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Famed chef Luke Nguyen is an APT ambassador. Take a look at three of his tastiest Vietnamese recipes.
Pork ribs, slow braised in young-coconut juice
1 red Asian shallot, diced
2 tbsp fish sauce
1 tsp oyster sauce
2 tbsp sugar
½ tsp sea salt
½ tsp freshly ground black pepper
2 tbsp crushed garlic
300g pork spare ribs, cut into 2cm x 3cm pieces
vegetable oil, for deep-frying
250ml young-coconut juice
1 onion, sliced into wedges
coriander sprigs, to garnish
In a mixing bowl, combine the shallot, fish sauce, oyster sauce, sugar, salt, pepper and a tablespoon of the garlic. Mix well to dissolve the sugar, then add the pork ribs and stir to coat well. Cover and leave to marinate for 20 minutes.
One-third fill a large wok or deep frying pan with oil and heat to 180C (350F), or until a cube of bread dropped into the oil turns brown in 15 seconds.
Drain the pork ribs, reserving the marinade. Deep-fry the pork ribs in small batches over medium heat for 3 minutes, or until brown. Remove using a slotted spoon and drain on paper towels.
Pour the coconut juice and reserved marinade into a saucepan and bring to the boil. Add the pork ribs, reduce the heat and simmer for 20 minutes.
Increase the heat to medium-high and cook for a further 5 minutes, or until the coconut juice has reduced to one-quarter of its original volume.
Add the onion, remaining garlic and a pinch of black pepper. Stir constantly for 5 minutes, then turn off the heat.
Transfer the ribs to a serving platter and garnish with coriander. Serve with steamed jasmine rice.
Chargrilled eel in lemongrass and turmeric
500g eel fillets, boned, with skin on, cut into 5cm pieces (or ask your fishmonger to do this for you)
1 small handful coriander
1 tsp curry powder
1 tsp turmeric powder
2 lemongrass stems (white part only), finely diced
2 garlic cloves, minced
1 birdseye chilli, minced
1 tsp salt
1 tsp sugar
1 tsp freshly ground black pepper
2 tbsp vegetable oil
Marinating time: 20 minutes
Combine all the marinade ingredients in a large bowl.
Add the eel, stirring well to coat.
Add oil, cover, then set aside at room temperature for 20 minutes. Drain the eel well, reserving the marinade.
Heat a barbecue chargrill plate to medium and cook the eel for 3-4 minutes on each side, brushing with the reserved marinade as it cooks. Transfer to a bowl and garnish with coriander.
Serve with jasmine rice.
Beef and lemongrass wrapped in betel leaf
400g minced beef
2 lemongrass stems, white part only, finely chopped
1 garlic clove, finely chopped
2 tsp sea salt
2 tsp ground white pepper
1 bunch betel leaves
200g rice vermicelli noodles, cooked
1 tbsp nuoc mam cham dipping sauce
1 tsp fried red Asian shallots
1 tsp crushed roasted peanuts
2 red chillies, sliced
Nuoc mam cham dipping sauce
3 tbsp fish sauce
3 tbsp white vinegar
2 tbsp sugar
2 garlic cloves, chopped
2 red birdseye chillis, thinly sliced
2 tbsp lime juice
Put the fish sauce, vinegar and sugar in a small saucepan with 125ml water. Place over medium heat, stir well and cook until just before boiling point is reached. Remove the pan from the heat and allow to cool.
Just before serving, stir in the garlic, chilli and lime juice. Store in a tightly sealed jar in the fridge for up to 5 days.
Beef and lemongrass
In a mixing bowl, combine the beef, lemongrass, spring onion, garlic, salt and white pepper.
Cover and allow the flavours to infuse for at least 15 minutes.
Remove the stems from the individual betel leaves and wash in cold water. Lay the leaves flat on a cloth to dry.
To form the rolls, lay a large betel leaf (or two smaller leaves), shiny side down, on a board with the stem end of the leaf pointing towards you. Spoon approximately 1 tbsp of the beef mixture into a sausage shape using your hands, then roll the leaf from bottom to top, folding in the side to enclose the meat, and place the seam flat on your board to stop the leaf unrolling.
Repeat this process until you have used all the beef. The mixture should make about 20 rolls.
Cook the parcels, seam side down, on a chargrill pan or barbeque hotplate over medium heat for about 5 minutes, turning to colour all over, until cooked through.
Arrange the cooked parcels over a bed of noodles. Drizzle with the nuoc mam cham, garnish with fried shallots, peanuts and chilli and serve.
Learn more about APT and Luke Nguyen at chúng tôi
Recipe: Tasty Bánh Bông Lan Hấp
Bánh bông lan hấp. Bánh Bông Lan Hấp – Xuân Hồng (Lửa Hồng Cooking Show). Đặt bánh vào nồi hấp. Hấp đến khi ấn thử tay lên mặt bánh thấy vết lõm phồng trở lại là bánh đã chín. Bánh bông lan là món ăn yêu thích không chỉ ở trẻ nhỏ mà hầu như tất cả mọi lứa tuổi, vì độ thơm ngon của nó.
Nếu thấy mặt bánh bông lan không bị lõm xuống là bánh đã chín, chờ bánh nguội một chút là có thể lấy ra dùng ngay. Bánh bông lan hấp tuy không bông xốp như bánh bông lan nướng, tuy nhiên, với cách trộn bột này, bạn vẫn có mẻ bánh mềm thơm mùi dừa và lá dứa, ngọt nhẹ, thưởng thức cùng cốc sữa tươi hoặc tách trà nóng là bạn đã có một bữa sáng giản dị mà ngon miệng rồi. Bạn bảo quản trong ngăn mát để dùng dần. You can have Bánh bông lan hấp using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Bánh bông lan hấp
Prepare 2 of trứng gà.
Prepare 25 g of bột mì.
You need 25 g of bột bắp.
You need 25 g of đường.
Prepare 25 g of dầu ăn.
You need Vài giọt of vani.
It’s Xíu of muối.
You need Vài giọt of nước cốt chanh/ tắt.
You need 30 g of sữa tươi có đường.
Prepare 1 ít of trái cây khô.
You need 1 of vỏ chai nước suối(mình sẽ h. dẫn các bạn làm cây đánh trứng).
Bánh bông lan hấp instructions
Vỏ chai nước suối cắt làm đôi. Phần có nắp rửa sạch, lấy kéo cắt dọc theo thân chai thành nhiều đường sao cho có tua rua mình sẽ dễ đánh trứng hơn.
Tách lòng trắng và lòng đỏ riêng. Thêm xíu muối vào lòng trắng. Mình dùng cây đánh trứng tự chế đánh lòng trắng nổi bọt lên, tiếp đó cho vài giọt nước cốt chanh, tiếp tục đánh, vừa đánh vừa cho từ từ từng lần một đường vào. Đánh tới khi nào trứng tạo chóp, cảm thấy nặng tay, cắm 1 cây đũa vào k ngã là đạt.
Lòng đỏ đánh tan. Rây bột mì, bột bắp vào. Cho sữa, dầu ăn, vani vào trộn đều cho thật mịn..
Cho lòng trắng trứng vào hỗn hợp bột từ từ, chia làm 2 lần. Cho vào trộn cho thật đều.
Thoa ít dầu ăn vào khuôn. Cho ít trái cây sấy vào, cho hết bột vào, rắc thêm 1 lớp trái cây sấy nữa. Đậy bột lại để tránh nhiễu nước và đem đi hấp.
Hấp tầm 30p là chín, để bánh nghỉ trong xửng 10p mới lấy ra.Và đây là lúc bánh mới lấy ra.
Và đây là thành phẩm.
Vietnamese Spring Rolls Recipe (Bò Bía Recipe)
The name bò bía is likely a Vietnamese adaptation of the Chinese roll “popiah.” These two foods are quite different though. It’s plausible to think bò bía was adapted by the Vietnamese and ingredients were substituted with what was available.
The first noticeable change is the Vietnamese use a rice paper wrapper instead of a wheat-based one. Other changes include the sauce and removal of ingredients like yams, green beans, and bean sprouts. Popiah also has fried variations.
Bò bía is a fresh type of spring roll, packed with vegetables. Despite containing Chinese sausages, these rolls are fairly light, so you can eat a ton of em! Or ya know for easy snacking. They aren’t typically served as full meals, but if you have 3 of them like I just did, you can forget about eating anything else.
Eating Bò Bía Street-side in Vietnam
My mom clearly recalls that in Vietnam, these rolls never had carrots in them for the same reason dồ chua didn’t-it was too expensive. Even though bò bía is designed as portable food, she says most of them were eaten at the stand where they’re made. How fun does that sound?
Since these were simple street snacks, vendors didn’t fuss with any sauce containers. Any on-the-side extras we’re used to Stateside were usually put directly into the roll. When business was slow, these rolls would slightly dry out, so the cart owners would revive rolls by dipping them in the hot water used to steam the veggies. Clever!
How To Make Bò Bía
Start with the dried shrimp since it takes the longest. The typical way to use this is to soak it in water. This takes around 2 hours if you use hot or warm water, or you can soak overnight to prep for this recipe. We soak it so they’re not super hard to chew.
Next we start peeling and julienning jicama and carrots. I didn’t want carrots to take over in these rolls so I went with about four times as much jicama as carrots. Add salt and water, bring to a boil and then reduce to a low boil for about 15 minutes. We want them to be softened but still retain a slight crunch. Steaming would be a better way to cook these since you can control it better, but I don’t have a steamer.
Meanwhile, whisk together the eggs and season with a little salt. Heat a pan and pour a thin layer of the eggs on to cover. We want it thin enough so there is no need to flip the egg. This means you might need to do 2 or more batches. Then roll it up and cut into ribbons.
For the Chinese sausage (lạp xưởng), slice at an angle so the pieces are longer and look nicer in the roll. You can also cut it lengthwise but I don’t like the fact that each piece isn’t going to be uniform. Saute on medium heat and flip until lightly browned on both sides. These sausages have a lot of fat that will render, so if you cook it too much they will shrivel. To keep the shape of the sausage you can also bake or boil it (which my mom prefers).
Wash and dry the mint and red leaf lettuce.
To roll, start with mint, a small piece of lettuce to cover the length. Add jicama and carrot, egg, shrimp, and sausages. I was determined to make a plumper roll so I loaded up on the filling. With this smaller sized rice paper (22 cm), it was harder to roll, but I made it work. If you want to one-up my method, make your rolls about an inch shorter or use larger rice paper.
The dipping sauce I used (recipe below) is more concentrated and has crushed peanuts on top.
I used sambal chili paste on top. Just add peanut butter if you like it creamier and adjust the consistency by adding water. Nomnom… that’s a wrap.
Can you make Vietnamese spring rolls ahead time?
Yes you can, but fresher is better. The longer the spring rolls sitting the drier the wrapper can get. Some restaurants that cater individually wrap these rolls in plastic wrap to keep them from drying out.
What is a spring roll wrapper made of?
Spring roll wrappers are made of rice flour and water. To learn more about springs rolls and egg rolls, visit this article.
How do you roll a Vietnamese spring roll?
A general rule to wrapping spring rolls is to add less filling than you think. Layer your filling ingredients in horizontal lines and add more layers from the bottom up. To roll, wrap up your spring roll similar to a burrito: fold in the left and right sides towards the middle and fold up the bottom flap, and keep rolling in an upwards motion.
Are spring rolls bad for you?
Spring rolls can be considered healthier than fried egg rolls, but it also depends on the fillings you use.
How do you keep Vietnamese spring rolls from sticking?
Use a plate larger than your rice papers and add some warm water to this plate. Dip the rice paper for about five seconds to soften the paper, but remove it before it becomes a soggy mess. I like to use a damp cutting board or towel to place my soften rice paper on, this helps to prevent the paper from sticking too much to the surface and also keep it soft.
Vietnamese Noodle Bowl Recipe (Gluten Free!)
This delicious Vietnamese Noodle Bowl, also known as a bún bowl, is full of fresh and vibrant flavors. A kick of spice, mixed with the freshness of crispy cold vegetables and flavorful herbs. Finished with grilled chicken, you’ll love this delicious lunch or dinner bowl. Naturally gluten free.
There’s a kick of spice, mixed with the freshness of crispy cold vegetables, flavorful herbs, finished with the rich savory flavor of grilled chicken. I’ll admit my recipe still doesn’t quite get to the level of my favorite Vietnamese place but it’s pretty close.
How to make a this Vietnamese Noodle Bowl Recipe – step by step
Marinade and grill chicken.
Boil water and cook brown rice noodles according to package.
Cut up ingredients.
Layer ingredients in a bowl, the proportions are up to you! I like half noodles, half green and extra pickled veggies.
Make dressing: combine water and sugar in a bowl.
Add fish sauce and lime in increments until the flavor is to your liking.
Finally add garlic and whisk.
Drizzle sauce over bowl and enjoy!
So a bun bowl is sort of comparable to a salad. It’s served cold but with a base of thin rice noodles and topped with warm grilled meat. The dressing is simple, salty, and flavorful, traditionally called a nước chấm sauce. To me this salad is almost like eating a deconstructed spring roll!
A meal prep noodle bowl recipe
I think this Vietnamese Noodle Bowl is the perfect introduction into spring. It’s cold and fresh but also savory and spicy. It’s really the best of both worlds warm but still fresh.
This is also a fantastic lunch because you can prep it at the beginning of the week and it’s super easy. Then just make a few bowls in airtight containers and just pour your dressing over before you eat it. Lunches can be so hard some times and a plain old salad certainly gets old. I love this as a healthy, flavorful alternative.
The ingredients that make this noodle bowl Vietnamese
There are certain ingredients that make this bowl undoubtedly Vietnamese:
I used this recipe to marinade the chicken.
Marinate the chicken for at least 30 minutes.
Make your own pickled vegetables using this recipe.
Gluten Free Slow Cooker Banh Mi Wraps Spicy Glass Noodle Salad Recipe Whole30 Chicken Teriyaki Meatballs Recipe If you have tried this recipe I’d love to hear from you! Be sure to leave a star rating and let me know what you thought!
Vietnamese Noodle Bowls (Bún)
Photography for Vietnamese Noodle Bowls by Chase Daniel
Cập nhật thông tin chi tiết về Three Tasty Recipes Created By Vietnamese Celebrity Chef Luke Nguyen trên website Raffles-hanoi.edu.vn. Hy vọng nội dung bài viết sẽ đáp ứng được nhu cầu của bạn, chúng tôi sẽ thường xuyên cập nhật mới nội dung để bạn nhận được thông tin nhanh chóng và chính xác nhất. Chúc bạn một ngày tốt lành!