cup)
Preparation time: 5 mins
Cooking time: 10 mins
Crispy Fried Shallots
4 tablespoons oil
6 shallots, thinly sliced
Heat the oil in a wok or skillet over medium heat and stir-fry the shallot for 2 to 3 minutes, until golden brown and crispy. Remove from the pan and drain on paper towels. Keep immediately in a sealed jar to retain crispness.
Yields 50 g (¼ cup)
Preparation time: 5 mins
Cooking time: 3 mins
Chicken Stock
3 liters (12 cups) water
1 fresh chicken (about 1½ kg/3 lbs)
1 tablespoon white peppercorns
150 g (1 cup) sliced onion
1 medium carrot, sliced
1 stalk celery, sliced
¼ teaspoon salt
¼ teaspoon ground white pepper
Bring all the ingredients to a boil in a stockpot. Reduce the heat to low and simmer for 2 to 3 hours, skimming off the foam and fat that float to the surface, until the stock is reduced to half. Remove from the heat, strain the stock and set aside to cool.
Yields 1½ liters (6 cups)
Preparation time: 10 mins
Cooking time: 2 hours
Fish Sauce Dip (Nuoc Cham)
2 to 3 finger-length chilies, deseeded and sliced
3 cloves garlic
50 g (¼ cup) sugar
3 tablespoons freshly squeezed lime juice
1 tablespoon vinegar
3 tablespoons fish sauce
125 ml (½ cup) water
½ teaspoon salt
Grind the chilies and garlic to a coarse paste in a mortar or blender, then combine with all the other ingredients and mix until the sugar is dissolved.
Yields 250 ml (1 cup)
Preparation time: 10 mins
Peanut Dipping Sauce (Nuoc Leo)
185 ml (3/4 cup) water
60 ml ¼ cup) hoisin sauce
1 tablespoon tamarind juice (page 4)
120 g (½ cup) crunchy peanut butter
Combine all the ingredients in a bowl and mix until well blended.
Yields 375 ml (1½ cups)
Preparation time: 5 mins
Cooking time: 10 mins
Roasted Rice Powder
100 g (½ cup) uncooked rice grains
Preheat the oven to 120°C (250°F). Bake the rice in the oven, stirring from time to time, until the rice turns light brown. Do not overcook. Alternatively, dry-fry the rice in a skillet over low heat for 10 minutes, stirring continuously, until fragrant and light brown. Grind the roasted rice grains to a powder in a blender. Store in a tightly sealed container for up to several months.
Yields 100 g (1/3 cup)
Preparation time: 5 mins
Cooking time: 10 mins
Grilled Lemongrass Chicken Satays
500 g (1 lb) boneless chicken thighs, cubed
12 bamboo skewers, soaked in water for 1 hour before using
1 portion Fish Sauce Dip (page 6)
Marinade
2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced
3 shallots
1 finger-length chili, deseeded and sliced
3 cloves garlic
1 tablespoon oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons fish sauce
1 tablespoon honey
1 teaspoon sugar
¼ teaspoon salt
1 teaspoon sesame oil
¼ teaspoon freshly ground black pepper
1 Make the Marinade first by grinding the lemongrass, shallots, chili, garlic and oil to a smooth paste in a blender. Add all the other ingredients and mix well.
2 Pour the Marinade over the chicken cubes and mix until well coated. Allow to marinate for at least 1 hour.
3 Prepare the Fish Sauce Dip by following the recipe on page 6.
4 Thread the marinated chicken cubes onto the bamboo skewers and grill, a few at a time, on a pan grill or under a preheated broiler using medium heat for about 4 minutes on each side, until cooked.
5 Transfer to a serving platter and serve hot with the Fish Sauce Dip on the side.
Serves 4
Preparation time: 30 mins + 1 hour to marinate
Cooking time: 10 mins
Pork and Prawn Crêpes (Bahn Xeo)
A crêpe is a thin pancake with a savory or sweet filling that is popular in French cuisine. The way to eat this Vietnamese crêpe is to cut it into small portions and wrap each portion in a lettuce leaf with fresh herbs.
125 g (1 cup) rice flour
250 ml (1 cup) water
250 ml (1 cup) thick coconut milk
½ teaspoon
