VIETNAMESE CUISINE RECIPES

CHA GIO WITH NUOC CHAM DIPPING SAUCE

(Vegetable Spring Rolls)
Yield: 10 pieces
1 small pack
cup
2 tbsp
2 tsp
cup
250 g
250 g
250 g
2 pcs
10 pcs
To taste
As needed

sotanghon noodles soak in water

wood ear mushrooms, soak in water
cooking oil
brunoise garlic
brunoise white onions
carrots, fine julienne
celery, fine julienne
singkamas, julienne
tofu, drained and squeezed
lumpia wrapper, 8 inches in diameter
salt and pepper
oil for deep frying

Garnish:
cup
5 slices

iceberg lettuce
green cucumber

Procedure:
1. In a wok, saut onions and garlic.
2. Add carrots, celery, and singkamas and saut for 3 minutes. Then add the
sliced mushrooms (julienne), tofu, and saut. Season with salt and pepper.
3. Add the noodles. Mix well. Let it cool before wrapping.
4. Deep fry the cha gio.
Nuoc Cham Dipping Sauce
3 pcs
red chili, chopped
1 tbsp
grated garlic
cup
fish sauce (nam pla)
5 tbsp
white sugar
cup
vinegar
6 tbsp
calamansi juice
Optional
green mango, brunoise
Procedure:
1. In a mixing bowl, combine all ingredients. Serve with cha gio.

Pho Bo
(Beef Noodle Soup)
Yield: 10-12 servings
cup
1 cup
1 tsp
2 tsps
4 pcs
2 petals
tsp
10 cups
1 pc
1 pc
100 g
1 cup
1 tbsp
1 tsp

cooking oil
beef kenchi (fore shank), cooked whole and sliced thinly
brunoise garlic
brunoise ginger
beef broth cubes
star anise
peppercorns
water
medium carrots, pared and julienned
medium radish, pared and julienned
glass noodles
mongo sprouts (toge)
very fine julienned spring onions
sesame oil
Cilantro for topping

Procedure:
1. Pan-fry beef in hot oil. Set aside.
2. Saute ginger and garlic. Add beef broth cubes, star anise, peppercorns, and
water. Allow to boil.
3. Add carrot, radish, and noodles are done. Add in remaining ingredients.

Banh Su Kem Nhan Sua Tuoi

Choux Pastry with Fresh Milk
4
130 g
250 ml
80 g
teaspoon

eggs
wheat flour or all purpose flour
cold water
butter
salt

For filling fresh milk:

250 ml
fresh cream milk (whipping cream)
3 teaspoons icing sugar
Procedure:
1. Add butter, water and salt into small pot and cook until butter melts. Cook with
small heat, then pour slowly wheat flour when water boils.
2. Use big spoon to mix them well in 2 minutes. Then turn off the heat, continue stir
until this mixture becomes a dough and is not sticking to pot. Add more wheat flour
if it sticks.
3. Stir well eggs and mix it with mixture (in step 2). Continue to stir well until it is
smooth.
4. Pour mixture (in step 3) in plastic bag like photo below to create one by one
Choux Pastry.
5. Add a little butter on bottom of tray, or you can add paper as well. Press mixture
(in step 4) into small balls (2 4 cm). Turn on the grilling stove before 5 minutes at
200 degree to heat it. Then, bring these cakes to grill about 30 35 minutes. You
should not open the grilling stove when grilling. When they are cooked, take them
out and wait to get cool. Next, use the knife to cut a small in on face of pastry to
add filling.
6. Making filling: Add 250ml whipping cream into big bowl, use mixer to mix well
with icing sugar about 3 - 5 minutes.
7. When whipping cream becomes more thick, you can stop. Do not mix too long,
this mixture will not work.
8. Scoop whipping cream (in step 7) into nylon bag, cut a small hole to press it into
pastries (in step 5).