Revolve Vietnam
SHALLOW FRIED SPRING ROLLS
Ingredients
Minced pork, 400 grams
Ear mushroom chopped fine, a half bunch
1 Carrot chopped fine,
Garlic, 6 cloves
egg, 1 pcs
Seasoning, 3 tsp, pepper. 3 tsp, sugar. 3 tsp, chicken salt. 1 tsp, five spice powder
Method
Marinate all ingredients above.
Place marinated ingredients on rice paper and gently roll and deep fried.
Serve with special dipping sauce
SPECIAL DIPPING SAUCE
Garlic, 2 cloves
Chilli, 1 piece
Sugar, 1 tsp
Method
Crush in mortar + pestle.
Add fish sauce, 4 tsp + lime of juice, 2 tsp
Water to taste
CHICKEN PAPAYA SALAD
Ingredients
Chicken 400 grams
A bunch of mint
Peanuts, 200 grams
Papaya, 200 grams
Carrot, 200 grams
Onion, 50 grams
Garlic, 5 cloves
3 tsp of Seasoning Chicken salt
3 tsp pepper
3 tsp sugar
Method
Poach Thinly slice the Chicken
Crush garlic lightly with the flat of a knife. Chop finely
Put chicken and garlic in the bowl. Add 1 tsp of Seasoning Chicken salt, 1 tsp pepper, 1tsp sugar. Leave them 10 minute and cook them with oil.
Grate the papaya and add into the mix. Put the grated carrot in the fridge for 10mins to keep crunchy.
Mix papaya and carrot with dipping sauce on top. Sprinkle some peanuts and mint.
VIETNAMESE LEMONGRASS PORK STEAKS
Ingredients
500g/1 lb pork shoulder skinless and boneless
3 tbsp canola oil
Marinade
2 lemongrass stalks , white part only, bruised, cut into 1 cm / 0.4″ slices on angle
4 garlic cloves , finely minced
4 tbsp lime juice
3 tbsp fish sauce
1 tbsp soy sauce (all purpose or light, NOT dark soy, Note 3)
4 tbsp brown sugar (tightly packed tablespoons)
3 tbsp oil (canola, vegetable, peanut)
3/4 tsp baking soda/bi-carb , for tenderising (Note 4)
Method
Cut pork – Cut into 8 equal, thinnish slices of pork. I find it easiest using the knife on a 45° angle, but if you have the right shape piece you can just cut straight down.
Pound each steak to 5mm / 0.2" thickness using the scary side of a meat mallet (jagged, not flat), using go-between (Note 5) or a freezer bag to avoid damaging the meat. (You can use baking paper for rolling pin or the flat side of the mallet.)
Marinade – Mix the marinade ingredients in a bowl, it will fizz when the baking soda is added! Add pork then toss well to coat using tongs. Transfer to a ziplock bag and marinate for 24 hours.
Remove pork from the marinade and brush off the lemongrass pieces. Discard marinade – it's done its job!
Cook – Heat a cast iron skillet over high heat until you see wisps of smoke. Add 1 1/2 tbsp oil, then cook half the pork for 1 1/2 minutes on one side and 1 minute on the other side until nicely charred. Remove onto a plate. Scrape pan clean of loose black bits then cook the remaining pork.
Rice
3 cups rice
5 cups water