Ga Nuong - Chicken Lemon Leaf in Banana Leaf

Coconut Tour - Hoi An

Vietnamese Cooking School

Ga Nuong - Chicken Lemon Leaf in Banana Leaf

Serves: 1


Ingredients

• 200g - Chicken Sliced

• 50g - Lemon Leaf (bitter)

• 1 tbs - Red Onion or Shallots finely diced

• 1 tbs - Vegetable/Peanut oil

• 1 tbs - Chicken Stock

• 1 tbs - Vietnamese Fish Sauce (half of Thai and half of water)

• Pinch - 5 Spice Powder

• Pinch - Sugar

• 0.5 tbs - Garlic

Steps:


Marinade the 200g sliced chicken with:-
1 tbs - Chicken Stock
1 tbs - Vietnamese Fish Sauce (half of Thai and half of water)
Pinch - 5 Spice Powder
Pinch - Sugar
0.5 tbs - Garlic

Cooking

Heat 1 tbs - Vegetable/Peanut oil in pan.

Add 1 tbs - Red Onion or Shallots finely diced along with Chicken and Marinade.

Season with pepper after cooking.

Mix lemon leaf with the chicken.

After flaming banana leaf to soften put mix in the middle and fold to a parcel.

Surround parcel in foil and grill or BBQ for 2-3 mins.

Turn the parcel over and cook for another 2-3 mins.

Eating

Remove foil and present using banana leaf open but cutting into the top and opening up.

Banh Xeo - Country Pancake

Coconut Tour - Hoi An

Vietnamese Cooking School

Banh Xeo - Country Pancake

Serves: 3


Ingredients

• 100g - Rice Flour

• 75ml - Water

• 8 - Straw Mushroom Sliced / Diced

• Pinch - Turmeric

• 1 - Egg Yolk

• 1 - Spring Onion

• 2 tsp - Chicken Stock Powder

• 100g - Small Sliced Pork (if cooked cut out cooking step)

• 100g - Prawns (if cooked cut out cooking step)

• 100g - Bean Sprouts

• 1tbsp - Vegetable Oil

• Vietnamese Rice Paper

• Cucumber

• Mustard leaves.

• Lettuce

• Mint

• Holy Basil

• Vietnamese Coriander

• Spring Onion

• 4 tbsp - Lemon Juice

• 2 tbsp - Sugar (4tbsp with Vietnamese Sugar)

• 1 tbsp - Thai Fish Sauce (4 tbsp with Vietnamese Fish Sauce)

• 1 tbsp - Garlic

• 1 tbsp - Chili

Steps:-
Batter
Making the pancakes
Herb Bundle
Create a pancake
Dipping Sauce - Sweet and Sour
Eating:-



Add water to flour and mix - leave to soak for an hour.
Consistency should be like double cream (we found we needed to add more water with UK rice flour).
After an hour - pour surface excess water away.

Mix into batter the yolk, mushrooms and spring onions.
Put the tbsp of Vegetable oil into a small frying pan (10-15cm) and cook.
Add ladel of mixture and roll frying pan to cover the bottom with a thin layer.
On one half cover with bean sprouts.
Cover and cook for a minute or two.
Fold over the half without the bean-sprouts on.
Put on a plate and repeat process until all batter/prawns/pork is used.

Slice cucumber in long thin strips.
Mustard leaves.
Lettuce
Mint
Holy Basil
Vietnamese Coriander
Spring Onion

Cut pancakes in half.
Check rice paper - some need dipping on hot water first.
Dip whole of rice paper in hot water.
Put half a pancake on one end of the rice paper
Put a good hand bundle of mix herbs ontop of the pancake.
Now roll the pancake tucking herbs/pancake underneath.
You should end up with a cigar shape.
Repeat the above for all pancakes.

4 tbsp - Lemon Juice
2 tbsp - Sugar (4tbsp with Vietnamese Sugar)
1 tbsp - Thai Fish Sauce (4 tbsp with Vietnamese Fish Sauce)
1 tbsp - Garlic
1 tbsp - Chili
Mix all together, use water and/or more lemon juice to weaken

Dip cigar roll into dipping sauce and eat.
Repeat until all eaten :-)