VIETNAMESE
Learning INTENTION- We are learning to pickle vegetables
- We are learning to make mayonnaise SUCCESS CRITERIA- I can make a traditional Vietnamese dish
BANH MIINGREDIENTS
2 baguettes 2 tbsp store-bought pork liver pâté (see note) 1/4 Cucumber, cut lengthwise into 4, seeds removed ½ cup coriander sprigs 2 spring onions, green part only Soy sauce and sliced red bird’s-eye chillies, to serve Mayonnaise 1 egg 1 tsp vinegar 1 tsp dijon mustard 250ml (1 cup) vegetable oil Pickled carrot 80 ml (⅓ cup) white vinegar 75 g (⅓ cup) white sugar 1 large carrot, peeled, coarsely shredded Pork 125 g minced pork 3 tsp grated palm sugar 3 tsp fish sauce 2 tsp soy sauce ¼ tsp crushed garlic 2 tbsp vegetable oil METHOD To make mayonnaise, place egg and lemon juice in a small bowl and gradually whisk in oil until thick and emulsified. Add 1 tbsp water and whisk to combine. Season with salt and refrigerate until needed. Makes 1 cup. To make pickled carrot, place vinegar and sugar in a saucepan over medium heat. Stir to dissolve sugar and remove from heat. Place carrot in a bowl, pour over vinegar mixture, add 1 tsp salt and stir to combine. Stand for 1 hour or until cool. Drain carrots, discarding liquid, and refrigerate until needed. To make pork, knead mince in a bowl with ½ tsp salt until smooth. Working in 2 batches, gather a ball of mince and throw it back into the bowl, repeating for 2 minutes, to tenderise. Add sugar, fish sauce, soy, and garlic. Mix well to combine. Halve reserved lemongrass and shape pork mixture around each piece to make 2 x 10 cm pork 'kebabs'. Heat a pan to medium. Rub oil over pork and cook for 4 minutes each side or until golden and cooked through. Remove from heat and set aside to cool. Split baguettes open and spread with mayonnaise and pâté. Cut pork 'kebabs' in half lengthwise and divide among baguettes. Add pickled carrot, cucumber, coriander and spring onion, and season with Maggi Seasoning and salt and pepper to taste. Scatter with chillies, to serve. Refrigerate leftover pickled carrot in its liquid in an airtight container for up to 1 month and the mayonnaise for up to 4 days. |
VIETNAMESE CUISINEOutside cultures have had a strong influence, from the Chinese and Khmer dynasties and the Indian empire to the (short lived) Japanese occupation and, in particular, the French colonial rulers. A classic example of a Vietnamese dish that mixes historical cultural influences with the native cuisine is the ever-popular bánh mì or bánh mỳ, a crusty baguette filled with thinly sliced pickled carrots and daikon, cucumbers, cilantro, chillies, pate, mayonnaise and various meat fillings or tofu. The contrasting flavours and textures of this sandwich combined with its low cost make this a popular everyday dish.
Another classic Vietnamese dish is the much-loved pho, which is found all over Vietnam and, indeed, anywhere in the world with a Vietnamese immigrant population. It is a fragrant, rich rice noodle soup typically made with beef or chicken and served with Vietnamese basil, lime, bean sprouts and chillies. Although it is a quintessentially Vietnamese dish it has Chinese and French influences in its use of spices and stock technique. Vietnam is made up of over 50 provinces. In terms of food, there are three distinct areas – the North, the Central Highlands and the South – each of which has its own climate, culture and food traditions. Broadly speaking, the North is more influenced by neighbouring China and the food tends to reflect it’s colder climate; the South draws more upon Khmer and Thai influences and its hotter climate means more emphasis on salads, grilled meats and so-called "cooling foods"; whereas Central Vietnam is more of a blend of the two styles. The key ingredients used in Vietnamese cooking (along them fish sauce, sugar and rice) are very similar to its closest neighbours, Thailand and Cambodia; yet Vietnamese cooking has a distinct style all of its own. It tends to be less spicy, lighter, fragrant and fresh. Meals are leisurely affairs, with many shared dishes served all at once. A typical meal may include a soup, rice, grilled or steamed meats, a vegetable dish, fresh fruit and salad, all placed on the table at once. |