A Vietnamese Feast
- kitchen-jungle
- Jun 17, 2020
- 2 min read
Like most people, food is a huge part of our family. I think it’s safe to say that no meet up has always involved some kind of food, from a bag of crisps and cheeky chocolate bar to some fried snacks or a full on buffet! My family and I love sharing our recipes, food pics and we all love bouncing ideas off each other.
My cousin recently cooked a Vietnamese feast at her house and sadly although we could not be together to enjoy it, she certainly came through with the pictures and recipes, so I had to share it with everyone!
She made the following:
Prawn Fried Gyozas
Bun Chay - Zingy Rice Noodle Salad with sweet, juicy king prawns
Aubergine Bau Buns – Deep Fried Aubergines & Grilled Miso Aubergines
Prawn Summer Rolls Goi Cuon – Thin rice noodle pastry, stuffed with prawns and salad, dipped in a zingy Nuoc Cham Sauce
For the Rice Noodle Salad - we have some thinly sliced avocado, carrot, cucumber, crunchy red peppers, iceberg lettuce and some very thinly sliced courgette.
These were tossed together with some rice noodles, juicy, sweet king prawns and a zingy Nuoc Cham Sauce made by boiling some white wine vinegar, crunchy, chopped peanuts, sugar and some red chilli’s.
For the Aubergine Miso glazed Bau buns:
Some of aubergines were glazed and grilled with some miso paste and a few were coated in some panko breadcrumbs and deep fried. She then placed them in a fluffy, steamed Bau Bun, finished with a sprinkle of toasted sesame seeds and a splash of chilli sauce.
For the Prawn Summer Rolls:
The rice paper comes dried of which you have to soak in water. These can be quite fiddly because once the water hits the rice sheet, it becomes really sticky, so the trick is to have your mixture ready at hand.
The mixture was the rice noodle salad with the juicy prawns, fresh mint leaves and freshly sliced avocado
The noodle mixture was also rolled in fresh iceberg lettuce cups, ready to be dipped into the sauce.
This was the rice paper used to create the summer rolls:
For the Gyozas
Prawns were blended along with garlic, ginger, spring onion and a dash of cornflour. They were stuffed and fried in a little vegetable oil until they were golden brown. They were then adorned with some freshly chopped spring onion and red chilli, also ready to be dunked into the Nuoc Cham dipping sauce.
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