Fresh Vietnamese Spring Rolls (Goi Guon) 越南春卷

We like deep fried Vietnamese spring rolls but sometime I also prepare fresh type like this, it is refreshing and healthy!

 

Ingredients used..FYI, you can get Vietnamese spring roll wrapper at Tesco..



 

How to wrap Fresh Vietnamese spring rolls..

 

For fresh spring rolls, it is nice to serve with this Peanut Hoisin dipping sauce instead of nuoc cham dipping sauce

Fresh Vietnamese Spring Rolls (Goi Guon) 越南春卷

*makes 16 rolls

To prepare Peanut Hoisin sauce (Nuoc Leo)

50g warm water
50g hoisin sauce
60g crunchy peanut butter
1tbsp rice wine vinegar
1tsp sweet chili sauce
-Combine all the ingredients in a bowl and mix until well blended

To prepare spring rolls

200g pork tenderloin
32 fresh medium prawns, peel and devein (or reduce half of the quantity if you like to halve the prawn)
½ carrot, shredded
1 cucumber, shredded
A bunch of coriander leaves
A bunch of basil leaves
1 small head butter lettuce leaves
50g dried rice vermicelli, blanched in hot water till soft
Vietnamese rice papers

Method

1. Bring water and one sprig of spring onions to a boil over medium heat in a saucepan and poach the pork for 10mins or until cooked. Remove and set aside to cool. Slice the pork into thin strips
2. In the same pot of water, poach the prawns for 1min or until pink or just cooked. Remove and set aside to cool (You can also halve the prawns).
3. To make the spring roll, briefly dip a rice wrapper in a bowl of water (drinking water) and use a clean cloth wipe off the excess water. Place on a dry surface, place a lettuce leaf onto the wrapper, and top with some pork strips, rice vermicelli, cucumber, carrot and basil leaves. Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up halfway. Place 2 prawns, side by side, along the roll and top with coriander leaves, then continue to roll up tightly to complete the folding. Repeat until all the ingredients are used up.
4. Arrange the spring rolls on a serving platter and serve with serving bowls of Peanut      Hoisin dipping sauce on the side.

Recipe inspired by: Homestyle Vietnamese cookbook, with slight changes

Cranachan (traditional Scottish dessert) 传统苏格兰甜点

Cranachan, is a traditional Scottish dessert, made from a mixture of whipped cream, whisky, honey, and fresh raspberries, with toasted oatmeal. I have never been to Scotland and never try this dessert before. I found this dessert when I try to find a recipe to use up some oats that have keeping for too long. My family don't consume much oats, I will buy when there is a need arise..

 

I was impressed with this honey toasted oats, sweet and a bit crunchy..

 

Since the raspberries were a bit sour, combine with sweet and crunchy honey oats and smooth cream, this is a nice dessert actually..

Cranachan (traditional Scottish dessert) 传统苏格兰甜点

*4 servings

1cup instant oats, sift to remove powdery form

3tbsp honey

1cup whipping cream (dairy)

2tbsp honey
1/4cup Mascarpone cheese
1tbsp Kirsch (cherry liqueur), optional

300g raspberries

Method

1. Add oats in a non-stick frying pan over medium-high heat. Stir and cook for few minutes or until oats are toasty. Add in honey, stir to combine well. Transfer to a bowl and let it cool.

2. Whip cream and honey with an electric hand mixer until close to stiff peaks (over a bowl of iced cold water) . Use the same hand mixer, whip cheese until loose. Whip cream cheese into whipped cream. Fold in Kirsch and mix to combine.
3. Layer raspberries, cream and oats in a parfait cup or wine glass.

Recipe inspired from here, by Sonia a.k.a Nasi Lemak Lover

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by Vivian of Vivian Pang’s Kitchen

Crème Caramel 原味布丁

The first time I tasted crème caramel not in anywhere else but in Ho Chi Minh at Pho 24 shop. Vietnam's food is very much influenced by French, you even able to find this crème caramel selling at market. Anyway, it took me long enough to make this yummy dessert at home.

While pouring the egg mixture into ramekin that filled with caramel, i only started to worry will the egg mixture totally mix with caramel ? will the custard stick to the ramekins after baked? Luckily this recipe never failed me, the crème caramel came out perfectly after unmould..

 

We like the smooth custard and little bitter of caramel, but my kids somehow don't appreciate this dessert..

You have to add some liqueur to get rid of eggy smell. I used Cointreau, it was just nice with a hint of orange smell.



 

Crème Caramel 原味布丁

*makes 5 x 3” ramekins, and 3 x 2” ramekins

75g coarse sugar

4 and ½ tbsp water

430g fresh milk

60g whipping cream (dairy)
90g caster sugar
4 eggs (large)
10g Brandy liqueur ( I use Cointreau (orange-flavoured liqueur))

Method

1. To cook caramel. Put 50g coarse sugar in a saucepan and cook over medium heat, don’t stir, but you can shake the pan, just let it melt and cook till it turned to dark golden.
2. Turn heat to low, then add 3tbsp water ( being a bit cautious here, as it sometimes splutters at this stage), using a wooden spoon, stir till mix well. Remove from heat. Spoon caramel into prepared ramekins, about 0.5cm height.
3. Place the eggs and Cointreau in a bowl and lightly whisk until well combined.
4. Add milk, cream, and sugar in a saucepan, cook over medium heat until it just comes to the boil. Remove from heat.
5. Gradually add the milk mixture (not too hot) with egg mixture, whisking to combine. Strain the mixture and gently pour into the ramekins or dishes until ¾ full.
6. Place ramekins in a water bath (add warm water for about 1-2cm height). Bake for 35 minutes or until set in a pre-heated oven at 150C.
7. Remove ramekins from oven once done, let it cool in room temperature. Refrigerate before consume. Gently run a knife over the ramekins then turn out onto plates to serve.

Recipe inspired by: Tokyo Pastry House cookbook, with slight changes

Revisit to Ho Chi Minh Vietnam, Nov 2013 (Part 1)

I was thinking to make this trip into one post, after working for 2 days for several hours to sort out the photos and collage the pictures, I still couldn't squeeze into one post, so I have to break into two parts.

This time I brought my kids and mother along. So we chosen to stay at apartment Sherwood Residence at Pasteur Road (A nice apartment for big group, they provide hourly free shuttle bus to few popular spots, and they even serve free afternoon tea ).
These are scenes that I captured along Pasteur Road..





 

 

A lady selling curry noodles soup

 

I was salivated looking at her bowl of curry laksa that she was preparing..too bad we just had our breakfast no chance to try out..

 

 

The soup base has my favourite tofu puff..

 

The lady from 1st photo who selling some kind of egg waffle..

How they enjoy a meal or drink at the road side or small lanes between buildings..

An extra mini traffic light specially design for motorbike, only in Vietnam where they have millions of motorbikes..I heard every house at least own two motorbikes..

 

I am very respect to Vietnamese women who is hardworking earning small income to feed their family...

 

Our first lunch we went to our favourite pho shop which also located about 5mins walk from the hotel at Pasteur road.You can see my old update in 2009..

Pho Hoa Pasteur
260, Pasteur, Quan 3
Tel:(08) 3829 7954


Bo Bia Ngot

- ( crepes (popiah) wrapped with crunchy honeycomb, coconut, black sesame and interesting to find out they added milo powder 

** these four photos were captured using phone..

 

DIY tool to grate coconut flesh

We went to Hoang Yen again for our lst dinner , you can refer to my old post here.

 

Hoang Yen Vietnamese Cuisine

7 Ngo Duc Ke Street, Dist. 1, Ho Chi Minh City, Vietnam

 

A dish that we sure order here is Thien Ly Xao Bo (Thousand miles flower stir fried with beef ) , you can refer to my recipe here . I learnt from the old post that this flower veggie called as 夜香花 in Chinese. My mother was so impressed with dish, her first time trying this flower . She even bought back some to bring home.
**I wish to plant this flower veggie, let me know if you know where to get this plant, Thanks!



 

other dishes that we ordered, fried spring rolls, salted chicken, caramelized eel, and young bamboo soup cooked with pork knuckles, this soup was good and refreshing!

Dong Khoi street , a happening street with many café, boutiques, branded store, souvenir shops & etc

 

Amazing paper crafts, but price a bit expensive..

 

"Please don't touch me", LOL..

The bags behind where our grandmother use to carry to market, but now it become very trendy here..



 

I heard you can have nice coffee at this beautiful hotel Continental

But is a bit hot to sit outside here for a good coffee, maybe can ordered iced coffee ^_^

 

I feel like in Europe..

Houses built on roof top !

 

Notre Dame Cathedral, Ho Chi Minh, you can refer my old post here.. 



General post office, Ho Chi Minh, you can refer to my old post here..

 

Saigon Opera House

We went to this café for lunch after saw a good review in a inflight magazine.

 

L'usine Cafeteria

151/1, Dong Khoi street, 1st floor



 

 

Love their deco here..

kitchen

 

you can also shopping here, but everything were expensive !

 

Lovely chocolate art !!
Ya, I was thinking to buy this cute plastic sugar container look like a cupcake but I didn't buy after know the price ...


 

Love this Vietnamese honey pork with baguette , must find one day make this at home

 

other items that we have ordered- Lagsana, pork burger, fish and chips and baguette with pulled pork

The next day, 3 girls (my mother, my daughter and I ) even went again for an afternoon tea (even hotel provide free afternoon tea, hehehe )..

 

We ordered this Vietnamese iced coffee, it was awesome!

each of us ordered a cupcakes..the cake texture was moist and good, but the cream were overly sweet !!

And I was quite disappointed that the cream of red velvet cupcake just a normal vanilla cream but not cream cheese which should tasted better !



 

This café is quite hidden at the first floor, you have to pass through an art centre and left turned to the café..

 

Entrance view from outside

stay tuned for part 2 update..