Vietnamese Feast: From Crispy Seafood Crackers to Salted Peanut Coffee Cheesecake
Vietnamese Feast: Recipes for Seafood Crackers to Coffee Cheesecake

Vietnamese Feast: From Crispy Seafood Crackers to Salted Peanut Coffee Cheesecake

When a dish is as enjoyable to prepare as it is to devour, it becomes a household favourite. This simple recipe for seafood rice crackers is an excellent way to involve children in the kitchen, resulting in a platter of crispy, flavour-packed bites that are sure to impress at any social gathering. Serves 4.

Seafood Rice Crackers

You will need 10 square Vietnamese rice papers, 140g of cooked and peeled king prawns, 25g of finely chopped chives, 250g of crab sticks, vegetable oil for frying, and 200ml of nuoc cham sauce, sweet chilli sauce, or chilli mayo for dipping.

  1. Begin by preparing the rice papers. Fill a large bowl with cold water and use a clean J-cloth to moisten both sides of one rice paper. Arrange 6 prawns evenly on the paper, sprinkle with chives, and cover with a second moistened sheet. Allow it to sit for 15-20 seconds, then press the edges together with your fingers to seal. Cut into 6 rectangular pieces.
  2. Repeat this process with the remaining prawns and crab sticks to create additional crackers.
  3. Pour vegetable oil into a deep-frying pan to a depth of 5cm and heat to 180°C. To test if the oil is ready, dip a wooden chopstick into it; if bubbles form around the chopstick, it is at the correct temperature.
  4. Fry each piece individually for a few seconds until they turn white or opaque and become crisp. Serve with a classic nuoc cham sauce for an extra flavourful kick.

Braised Pork with Quail's Eggs and Bamboo Shoots

This rich, meaty dish, often reserved for special occasions like Lunar New Year, evokes warm memories and comfort. Serves 4.

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Ingredients include 8 tbsp of golden caster sugar, 2 tbsp of water, 1kg of belly pork cut into 3cm cubes, 1 litre of coconut water, 80ml of fish sauce, 8 peeled garlic cloves, 8 star anise, 6 shallots halved lengthways, a 250g tin of drained bamboo shoots, 12 hard-boiled quail's eggs, and 5 whole red bird's-eye chillies.

  1. Preheat the oven to 160°C (140°C fan/gas 2½).
  2. Add the sugar to a flameproof casserole over medium heat. Allow it to melt and bubble slowly without stirring until it turns amber. Add water and let it deepen to a rich dark brown.
  3. Add the pork belly and cook for 5-6 minutes to sear. Pour in the coconut water, followed by fish sauce, garlic, star anise, and shallots. Cover, transfer to the oven, and cook for one and a half hours. Add bamboo shoots, quail's eggs, and chillies, increase the oven temperature to 180°C (160°C fan/gas 4), and cook for a further 20 minutes.
  4. Return the dish to the stovetop, remove garlic, star anise, and shallots, and cook uncovered over high heat for 10 minutes to caramelise and thicken the sauce.
  5. Serve hot with jasmine rice, pickles, or a fresh salad.

Butternut Squash and Coconut Soup

A classic southern Vietnamese soup, traditionally made with pumpkin, often enjoyed during Buddhist holidays. Serves 4.

You will need 1 tbsp of vegetable oil, 1 finely chopped onion, 2 finely chopped garlic cloves, 500g of peeled and cubed butternut squash, 500ml of vegetable stock, 2 tbsp of light soy sauce, 1 tbsp of golden caster sugar, 1 tbsp of umami paste, 200ml of coconut milk, 300ml of coconut cream, and 1 tsp of salt to taste. Garnish with 5g of coriander leaves, 4 pinches of coarsely ground black pepper, and 4 pinches of crispy fried shallots.

  1. Heat vegetable oil in a large pot over medium heat. Add onion and garlic, sautéing for 2-3 minutes until lightly browned. Add butternut squash and stir for 2 minutes.
  2. Add stock, soy sauce, sugar, and umami paste. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Stir in coconut milk and cream, simmering for another 5-10 minutes until squash is tender. Season with salt.
  3. Ladle into bowls and garnish with coriander, black pepper, and crispy fried shallots. Serve with steamed rice and stir-fried vegetables.

Ginger Caramelised Chicken

Ga kho gung is a traditional Vietnamese dish that brings comfort to the table in under 30 minutes. Serves 4.

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Ingredients include 650g of skinless, boneless chicken thighs, 1 tsp of salt, 1 tsp of coarsely ground black pepper, and 2 tbsp of vegetable oil. For the sauce: 4 tbsp of golden caster sugar, 100ml of coconut water, 3 tbsp of fish sauce, 6 finely chopped garlic cloves, 100g of peeled and julienned ginger, 1 thinly sliced spring onion, and 1 thinly sliced red chilli.

  1. Season chicken thighs with salt and black pepper.
  2. Heat vegetable oil in a sauté pan over high heat. Sear chicken for 3 minutes on each side until charred, then set aside.
  3. Wipe the pan clean, add sugar over medium heat, and cook until it turns a rich caramel colour.
  4. Return chicken to the pan, coating in caramel. Add coconut water, fish sauce, and garlic. Simmer over medium-low heat for 10-12 minutes until the sauce becomes sticky.
  5. Add ginger, spring onion, and red chilli, stir for 1 minute, then serve with jasmine rice and sides.

Nuoc Cham Sauce

A staple of Vietnamese cuisine, this umami-rich sauce enhances many dishes. Makes 1.3 litres.

Combine 900g of golden caster sugar with 600ml of warm water, stirring until dissolved. Mix in 300ml of fish sauce and 300ml of lime juice, then cool. Once cooled, stir in 180g of finely chopped red chillies and 120g of finely chopped garlic. Store in an airtight container in the fridge for up to a week.

Clay Pot Hake

A traditional Vietnamese dish from the Mekong Delta, using hake for a mild, flaky texture. Serves 1.

You will need 1 tbsp of vegetable oil, 2 finely chopped shallots, 3 finely chopped garlic cloves, 200g of skinned hake fillet, 200ml of coconut water, 2 tbsp of fish sauce, 2 tbsp of golden caster sugar, 1 whole red chilli, 10g of green peppercorns, and 1 tsp of coarsely ground black pepper.

  1. Heat vegetable oil in a clay pot or regular pan over medium heat. Add shallots and garlic, sauté until light brown, then place fish in the pot. Add coconut water, fish sauce, and sugar, cooking uncovered for 8 minutes. Turn fish over, add chilli and green peppercorns, and cook for a further 10 minutes.
  2. Once fish is tender and sauce is sticky, remove from heat.
  3. Garnish with black pepper and serve with jasmine rice.

Salted Peanut and Coffee Cheesecake

A no-bake cheesecake with a Vietnamese twist, combining coffee and condensed milk. Serves 6.

For the base: 150g of crushed digestive biscuits, 50g of finely chopped salted peanuts, and 75g of melted unsalted butter. For the filling: 600g of softened cream cheese, 200ml of condensed milk, 3 tbsp of instant coffee powder, 1 tsp of vanilla extract, 200ml of whipped double cream, and 2 tsp of gelatine powder dissolved in 2 tbsp of warm water. For the topping: 1 tbsp of ground coffee, 1 tbsp of condensed milk, and 30g of roughly chopped salted peanuts.

  1. Combine biscuit crumbs, peanuts, and melted butter, press into an 18cm springform tin, and chill.
  2. Whisk cream cheese until fluffy, gradually add condensed milk, then stir in coffee powder and vanilla extract. Fold in whipped cream, add dissolved gelatine, and mix thoroughly.
  3. Pour filling over the base, smooth the top, cover with clingfilm, and refrigerate for at least 4 hours.
  4. Before serving, dust with ground coffee, drizzle with condensed milk, and sprinkle with salted peanuts.

Confit Duck and Watermelon Salad

This dish combines rich duck confit with a fresh watermelon salad, tied together with a tamarind dressing. Serves 2.

For the duck: 2 duck legs, 1 tbsp of flaky sea salt, 2 crushed garlic cloves, 2 tsp of five-spice powder, 500ml of duck fat, 8 star anise, and 10g of cinnamon stick. For the salad: 200g of cubed watermelon, 100g of lamb's lettuce, 10g of Thai basil leaves, 10g of coriander leaves, and 300ml of tamarind sauce.

  1. Rub duck legs with salt, garlic, and five-spice, cure in the fridge for at least 1 hour.
  2. Rinse and pat dry duck legs. Preheat oven to 120°C (100°C fan/gas ½). Submerge duck legs in duck fat with star anise and cinnamon stick in an ovenproof dish, cook for 2½ hours until tender. Cool in fat.
  3. Increase oven temperature to 180°C (160°C fan/gas 4). Pour off fat, roast duck legs for 25-30 minutes until skin is crispy.
  4. Toss watermelon, lettuce, basil, and coriander in a bowl, drizzle with tamarind sauce.
  5. Serve crispy duck with the salad or pull meat from bones to top the salad.

Tamarind Sauce

A versatile sauce with sweet and sour flavours, perfect for various dishes. Makes 1.4 litres.

Combine 900g of cane sugar with 300ml of warm water, stirring until dissolved. Mix in 450g of tamarind paste and 500ml of fish sauce, then cool. Once cooled, stir in 180g of finely chopped red chillies and 120g of finely chopped garlic. Store in an airtight container in the fridge for up to a week. For a longer shelf life, boil sugar, water, tamarind paste, and fish sauce, skim impurities, cool, then add chillies and garlic; this version keeps for up to 3 months in the fridge.

All recipes are from One Pan Vietnam by Thuy Diem Pham, with photographs by Laura Edwards (Quadrille, £22). To order a copy for £18.90 until 1 March, visit mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.