oven at 180° until golden crispy. Serve with salad leaves, mint leaves and sweet and sour sauce.

-Fried rice vermicelli with curry, shrimps and sesame

Soak 100 grams of rice vermicelli in hot water. Clean 150 grams of shrimps. Chop 1 courgette and a spring onion. Fry the spring onion  in some peanut oil. Add 1 teaspoon of curry powder and the clean shrimps. Bake and add 1 teaspoon of fish sauce. Remove all this from the wok and set aside. Clean the pan. Fry 2 chopped garlic cloves, 1 chopped spicy little pepper, the courgette, the drained vermicelli and 150 grams of soy sprouts until al dente. Add a drizzle of sesame oil. Put everything together. Finish with 1 table spoon of roasted sesame seeds and a lot of fresh roughly chopped coriander.

So delicious!

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