Tag: vietnamese

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Interiors Addict Recipes

Foodie Friday: Vietnamese-style sticky caramel pork belly

Angostura bitters might be something you keep in your drink cabinet, but have you ever tried cooking with it? Marion Grasby, the Thai-Australian coo, ex Masterchef star and owner of Marion’s Kitchen, partnered with Angostura Bitters to incorporate the seasoning into a sweet and savoury pork dish.

Vietnamese-style sticky caramel pork belly

  • 800 g pork belly (skinless, cut into 4 cm chunks)
  • 3 pieces orange peel
  • 1 orange's juice
  • 250 ml chicken stock
  • ½ cup brown sugar
  • ⅓ cup apple cider vinegar
  • ⅓ cup light soy sauce
  • 2 tbsp sweet dark soy sauce
  • ¼ cup Angostura Aromatic Bitters
  • 1 tbsp finely grated ginger
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 1 brown onion (peeled, cut into wedges)
  • Asian herbs (e.g. mint or coriander, to serve (optional))

Carrot pickle:

  • 3 large carrots
  • ⅓ cup white vinegar
  • ⅓ cup white sugar
  • 2 tsp sea salt

Nuoc Cham dressing:

  • 3 tbsp fish sauce
  • 3 tbsp white sugar
  • 2 tbsp white vinegar
  • 2 garlic cloves (finely chopped)
  • 1-2 birds eye chilli (finely chopped)

  1. In a large mixing bowl, place pork pieces, orange peel, juice, chicken stock, brown sugar, apple cider vinegar, soy sauce, dark sweet soy sauce, Angostura aromatic bitters, ginger, salt and pepper. Mix everything together well in the bowl, coating all over, allow pork pieces to infuse in the marinade for 30 minutes.

  2. For the carrot pickle, mix together carrot, vinegar, sugar and salt, in a large mixing bowl, allow the carrot to pickle in the juices, leave aside until serving.

  3. In a heavy based saucepan on medium high heat, pour in vegetable oil. Transfer the pork pieces into the pan (reserving the marinade) and cook for 5 minutes or until golden brown. Add the onion to the pan and toss until well combined. Pour over reserved marinade. Reduce heat to low and cook for 1 hour or until the sauce has thickened and the pork is fork tender.

  4. To make Nuoc Cham Dressing, mix together fish sauce, sugar, vinegar, garlic and chilli. Stir well and set aside.

  5. Serve the pork the carrot pickle, nuoc cham and fresh herbs, if using.
Main Course
Vietnamese
carrots, pork, pork belly, vietnamese
Categories
Recipes

Foodie Friday: Beef and lemon myrtle pho

This week’s recipe is created by chef Tom Walton using the ‘queen of lemon herbs’, lemon myrtle, and brought to you by Australian Native Products. Lemon myrtle is fast becoming a must-have ingredient in the spice racks of chefs and home cooks around the country. It’s sweet, yet spicy, intense, but also refreshing and cooling on the palate, the perfect alternative for lemongrass in pho.

Beef and lemon myrtle pho

Feel free to replace the beef with cooked chicken, tofu, seafood or more veggies.

The lemon myrtle adds a delicious fragrance to the pho that works perfectly, replacing where you would usually add lemongrass.

Broth

  • 1 L beef broth
  • 2 tbsp 6mm cut dried lemon myrtle
  • 2 cm piece ginger (thinly sliced)
  • 2 tbsp soy or fish sauce
  • 1-2 tbsp palm sugar (optional)
  • Sea salt (to taste)

Beef and noodles

  • 150 g beef sirloin (frozen for at least 2 hours)
  • 100 g dried rice noodles
  • ½ bunch broccolini (trimmed)

Toppings

  • 2 tsp 1.6mm cut dried lemon myrtle
  • 2 tbsp flake sea salt
  • 1 cup bean sprouts
  • 1 large red chili (finely sliced)
  • 1/3 cup sliced shallots
  • 1 cup each picked coriander & mint
  • 1 lemon
  1. Place the broth into a pot and add the lemon myrtle, ginger, soy, palm sugar and bring to just under a simmer for 10-15 minutes, to infuse the lemon myrtle and ginger then strain into another pot and keep hot, covered over a low heat so it doesn’t reduce.
  2. Thinly slice the sirloin while partially frozen then lay out on a plate. Freezing makes it easier to thinly slice.
  3. Bring a medium saucepan of water to the boil, season with a pinch of salt and add the broccolini for 20 seconds then remove with tongs into ice water to refresh, drain and set aside.
  4. Cook the rice noodles according to packet instructions in the same boiling water then refresh in cold water and drain well. Set aside.
  5. Keep a pot of water boiling to reheat the noodles.
  6. Gently mix together the lemon myrtle and salt and keep in a small airtight container. You will need just a little for this recipe.
  7. Reheat the noodles in the boiling water, drain and add to the bottom of two bowls then add the beans sprouts, sliced raw sliced beef and broccolini.
  8. Spoon the very hot broth and the veggies over the beef and top with the sliced chili, shallots and coriander. Serve with lemon myrtle salt sprinkled over, extra herbs, chili and lemon.
Dinner, Lunch, Main Course, Soup
Vietnamese
beef, lemon, pho

Request a free sample of lemon myrtle

Foodie Friday: Vietnamese lamb pho

Our love affair with Vietnamese pho continues and this recipe features a distinctly Australian spin on the dish courtesy of Australian Lamb. Rather paradoxically, research has also found that eating…

Foodie Friday: Pork Banh Mi

This recipe from Williams-Sonoma is a quick and easy, at-home take on the classic Vietnamese sandwich, Banh Mi. Juicy, slightly caramelised pork is combined with spicy mayo and pickled vegetables…
Categories
Recipes

Foodie Friday: Zucchini Noodle Faux Pho 

foodie friday logo

If you’ve resolved to eat a little more mindfully this month (and who hasn’t?) then you’re going to love this delicious, carb-free “faux pho” from Williams-Sonoma. Rest assured, you won’t miss the noodles. Unconvinced? If you’ve never tried fresh zucchini noodles (made using a spiralizer), then your scepticism is understandable. But trust me, the spiralizer magically transforms the firm flesh of the zucchini into long, curly strands, which soften to the perfect al dente texture when combined with the hot, hearty stock.

pho

The spiralized faux noodles aren’t the only cheeky shortcut in this simple take on a traditional pho. In the authentic Vietnamese version, the stock would be carefully and lovingly prepared over many hours, producing a rich and flavoursome broth with plenty of complexity. This cheat’s version is still packed with plenty of flavour and health-giving nutrients thanks to the ample quantities of fresh veggies, herbs and spices. And if you’re really short on time, it can be made in a snap using good quality store-bought chicken stock and leftover roast chicken.

STYLING TIP Two words: big bowls. The key to a satisfying faux pho is generosity. Lovely deep bowls like these are perfect, and be sure to have plenty of extra chilli, herbs and lime wedges on hand so everyone can flavour their pho to taste. Chopsticks and ceramic soup spoons will really make the “faux” feel real. Happy slurping!

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 tsp finely chopped garlic
  • 250 g shiitake mushrooms, stemmed and thinly sliced
  • 1 star anise
  • 1/4 tsp ground cinnamon
  • Pinch of chilli flakes
  • 2 bone-in, skin-on chicken breasts, about 750 g total
  • 6 cups (1.5 litre) chicken stock
  • 1.5 cm piece fresh ginger, sliced into coins
  • Pinch of salt
  • 2 tsp fish sauce
  • 500 g zucchini, trimmed and run through the fine grates of a spiralizer
  • Your choice of sliced spring onions, sliced jalapeño chilli, fresh mint leaves and lime wedges for serving.

Method

In a large pot over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until the onions are translucent, about 3 minutes. Add the garlic and mushrooms and continue cooking until the mushrooms soften, about 3 minutes. Add the star anise, cinnamon and chilli flakes and cook for 30 seconds more. Add the chicken, chicken stock, ginger and salt. Bring the mixture to the boil, then reduce to the simmer. Cook until the chicken is cooked through, about 25 minutes.

Using tongs, remove the chicken breasts from the liquid and transfer to a plate. Let cool slightly, then carefully remove the skin from the chicken and discard. Remove the meat from the bones and tear into bite-size pieces.

Add the shredded chicken, fish sauce and zucchini noodles to the pot and stir to combine. Serve immediately with your choice of spring onions, jalapeño chilli, mint leaves and lime wedges. Serves 4.

–If you have a New Year’s resolution to cook more at home and eat out less, book yourself into a class at the Williams-Sonoma Sydney Cooking School. There’s a range of classes for both beginners and experienced cooks, where you can up your culinary game in a fun and relaxing environment.