The main recipes for Vietnamese cuisine. Video
Vietnamese cuisine is less known to Russian consumers than Chinese or Japanese. But even if your city does not have a Vietnamese restaurant, you can cook traditional Vietnamese dishes at home. After all, the main Vietnamese recipes are very simple: rolls and noodles
Vietnamese chicken roll recipe: video master class
This dish will be the perfect snack or hot dish for your lunch. These rolls go well with both Chinese and some Russian dishes.
You will need: – 12 sheets of rice paper for rolls; – 1 small carrot; – 200 g chicken fillet; – 100 g of rice noodles; – 50 g of champignons; – 50 g of shiitake mushrooms; – 1 cm of ginger root; – 1 clove of garlic; – 1 tbsp. l. soy sauce; – 1 tbsp. l. rice vinegar; – 1 tbsp. l. oyster sauce; – a few lettuce leaves; – a bunch of mint; – Sesame oil; – Vietnamese fish sauce.
Finely chop the chicken and mushrooms, peel and chop the ginger root and garlic. Combine chicken, ginger and garlic in a bowl, add soy sauce, oyster sauce and vinegar. Marinate the chicken in this mixture for half an hour. Heat the sesame oil in a skillet, put the marinated chicken there and fry for 5 minutes, then add the carrots and chopped mushrooms, cut into thin strips. Simmer the roll filling for another 5-7 minutes. Boil soy noodles in salted water, cut and add to chicken, mushrooms and carrots.
Prepare a bowl of warm water. Dip a sheet of rice paper into it, shake off the water, place the filling in the center of the pancake, and fold it into an oblong envelope. Fry the rolls in sesame oil on all sides for 3-4 minutes. Serve the rolls on lettuce leaves, garnish with mint and season with fish sauce.
Rolls can be cooked not only with chicken, but also with pork, shrimps or only vegetables.
This traditional Vietnamese recipe is well suited for a winter table as it is very filling and rich in spices.
You will need: – 60 g of sugar; – 1/2 hot red pepper; – 1/2 tbsp. Vietnamese fish sauce; – 1 lime; – 2-3 cloves of garlic; – 500 g of rice noodles; – 50 g of peanuts; – 1 fresh cucumber; – 2-3 sprigs of mint; – a bunch of coriander; – 500 g of beef tenderloin; – vegetable oil; – salt and freshly ground black pepper.
If you do not like spicy dishes, exclude hot peppers from the recipe.
Prepare the sauce. To do this, peel and chop the garlic. Set aside one clove for meat, in a bowl mix 50 g sugar and 5 tbsp. l. warm water. Add fish sauce, garlic and lime squeezed juice.
Boil rice noodles in salted water. Fry the peanuts, peel them off, and grind the nuts themselves in a coffee grinder or food processor. Cut the meat into thin strips across the grain. Combine the remaining garlic, 10 g sugar, and 1 tbsp. l. fish sauce. Add some vegetable oil. Remove the seeds from the hot pepper, and chop the pulp very finely and place in the marinade.
Mix the meat with this marinade and let it sit for half an hour. Then fry the meat in a hot skillet for 15 minutes, season with salt and pepper. Cut the cucumber into thin strips. Put a serving of noodles in each plate, on top – meat, then cucumbers. Pour the sauce over the dish, sprinkle with ground peanuts and garnish with coriander and mint leaves.