Vegan Vietnamese Feast

VEGAN VIETNAMESE FEAST

Hosting dinner parties is one of my favourite ways to spend a mid-week evening. There is something so rewarding about making an effort with your cooking and sharing new creations with friends…
I love to pick a theme and cook dishes from a certain culture; these recipes are the perfect party appetizers or light summer feeds from my latest Vietnamese ventures.

1: Vietnamese Pancake (Bahn Xeo)

Serves 2 as a main, 4-6 as an appetizer

Ingredients

• 1/2 cup rice flour
• 1 tbsp cornflour
• 1 tsp turmeric
• 2/3 cup coconut milk
• 1/2 cup cold water
• salt and pepper to taste
• 200g medium firm tofu
• 2 tsp soy/tamari sauce
• 1 large carrot, sliced into match sticks
• 2 spring onions, sliced thinly
• handful of bean sprouts
• 1/2 a red chilli
• small handful of bean sprouts

Method

1. Mix the batter (first 6) ingredients together and chill for 1 hour.
2. Heat a medium sized frying pan and spray with oil. add the tofu and break up with a fork, similar to making scrambled tofu.
3. Add the turmeric and soy/tamari sauce and stir fry for 5-10 minutes.
4. Remove from the pan and set aside. add a little more oil/spray and half the batter to the pan at a medium-high heat.
5. Spread the batter around the pan to cover the base and slightly up the side.
6. Cook for roughly 4 minutes until the base is golden underneath. place half the tofu, carrot, onion and sprouts on half the pancake and fold over the other half.
7. Transfer to a plate and garnish with mint and chopped chili.
8. Repeat with the rest of the batter and ingredients.

2: Fresh Spring Rolls

makes 8 – enough for 4 as an appetizer

Ingredients:

• 8 sheets of rice paper
• 2 carrots
• 200g cooked rice noodles/rice
• 200g marinated tofu slices
• 1 pepper
• 1/2 a cucumber

Method:

1. Slice vegetables thinly.
2. Place rice paper on a large dinner plate and cover with boiling water for 30 seconds.
3. Carefully transfer to a wooden board.
4. Add some noodles/rice, vegetable sticks and tofu to the centre of the rice paper, try not to overstuff as they may tear when you roll them.
5. Fold in two of the sides and then roll up from the bottom to meet the opposite side.
6. A YouTube tutorial helped me learn how to do this properly.
7. Repeat with the remaining ingredients.

 

3: Vegan Nuoc Cham Chay

Ingredients:

• 1 clove of garlic, finely chopped
• small handful of mint, finely chopped
• 1/2 a red chilli, finely chopped
• 4 tbsp maple syrup
• 4 tbsp tamari/soy sauce/vegan fish sauce
• juice of 1 lime

Method:

1. Mix all ingredients together and serve with spring rolls or Vietnamese pancake.

 

4: my signature satay sauce

ingredients:

• 1/2 inch fresh ginger, grated
• 1/2 red chilli, finely chopped and seeds removed (optional)
• 2 cloves garlic, minced
• 1/4 cup cashew/peanut butter
• 1/4 cup maple syrup
• 1/4 cup tamari/soy sauce

Method:

1. Mix all ingredients together and serve with spring rolls or Vietnamese pancake. it also makes a great sauce for tofu satay.

Other menu ideas:

deconstructed fresh spring roll bowl
green papaya salad
pho
lemongrass tofu
bahn mi – Vietnamese bread rolls
vegan Vietnamese iced coffee
coconut mango lassi
I found this blog called The Viet Vegan which has some great main course and dessert recipes if you are planning a big vegan Vietnamese feast!
Happy Cooking!