RECIPE FOR BÁNH MI
Recipe No 01
VEGETARIAN BANH MI / BANH MI CHAY
Bánh mì chay
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INGREDIENTS
- 1 soft, golden baguette
- Mayonnaise
- Maggi flavouring
- Vegetable pickles
- Cucumber
- Creamy roasted sweet potatoes with smoked paprika
- Coriander
- Fried onions
MAYONNAISE
- 1 egg yolk
- The same weight in mustard
- About 20cl of neutral oil
- Salt
- Pepper
THE sauce
Place one egg yolk and the same amount of mustard in a bowl. Gently pour a little oil into the bowl to create an initial emulsion, then drizzle in the rest of the oil. Season and chill.
preparation
1 – Cut the baguette to the desired size and open it in two.
2 – Add a few drops of Maggi aroma and spread with a little mayonnaise.
3- Place the drained red cabbage pickles, the creamy roasted sweet potato with smoked paprika, a few carrot and daikon radish pickles, raw cucumber sticks, fresh coriander and finish with the fried onions.
You can adapt this recipe endlessly to suit your tastes!
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Recipe No 02
SPRING ROLLS / GỎI CUỐN CHAY
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INGREDIENTS
- Rice pancakes
- Carrot, daikon radish, cucumber, red cabbage pickles, etc.
- Rice vermicelli
- Aromatic herbs (coriander, mint, Thai basil, tia to, ngo gai, dap ca, etc.)
- Sprouted seeds
- Edible flowers
- Sweet potatoes
- Smoked paprika
- Olive oil
- Salt
SAUCES
BRINE
- 1 dose of sugar
- 2 doses of white vinegar (or 1 dose of white rice vinegar)
- 3 doses of hot water
1 – In a saucepan, dilute the sugar with the water. Do not allow the water to boil – turn off the heat as soon as the water is hot enough to dissolve the sugar.
2 – Mix.
3 – Leave to cool and add the vinegar. Set aside.
PICKLES
- 500g raw vegetables (carrot, cucumber, daikon radish, red cabbage, etc.)
- 5g salt
- Brine
1 – Wash and brush the carrots. If the vegetables are organic, keep the skin, otherwise peel them and cut them according to your preference (julienne, sticks, etc.).
2 – In a large bowl, toss the carrots with 1% of their weight in salt. Mix well and leave to drain for 10-15 minutes.
3 – Squeeze and drain. Place the vegetables in sterilised jars and pour the brine over them.
LEMON PEANUT SAUCE
- Juice of 1/2 lemon
- 2 tbsp peanut butter
- warm water to dilute
1 – In a bowl, mix all the ingredients until the sauce has a nice, smooth, shiny texture. Adjust by adding more peanut butter, lemon or water as needed to achieve a nice consistency.
FERMENTED SOY BEAN PASTE SAUCE (HOISIN SAUCE)
- Neutral oil
- 1/2 clove of garlic
- 2 tbsp Hoisin sauce
- +/- 8 tbsp hot water
- 1 heaped tablespoon peanut butter
- ½ tbsp mắm tôm shrimp paste
- crushed roasted peanuts
1 – Heat a little oil with the chopped garlic in a saucepan over a medium heat.
2 – As soon as the garlic starts to brown, lower the heat and add the hoisin sauce and water.
3 – Stir to dilute well. Add the remaining ingredients.
4 – Mix and adjust the seasoning to obtain the desired flavour and a nice, shiny sauce.
5 – Sprinkle with crushed peanuts before serving.
CREAMY ROASTED SWEET POTATO WITH SMOKED PAPRIKA
- 2 medium sweet potatoes
- 1 tbsp smoked paprika
- Olive oil
- Salt
1 – Preheat the oven to 200°C.
2 – Wash, brush and cut the sweet potatoes into coarse sticks.
3 – Add the remaining ingredients, finishing with a drizzle of olive oil.
4 – Spread the sweet potatoes out on an ovenproof baking tray and bake for 45 minutes, stirring halfway through. The sweet potatoes should be tender and easy to mash. If not, continue cooking until you reach the desired texture. Depending on your oven, the cooking time may vary.
PREPARATION
1 – Cook the rice vermicelli according to the instructions on the packet. Make sure the saucepan is large enough, as the rice vermicelli will swell during cooking. Stir it from time to time to prevent it sticking together.
2 – Drain, rinse in cold water to stop the cooking, and make little nests of vermicelli by taking a small quantity of vermicelli and wrapping it around your fingers to form nests. Place in a dish. Cover with a damp cloth until ready to use to prevent the vermicelli from drying out.
3 – Put some hot water in a large enough container to soak the rice pancakes. Quickly immerse the entire surface of the rice pancake in the water; it should still be hard when you remove it from the water.
4 – Place it on a damp cloth, on a large plate or dish and start to garnish the rice pancake.
5 – Place the aromatic herbs, vermicelli, well-drained pickles, sprouted seeds and creamy sweet potato mixture on the bottom half, leaving a little empty space at the sides and bottom of the pancake so that the edges can be slightly folded over when rolling. If you have edible flowers, you can place them on the top half of the pancake.
6 – Gently fold the bottom edge over the filling and start rolling. Fold over the sides of the pancake one after the other, keeping the roll tight. Finish by applying slight downward and forward pressure so that the pancake holds together when eaten.
Serve with the sauce of your choice!
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Recipe No 03
COCONUT MILK CORN TAPIOCA PEARLS / CHE BAP BOT BANG
Chè bắp bột báng
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INGREDIENTS
- 50g tapioca pearls
- 500g corn kernels (250g coarsely chopped/ 250g whole)
- 500 ml of coconut milk
- 500 ml water
- 50g cane sugar
- 1/2 tsp salt
- 1 vanilla pod, split in 2
- 5 tbsp crushed roasted peanuts
- nigella seeds, toasted sesame seeds, seasonal edible flowers and other toppings as required
INFUSED SUGAR
1 – Split the vanilla pod in 2 and gently scrape out the seeds.
2 – Mix the vanilla pod and seeds with the cane sugar and leave to infuse.
TOASTED SEEDS
1 – In a hot frying pan, dry-roast the sesame seeds for a few minutes until they begin to brown and give off a lightly toasted aroma.
2 – Remove from the heat and set aside.
PREPARATION
1 – Soak the tapioca pearls in plenty of cold water for 20 minutes to rehydrate them. Drain and set aside.
2 – Heat the water in a saucepan. As soon as it boils, lower the heat, add the tapioca pearls over medium heat and stir until the pearls are translucent.
3 – Add the corn, vanilla-infused sugar (having removed the pod beforehand) and salt, and mix gently.
4 – Add the coconut milk and stir to blend.
5 – Turn the heat off.
6 – Ladle the chè bap into a bowl and sprinkle with coarsely crushed roasted peanuts, homemade toasted seeds and seasonal edible flowers.
Serve warm or cold
COLD VERSION
1 – After cooking, leave the mixture of coconut milk, corn, sugar, vanilla and tapioca pearls to cool.
2 – Place ice cubes in a glass and pour the chilled chè bap over them.
3 – Mix, add the roasted peanuts and the topping of your choice and enjoy this iced version of the chè bap!
VARIATION
Follow the recipe without incorporating the corn.
1 – Before serving, add banana slices, passion fruit or mango tartare.
2 – Adjust the sugar content according to the fruit used.
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JULIE ANOUVONGS
Founder and chef at Good Karma Food.
Julie grew up between the Val de Marne and the Yvelines, surrounded by three cultures – French, Laotian and Vietnamese – from which she draws inspiration for her colourful, healthy gourmet cuisine. Julie is above all a campaigner for good, healthy eating, making everyday products sexy. Starting out as a home chef, she then moved to Rue Keller in the heart of Paris’s 11th arrondissement, sharing her love of cooking and her expertise through consulting before launching Good Karma Food. Julie offers a culinary world of plants and flowers, adapting to the whims of the season and the products available to support brands and companies with their tailor-made events, as well as offering services in the homes of private individuals keen to share good food and good company.
