Bún gà áp chảo (lemongrass and sesame oil chicken with vermicelli)
All-in-one Vietnamese noodle bowls have become quite the trend and this recipe shows you how easy it is to make them at home. This dish is also a great way to level up your family’s green intake. You can even turn it into a fun make-your-own-bowl night and get the kids involved.
Serves 2 adults and 2 littlies
1 packet rice vermicelli noodles, cooked according to packet instructions
1 bunch mint, roughly chopped
1 bunch coriander, roughly chopped
1 butter lettuce, roughly chopped
2 bird’s eye chillies, roughly chopped
For the lemongrass chicken
2 tbsp oyster sauce
2 tsp sesame oil
2 tsp fish sauce
½ tsp sugar
4 tbsp minced lemongrass, or frozen minced lemongrass (available at Asian grocers)
6 cloves garlic, minced
4 chicken thighs, skin on if possible
2 tbsp vegetable oil
For the lemongrass chicken sauce
6 tbsp water
2 tbsp oyster sauce
2 tsp sesame oil
2 tsp fish sauce
½ tsp sugar
For the pickled carrots (optional but recommended)
3 tbsp rice wine vinegar
3 tbsp white vinegar
3 tbsp hot water
3 tbsp sugar
1 carrot, peeled and grated
For the nước mắm dressing
4 tbsp fish sauce
4 tbsp sugar
6 tbsp warm water
2½ tbsp lime juice or rice wine vinegar
2 cloves garlic, minced
1-2 bird’s-eye chillies, minced (optional)
To make the lemongrass chicken, mix the oyster sauce, sesame oil, fish sauce, sugar, lemongrass and garlic in a large bowl. Add the chicken and combine thoroughly to ensure the chicken is coated, and allow to marinate for at least 15 minutes.
Add the oil to a pan over a medium–low heat. Add the chicken and fry, turning frequently to avoid burning, until cooked through. Transfer the chicken to a plate.
To make the lemongrass chicken sauce, add all the ingredients to the pan the chicken was cooked in. Stir to combine and cook over medium heat for one minute or just slightly thickened. Pour the sauce over the chicken and set aside.
To make the pickled carrot, combine the rice wine vinegar, white vinegar, hot water and sugar in a bowl and stir until the sugar has dissolved. Add the carrot and leave to pickle for at least 15 minutes, then strain and set aside.
To make the nước mắm dressing, combine all the ingredients in a bowl and stir until the sugar has dissolved.
To serve, in each bowl place a serve of rice noodles and some mint, coriander, lettuce, pickled carrot and chicken. Garnish with chilli, a drizzle of the chicken sauce and a generous pour of the nước mắm dressing.
Bò kho (Vietnamese beef stew)
This is a Vietnamese classic – super comforting, super yum. Bò kho is a hearty beef stew with tender, fall-apart beef brisket cooked in a fragrant, spiced lemongrass broth; serve it with either crispy Vietnamese baguettes or noodles. If I were you, I’d double the recipe just so that you have leftovers for the next day! You will need to allow half an hour to marinate the beef, but after that, chuck it all in one pot and you’re done. You will also need a strainer or muslin cloth. If you’re serving the bò kho with noodles, you will need to add some extra beef stock to the stew to loosen it for a slurpable experience.
Serves 2 adults and 2 littlies
1 kg beef brisket, cut into large cubes
1 tsp sugar
1 tsp salt
1 tbsp five-spice powder
1 tbsp vegetable oil, plus extra for frying
3 tsp fish sauce
1 stick cinnamon
1 black cardamom pod (optional)
3 pieces star anise
½ teaspoon cloves
1 tsp fennel seeds
2 brown onions, peeled and roughly chopped
5 cloves garlic, minced
2 tbsp tomato paste
2 litres beef stock, plus 500ml extra (optional) if you are serving with noodles
2 large stalks lemongrass, halved and sliced lengthwise
3–4 carrots, peeled and cut into 3cm slices
4 tbsp cornflour
6 Vietnamese baguettes or 1 packet fresh egg noodles, according to packet directions, to serve
Thai basil and garlic chives, to garnish
Place the beef in a large bowl. To make the marinade, combine the sugar, salt, five spice, oil and one teaspoon of the fish sauce in a bowl. Pour the marinade over the beef and mix well to ensure all the beef is covered. Cover and refrigerate for at least 30 minutes (and up to five hours; the longer you leave it, the more flavoursome it becomes).
In a microwave-safe bowl, combine the cinnamon, cardamom, star anise, cloves and fennel seeds. Microwave for 30 seconds, then transfer the mixture to a clean muslin cloth. Tie the muslin cloth to make a spice ball.
Add a little oil to a large pot over a medium heat. Add the onion and garlic and fry for three to five minutes or until soft.
Increase the heat to high and add the marinated beef and sear until the meat is browned all over.
Add the tomato paste, two litres of stock, lemongrass and spice ball to the pot, then cover, lower to a medium heat, and simmer for 45 minutes.
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Add the carrot, then cover and simmer for another 30 minutes or until the carrot and beef are tender.
Remove the lemongrass and spice ball and discard.
In a small bowl, combine the cornflour with six tablespoons cold water to make a slurry, add to the stew, and stir. Simmer for two minutes or until the stew has thickened , then season with the remaining fish sauce. If you are serving with noodles, add the extra 500ml of beef stock to loosen it.
Garnish with the basil and garlic chives and serve with crusty Vietnamese baguettes or fresh egg noodles.
Chuối chiên (banana fritters)
Crispy on the outside, soft and sweet on the inside, banana fritters are always a crowd favourite. The Vietnamese version includes sesame seeds and shredded coconut in the batter, which makes a big difference to the crunch. Use overly ripe sugar bananas or lady finger bananas – it won’t taste good unless the bananas are almost black. Trust me.
6 overly ripe (but not squishy!) sugar bananas or lady finger bananas
½ cup plain flour
½ cup cornflour
½ cup rice flour
¼ cup sesame seeds
½ cup shredded coconut
¼ cup sugar
1 x 400ml tin coconut milk
⅓ cup cold water
2 litres vegetable oil for deep-frying
Slice the bananas in half lengthways and flatten out the curved side with a knife or spatula.
In a large bowl, add the flours, sesame seeds, shredded coconut, sugar, coconut milk and cold water. Mix until it forms into a batter.
Add the oil to a large pot and bring to a medium heat. Put a drop of batter into the oil and if it bubbles up, it’s ready.
Add the bananas, a couple at a time, into the batter, making sure they are well covered.
One by one, carefully place a few battered bananas into the hot oil.
Fry the fritters until golden, flipping them if needed. Remove and drain on paper towel.
Repeat with the remaining bananas, allowing the oil to return to temperature each time. Serve immediately.
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This is an edited extract from My Family Kitchen by Tommy Pham, out on 4 July through Penguin Random House Australia (RRP $32.99)
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