Have you ever passed by a Vietnamese food store and idea, 'I want I knew what to buy there'? Do you long to understand how to make Vietnamese pancakes as deliciously crispy as they are in restaurants? Do you understand how much durian fruit expenses? And do you truly understand early morning magnificence when you see it?

Come search with us and discover the tricks of Vietnamese food.

In this episode, we'll take you on a trip of a Vietnamese grocery store in East London and reveal you how to prepare crispy pancakes, lemongrass chicken, and dumplings.

00:00 Introduction
00:40 What to Buy at a Vietnamese Shop
04:38 Vietnamese Components
05:10 Sizzling Pancake (Bánh Xèo).
07:24 Lemongrass Chicken (Gà Nướng).
09:13 Dumplings (Bánh Bôt Loc).

COMPLETE DISH:.

VIETNAMESE CRISPY PANCAKES.

Crepe batter.

150g rice flour.
75g corn flour.
25g tapioca.
200ml coconut milk.
400ml water.
Turmeric.

Filling:.
1 spring onion.
Beansprouts.
Black tiger prawns or king prawns peeled, deshelled & deveined.
Oil.
Spices.
Pickled carrot with coriander.
Mix grated carrot with coriander seeds, some vinegar and sugar.

Nuóc Chám sauce.

Combine the following:.

100ml fish sauce.
3 tbsp rice red wine vinegar.
3 tablespoon lime juice.
2 fresh red chillies chopped (no seeds).
1 garlic clove, squashed.
1 tablespoon sugar.

Technique.

– Whisk crepe components in a bowl until thin butter consistency (add less water at first and after that more if required).
– Warm up the pan to medium-high.
– Include oil and a handful of spring onions to flavour the oil.
– Instantly add prawns and cook for 30 seconds, then turn them.
– Add a handful of beansprouts and pour in batter, leaving no spaces.
– Cover the pan with a lid and steam for about 2 minutes.
– Eliminate the lid, prizing any stuck batter from the pan with a spatula.
– Add more beansprouts for texture.
– Include oil around the edges on a high heat till crispy.
– Fold over, plate up and serve with lettuce cups, cucumber, Vietnamese herbs, pickled carrots and lots of nuóc chám dipping sauce.

LEMONGRASS CHICKEN.

Marinade (for 1kg chicken thighs).

Integrate in a pestle and mortar or powerful blender:.

2 sticks lemongrass, tops cut off, crushed and chopped.
1 brown onion.
5 cloves garlic.
20g salt.
30g sugar.
2 tsp turmeric.
1 tsp black pepper.
Enough sunflower oil to make a paste.

Peanut Butter Sauce.

Mix nuóc chám sauce (see dish) with peanut butter to a dipping consistency– thinner to combine with noodles or thicker for spring rolls or meat.

Approach.

– Leave the chicken thighs in the marinade for as long as possible (preferably, at least 24 hr) and then heat in a pan, oven, air fryer– or on a charcoal barbecue– till cooked.
– Serve with noodles and fish sauce or in a baguette with Vietnamese herbs, cucumber and marinaded carrots.

PRAWN, PORK & CHINESE CHIVE DUMPLING.

Components:.
Wonton wrappers (the fresh ones are best)– discover them in a Vietnamese store.

Filling, combine:.

150g prawns, hand-minced.
150g pork minced.
30g Chinese chives.
1 shallot.
2 tablespoon fish sauce.
1 tbsp sugar.
1 tablespoon black sesame oil.
1 tsp black pepper.

Dumpling Sauce.

75ml light soy sauce.
25ml red white wine vinegar.
1 tsp black sesame oil.
Ginger, sliced.

Approach (for around 14 large dumplings).

– Put a percentage of flour into a bowl of water. Dip your fingers in here regularly and it will stop the other components from adhering to your fingers.
– Place the dumpling wrapper on a slicing board in front of you in a diamond shape. Include the filling to the centre of the diamond. Wet the top 2 edges of the diamond, then fold the two lower edges up, over the filling, so that they land in line with the two leading edges to form what appears like a large, delicious triangle.
– Press the dry bottom edges onto the damp leading edges so that they stick, avoiding the filling from escaping and air pockets from forming. (If there are air pockets in your dumpling, it will rupture open throughout the cooking procedure.).
– Take one end of the longest side of the triangle– its 'base'– and fold it in. Wet the brand-new 'edge' that has been produced, then fold across the opposite side, sticking it to the damp edge so that the dumpling now looks similar to the Pope's hat.
– Now, either cook in a traditional cleaner– or fry the bottom of the dumplings in a pan with oil on a medium-to-low heat, crisping the base. Once browned, turn the heat of the pan up high.
– Carefully add water to the hot pan, include a lid to consist of the steam, and wait till completely cooked.
Serve with dumpling sauce.

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