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Recipes with vietnamese coriander

4 recipes that use vietnamese coriander, with photos, step-by-step instructions and cook times. The quickest, Bánh tráng trộn (rice paper salad), takes 20 minutes. It is most often cooked with sugar, dried shrimp and fish sauce.

Run out of vietnamese coriander? Flat-leaf parsley with a little mint.

Got a few things in the fridge? Search by everything you have

Gỏi ngó sen chay (lotus stem salad)

Wedding banquets and đám giỗ (death-anniversary) feasts across the south open with a platter of gỏi ngó sen, usually heaped with prawns and boiled pork belly. In vegetarian households and temple kitchens the shellfish and pork give way to strips of fried tofu, and the fish-sauce dressing becomes lime, sugar and soy. The pickled lotus stems are what matter: pale, crisp and juicy, like a mild bamboo shoot. Pile it onto prawn-free rice crackers or eat it beside rice. Chef's tip: rinse and squeeze the jarred lotus stems well; skipping this leaves the salad tasting of brine instead of lime.

30 minVietnameseSaladsVeganGluten free
by KrazyBadal 0 views

Bánh tráng trộn (rice paper salad)

Saigon students invented this snack in the 2000s, and it is now sold from plastic tubs outside schools and in Đà Lạt's night market: strips of rice paper tossed by hand in a bag with sour green mango, quail eggs, dried shrimp, shredded beef jerky, herbs and a fiery satay chilli oil. Chewy, crunchy, sour and hot all at once, it is eaten standing up with chopsticks straight from the bag. Chef's tip: dress it only just before eating; left to sit, the rice paper turns gummy and clumps together.

20 minVietnameseSnacks & StartersGluten freeSpicy
by KrazyBadal 0 views

Bún thangVermicelli with chicken and egg

Bún thang began as a thrifty Hanoi meal made from the leftovers of Tết, the lunar new year feast, and it is still the most delicate noodle soup in the city, served in small, careful bowls on Cầu Gỗ Street near Hoàn Kiếm Lake. Fine vermicelli sits under neat piles of shredded chicken, thread-thin omelette strips and giò lụa, a smooth Vietnamese pork roll, all covered with a clear broth sweetened by dried shrimp and shiitake. It is eaten for a light lunch or a late breakfast. Chef's tip: keep the broth at a bare simmer and skim often; boiling makes it cloudy.

125 minVietnameseSoupsGluten free
by KrazyBadal 0 views

Com ga Hoi An (turmeric chicken rice)

Lunchtime in the old town of Hội An means cơm gà: small eateries near the river pile plates high with yellow rice and shredded chicken from late morning until it runs out. The rice is fried with garlic and chicken fat, coloured with turmeric and cooked in the poaching stock, so every grain tastes of chicken. On top goes chicken pulled into strips and tossed with sliced onion, Vietnamese coriander, lime and pepper, plus a spoon of chilli sauce and a little pickled papaya. A small bowl of the clear broth comes alongside. Chef's tip: plunge the poached chicken into iced water for 5 minutes; it stops the cooking and keeps the meat juicy and the skin firm.

75 minVietnameseChicken
by KrazyBadal 0 views

Goes well with vietnamese coriander