Vietnamese Fish Cakes
LEARNING INTENTION- We are learning to make fish cakes
- We are learning to cook rice noodles Success criteria- I can make Vietnamese Fish Cakes
- I can shallow fry safely Fish CakesINGREDIENTS
3 pieces white flesh fish, chopped 1 tbsp fish sauce 2 spring onions, white parts only 1 egg 1 tsp palm sugar Juice of half lime/lemon 50g green beens, finely sliced Coriander stalks Nuoc Cham Dressing 1 garlic clove, minced 1 red chilli, finely chopped 1 tbsp caster sugar 3 tbsp lime juice/lemon 2 tbsp fish sauce TO SERVE 1 Vermicelli noodles Vietnamese mint Coriander Iceberg Lettuce METHOD Place the fish, egg, garlic, spring onions, fish sauce and palm sugar into a food processor and pulse until the mixture just comes together. You don't need it to be completely smooth. Stir through the sliced beans and chopped coriander stalks and chill in the refrigerator. To make the dipping sauce, combine all ingredients and mix well. Pick the leaves off the Vietnamese mint and coriander and place on the side of a plate. Arrange the lettuce leaves on the same plate. Bring a small pot of hot water to the boil. Once boiling add the rice noodles and cook for 6 minutes or until soft. Drain in a colander and rinse under cold water. Place noodles in a bowl with and serve next to the dipping sauce, herbs and lettuce leaves, Shape the cakes into small patties, about 2cm thick. Heat 2 tbsp of oil in a frying pan over high heat. Fry the fishcakes for 2 minutes on each side. Drain on kitchen paper and serve alongside the lettuce, prepared herbs, noodles and dipping sauce. |
Vietnamese food is one of the most varied and seductive on the planet – a delicious mix of the food of its colonial visitors and age-old native flavours and techniques. Many forces of climate, trade, history and immigration have influenced Vietnamese cuisine.
Outside 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 its 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. |
ASIAN CUISINES
- Use your iPad to research Asian cuisine.
- Create a presentation explaining the cuisine of 6 different Asian countries.
- Each page should have
- Create a presentation explaining the cuisine of 6 different Asian countries.
- Each page should have
- A title
- A recipe reflecting the cuisine
- One or more pictures
- A description of the food from that country.