vietnamese recipe

Packed with pork, prawn/shrimp and veggies, these Easy Vietnamese Fried Spring Rolls are lightly fried for a crispy, crunchy, flavourful appetiser. Made with rice paper for a satisfying crunch, enjoy them with our bonus spicy Vietnamese homemade dipping sauce!

Easy Vietnamese Fried Spring Rolls

10-15 rice paper sheets

g pork (minced)

g shrimp (minced)

shallots (chopped)

mushrooms (shredded (we used wood ear mushroom))

carrot (shredded)

vermicelli rice noodles

salt

Soybean oil (for frying)

kaffir lime juice (or sub with lime or lemon juice)

tbsp fish sauce

tbsp sugar

water

garlic (finely chopped)

birds eye chilli (finely chopped (optional))

Pop the broken vermicelli noodles in a small bowl and cover with boiling water. Allow to rest until cooked through, then drain.

Add the pork, shrimp, chopped shallots, mushroom, carrot, vermicelli noodles, egg and salt into a bowl and mix until well combined. For best results, use your fingers to mix evenly.

Quickly rinse the rice paper sheet in water to soften and place on a flat plate or surface.

Place a small handful of filling near one edge of the rice paper. Fold the paper over the filling. tuck in the sides and continue to roll to the end of the sheet.

Repeat for remaining spring rolls.

Heat the oil over a medium-high heat. Fry the spring rolls for around 5 minutes until golden brown and crispy. Remove from the oil and drain on paper towel.

Combine all ingredients for the dipping sauce in a bowl and stir until the sugar dissolves.

Serve immediately.

These Vietnamese noodle bowls are loaded with rice noodles, lemongrass tofu, and salad for a simple healthy and delicious meal!  

Vietnamese Noodle Bowls with Lemongrass Tofu 

garlic cloves, finely chopped

tbsp grated ginger

soy sauce

lime juice

tbsp coconut sugar

lemongrass,

block tofu (extra-firm),

tbsp avocado oil

olive oil

tsp soy sauce

tsp coconut sugar

pack rice noodles

lettuce, shredded

purple cabbage, shredded

carrots, shredded

cucumbers

cilantro,

Lime, sesame seeds hoisin sauce and sriracha to serve (optional)

Marinade the tofu: 

 Mix the marinade ingredients together in a shallow dish then add the tofu. Let sit and marinate for at least one hour or overnight 

Cook the tofu

Remove the tofu pieces from the marinade then add to the pan with oil on medium-high heat. Do not discard the marinade sauce. Fry the tofu until golden brown on each side. Once the tofu pieces are browned, discard the lemongrass from the marinate and pour any leftover marinade sauce into the pan with the tofu, and stir to coat. Discard the chunks of lemongrass 

Prep the dressing

Mix the dressing ingredients together. Set aside

Assemble the bowls

Place the noodles at the bottom of the bowl then top with the tofu and salad. Pour the dressing everywhere and garnish with cilantro 

Your lemongrass tofu sounds and looks amazing! Have to make this marinade :-)

Seriously the best tofu marinade! I added some edamame and sliced broccoli to the salad and it was delicious!

These bowls are beautiful, Jess! Love the colors so much. :)

These vietnamese noodle bowls sound absolutely delicious!

I like salad but, I don’t love salad. I like warm meals that make me feel cozy. This was a game changer. The veggie combo is so good delicious and raw veggies I can’t believe how tasty. The tofu is superb!!! Talk about a burst of flavor and then the dressing it seemed at first it wouldn’t cover such a packed bowl but, it was just enough and brought my bowl of noodles, tofu and veggies to life. The flavors are light and zingy. Perfect for a summers day or warm spring day. My 2 year old toddler hijacked my bowl and ate every last bite and I had to make lots of extra tofu marinated and prepare for today. I’ve tried similar bowls like this in the past but, these recipes are on point 100/100 stars. Also thank you so much for posting calories. Your recipes have help me stay in my range to get closer to my fitness goals ⭐️

Absolutely obsessed with the recipe. It was so fresh and yummy and will definitely be making it again!

It’s this recipe and the whole family loved it. Absolutely delicious! Thank you!

So yummy! Love the variety of textures and how simple it is to make. We’ve made it many times and my kiddos love it too.

Oh my God I had no idea it would be this simple and this absolutely amazingly delicious! I added some chopped mint into the salad for an extra special treat.  I also was delighted and how the tofu browned after the marinade. That is not an effect that is easy to achieve the way to food is often cooked. This was our Christmas Eve dinner and such a hit that we might make it for lunch tomorrow Since we have all the ingredients. Thank you for a new go-to recipe!!

So delicious! Added fish sauce sriracha to the dressing and topped with peanuts and it was all perfect. Only got to marinate for an hour and still worked well 😊

Recipe video above. A very quick, very tasty way to use up leftover cooked beef used in things like broth (see notes to start from raw). Created to use up leftover brisket from making Vietnamese Pho.&nbsp;Cooked is tossed in a Vietnamese lemongrass marinade then pan fried until golden. It's INSANELY delicious!&nbsp;

Caramelised Vietnamese Shredded Beef

/ 1lb (3 cups) leftover cooked brisket

garlic (, minced)

soy sauce (, light or all purpose)

2.5 tbsp (packed) brown sugar

vegetable oil

lemongrass paste ((Note 2))

Rice or noodles

Lime wedges OR Nuoc Cham ((Note 3))

coriander/cilantro leaves (and/or finely sliced green onions)

red chilli, sliced cucumber, crushed peanuts*

Mix Marinade in a bowl.

Add shredded beef and mix. Set aside 5 minutes.

Heat oil in a large skillet over high heat. Add about half the beef and spread out in single layer.

Leave undisturbed until golden (about 1 minute). Flip then cook the other side just briefly (about 30 seconds) just to heat and get a touch of golden, then remove.

Repeat with remaining beef.

Serve over rice, using either limes or Nuoc Cham as the sauce, and garnishes of choice (I used them all in the photos!)

This slow-cooked Asian beef stock is worth the wait. Served with noodles and spicy herbs, it's a great winter warmer.

Beef brisket with vermicelli and lemongrass dressing

beef brisket (see notes)

2L (8 cups) Massel beef stock

lemongrass (inner core only)

kaffir lime leaves

(125 milliliters) rice vinegar

red chillies, thinly sliced

(55 grams) caster sugar

vermicelli noodles,

coriander

mint leaves

spring onions,

cucumber, shredded

Transport yourself to Vietnam with every bite of this spicy beef salad. The sweetness from the mango and the crunch from the carrots help combat the heat from the marinade.

Vietnamese spicy beef and mango salad

British beef topside, sliced along the grain in 1cm-wide strips

For the marinade

tbsp chilli flakes

tbsp hot/mild chilli powder

½ tbsp Chinese five-spice powder

garlic cloves, roughly chopped

tbsp brown sugar sugar

For the dressing

tbsp rice vinegar

tbsp caster sugar

lime

½-1 red chilli, deseeded and finely chopped

garlic clove, crushed

For the salad

mangoes,

carrots, very finely sliced or julienned

½ red onion, very finely sliced

fresh mint, leaves picked

coriander, leaves picked

Thai basil (or extra mint

crispy onions

Mix all the marinade ingredients in a large bowl, then add the beef, turning it until well coated. Cover the bowl with cling film and chill for 12-24 hours, or overnight, turning occasionally.

Once the beef has marinated, heat the oven to 130°C/110°C fan/gas ½. Lay the beef strips on a large baking tray lined with baking paper, then bake for 3 hours, turning a couple of times. Don’t worry if they look wizened and dry – they’re supposed to! Set aside to cool.

For the dressing, put the fish sauce, rice vinegar, sugar and 3 tbsp water into a small saucepan and heat gently until steaming and the sugar has dissolved. When this happens, remove from the heat and stir through the lime juice, chilli and garlic, then leave to cool.

Once the beef is cool enough to handle, shred it with your hands, then toss in a bowl with the mangoes, carrots, red onion, half the peanuts and most of the herbs. Pour over half the dressing and toss together. Tip onto a platter, scatter with the remaining herbs and peanuts and the crispy onions, then drizzle over the remaining dressing. Serve immediately.

Vietnamese Rice Paper Rolls are super quick to prepare! Packed with juicy prawns, vermicelli, crisp lettuce and fresh mint, they&#39;re  perfect as a light snack or healthy lunch. Pair them with our Peanut Hoisin Dipping Sauce - you won&#39;t want to stop at one!

Vietnamese Rice Paper Rolls

200 g prawns (cooked, sliced in half lengthways)

200 g vermicelli rice noodles

rice paper wrappers

lettuce (roughly chopped)

mint

water (boiling,

water (lukewarm, for dipping rice paper sheets)

peanut hoisin dipping sauce

nuoc mam cham

Soak

Pop your vermicelli noodles into a large bowl and soak them in boiling water for 5 minutes.

Water

Pour some lukewarm water in a large, deep bowl - make sure it&#039;s deep enough for softening your rice paper.

Slice

Next, slice your prawns in half and devein them if this hasn&#039;t already been done.

Drain

Finally, drain the vermicelli and place all the ingredients on the table. Now you&#039;re ready to roll!

To prepare your ingredients:

Rice Paper

Take a rice paper wrapper and rotate it in the warm water until all surface areas have been covered.

Fillings

Pop it on your plate and top with lettuce, mint and vermicelli on the edge closest to you, then pop the prawns about 2-3cm closer to the top edge.

Roll

Now grab the bottom of the rice paper and roll it over the greens. Tuck in both sides and continue rolling up the rest of the way.

That&#039;s it! All that&#039;s left is to dip it in your delicious peanut hoisin sauce or nuoc mam cham and eat. Yum!

To assemble your rolls:

https://www.youtube.com/watch?v=JAefcm6uPs0

Vietnamese Rice Paper Rolls are super quick to prepare! Pack them with juicy prawns, vermicelli noodles, crispy lettuce and fresh mint. They're totally addictive snacks or perfect as a light and healthy lunch. Pair them with our Peanut Hoisin Dipping Sauce - you won't want to stop at one!

RECIPE STEPS
00:00 - How to Make Vietnamese Rice Paper Rolls
00:05 - Soak vermicelli noodles, slice cooked prawns
00:13 - Dip rice paper in warm water to soften
00:17 - Layer with filling ingredients
00:22 - Roll up, folding in edges along the way

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https://www.wandercooks.com/vietnamese-rice-paper-rolls/

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Easy Vietnamese Rice Paper Rolls [Ready in 10 Minutes!]

We&#x27;ve found the perfect peanut hoisin sauce for rice paper rolls, ready in less than 5 minutes. This dipping sauce is packed with crunchy crushed peanut and a perfect sweet and salty flavour. So grab your cold rolls, summer rolls or homemade rice paper rolls and get dipping.

Peanut Hoisin Sauce for Rice Paper Rolls

hoisin sauce

peanut butter

tsp sesame oil

Simmer

Add the hoisin sauce, peanut butter, sesame oil and garlic into a small saucepan and gently simmer on the stove.

Stir

Stir through water a little bit at a time until the sauce has a glossy look and a smooth, slightly runny texture.

Taste

Taste test a few times and add more of any ingredient or water until you’re satisfied with the flavour.

https://www.youtube.com/watch?v=DYe9Yx-Rvxc

This is the BEST Peanut Hoisin Sauce Recipe for rice paper rolls, ready in less than 5 minutes. This dipping sauce is packed with crunchy crushed peanut and a perfect sweet and salty flavour. So grab your cold rolls, summer rolls or homemade rice paper rolls and get dipping.

This super simple recipe for peanut hoisin sauce is the perfect rice paper roll dipping sauce (also known as cold rolls, or summer rolls).

It’s quick and easy to make, and full of flavour. The best part is you can tweak that flavour to be just how you like it.

GET THE FULL RECIPE 
https://www.wandercooks.com/hoisin-sauce-for-rice-paper-rolls/

SUBSCRIBE for fresh new food ideas and easy step-by-step recipes!
https://www.youtube.com/channel/UCnjl958yFQd7QkAIA5XgxGA?sub_confirmation=1

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Instagram - https://www.instagram.com/wandercooks
Pinterest - https://www.pinterest.com/wandercooks
Facebook - https://www.facebook.com/wandercooks 


MUSIC - Blue Skies - Silent Partner (No Copyright Music)

Peanut Hoisin Dipping Sauce for Rice Paper Rolls [5 Ingredients!]

Easy Skillet Vietnamese Lemongrass Chicken. Tender juicy chicken thighs marinated in a sweet and savoury lemongrass marinade with fish sauce. Aromatic, delicious and super easy to make! No grill or oven, just a skillet or non-stick pan! Fantastic for dinner, lunch, or leftovers.

Easy Skillet Vietnamese Lemongrass Chicken

boneless skinless chicken thighs (boneless skinless)

tsp avocado oil

lemon

lemongrass (white part only)

garlic

brown sugar ((for less sweet: use 1 tbsp))

soy sauce (not light or dark!)

On a chopping board, slice off the hard ends of the lemongrass reserving the white part only. Bruise it with the back of your knife. Then finely chop lemongrass. Set aside

Next tenderize the chicken thighs on both sides with the back of a knife until it’s about ½ inch thick. It’s fine if there are some areas that are less thick than ½ inch.

In a bowl or measuring cup, squeeze lemon juice. To the bowl, add brown sugar, soy sauce, fish sauce, minced garlic, and finely chopped lemongrass. Mix.

Pour the marinade over the chicken thighs and mix until thighs are covered in the marinade. Store covered in the fridge for 30-60 minutes. The longer you marinate the chicken the more flavourful.

Heat a non-skillet or pan set over medium heat. Once hot enough, add avocado oil. Shake the chicken thighs of any remaining lemongrass bits before laying it flat into the pan. Fry on each side for 4 minutes (8 minutes in total) until they’re browned in certain areas and the juices run clear. Enjoy!

https://embed.mediavine.com/videos/iqBcFCNAd

Skillet Vietnamese Lemongrass Chicken. Tender juicy chicken thighs marinated in a sweet and savoury lemongrass marinade with fish sauce. Aromatic, delicious and super easy to make! No grill or oven, just a skillet or non-stick pan! Fantastic for dinner, lunch, or leftovers.

Vietnamese grilled lemongrass pork chops, this pork chop recipe is packed full of flavors with the perfect balance of sweet and savory.

Vietnamese Grilled Lemongrass Pork Chop Recipe (Sườn Nướng)

pork chops (about 3 lbs)

fish sauce

oyster sauce

sugar

honey

black pepper

lemongrass

green onions (thinly sliced; whites/greens separated)

neutral oil (divided)

2L (8 cups) Massel Beef Style Liquid Stock

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981853534001&=domain=del

5348771529001-5981853534001

Impress your family and friends this summer with this healthy and refreshing Vietnamese prawn salad.

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