Chicken and green mango rice paper rolls

For best results, choose quality Vietnamese-made rice paper sheets, such as the Horse brand.

Method

Put rice on baking tray in hot oven, shaking occasionally until golden. Cool, grind in mortar and pestle or coffee grinder to make rice powder. Reserve. Make nuoc cham dipping sauce by combining fish sauce, water, fresh chilli and caster sugar, simmer until dissolved. Cool. Mix coconut cream, salt and sugar and simmer until dissolved. Add the poached, shredded chicken and set aside in a bowl. In another bowl, mix the green mango, mint, coriander and shallots and sprinkle with 1 tsp rice powder.

Put a bowl of lukewarm water and four equal sized dinner plates on table. Working quickly, dip a rice sheet briefly in the water, turning it quickly. Shake off excess water. Lay it on a plate. Repeat with all 4 plates. Just below the centre of each sheet, place a walnut-sized amount of the shredded chicken topped with a similar amount of noodles and green mango-herb mix.

Pick up the edge closest to you, fold the bottom edge of the rice sheet tightly over the mixture. Fold in the left and right sides and complete the roll. Repeat. Serve with nuoc cham dipping sauce.

Makes 10-12 rolls

• 1 cup jasmine rice
• 1 cup fish sauce
• 1 1/2 cups water
• 1 tsp fresh chilli, sliced
• 1 cup caster sugar
• 400ml can coconut cream
• 2 tsp salt
• 3 tbsp caster sugar
• 250g chicken breast, poached briefly in salted water and shredded
• 1 cup green mango, julienned
• 1/2 cup mint leaves, finely chopped
• 1/2 bunch coriander, finely chopped
• 1/2 bunch finely chopped spring onions
• 1 packet rice paper sheets
• 1/2 packet rice vermicelli, cooked as per packet, cooled

Lemon grass chicken, jasmine rice and Vietnamese slaw

This recipe can be used for a dinner party on a tight budget.

Method

For the chicken and rice

Rub five spice powder over both sides of chicken pieces. Combine remaining ingredients (except rice) in a bowl and mix well. Pour marinade over chicken, turn to coat, cover and refrigerate for 2-3 hours.

Place chicken, skin side up, in a roasting dish with marinade and add 1/2 cup of water. Roast at 200C for 45-50 minutes, brushing with marinade occasionally until chicken is golden and cooked. Remove and rest in a warm place for 5-8 minutes. Reserve pan juices and keep hot.

Cook rice in three cups of lightly salted water, covered, for 12 minutes. To serve, place chicken on plates, drizzle with reserved hot cooking juices and accompany with rice and slaw.

Vietnamese

Blanch celery in lightly salted boiling water for 30 seconds, drain and refresh under cold water, drain. Combine vinegar and sugar in a small saucepan and stir over low heat until sugar dissolves. Simmer uncovered for 2-3 minutes or until slightly reduced. Cool. Toss carrot in a small bowl with vinegar mixture and set aside for five minutes. Using a vegetable peeler, slice cucumber into ribbons. Place celery, carrot and cucumber in a large bowl and add cabbage, green onions and bean sprouts.

Combine soy sauce, fish sauce and lime juice in a small bowl and pour over vegetables. Toss gently and add coriander and watercress leaves.

For the lemon grass chicken

• 1 tsp five spice powder
• 1.8kg chicken, cut into 4 pieces
• 1 clove garlic, finely chopped
• 1 stick lemon grass, very finely sliced (white part only)
• 1 large red chilli, finely chopped
• 2 tbsp fresh lime juice
• 1/3 cup soy sauce
• 1 tsp palm sugar
• 2 tsp sesame oil
• 2 tsp vegetable oil
• 1 1/2 cups jasmine rice

For the Vietnamese slaw

• 1 large stick celery, sliced 1cm thick diagonally
• 1/3 cup malt vinegar
• 1 1/2 tbsp sugar
• 1 carrot, peeled and very finely sliced (using a mandolin or food processor)
• 1 lebanese cucumber
• 1 1/2 cups shredded cabbage
• 4 green onions, sliced diagonally
• 1 cup bean sprouts
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1/2 coriander leaves
• 1/2 cup watercress leaves

Barramundi with bananna bell, Hmong style

Banana bell is the correct term for the reddish-purple pod that often gets called banana blossom. They are available from Asian grocery shops.

Method

Fill a large bowl with cold water and add half the lemon juice. Peel the banana bell, removing and discarding the tough, purple-red outer leaves. Separate the yellow, pinkish leaves and immediately put them in the bowl of lemon water. This will prevent the banana bell from discolouring.

Put the stock in a saucepan with the remaining lemon juice, tamarind, kaffir lime leaves and lemongrass. Finely slice the banana bell and add to the water with the green mango. Cook for 5 minutes until softened.

Place the fish fillets in the pot, reduce heat to medium and cover tightly. Cook for 10 minutes, until the fish is white and cooked through. Garnish with coriander, mint and basil leaves and chilli (if using). Serve with steamed rice on the side.

• juice of 2 lemons
• 1 large banana bell (see Note)
• 4 cups chicken stock
• 1 tablespoon tamarind
• 3-4 kaffir lime leaves, finely sliced
• 1 stalk lemongrass, white part only, cut in half lengthways
• 1 green mango, finely julienned
• 500g barramundi fillet, cut in half lengthways
• 2 cups roughly chopped coriander leaves and stems
• 1 cup Vietnamese mint leaves
• 1 cup Thai basil leaves
• 1 small red chilli, finely sliced (optional)

Grilled pork balls with mint and coriander

The defining characteristic of Vietnamese cooking is the presence of basket-loads of fresh herbs and salad greens. These little meatballs, nem nuong are typically eaten wrapped in lettuce leaves with herbs and rice noodles.1 tbsp raw rice, unwashed

Method

Soak eight bamboo skewers in water to prevent them burning. Dry-fry the rice in a small pan until lightly golden. Grind to a powder and set aside. Separate the lettuce leaves and chill.

Combine the ground rice, pork, garlic, salt, pepper, fish sauce and sugar and knead until well mixed.

Boil the vermicelli for 2 to 3 minutes until just cooked, drain and rinse in cold water.

To make the dressing, mix the sugar and lime juice, then add the fish sauce and chilli. Toss the drained noodles and torn mint and coriander leaves in the dressing.

With wet hands, roll the pork mixture into balls the size of a walnut. Thread the balls onto the drained wooden skewers (three to a skewer) and grill on or under a pre-heated grill until golden brown, turning occasionally.

To serve

Serve with a few extra mint and coriander leaves and chilled lettuce leaves for wrapping.

• 1 iceberg lettuce, chilled
• 500g minced pork
• 2 garlic cloves, crushed
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1 tbsp fish sauce
• 2 tsp caster sugar
• 200g dried rice vermicelli
• 2 tbsp torn mint leaves
• 2 tbsp torn coriander leaves

Dressing

• 1 tsp caster sugar
• 2 tbsp fresh lime juice
• 3 tbsp fish sauce
• 1 fresh red chilli, sliced
• 8 bamboo skewers

Brisket broth

This broth is a bit of work but the complex flavours make it worth the effort.

Method

Marinate brisket in fish sauce overnight. Heat oil in a heavy-based saucepan and fry ginger, onion and garlic on high until a deep golden colour, stirring regularly. Add sugar and fry for five minutes. Add coriander seeds, stock and brisket (discard fish sauce) and bring to the boil, skim, reduce heat and simmer for 90 minutes or until brisket is soft. Remove brisket from broth and chill in the fridge. Once cold, slice thinly. Pass broth through a strainer into a clean saucepan and add lemongrass, chilli and lime leaves. Simmer for five minutes. Adjust seasoning with fish sauce and sugar. Add broccolini and when just cooked, add brisket. Serve in large bowls with bean shoots and mint.

• 800g brisket, cut into 4 pieces
• 150ml fish sauce, plus extra for seasoning
• 1/2 cup vegetable oil
• 80g peeled ginger, finely sliced
• 2 large brown onions, finely sliced
• 5 garlic cloves, finely sliced
• 2 tbsp brown or palm sugar, plus extra for seasoning
• 1 tbsp coriander seeds, dry roasted
• 1lt beef stock
• 2lt chicken stock
• 1 lemongrass stalk, trimmed and squashed
• 4 kaffir lime leaves
• 2 red birdseye chilli, cut in half
• 8 broccolini stalks, cut in half lengthways
• 4 small handfuls bean shoots
• 4 small handfuls vietnamese mint or coriander

Crab and sweet mango rolls

Every bite of these snacks is fresh and fruity. Make them just before serving to prevent the wrapping drying out, or pack in an airtight container, each roll separated by a sheet of baking paper.

Method

Soak noodles in boiling water for about six minutes until tender. Drain well and cool. Cut the cheeks from the mango and slice lengthways into long fingers. Cut off the skin and discard. Finely shred the cos lettuce. Dip one rice paper round in hot water and lie on a bench. Top with shredded lettuce, noodles, mango, crab meat and mint. Drizzle one teaspoon of sweet chilli sauce on top and wrap tightly, folding in the ends like a spring roll. Continue with remaining rolls. Cut the nori to three-quarters of the length of each roll and wrap around, trimming to fit (it will stick naturally to the rice paper). Serve with lime wedges and remaining sweet chilli sauce in a small bowl, scattered with cashews.

• 60g rice vermicelli noodles
• 1 firm, ripe mango
• 100g cos lettuce
• 8 dried rice paper rounds (banh trang), about 22cm diameter
• 150g crab meat or cooked prawns
• 24 mint leaves, chopped
• 4 tbsp sweet chilli sauce
• 4 sheets nori (optional)
• 1 lime, quartered
• 2 tbsp roasted cashews, crushed

Easy Holiday Gifts: Mini Vietnamese fruitcakes and other ideas

I love to bake holiday sweets but this year, I unfortunately have little time to do it. I used to stay up late baking up to a dozen different kinds of cookies to gift friends and family. Given my current schedule and obligations, late-night baking sessions were not possible for 2010. I decided to revisit an old friend, the fruitcake, and scale it down.

You may not like fruitcakes but give them a second look. They’re great for the holidays because they keep well for a long time. Actually, they get better with age as the dried and preserved fruit soften and develop a slight boozy quality. Plus, fruitcakes allow you to use up bits of ingredients in the cupboard. I had dried fruit from the past 18 months and nuts in the freezer. I supplemented those things with a bag of mixed dried fruit (the one with blueberries, cherries, cranberries, etc.) at Trader Joe’s.

The other thing that’s great about fruitcakes is the use of liquor to infuse the cake with flavor throughout. I chopped up all the solid ingredients and marinated them in Slivovitz, East European plum brandy that my dad gave me years ago.

My original Vietnamese fruitcake recipe called for 1 cup of mei kwei lu chiu (Chinese sorghum and rose petal liquot) or orange-flavored liquor, but I was out. The Slivovitz I used was made by Hungarian producer Zwack, which is widely available in the U.S. It tasted quite nice, like a lighter version of the Chinese liquor but not as aromatic. I could have gotten zwacked on it but had to keep chopping up my nuts and fruit!

From one recipe I got 9 minis – that’s roughly 8 gifts with 1 leftover for you. After aging, wrap each cake in plastic wrap and then parchment paper to ensure that it stays moist. Tie a ribbon around each one and you’ve got a great present. For extra sturdy protection, put the wrapped and ribboned fruitcake into the original disposable baking tin (we washed ours after removing the cakes). That’s what I did before sliding one into the mailbox for Karen, our letter carrier.

Loaf cakes like fruitcakes are perfect for scaling down into minis. They are cute, satisfying, and make a nice statement. You’ve still got time to bake a batch for the weekend gift giving opportunities.