Here is our latest Vietnamese food recipe for spring rolls and dipping sauce, the ultimate Vietnamese Feast!
1 cup of water 6 cloves of garlic - chopped ½ a small mooli (or kohirabi) - peeled and julienne 1 medium carrot - peeled and julienne 1 medium red chilli - seeds removed and sliced 2 tablespoons fish sauce 1 tablespoon rice vinegar 1 tablespoon lime juice 3 teaspoons brown sugar (or palm sugar) Sea salt and pepper to taste
Serves 8 Thinly slice the mooli or kohlrabi and the carrots, toss with a little salt and let stand for 5 minutes. Rinse with cold water and pat dry Heat the water in a pot and bring to the boil. Add in the garlic, chilies, fish sauce, vinegar and sugar. Stir until the sugar dissolves. Remove from the heat and add the mooli (kohlrabi), carrots and lime juice Taste the sauce and ensure you have an even taste of SWEET, SOUR, SALTY AND HOT Allow to cool Just before serving add coriander leaves ripped up a little
125g cooked vermicelli noodles 12 (8' - 9') rice paper rounds 18 cooked medium prawns - peeled, deveined, cooked and cut in half lengthwise) 1 bunch Thai basil (or normal basil) 1 bunch fresh mint leaves 1 bunch fresh coriander leaves 1 medium mooli, daikon or kohirabi 1 cucumber 2 medium carrots 12 small green or red lettuce leaves
Makes 12 Put the blanched vermicelli to the side of a large plate Peel and cut the carrots, mooli and cucumber into thin strips (a bit like match sticks) Pick the leaves from the basil, coriander and mint Wash and dry the soft lettuce leaves Put warm water into a pie plate Take one piece of rice paper at a time and dip it into the water turning occasionally, until just pliable - do not over soak 30 seconds should be enough. Remove from the water and transfer onto a clean work surface. Arrange 3 prawn halves across the centre of the paper. Top with some leaves from each herb, then mooli (or your daikon or kohlrabi), cucumber and carrot. Arrange a small handful of cooked vermicelli noodles over the top. Place 1 lettuce leaf over the top, torn and folded to fit. Fold the bottom of the rice paper over the filling, then fold in the ends and roll like a burrtito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat to make 11 more rolls Serve with your dipping sauce and enjoy!