Welcome Vietnam! Vietnamese food is ahead of the deconstructed food trend that’s making waves now

NT Features

Vietnamese food is full of herbs that impart a certain fresh flavour and crisp texture. The recipes use lemongrass, ginger, special Vietnamese mint, long coriander, Saigon cinnamon, bird’s eye chilli, lime, and Thai basil leaves. Traditional Vietnamese cooking is characterised by fish sauce, restricted use of dairy and oil, and, of course, herbs and vegetables. All this lends a unique flavour to the dishes of beefy soups, noodles or deep-fried spring rolls.

Vietnamese cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are made with rice noodles, rice papers and rice flour instead of wheat. Vietnamese food is ahead of the deconstructed food trend that’s making waves now.

Ingredients
1 Tbsp Tapioca Starch
1 cup Rice Flour
¼ tsp Salt
1 stalk Green Onion
2 Eggs
1 ½ cup + ¼ tsp Water Vegetable Oil
½ cup Carrots
½ cup Daikon 2 + 1 Tbsp Sugar
2 Tbsp Soy Sauce 3 Tbsp + ½ Tbsp White Vinegar Thai Chili (optional)

Step 1 - To make the sauce: Combine 2 Tbsp Soy Sauce, 1⁄2 Tbsp Vinegar, 1 Tbsp Sugar, 1⁄4 tsp Water, and some chopped Thai Chili.

Step 2 - To make the pickled veggies: Place your shredded Carrots and Daikon in a small bowl and add 2 Tbsp Sugar and 3 Tbsp White Vinegar. Mix and set aside for 30 minutes.

Step 3 - In a medium bowl, add 1 cup Rice Flour, 1 Tbsp Tapioca Starch, 1⁄4 tsp Salt, 1 1⁄2 cups water, and 1 tsp Vegetable oil. Mix well until the batter becomes a smooth consistency.

Step 4 - Using a microwavable square or rectangle Tupperware, brush a little bit of Vegetable Oil all over the base and then pour the batter in. You want to use a lid that has a small air vent, if you don’t have one, cover the Tupperware with saran wrap and take a fork and puncture through twice. Microwave for 5 minutes, wait 1 minute, and then 5 minutes again. Do NOT microwave 10 minutes straight. If your microwave is strong do 4 minutes instead of.

Step 5 - Remove the Rice Flour Cake from the Tupperware and let it cool for 15 minutes.

Step 6 - Trim the edges with a knife and cut the cake into squares.

Step 7- Place the Rice Flour Cake in a bowl and mix it with 1 tsp of Light Soy Sauce.

Step 8 - In a wok on medium-high heat, add 2-3 Tbsp Vegetable Oil and fry your Rice Flour Cake for 5-6 minutes on each side until golden brown.

Step 9 - Crack 2 eggs in the empty spaces in your pan and break the yolks to bind the squares together. Cook until the Eggs are slightly done.

Step 10 - Add a handful of chopped Green Onions and continue cooking until eggs are fully cooked. Enjoy this by dipping it in your dipping sauce and eating the pickled veggies with it!

Ingredients
3 large ears corn, shucked
4 cups water
2 pandan leaves, tied together and knotted (optional)
1/4 cup small tapioca pearls
2 (14-ounce) cans coconut milk
1/2 cup granulated sugar Pinch salt
2 tablespoons toasted sesame seeds

• Stand each ear of corn up in a bowl and, holding it sturdy, run a sharp chef ’s knife down the length of the ear to shave off the kernels. Set the kernels aside.
• Combine the corn cobs, pandan leaves (optional), and water in a pot and bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
• Meanwhile, place tapioca pearls in a small bowl, cover with cold water by 1/2 inch and let stand. Remove corn cobs and pandan leaves from the pot and discard.
• 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 pearls into the pot and simmer for 2 minutes.