Tactical Tastes

Tag: Vietnamese

  • Bang bang prawn salad

    Bang bang prawn salad

    Bang bang prawn salad is a vietnamese seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 140g Rice Noodles
    • 3 tablespoons Peanut Butter
    • 4 tablespoons Coconut Milk
    • 3 tablespoons sweet chilli sauce
    • 3 sliced thinly Spring Onions
    • 1 sliced Cucumber
    • 300g Bean Sprouts
    • 200g Prawns

    Method

    Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.

    Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.

    Want to watch it come together? See the full walkthrough.

  • Barbecue pork buns

    Barbecue pork buns

    Barbecue pork buns is a vietnamese pork favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 85g Sugar
    • 500g White Bread Mix
    • 1 tablespoon Sunflower Oil
    • 12 Bacon
    • Knob Ginger
    • 2 cloves chopped Garlic
    • 2 tablespoons Soy Sauce
    • 3 tablespoons Clear Honey
    • 3 tablespoons Tomato Puree
    • 1 beaten Egg

    Method

    Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.

    Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.

    Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.

    Want to watch it come together? See the full walkthrough.