Serves: 2-3
Prep time: 30 min INGREDIENTS:
INSTRUCTIONS:
Serves: 2
Prep time: 40 min INGREDIENTS:
INSTRUCTIONS:
Serves: 4-5
Prep time: 90min- 120min INGREDIENTS: Meatballs:
Tomato sauce:
INSTRUCTIONS:
You can eat the Xiu mai ( meatballs) with a side of rice or baguette on the side to dip. Serves: 4
Prep time: 30 min INGREDIENTS:
Vinaigrette:
INSTRUCTIONS:
Serves: 4
Prep time: 50 min INGREDIENTS:
INSTRUCTIONS:
Notes: You can dip the lettuce and cucumber into the sauce. orGỏi cuốn is a Vietnamese dish traditionally consisting of pork, shrimp, bún(rice vermicelli noodle) lettuce, herbs(mint, basil,) and cucumber wrapped in bánh tráng (commonly known as rice paper) and served with a peanut sauce.
You can mix and match the fillings with any of your favourite ingredients. Yield: 6-8 rolls Prep time: 50 min INGREDIENTS: For the spring rolls:
For the peanut sauce:
INSTRUCTIONS:
For peanut allergies you can substitute the peanut sauce with our Gold Sweet Chili sauce or Jade Lemongrass Dipping Sauce To make these spring rolls vegetarian or vegan, you can remove the shrimp and add tofu, tempeh, roasted mushrooms, or any vegetables you like. Nuoc cham is a delicious universal Vietnamese dipping sauce that tends to accompany fried spring rolls (Chả giò), pan fried crepes (Bánh xèo) and rice noodle (Bún). But it can aslo be used as a vinaigrette or to dip whole fried fish. The possibiites are endlesss. Every Vietnamese home has their own version of this sauce and ours is a bit different with the additon of our Red Chili sauce.
This condiment is a mixture of fish sauce (nước mắm), garlic, palm sugar, lime juice, a splash of water and bird’s eye chilis. In this case, we substitute the garlic and bird eye chili with our Red Chili sauce. The most important element to a good nuoc cham is finding the proper balance of sour, sweet, salty, savory and spicy. By using our Red Chili sauce, our nuoc cham also has a smoky and depth of flavour from the charring of the chilis and addition of tomatoes in our sauce. Yield: 1 cup (250ml) Prep Time: 5 minutes INGREDIENTS:
INSTRUCTIONS:
Notes: Its best to make the Nuoc cham at least 3 hours ahead of using as it with allow the flavours to develop. |
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