Last night, Thursday, I went to a local class taught by the High School Home Economics teacher. She taught us how to cook a Vietnamese menu. Vietnamese cooking uses a range of fresh produce. Such distinctive ingredients as are used sets it apart from other Asian cuisines. Such cooking as this, as with much Asian cooking, is a simple and healthy way to eat. However, for our area this is a special occasion menu as all the recipes include specialty items best purchased at an Asian market.
Our menu included: a Saigon Pancake (Bahn Xeo), Rice Paper Rolls (Goi Cuon), Rice Noodles with Stir Fried Beef in Chili and Lemongrass (Bun Bo Xao), a classic Vietnamese Dipping Sauce (Nuoc Mam Cham), and a Table Salad (Sa Lach Dia). There were five other students there, we all had a lot of fun cooking and talking. It was fun to get out and learn something new.
Once we were all done, then we sat down to a nicely set table and enjoyed trying our new creations. Everything was very good, especially the Saigon Pancake. I am not just saying that because I made that recipe, everyone at the table agreed that this was the best of the menu. Most of the students also took leftovers of this dish home with them. This surprised our teacher, she had included kind of on a lark. She thought it seemed more difficult and just was generally not sure about how it would go. The best part of this, the teacher made copies of all the recipes used for each student to take home.
This surprised me, I thought it was not that difficult of a recipe. The directions were not the best but it only took time to finish it.
Saigon Pancake recipe
Serves 4
200 grams (g) Rice flour (we used regular wheat flour)
1/2 teaspoon Turmeric powder
250 milliliters (ml) water
1/2 teaspoon salt
150 ml Coconut milk
1 tablespoon Spring onions, finely chopped (we used green onions)
2 tablespoons cooking oil
200 g (1/2 lb approximately) lean pork, thinly sliced
200 g shrimp, peeled and deveined
1 onion, peeled and thinly sliced
100 g bean sprouts
100 g split green beans, soaked and steamed until soft
10 sheets Vietnamese rice paper, sprinkled with hot water to soften
Garnish:
2 tablespoons mixed fish sauce
1 lettuce leaf
4 mint leaves
1/4 cucumber, thinly sliced
Pickled carrot and radish, to serve (optional)
Directions:
--In a large mixing bowl, blend rice flour and turmeric powder with water, then add salt, coconut milk and spring onion. Mix well into a batter.
--In a large frying pan (skillet), heat cooking oil over medium heat until very hot. Add pork, shrimp and onion. Stir fry for 2-3 minutes until meat is lightly cooked.
--Stir batter well and scoop into pan. Add bean sprouts and green beans.
--Cover for 5 minutes until pancake is crisp. Fold pancake into half and combine to cook for another 5 minutes. Transfer to a plate.
--Serve pancake with mixed fish sauce for dipping and rice paper, lettuce, mint leaves, cucumber and pickled carrot and radish on the side (this means each of the condiments are arranged like a relish tray and you add them at the table.).
--To assemble, place a sheet of rice paper on a plate and top with a small piece of pancake and some garnishing ingredients. Wrap and dip into mixed fish sauce before eating.
These ingredients are all surprisingly available. The only things that for our rural area that would require an Asian grocery would be the rice papers, fish sauce and the pickles that are an optional garnish.
Our menu included: a Saigon Pancake (Bahn Xeo), Rice Paper Rolls (Goi Cuon), Rice Noodles with Stir Fried Beef in Chili and Lemongrass (Bun Bo Xao), a classic Vietnamese Dipping Sauce (Nuoc Mam Cham), and a Table Salad (Sa Lach Dia). There were five other students there, we all had a lot of fun cooking and talking. It was fun to get out and learn something new.
Once we were all done, then we sat down to a nicely set table and enjoyed trying our new creations. Everything was very good, especially the Saigon Pancake. I am not just saying that because I made that recipe, everyone at the table agreed that this was the best of the menu. Most of the students also took leftovers of this dish home with them. This surprised our teacher, she had included kind of on a lark. She thought it seemed more difficult and just was generally not sure about how it would go. The best part of this, the teacher made copies of all the recipes used for each student to take home.
This surprised me, I thought it was not that difficult of a recipe. The directions were not the best but it only took time to finish it.
Saigon Pancake recipe
Serves 4
200 grams (g) Rice flour (we used regular wheat flour)
1/2 teaspoon Turmeric powder
250 milliliters (ml) water
1/2 teaspoon salt
150 ml Coconut milk
1 tablespoon Spring onions, finely chopped (we used green onions)
2 tablespoons cooking oil
200 g (1/2 lb approximately) lean pork, thinly sliced
200 g shrimp, peeled and deveined
1 onion, peeled and thinly sliced
100 g bean sprouts
100 g split green beans, soaked and steamed until soft
10 sheets Vietnamese rice paper, sprinkled with hot water to soften
Garnish:
2 tablespoons mixed fish sauce
1 lettuce leaf
4 mint leaves
1/4 cucumber, thinly sliced
Pickled carrot and radish, to serve (optional)
Directions:
--In a large mixing bowl, blend rice flour and turmeric powder with water, then add salt, coconut milk and spring onion. Mix well into a batter.
--In a large frying pan (skillet), heat cooking oil over medium heat until very hot. Add pork, shrimp and onion. Stir fry for 2-3 minutes until meat is lightly cooked.
--Stir batter well and scoop into pan. Add bean sprouts and green beans.
--Cover for 5 minutes until pancake is crisp. Fold pancake into half and combine to cook for another 5 minutes. Transfer to a plate.
--Serve pancake with mixed fish sauce for dipping and rice paper, lettuce, mint leaves, cucumber and pickled carrot and radish on the side (this means each of the condiments are arranged like a relish tray and you add them at the table.).
--To assemble, place a sheet of rice paper on a plate and top with a small piece of pancake and some garnishing ingredients. Wrap and dip into mixed fish sauce before eating.
These ingredients are all surprisingly available. The only things that for our rural area that would require an Asian grocery would be the rice papers, fish sauce and the pickles that are an optional garnish.
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