Cooking Class - Receitas

A comida vietnamita é de uma maneira geral simples de cozinhar com sabor e texturas variadas, saudável e feita com produtos frescos.

Como já expliquei os pormenores importantes e os procedimentos em geral aqui ficam as receitas tal como nos foram entregues com quantidades indicadas para 6 pessoas.

• THIT LON KHO TAU - Stewed Pork wiht Caramel Sauce

Ingredients :

• 500g pork
• 2 TBS sugar
• 3 TBS water
• 1 tsp pepper
• 1 tsp fish sauce
• 10g spring onion
• 200g pork rinds (skin)
• 1 TBS chicken stock

Method :

Wash the pork carefully and then cut them coarsely.

Season the pork with pepper, chicken stock and fish sauce for about 5 minutes.

Add caramel sauce, pork rinds into sauced pork then cook them on low heat for about 1 hour.

Serve with tearm rice.

• NEM HA NOI - Hanoi Spring Rolls

Ingredients :

• 100g minced lean pork
• 50g carrots
• 100g bean sprouts
• 150g onions
• 10g spring onions
• 40g vermicelli
• 30g woodear (mushroom)
• 2 eggs
• 20 pc rice paper
• 20g shallots
• 1 tsp pepper
• 1 tsp sugar

Method :

Chop the bean sprouts, carrot, onions, spring onions, shallots seperatly then squeeze them lightly.

Soak the mushroom, vermicelli in hot water until it became soft, drain therm and chop into small pieces.

Add all above ingredients to pork, add beaten eggs, sugar and pepper, mix them well.

Now you have done the inside of spring rolls.
Place the rice paper on dish, put 1 TBS of mixture on and roll over to have round and long pieces (2x6 cm).
Deep fry the spring rolls twice until it become well-done (yellow coloured) nice, smelty and crispy.

Dumpling sauce :

Mix 1TBS sugar, 1/2 TBS vinegar, 1 TBS fish sauce, 3 TBS water, 1 tsp chopped garlic and 1 tsp chopped chilli.

• NOM HOA CHUOI GA - Banana Flower Salad with Chicken

Ingredients :

• 600g banana flower
• 300g chicken
• 200g bean sprouts
• 150g onions
• 100g star-fruit
• 150g toasted peanuts
• 50g toasted sesames
• 20g chopped garlic
• 10g chopped chilli
• 2 lemons
• 2 bunch hot mints
• salt, chicken stock powder, sugar, vinegar, fish sauce

Method :

Separate the lemon juice 1/2 for dressing, the rest using to soak the banana flower.
Slice the banana flower, soak in water with some lemon juice.
Slice the onion, soak in water with some vinegar.
Slice the star-fruits.
Clean the bean sprouts.
Marinate the chicken with salt, pepper, chicken stock powder, then steam it. When the chicken well-done, teart it.
Cut the hot mints into 1 cm.
Add the banana flower, onion, star-fruits, bean sprouts in another bowl, mix with dressing in a 5 minutes. 
Separate the liquid then add in the teared chicken, chilli, garlic, peanuts, sesames, hot mints and mix well.
Remove the salad to a dish, serve cool.

Salad dressing :

Mix well 1 cup lemon juice with vinegar, 1 cup sugar, 3/4 cup fish sauce.


Receitas e aula em ORCHID RESTAURANT-VIETNAMESE COOKING CLASS - Ha Noi