Street Foods of Saigon Recipe Booklet

Street Foods of Saigon
Recipe Booklet
360 Victoria Street, Richmond 3121
Website: www.otaokitchen.com.au
Street Food of Saigon
Learn the recipes, marvel the sweet and sour.
Loosen your belt as you chomp your way along Saigon streets and markets.
•Saigon Pancake - Banh Xeo
•Dipping Sauce - Nuoc Cham
•Chicken in Banana Leaves - Ga La Chuoi
•Caramel Fish in Clay Pot - Ca Loc Kho To
Nuoc Cham - Dipping Sauce
Ingredients
Method
• 60 ml fish sauce
1.
To make the dressing, place the fish sauce, vinegar, sugar and water in a pan
over medium heat and stir to combine.
• 2 tbsp white sugar
2.
Bring the mixture to just below boiling point, then set aside to cool.
• 125 ml water
3.
Add garlic, chilli and lime juice, and stir to combine.
• 60 ml rice vinegar
• 2 garlic cloves, finely chopped
• 1 red birdseye chilli, finely chopped
• 2 tbsp lime juice
Makes 1 cup, prep 10mins
2
Green Papaya Salad (Vừng Nhân Khoai Tím)
Ingredients
Method
1 green papaya (180 g), peeled and finely
To make the dipping sauce, combine the fish sauce, vinegar, sugar and water into a
julienned
saucepan and place on medium heat.
5 green mint leaves, finely sliced
Stir well and cook until just before boiling point is reached, then allow to cool.
5 Asian basil leaves, finely sliced
To serve, finely chop the garlic and chilli and stir through with the lime juice. Makes
5 perilla leaf leaves, finely sliced
1 cup.
5 coriander leaves, finely sliced
In a large bowl combine the green papaya, sliced herbs, dipping sauce and mix
200 g cooked medium tiger prawns,
well.
peeled, deveined and sliced in half length-
Turn out onto a serving platter and arrange the prawns on top of the green papaya
ways
salad. Garnish with fried Asian shallots, peanuts, garlic chips and chilli.
1 tbsp fried red Asian shallots
1 tbsp crushed roasted peanuts
1⁄2 tsp fried garlic chips
1 chilli, chopped
1⁄4 cup dipping fish sauce
Serves 2, Prep 10, Cook 10
3
Chicken in banana leaf
Ingredients
•
•
•
•
•
•
•
•
•
•
•
•
•
•
1kg salmon, minced
1kg, prawn, minced
1/2 tsp each salt and pepper
4 shallots, finely chopped and saute
2 cm piece of ginger, finely sliced
2 tbsp soy sauce
2 tbsp fish sauce
1/2 bunch of dill
2 lemongrass stems, white part only, finely
chopped
1/2 bunch spring onion, sliced
2 whole red chillies
2 whole green chillies
2 tbsp canola oil
4 banana leaves (60 cm in length each)
Method
1.
2.
3.
4.
5.
6.
In a large mixing bowl, place the mince. Season with salt and then add the garlic
and ginger. Use your hands to combine the ingredients. Add the soy and fish
sauces. Set aside for 5 minutes to marinate.
Add the remaining ingredients, except for the banana leaves. Mix well. Set aside
and allow the flavours to infuse for 15 minutes.
Place one leaf, shiny side down, vertically on a clean work surface. Place the
other leaf, shiny side down, horizontally across the middle of the other leaf,
forming a cross.
Transfer the mixture to the middle of the leaves. Flatten then fold the leaves into a
parcel, one side at a time.
Steam or chargrill over medium-high heat, first with the seam-side down, for 15
minutes each side.
Cut the leaves open and serve.
Serve 6 Prep 20 Cook 10 mins
4
Fish in caramel sauce
Ingredients
Method
Caramel:
• 1 tbsp sugar
• 3 tbsp water
1.
Fish:
• 1kg firm white fish fillets such as
rockling, cut into large pieces
2.
3.
4.
•
•
•
•
•
•
6 tbsp vegetable oil
2 garlic cloves, crushed
1 tbsp first-grade fish sauce
6 tbsp water
6 spring onions, white part only, sliced
2 tsp salt + 1/2 tsp pepper
5.
6.
To make the caramel, put the sugar in a small saucepan and melt over medium
heat. Cook until it turns dark brown.
Add the water, reduce the heat to low and cook until the sugar blends into the water
and the mixture becomes syrupy. Remove from the heat.
Heat the oil in a saucepan and add the garlic. Fry until golden then add the fish. Stir
in the caramel and cook for about 5 minutes until the fish changes colour.
Add the fish sauce, water, spring onion and salt. Bring to the boil then reduce the
heat and simmer for 5 minutes.
Add the potato starch and cook until the sauce has thickened. Remove from the
heat and add the chives, coriander and pepper.
Serve with steamed rice.
• 1 tbsp potato starch, mixed to a smooth
paste with a little water (Optional)
• 3 tbsp chopped garlic chives
• 6 tbsp chopped coriander
Serve 6 Prep 15 Cook 25 mins
5
Crispy Pancake Pork + Mushroom - Banh Xeo
Ingredients
Pancake filling
500g pork neck or fillet, sliced & minced
1 tbsp hoisin sauce 1 tbsp fish sauce +1 tsp sugar
1⁄4 tsp salt + black pepper
2 tbsp oil
1 onion, chopped
3 garlic cloves,
20 medium prawns, cooked and chopped
120 g mushrooms, sliced
300 g bean sprouts
50 g dried onion
Pancake
350 g rice flour
1 tsp ground turmeric
360 ml coconut milk
360 ml water
1 bunch chopped spring onion oil, for frying
To serve: iceberg lettuce + mint leaves
Methods
To make the filling, add and marinate the pork in the hoisin sauce, fish sauce, sugar
and seasoning for about 10–15 minutes.
In a wok/large frying pan, heat oil and fry onion until translucent. Add garlic and fry until
onion begins to brown. Add pork and cook on high heat for about 5 minutes.
To make the pancakes, add rice flour and turmeric in a large bowl. Pour coconut milk
and water and mix well to form a thick pancake batter. Add spring onions and allow to
rest for 15 minutes.
Heat 1 tbsp of oil in a small frying pan and ladle in enough
batter to cover pan.
Place cooked pork, prawns, mushroom, bean sprouts and
dried onion over half the pancake, while still in the pan.
When pancake has cooked, fold uncovered pancake half
over filling.
To make nuoc mam cham, add the lime, water, fish
sauce and carrot in a bowl. Add sugar, chilli and garlic to
taste.
Serve pancakes with dipping sauce (nuoc cham), lettuce and mint leaves.
Nuoc mam cham (dipping sauce)
Serve 6 Prep 40 Cook 20 mins
6