Ingredients : Serves 4-5
- 225 g Steak, cut against the grain into 3mm thick and 5cm long
- 125 g Rice vermicelli
- 2 Pickled onions, finely cut
- 2 Pickled gherkins, finely cut
- 1 Carrot, grated
- 1 packet Round Banh Trang rice paper warmed water in a bowl
- 1 teaspoon Lemon grass, finely minced
- 1 teaspoon Garlic, finely minced
- 15 ml Ginger wine
- 1 Webb or round lettuce
- A few sprigs Coriander leaves, Dipping sauce
Method :
- Combine the marinade ingredients together and marinade the beef slices. Leave for 2-3 hours.
- Soak the rice vermicelli. When soft, drain thoroughly. Toss the cold rice vermicelli, pickled onion, gherkin and carrot together and place on the table in a dish.
- Put the lettuce leaves in a dish, the coriander and mint on a flat plate, and place on the table.
- Put the Banh Trang on a place and place on the table.
- Put warm water in a bowl that is large enough for the Banh Trang to be dipped in on the table. Put either a table top barbecue or a fondue on the table and bring the marinated meat to the table for the guests to cook.
- If neither is available, grill the meat very quickly, or fry in a pan with a little vegetable oil. Either way the cooking time is minimal, as thinly cut meat cooks extremely quickly. Excessive cooking toughens the meat.
- Guests should help themselves by dipping a Banh Trang into the warm water until it becomes soft and pliable. They then place some of the vermicelli and pickle, mint and coriander and cooked pieces of beef on the Banh Trang.
- The mixture is then rolled up and place on a fresh piece of lettuce. The lettuce leaf is rolled around it and then dipped in the sauce.
Ingredients : Serves 4
- 40 g Bean thread noodles
- 20 Lily buds
- 1 1/4 liters Chicken stock or water
- 120 g Chicken breast, shredded
- 2 tablespoons Fish sauce
- 1/2 teaspoons Salt
- 1/2 teaspoons Freshly ground black pepper
- 1 Spring onion (scallion), thinly sliced
- 1 sprig Fresh coriander (cilantro), coarsely chopped
Method :
- Soak the bean thread noodles and lily buds, separately, in warm water for 30 minutes. Drain the noodles and cut into three sections. Drain the lily buds, remove the hard tips, tie a knot in each bud, and set aside.
- Pour the stock into a large saucepan and heat over medium heat. Stir in the lily buds, then add the chicken meat, fish sauce, salt and black pepper. Bring the soup to a boil and simmer for 10 minutes to cook the chicken before adding the bean thread noodles. Remove from the heat immediately, sprinkle with the spring onion and fresh coriander and serve.
Ingredients : Serves 4
- 1.5 liters Chicken stock
- 1 tablespoon: Nuoc cham sauce
- 60 g Galangal, finely chopped
- 2 Star anise
- 2 Cinnamon sticks
- 1 teaspoon Sugar
- 250 g Boneless, skinless chicken (preferably breast meat)
- 4 Spring onions (scallions), diagonally sliced
- 250 g Rice noodles
- 4 Small red chilies, finely chopped
- 2 Limes, quartered
- 1/4 Salt (to taste)
- 1/4 Pepper (to taste)
- 1 teaspoon Crispy fried shallots
- 1 teaspoon Crushed roasted peanuts
- 1 sprig Coriander (cilantro) leaves
Method :
- Pour the stock into a large pot.
- Add nuoc cham sauce, galangal, star anise, cinnamon, sugar and season to taste with salt and pepper.
- Simmer for 10 minutes. Add the chicken meat and simmer for a further 20 minutes.
- Remove the chicken to a plate. Shred it and place the shreds in a bowl.
- Cook the rice noodles and divide them between 4 large bowls.
- Divide the chicken shreds between the bowls and pour over the strained chicken soup.
- Place all the remaining ingredients on the table in small bowls so that everyone can help themselves.
Tip : Use good quality chicken stock for this recipe to get an excellent taste.
