Simple grilled prawns from award winning Ho Chi Minh City chef Quach Thien Tuong. I found the recipe in ” Street Cafe Vietnam” by Annabel Jackson. Use the freshest prawns you can find, and add a spoonful of water if you find that the dip is too tart for your taste.
An easy supper from ” Nutmeg & Custard” by Marcus Wareing.
A Vietnamese melt in the mouth braised dish from Jeremy Pang’s ” Simple Family Feasts”.
A rich and creamy Vietnamese soup from ” Vietnamese made Easy” by Thuy Diem Pham. She descibes it as her quick and easy version of Bánh Canh Cua Nuóc Côt Dùa.
A quick version of Ca Ri Ga ( chicken curry) from ” Alice’s Cook Book” by Alice Hart. If you have chopped root ginger or torn kaffir lime leaves add with the garlic. Prawns or cubed pork can be used instead of chicken. If you haver time leave the chicken to marinate for an hour before cooking. SErve with french baguette or some steamed rice.
These little pork and prawn meatballs make lovely canapes to serve with drinks, or will serve four people as a starter or two as a main course. The recipe is from ” Lidgate’s The Meat Cookbook by Danny Lidgate and Hattie Ellis.
A spicy, nutritious and tasty soup from ” A Flash in the Pan ” by John Whaite.
A recipe from my local Vietnamese chef Trung. During Lockdown he started doing the most yummy Vietnamese food for collection from his home once a week . It was up there with the very best Vietnamese food I have eaten here or there , and the portions were so generous they lasted us two days. In a few days time he will be opening his own restaurant in Bristol- The Saigon Kitchen- and I cant wait to try even more of his cooking.
A delicious and healthy salad from ” Nigella Bites” by Nigella Lawson.
A sour and crunchy salad from Diana Henry.
A delicious breakfast from Fern Green’s ” Breakfast: Morning, Noon & Night”.
A favourite dinner from ” The Food of Vietnam” by Luke Nguyen,
This sweet and crunchy pickle is traditionally served with Vietnamese Banh Mi. It’s from ” Pickled” by Freddie Janssen.
A mouthwatering Vietnamese curry from Thomasina Miers.If you want to make it vegetarian you could replace the chicken with more pumpkin or halved brussels sprouts.
A Vietnamese inspired brunch recipe from ” The Little Book of Brunch” by Caroline Craig and Sophie Missing.
