Test your tastebuds with these full-flavoured Vietnamese dishes

For flavour, texture and satisfaction, these Vietnamese dishes are the real deal.

Flavours to the max. This salad is a Vietnamese winner. Photo: Mark Chew

There is no star in this goi. The prawns might be the reason your guests dig into this dish, but they are staying for the rest of the cast – the subtle pops of lime; the textural crunch of green mango; the familiar flavours that will leave them guessing their knowledge of herbs.

Try too my grilled chicken with Vietnamese marinade.

Thi Le’s Anchovy, is a multi-award winning restaurant.

Prawn & papaya goi

Prawn and papaya goi.

Thi Le.

Ingredients

• 300g raw king prawns
• 250g green mango, peeled and julienned
• 210g green papaya, peeled and julienned
• 50g red Asian shallots, thinly sliced
• 35g lemongrass, finely sliced
• 1 green scud chilli, sliced at an angle
• 2 makrut lime leaves, centre vein removed, julienned
• 12 lime slices, skin on, very thinly sliced
• 10g coarsely chopped sawtooth coriander
• 10g finely chopped mint
• 10g finely chopped Vietnamese mint

Dressing

• 80g nuoc mam base (see below)
• 4 garlic cloves, minced
• 2 red bird’s eye chillies, minced

Nuoc cham base

• 250ml (1 cup) rice vinegar
• 250ml (1 cup) fish sauce

• 250ml (1 cup) water
• 250g sugar

Method

1. To make the nuoc cham: mix all the ingredients in a saucepan and bring to the boil, skimming off any scum that rises to the surface. Remove from the heat and leave to cool. Pour into a sterilised jar and seal. Your nuoc cham base will keep for up to 4 months in the fridge (makes 3 cups).
2. For the salad. Peel and poach the prawns for 30 seconds, or until cooked to your liking. Scoop them out and leave to cool. Then slice the prawns in half lengthways.
3. Place the prawns in a large mixing bowl with the mango, papaya, shallot, lemongrass, chilli, shredded lime leaves and lime slices. Combine the dressing ingredients in a small bowl, mixing well, then use to lightly dress the vegetables. The vegetables should just be coated, rather than swimming in dressing. Check the seasoning, adjusting to taste.
4. Once you are happy, add the herbs and lightly toss. Serve with crushed roasted peanuts and fried shallots.

Serves 3-4

Egg noodles with seafood

Better than takeaway. This noodle dish is the real deal.

Viet Kieu by Thi Le with Jia-Yen Lee (Murdoch Books, $55). Photography: Mark Chew.

Ingredients

• 200g fresh egg noodles
• 60ml (¼ cup) vegetable oil, plus 1 teaspoon for noodles
• 20g ginger, peeled and sliced
• 2 red Asian shallots, sliced
• 2 garlic cloves, minced
• 6 spring onions, white parts cut into 5cm batons
• 150ml chicken stock or water
• 60g squid, cleaned, cut into chunks and lightly scored in a crosshatched pattern
• 2–3 prawns, shelled and deveined
• 60g firm white fish fillets, such as John dory or barramundi, cut into chunks
• 70g broccolini, cut into chunks
• 30g Chinese celery, cut into 5cm batons
• 1½ tablespoons cornflour
• 3 tablespoons cool water

Sauce

• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon oyster sauce
• Pinch of sugar
• Pinch of cracked white pepper

Method

1. Loosen the fresh noodle pucks, then blanch in boiling water for about 50 seconds. Rinse under cold water until cool, vigorously shake out any excess water, and let drain. Set aside. In a small bowl, combine the cornflour and cool water, mixing well until smooth. Set aside.
2. Combine all the sauce ingredients in a bowl, stirring until dissolved. Set aside.
3. Heat the 1 teaspoon of oil in a large wok or frying pan over high heat, then reduce to medium. Add the cooked noodles, spreading them out evenly. If they start to stick, add another splash of oil. Once the noodles start to char, flip them to char the other side. Transfer the crispy noodles to a plate and keep warm. Rinse and wipe out the wok.
4. Heat the 60ml of oil in the wok over medium heat. Add the ginger, shallot, garlic and spring onion batons; stir-fry for 1 minute until fragrant. Add the stock and bring to the boil. Add the squid, prawns and fish, stirring occasionally for 2 minutes. Add the cornflour mixture and sauce mixture, along with the broccolini.
5. Stir fry for 2–3 minutes until the broccolini is just cooked.
6. Remove the wok from the heat and toss in the Chinese celery. Serve the seafood and vegetable mixture over the noodles.

Serves 1-2