In Vietnam, more precisely in Ho Chi Minh, we attended a cooking class that we liked very much and the food there tasted wonderful. We spent four enjoyable hours with four other participants. In the Vietnam Cookery Center everything is well organized, much was already prepared, so we could concentrate on the essentials. We also got many explanations and in the end even a certificate and all the recipe. Thank you, Vietnam Cookery Center, we will be back!
The whole meal consisted of four courses:
- Banana blossom salad
- Vietnamese Pancake
- Chicken with chilli and lemongrass, with pandan rice
- Mung bean pudding
I am happy to pass on one of the recipes here.
Ingredients (1-2 people):
- 20 g pork strips
- 3-5 peeled shrimps
- 2 TBSP mung beans (soak in cold water for 10 minutes, then boil in water for 10 minutes and sieve off)
- 1 handful of sprouts
- ½ Onion cut into cubes
- 3 TBSP oil for cooking
- Various lettuce leaves
- 50 g rice flour
- 1 TBSP cereal flour (or corn flour for a gluten-free variant)
- 1 egg
- 2 tsp turmeric
- 2,5 dl coconut milk
- 1 TBSP chopped onion green or chives
- 1 pinch salt, pepper to taste
Whisk rice flour, cereal flour, turmeric, coconut milk and egg in a bowl. Add salt, pepper and onion green (or chives) and mix. Leave to rest in the fridge for 20-30 minutes.
Preparation of the pancake:
Heat 1 tablespoon oil in a coated frying pan. Add the pork slices and sauté, then add the shrimps and boil thoroughly. Add the onions, then pour the dough over it. Swing the pan until the dough is evenly distributed. Place the boiled mung beans and sprouts on one half of the pancake. Cover and cook at low heat for 4-5 minutes. Cover the pan and carefully pour 2 tablespoons of oil under the pancake. Then increase the heat to make the pancake crispy. Beat one half of the pancake over the other, drain the remaining oil and serve the pancake on a plate.
- 1.5 TBSP sugar
- 1 TBSP fish sauce
- 1 TBSP rice vinegar
- 2 TBSP warm water
- 1 tsp chopped chilli
- 1 TBSP pickled carrots
Mix sugar, fish sauce, warm water and rice vinegar in a bowl, add chilli and pickled carrots and mix well.
- Rice vinegar
- carrot or radish or green papaya
Whisk sugar and rice vinegar (1:5) until the sugar is dissolved. Add the carrots cut into narrow strips (radish, green papaya), mix and leave to rest in the fridge for at least 30 minutes, covered. (Can be kept in the fridge for up to 2 weeks)
How is the pancake eaten?
You cut a piece of the pancake, roll it into a lettuce leaf and dip it into the sauce. By hand, of course!
Enjoy your meal!