One of my bridesmaid was telling me the other day how she prepared a Vietnamese-inspired dinner. I was in full admiration as I’d have no idea where to start when it comes to Southeast Asian food. However, Claire’s recipes looks delicious and easy to do so I will give it a go. Note, these recipes are gluten-free and dairy-free.
- 12 dried rice paper wrappers
- 300g cooked shrimps
- a small lettuce, leaves washed and separated
- dried brown rice vermicelli, cooked for a few minutes in hot water and drained
- grated carrots
- 1 bunch of coriander leaves
Dip a rice paper in a bowl of water until soft. Remove and place on dry surface. Place a leaf of lettuce onto the rice paper closer to one edge and top it with the vermicelli, carrots, coriander leaves and 2 shrimps. Fold the closest edge of wrapper over the filling than fold in the sides, and roll it up tightly.
Peanut dipping sauce: – 3/4 cup water – 1/4 cup of hoisin sauce – 1 Tblspoon of lime juice – 1/2 cup of crunchy peanut butter
Combine all ingredients and mix until well blended.
Exotic fruit salad:
- 1 mango, chopped –
- 1 passion fruit –
- coco cream (not milk), cold
- sesame seeds, dry-roasted in a pan for a few minutes
Put the chopped mango in a bowl and cover with coco cream. Add half of a passion fruit and sprinkle sesame seeds on top.
Doesn’t it look delicious? I might ask Claire for some more recipes.
Have you tried cooking Vietnamese food before?