A Vietnamese inspired brunch recipe from ” The Little Book of Brunch” by Caroline Craig and Sophie Missing.
A recipe from Diana Henry- you can replace the prawns with cooked chicken or salmon if you like, and add noodles to the soup at the same time as the prawns for a more substantial soup.
A recipe from ” The Vietnamese Collection” by Jackum Brown.
A dish from Australian Womens Weekly ” Easy Vietnamese Style Cookery”.
This recipe is from the Australia Women’s Weekly ” Easy Vietnamese Style Cookery”.
A Vietnamese way with chicken from Diana Henry who came across this dish in Hue in central Vietnam
A Vietnamese recipe from Madhur Jaffrey’s “Ultimate Curry Bible”.
This recipe for Hanoi Noodles with Fish is from ” The Best of Nicole Routhier”.
A Vietnamese way with chicken from ” The Best of Nicole Routhier”. You can replace the chicken with Duck or Prawns, adjusting coking times as needed.
A favourite way of cooking Salmon from ” The Vietnamese Market Cookbook”.
A tasty soup from ” The Vietnamese Market Cookbook”. It calls for Gia which can usually be brought in Oriental Supermarkets but is easy to prepare at home. Mix 2 parts sugar, 1 part sea salt, 1 part ground black pepper and 1 part garlic powder. Store in a jar.
Another recipe from ” The Vietnamese Market Cookbook” which they recommend serving with thin cut french fries- and why wouldn’t you! I like to use small clams but it works with any clams or mussels.
If I had to pick one cuisine to eat for the rest of my life it would most probably be the food of Vietnam. I very much miss my local Vietnamese restaurants that i used to visit from time to time in Hackney and Shoreditch before I moved to Bristol . Today I am going to share a few recipes from ” The Vietnamese Market Cookbook” by Van Tran and Anh Vu. The two women started with a little stall selling Banh Mi and good Vietnamese Coffee in Broadway Market before running a supper club and eventually opening restaurants in Shoreditch and Clerkenwell.
These Vietnamese Beef Kebabs are served wrapped in soft lettuce leaves with some side seasonings and hot sauce. They are from ” Madhur Jaffrey’s Ultimate Curry Bible”.