Spring rolls
Ingredients
● 3 pcs medium shell-on shrimp
● 3 ounces thin rice vermicelli (maifun)
● 1 large carrot, peeled and cut into thin matchsticks
● 1/2 cucumber, cut into matchsticks (see note 1)
● 2 to 3 pcs Peppermint leaves
● 2 piece lettuce leaves, bottom tough stems removed
● 2 round rice paper sheets
● warm water for rolling spring rolls
Process
Prepare the Noodles
● In a small pot with water and bring it to boil on high heat.
● Turn off the heat. Let the noodles sit in the hot water for about 5 to 8 minutes.
● Once the noodles have softened, drain and rinse the noodles under cold water.
Set Up Spring Roll Station
● Fill a large bowl with lukewarm water to wet the rice paper sheets.
● Transfer all the vegetables, shrimp, herbs, and noodles into bowls and arrange
them on your work top.
● Get a chopping board ready. Dip your hand in the water and brush water over the
surface of the chopping board so that it is damp.
Roll the Spring Rolls
● Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. This should take no longer than a few seconds.
● Lay the wet rice paper on your work surface. Place a piece of lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber and mint leaves over the center of the lettuce leaf.
● Arrange 3 pieces of shrimp about 1 1/2 to 2 inches below the top edge of the rice paper. Make sure that the orange/pink side is facing down.
● Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
● Serve the spring rolls with the dipping sauce.
Chicken Pho
Ingredients
Charred Aromatics
1 tbsp oil, vegetable or canola or other plain oil 1 onion
50grms Ginger sliced and unpeeled
1 Bulb garlic
4 Cloves
Pepper
Cinnamon
PHO SOUP BROTH:
1 litres
1.5 kg / 3 lb chicken
1 small bunch coriander/cilantro 1 star anise pods
1 cinnamon stick
4 cloves
8 tsp fish sauce
3/4 tsp salt (Cooking/kosher salt, or 1/2 tsp table salt)
NOODLE BOWLS:
55g dried rice noodles
2 green onions stems , fine chop
TOPPINGS - HELP YOURSELF
1 small bunch of bean sprouts
1 small bunch EACH Thai Basil,or mint, coriander/cilantro 1 limes , cut into 4 wedges
Hoisin sauce
Sriracha
Red chillies , finely sliced (optional)
Process
1. Char onion, ginger & garlic - Heat oven grill 180 degrees.
2. Place ginger, garlic,onion, pepper, cinnamon, star anise, & chicken.
3. Leave undisturbed for 10 to 15 minutes until they blacken.
4. Turn and leave for another 10 minutes.
Sweet corn rice pudding
Ingredients
● Sweetcorn
● 4cupswater
● 1/4cupsmalltapiocapearls
● 1⁄2 Cup coconut milk
● 1/2 cup granulated sugar
● Pinch salt
● 2 tablespoons toasted sesame seeds
Process
Put water in a pot and bring to boil add tapioca cook until the color become
translucent
● Combine the corn, and water in a pot and bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
● Add coconut milk, corn kernels, sugar, and a pinch of salt to the pot and stir to combine. Return to a boil and then simmer until corn is tender, about 10 minutes. Taste and adjust sugar and salt, if desired.
● Stir tapioca into the pot and simmer for 2 mins
● You can serve warm or cold in a bowl or glasses. Garnish with sesame
seeds.
