It is time to take a closer look at the Vietnamese cuisine. Both Ranu and I love Vietnamese food, even if we do not have much experience cooking it. I tried to find some nice recipes, by looking up Vietnamese food bloggers and the like. The sources for the different recipes will be linked down below. If you find any recipe to be "wrong" or have suggestion on more recipes to try out, please let me now.
Lemongrass Tofu (Vegan/Plantbased)
This recipe originally comes from The Viet Vegan, which is an excellent resource for Vietnamese vegan recipes. We used the ingredients we could get access to.
1 tbsp olive oil
1 bunch of spring onion, diced
3 garlic cloves, minced
2 stalks of lemongrass, cleaned and chopped (we beat the lemongrass before hand, to release the flavour)
0,5 tsp dried red chilli flakes
2 packages of fried tofu
2-3 tbsp soy sauce
Fry the onions in olive oil, until they soften. Add garlic, lemongrass and red chilli flakes, and stir until they have mixed together properly. Add the tofu and soy sauce, and fry until the tofu is done.
Grilled Corn With Scallion Oil (Bap Nuong Mo Hanh) (Vegan/Plantbased)
This recipe originally comes from Vicky Pham, which is an excellent resource for Vietnamese recipes. We changed this recipe slightly to make it work with what we had.
2 corns on the cub (we bought pre-cooked)
2 scallions/green onions
2 pinches of salt
2 pinches of sugar
Enough oil to fry the corn
Start by boiling the corn if it is not already prepared. Chop the scallion/green onions finely and add them to a mix of oil, salt and sugar. Fry the mixture and the corn until it gets a bit of colour.
Vietnamese-style Stir Fry (Vegan/Plantbased)
This recipe is also from The Viet Vegan. As previously mentioned, we adapted the recipes based on the ingredients we were able to access.
1 package of rice noodles
2 tbsp vegetable oil
4 spring onions
A lot of greens (The Viet Vegan wrote 2 lbs of gai lan, but we used greens we could access at the supermarket)
1 package of tofu
5 tbsp soy sauce
Soak the rice noodles according to instructions. In a pan, fry the spring onion in 1 tbsp of oil, first the whites and then the stems. Add the greens and cook until they have softened a bit (you might also need to add some water here, so the greens do not dry out). Then add the tofu and one tablespoon of soy sauce and stir until the tofu feels done. When it feels done, you add the noodles and the rest of the soy sauce (and maybe a bit of oil, in case the noodles stick together). Season with black pepper and serve!
Rice Paper Rolls with Peanut Dip (Vegan/Plantbased)
We did not really look up a recipe to make these rice paper rolls, considering we both have made them several times before. One only needs rice paper (which is available both in bigger supermarkets and many Asian supermarkets) and vegetables of choice. We used lettuce, carrots, cucumber and some of the lemongrass tofu.
Soak the rice papers one by one in lukewarm water for 30-60 seconds. Put them on a cutting board or plate and fill them with the vegetables, before rolling them. We served it with a peanut dip which I often make, but the recipe will not be included here since it is not Vietnamese.