Recipe

Vietnamese Mi Thap Cam
 (Egg Noodle Pork and Chicken Soup)

Ingredients:
  1. Use 8 cups prepared broth or make your own. Place broth in a 3 qt. sauce pan. Add onion, fennel, ginger, and fish sauce. Bring to a boil, reduce heat and simmer for 15 minutes.
  2. Boil egg noodles in a separate pan for 2 minutes. Drain and rinse with cold water. Divide egg noodles in individual serving bowls.
  3. On top of noodles, place equal portions of shrimp, crabmeat, roast pork, and wontons.
  4. Pour hot broth in the bowls over the noodles and garnish with fresh basil and other condiments. Serves 4.

Side Garnish:

Vietnamese Style Rice Paper Spring Rolls

Ingredients for four Diners.
500g small cooked prawns
Small bunch fresh mint
¼ cup white wine vinegar
½ small carrot finely grated
100g fine rice vermicelli
Fresh coriander leaves
¼ cup caster sugar
4 shallots finely chopped
1 small carrot finely grated
¼ cup fish sauce
3 crushed garlic cloves
200g Chinese barbecued pork
1 pkt rice paper squares
½ cup water
4 Coss lettuce leaves, shredded
2 teaspoons fresh lime juice
2 finely chopped chilies

Method

  1. Put vinegar, sugar and water into a small saucepan and simmer for a few minutes until sugar dissolves.
  2. Remove from the heat, add fish sauce, garlic, chilies and fresh lime juice, finely chopped shallots and half a grated carrot. Refrigerate. This is your Nuoc Cham Sauce.
  3. Peel, head and de-vein the prawns. Keep refrigerated until ready to use.
  4. Put rice vermicelli into a basin. Pour on enough boiling water to cover. Leave to soak for 2 minutes then drain well.
  5. Cut the vermicelli into short lengths and set aside.
  6. Slice the Chinese barbecued pork into thin batons.
  7. Have all the ingredients ready - carrot, coriander, mint, prawn, pork, vermicelli, lettuce and Nuoc Cham sauce.
  8. Pour boiling water into a large shallow basin. Dip rice paper sheets one at a time into the hot water. As soon as it softens, remove to another basin of chilled water, then drain and place on a large flat surface (eg smooth bench top).
  9. Place some lettuce on one corner of the rice paper, top with a few batons of pork, then add some vermicelli, some prawn, mint, coriander, grated carrot.
  10. Roll up the parcel tucking in the sides. Turn over so the seam is underneath. Make up all the rolls in the same manner.

Fried Spring Rolls

Ingredients (4 servings):

50g pork mince
40g prawns
60g thin Chinese rice noodles (Bifun)
4 dried shiitake mushrooms
30g onion
20g bean sprouts
1 tsp. garlic, finely chopped
1/2 egg
Basil to taste
12 sheets rice paper
12 leaves salad vegetable

Seasonings:
1 1/2 tsp. Vietnamese fish sasuce
Twist of pepper

Sauce:
1 1/2 Tbsp. Vietnamese fish sauce
1 1/2 Tbsp. rice vinegar
1 1/2 Tbsp. water
1 Tbsp. sugar
Pinch MSG
4 leaves mint
1 tsp. garlic, finely chopped
Pinch of chilli powder
Recipe:
1)Pound the prawns and chop roughly.
2)Reconstitute the rice noodles in boiling water for 5 to 6 minutes and chop roughly. Finely slice the dried shiitake and onion. Finely chop the basil. Remove the roots from the bean sprouts and place to one side.
3)In a bowl mix the pork mince and prawns together well. Mix in the seasonings, finely chopped garlic and basil. Beat the egg and combine a little at a time.
4)Place the rice sheets in water for 15 seconds to dampen and lay on a moist wrung cloth for around two minutes to soften.
5)Remove excess moisture from each rice sheet and divide the filling into 12 parts. Top each rice sheet with filling and roll up to make spring rolls.
6)Fry the rolls in oil at 170C until deep golden brown.
7)Combine the dipping sauce ingredients in a bowl.
8)Serve each fried roll on a leaf of salad green. Wrap the leaf around the spring roll, dip in sauce and enjoy.

Goi Ga
Vietnamese marinated Cabbage with Chicken Salad
This crisp and crunchy salad contains lots of vitamins and proteins for the health conscious.

Ingredient

400 g : chicken breast, boiled, skinned, shredded
10 g : coriander leaves (Chinese parsley leaves), chopped
10 g : mint leaves, chopped
20 g : peanut, roasted, chopped
0 . : Vietnamese Marinated Cabbage
600 g : white cabbage, shredded
50 g : carrots, peeled, shredded
10 g : salt, to taste
30 ml : lime juice, to taste
100 ml : water, warmed
0 . : Nuoc Nam Giam Sauce
10 g : garlic, peeled, roughly chopped
10 g : red chillies, chopped
50 ml : KNORR Fish Sauce (Naam Pla)
50 ml : lime juice
40 ml : water
40 g : sugar
5 g : KNORR Chicken Seasoning Powder, to taste

Method

Vietnamese Marinated Cabbage
Toss the shredded cabbage in a mixing bowl with shredded carrots, salt and lime juice. Add in the warmed water and marinate for 15 minutes. Strain and squeeze with both hands to extract as much liquid as possible.
Place the vegetables in a mixing bowl, add in chopped mint and coriander leaves. Keep aside.

Nuoc Nam Giam Sauce
Pound the garlic and chillies in a mortar until a smooth paste is formed. Remove and place in a mixing bowl, add in fish sauce, lime juice, water, sugar and chicken seasoning powder, and mix well.

Serve
Toss the nuoc nam giam sauce with the marinated cabbage and shredded chicken meat. Adjust seasoning and toss well.
Place it on serving plates, sprinkle with roasted chopped peanut and serve.