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Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Saturday, September 6, 2014

Vietnamese Summer Rolls/ Cách Làm Gỏi Cuốn/ 越式色拉卷的做法


  • Rice Paper (Bánh Tráng)
  • Lettuce
  • Cooked Chicken Breast/ Fried Tofu/ Seitan (all sliced)
  • Cooked Shrimps (peeled and deveined, optional)
  • Rice Noodles (cooked)
  • Asian Mint Leafs (rinsed)
  • Coriander (rinsed)
  • Soy Bean Sprouts (rinsed)
Dipping Sauce


  1. Quickly a bit of water over your rice paper and place on a dish to dry.
  2. Take a piece of lettuce and place it onto the bottom of the rice paper.
  3. Add rice noodles, chicken, soy sprouts and coriander/mind on top.
  4. Start rolling from bottom to top, until the bottom edge of the rice paper hits the middle.
  5. Fold the sides of the rice paper towards the middle and roll for another cm/ 0.5 inch.
  6. Place some shrimps between the roll and the remaining rice paper, then continue rolling.
  7. Repeat until all of the ingredients are used up.
  8. Serve with the dipping sauce and the peanuts each in different bowls, as some of your guests might be allergic to peanuts.
  9. Dip the rolls into the Hoisin Sauce enrichened with chrushed peanuts and chili rings and enjoy!

For more instructions please see my YouTube recipe video!

Saturday, August 16, 2014

Vietnamese Caramelized Prawns and Chicken Recipe - Cách Làm Tôm Rim/ 越式焦糖蝦的做法

Ingredients for 4-6 servings:
  • 500 g/ 1.1 lb Chicken Breast
  • 500 g/ 1.1 lb King prawn
  • 2 cloves Garlic
  • 5 tbs Sugar
  • 5 tbs Fish Sauce
  • Spring Onion (optional)
You can change the chicken-prawn ratio to your liking, just try to keep the end up with 1kg/ 2.2 lbs in the end. 

  1. Devein and wash prawns.
  2. Wash and dice chicken breasts.
  3. Grate or chop up the garlic.
  4. Heat up some oil over high.
  5. Sautée the garlic until golden brown.
  6. Add chicken dices, fry golden on two sides.
  7. Add sugar and fish sauce, let them caramelise.
  8. Add prawns and stir-fry until done.
For more detailed instructions please see my YouTube recipe video!

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