Vietnamese Kitchen with Christina -3 Easy Vietnamese recipes at Alma resort with ZAZEN TRAVEL
VIETNAMESE FRESH SPRING ROLLS (GỎI CUỐN)
Tourist Guide and Cooking Class manager Christina Nguyen work hand in hand with Alma resort Hotels staff to provide exciting and easy to follow Vietnames Cooking classes to resort Guests .
VIETNAMESE FRESH SPRING ROLLS (GỎI CUỐN)
INGREDIENTS
• 10 pc Dried rice paper
• 100 gr. Boiled pork, prawn
• ½ gr. Peanuts
• ½ gr. Dry shallot
• 50 gr. Fresh rice noodle
• 30 gr. Sliced green cucumber
• 30 gr. Pickle
• 50 gr. Salad and herbs (basil, herbs)
• 30 gr. Chives
• 100 gr. Fish sauce (pls see recipe)
DIRECTIONS/ INSTRUCTIONS
A. Wrapping the rolls
– Dip the rice paper quickly in water, then on the plate.
– Put a little of each item above mentioned (salad, pork, prawns, pickle, fresh noodle, cucumber,
pickle, dry shallot, peanut, boiled prawn depending on your favor) in the middle of the rice
paper, fold 2 corners together in the same edge.
– Then roll up to the half of the rice paper and add chive-onion for decoration, then continue
rolling it up to the end.
B. Peanut sauce
• ½ box of 400g peanut butter
• 200gr of roasted ground peanuts
• 200gr of hoisin sauce
• 100ml of coconut milk
• 10ml of fish sauce
• 70gr of sugar
• 200ml of water
– Mix the peanut butter and roasted ground peanuts together and pour hot water on top. Mix
well.
– Cook on low heat until it starts to boil, making sure to stir frequently to avoid burning.
– Add fish sauce, sugar, and hoisin sauce, and mix well.
– Bring it to a boil again and let it simmer until it thickens.
BEEF WRAPPED IN BETEL LEAVES (BÒ LÁ LỐT)
INGREDIENTS
• 100gr. Minced beef
• 50gr. Pork fat
• 100gr (20 gr sliced). Betel leaves
• 20gr. Shallot chopping
• 10gr. Garlic chopping
• 50gr chopping lemongrass
• 5gr. Spice powder
• 5gr. Black pepper
• 10gr. Sugar
• 10gr. Fish sauce
• 50gr. Peanut
• 50gr. Vietnamese herb
DIRECTIONS/ INSTRUCTIONS
A. Wrapping the rolls
– Well – blended minced beef and pork fat then marinate it with black pepper, sugar, garlic
chopping, shallot chopping, 5 spiced powder, fish sauce, minced lemon grass and finely cut
betel leaves.
– Put betel leave on cutting board with 10 gr of meat and roll it.
– Use split lemongrass to fix the 4 rolls and char grilled it.
B. Sweet and sour fish sauce
• 250g of sugar
• 200g of fish sauce
• 200ml of water
• 50gr of minced garlic
• 100gr of chopped red chili pepper
• 100gr of lime juice
– Mix sugar, fish sauce, and water in a pot and heat until the sugar dissolves.
– Add minced garlic and chopped red chili pepper and cook for 2 minutes.
– Add lime juice and stir well.
– Take the pot off the heat and let it cool down.
VIETNAMESE BEEF NOODLE SOUP (PHỞ BÒ)
INGREDIENTS
• 2kg beef bones
• 1kg beef brisket & beef tenderloin
• 500gr. Purple onions
• 200gr. Ginger
• 500gr. Scallions
• 100gr. Coriander
• 500gr. Cinnamon sticks
• 100gr. Star anise
• 10gr. Cilantro seeds
• 100gr. Rock sugar
• 100gr. Fish sauce
• 50gr. Knorr seasoning powder
• 50gr. Salt
VIETNAMESE BEEF NOODLE SOUP (PHỞ BÒ)
VIETNAMESE BEEF NOODLE SOUP (PHỞ BÒ)
DIRECTIONS/ INSTRUCTIONS
• Blanch 2kg beef bones briefly in water and roast in the oven for 20 minutes.
• Simmer the beef bones for 8-10 hours with purple onions, ginger, coriander, cinnamon sticks,
star anise, scallions, and beef brisket and tenderloin.
• After 8 hours, remove the meat and season the broth with rock sugar, fish sauce, Knorr
seasoning powder, and salt to taste.
• Serve with rice noodles and fresh herbs.
MUSHROOM AND TOFU IN TOMATO SAUCE (TÀU HỦ, NẤM RƠM SỐT CÀ CHUA)
INGREDIENTS
• 0.5kg finely minced tomatoes
• Onions, shallots, chopped garlic, spring onion, coriander
• Sugar, fish sauce, pepper, cooking oil
• 0.2kg. Lingzhi mushrooms
• 0.2kg. Oyster mushrooms
• 0.5kg. Young tofu
DIRECTIONS/ INSTRUCTIONS
– Quickly poach the lingzhi and oyster mushrooms in hot water and set them aside.
– Cut the tofu into cubes and deep fry them.
– Heat a pan with some cooking oil and add chopped garlic and shallots. Stir until they turn
golden brown and have a good aroma.
– Add the minced tomatoes, onions, and 0.5 liters of water.
– Reduce the heat and continue cooking for 15 minutes, seasoning with pork Knorr, sugar, fish
sauce, and pepper.
– Add the mushrooms to the sauce and cook for another 2 minutes until everything is well
cooked.
– Put the fried tofu cubes onto a plate, add the sauce on top, and decorate with coriander and
spring onion.
– Serve with steamed rice.
WhatsApp/Tel
(+84) 929 352 782
Cam Ranh, Vietnam
