Prep time: 25 min Cook time: 15 min Serves: 4 Ingredients: 2 (about 250g each) single chicken breast fillets 1/4 savoy cabbage or head cabbage, finely shredded 110g (2 cups) bean sprouts 1 carrot, peeled, cut into thin matchsticks 1/2 cup fresh Vietnamese mint leaves 1/2 cup fresh coriander leaves 55g (1/3 cup) unsalted roasted peanuts, coarsely chopped Dressing: Jade Lemongrass Dipping Sauce Preparation: Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.
Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts. Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve. For added heat add our Red Chili Sauce Pan seared Ling cod with jasmine rice and our Jade Lemongrass Dipping sauce and root vegetables8/24/2020
This is one of our favourite dishes growing up. Called "Cá Chiên" or Fried Fish. We enjoy this dish with a side of steamed jasmine rice. This recipe is our version, the crispy skin of the ling cod and roasted vegetables really absorb our Jade lemongrass dipping sauce. Our Jade lemongrass dipping sauce has an aromatic, citrusy, sweet and sour flavour to balance the richness of the Fish. Prep time: 20 min Cook time: 20 min Serves: 4 Ingredients: 4 x 5 oz ling cod fillet skin on 2 cup Jasmine rice 4 cup water 1 bunch Turnip, washed, trimmed, halved 1 bunch Radish, washed, trimmed, halved 2 large Carrot, washed, trimmed, cut into same size as radish 2 tbsp olive oil To taste Salt and pepper Jade Lemongrass Dipping Sauce Vegetable oil to cook Preparation:Preheat oven to 375F
-Season ling cod fillet, with pinch of salt and pepper each side. reserve -In a medium pot, bring water to a boil, add rice and bring back to a boil. Cover with a lid and turn down to lowest temp on your stove. Let sit for 25 min. Remove lid and with a fork fluff the rice. Put lid back on and hold.. -Heat a large pan on medium high, add vegetable oil. When oil is hot add, ling cod skin side down. Carefully with a fish spatula, press gently on fish to get a nice even sear on skin. When a nice crust is formed remove fish and reserve on the side. -If needed add more oil. Add in vegetables cut side down, season with salt and pepper. When nice colour is formed. Turn off heat. Place the seared fish skin side up on the bed of vegetables and place in oven. -Roast for approximately 10-15min until fish is cooked and vegetables tender. - Serve with cooked rice. - Dress the pan seared in our Jade Lemongrass Dipping Sauce! Prep time: 35 min Serves: 4 Ingredients:Jade lemongrass dipping sauce 8 ounces dried rice stick noodles 12 ounces peeled cooked de veined medium shrimp, halved through center line 1 asian cucumber, very thinly sliced 1/2 cup carrot, peeled and thinly sliced 2 cups trimmed spinach 1 cup Romaine lettuce, thinly sliced 1 cup cilantro leaves with tender stems 1 serrano, or Thai chili, very thinly sliced ¼ cup crushed roasted peanuts ( leave out for allergies) Preparation: Cook noodles in a large saucepan of boiling salted water according to package instructions until tender (you want them to be a little more cooked than al dente since they are served cold). Drain; rinse under cold water, then drain again.
Toss noodles, shrimp, cucumber, lettuce, romaine, and cilantro in a large bowl with 1/2 cup of our Jade Lemongrass Dipping sauce to combine and evenly coat; season with salt. Top with chilies and peanuts and drizzle remaining dressing over + For added heat you can add our Red Chili Sauce ! Serves: 2-3
Prep time: 30 min INGREDIENTS:
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Serves: 2
Prep time: 40 min INGREDIENTS:
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Serves: 4-5
Prep time: 90min- 120min INGREDIENTS: Meatballs:
Tomato sauce:
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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:
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Serves: 4
Prep time: 50 min INGREDIENTS:
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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:
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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:
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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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