越南烤香茅肉丸 / 越南烤肉丸春卷 ~ Vietnamese Roasted Lemongrass Pork Balls / Vietnamese Pork Ball Spring Rolls

食谱取自 : 新新饮食@ 第101期

越南烤香茅肉丸

材料 :

600g 猪肉碎
适量竹签

香料 ：

1支 香茅 （ 切碎 ）
1小匙 黑胡椒碎
1小匙 粟粉
1大匙 糖
2大匙 鱼露
1/2小匙 盐

做法 :

1. 肉碎加入香料充分拌匀。

2. 肉碎做成小丸。然后用竹签将3粒一串插好。

3. 将串好的肉丸放入冰箱冷藏3 ~ 5 小时，至外皮有点干燥即可 。

4. 取出肉丸串，放在烤架上烤至熟，或放在平底锅里煎至熟即可，盛起。

越南烤肉丸春卷

材料 :

10片 越南米纸
10片 生菜叶
200g 冬粉 ( 浸软，烫熟 )
适量九层塔
适量烤香茅肉丸

沾酱 :

2大匙 鱼露
1/2大匙 糖
2大匙 温水
1小匙 指天椒
1粒 酸柑 ( 取汁 )

做法 :

1. 摊开米纸 ，涂抹上水软化，铺上生菜，米粉和九层塔。

2. 将烤肉丸切半加入，然后卷起。

3. 沾上沾酱即可享用。

Recipe source : YumYum Magazine @ No.101

Vietnamese Roasted Lemongrass Pork Balls

Ingredients :

600g minced pork
some bamboo skewers

Spices :

1 stalk lemongrass ( chopped )
1tsp ground black pepper
1tsp cornstarch
1tbsp sugar
2tbsp fish sauce
1/2tsp salt

Method :

1. Combine minced pork with spices .

2. Divide into small balls . Thread 3 balls onto each skewers .

3. Freeze for 3 ~ 5 hours or until the surface turned slightly dry .

4. Grill or pan-fry the meatballs in skillet pan until cooked . Dish up and serve .

Vietnamese Pork Ball Spring Rolls

Ingredients :

10 Vietnamese rice wrappers
10 pieces lettuce leaves
200g glass noodles ( soaked and blanched )
some Thai basil leaves
some roasted lemongrass pork balls

Dipping sauce :

2tbsp fish sauce
1/2tbsp sugar
2tbsp warm water
1tsp chilli padi
Juice of 1 lime

Method :

1. Lay a piece of spring roll wrapper on a work surface . Arrange lettuce leaf , glass noodles and Thai basil leaves on top  .

2. Cut each meatball into half and put onto the basil leaves . Wrap up .

3. Serve with dipping sauce .

水晶鲜虾卷 ~ Prawns in Vietnamese Rice Papers

 

 

 

~ 越南春卷皮 / rice paper ~

食谱取自 ： 新新饮食@第88期

 

水晶鲜虾卷

材料 ：
5 片越南春卷皮 （ 1开2）
10只中虾 （ 去壳，去肠泥和烫熟）
1条日本小青瓜 （ 切1/2寸小段）
薄荷叶  50g

 

蘸酱（拌匀 ） ：
洋葱碎  1大匙
蒜茸 1大匙
2条指天椒 （切碎）
1条红辣椒 （ 去籽，切碎）
1小片疯柑叶  （切碎）
5g 姜花 （切碎）
1大匙酸柑水
1大匙鱼露
3小匙糖

装饰用：

10片小生菜叶
1/2条红萝卜 （ 切丝）
1/2条日本青瓜  （ 切丝）
1条红辣椒 （ 切碎）

做法 ：

1．取1片越南春卷皮，放入棱滚水泡2秒钟，拿起铺平放上虾肉，薄荷叶和青瓜段，包起。

2．在碟里放上一片生菜叶，红萝卜丝和青瓜丝，放上包好的虾卷，撒上红辣椒碎，即可。

3．享用时沾上蘸酱。

 

Recipe source : YumYum @ No.88

Prawns in Vietnamese Rice Papers

Ingredients :
5 slices Vietnamese rice papers ( cut into half each )
10 medium-sized prawns ( shelled , devined and blanched )
1 Japanese cucumber ( cut into 1.2” thick )
50g mint leaves

Dipping sauce ( Mixed ) :
1tbsp chopped onion
1tbsp chopped garlic
2 chilli padi ( chopped )
1 red chilli ( seeded and chopped )
1 kaffir lime leaf ( finely chopped )
5g ginger flower ( finely chopped )
1tbsp lime juice
1tbsp fish sauce
3tsp sugar

For garnishing :

10 small lettuce leaves
1/2 carrot ( shredded )
1/2 Japanese cucumber ( shredded )
1 red chilli ( chopped )


Method :
1. Dip a rice paper into cold boiled water and soak for 2 seconds . Lay the wet rice paper on a work surface , put a prawns , a few mint leaves and a section of cucumber on top . Wrap up neatly .

2. Place a piece of lettuce leaf , some shredded carrot and cucumber onto a serving platter and arrange a prawn parcel on top .

3. Serve the appetizing prawn rolls with dipping sauce .

 

I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and  Zoe from bake for Happy Kids, hosted by Moon from Food playground  .

                                                            

 

And this post also linked to Cook-Your-Books #10organised by Joyce from Kitchen Flavours .

 

                               

越南蛋饼 ~ Vietnamese style pancake and lettuce wraps ( Banh Xeo )

 

 

食谱取自 ：Adora's Box

 

越南蛋饼

材料：
面糊 ：
粘米粉 1/2杯
玉米粉  1/4杯
黄姜粉  ½茶匙
糖   1/2茶匙
鱼露  1  1/2茶匙
椰浆  1杯
蛋2粒

 

中虾 200g , 去壳和肠泥
红箩卜 1条，切丝
1瓣蒜头，切碎
蘑菇 100g , 切片
芽菜  1/2杯
莞茜 / 香菜   ¼杯
青葱  2棵 ，切段
酱油  1茶匙
食油
生菜适量

 

做法 ：

1。烧热油，炒香红箩卜丝。加入蘑菇，蒜米和酱油。翻炒一分钟，然后加入虾和青葱。待虾半熟，加入芽菜和莞茜 / 香菜 。分成4分。

2。面糊 : 粘米粉 ,玉米粉，黄姜粉和糖搅拌均匀。在另一个碗里，蛋，椰浆和鱼露搅拌均匀。倒入面糊里。

3。烧热1汤匙油，倒入半杯面糊（这食谱的分量可做4片）.以中火煎至熟。加入1分的（1），加盖煮1分钟。

4。蛋饼对折，上碟。

5。 可配生采和 nuoc cham 享用。

 

 

Recipe from : Adora's Box

VIETNAMESE STYLE PANCAKE AND LETTUCE WRAPS

Ingredients: 

Batter :

1/2 cup / 125ml rice flour
1/4 cup corn flour
1/2 tsp. turmeric
1/2 tsp. sugar
1 1/2 tsp fish sauce
1 cup coconut milk
2 eggs, lightly beaten

 

200 g ,  peeled medium prawns
1 medium carrot, shredded finely
1 clove of garlic, crushed
100 g button mushrooms, halved then sliced
1/2 cup beansprouts, trimmed
1/4 cup coriander leaves
2 spring onions, cut into rounds
1 tsp. light soy sauce
cooking oil
lettuce leaves

 

Method:

1.First saute the shredded carrots in 2 tbsps. of oil. Add the mushrooms, garlic and light soy sauce. Stir fry for a minute before adding the prawns and spring onions. When the prawns turn pink, add the beansprouts and coriander leaves and transfer to a dish. Divide the filling into four portions.

 

2.Prepare the pancakes.   For the pancakes, combine the rice and corn flour, turmeric and sugar. Combine eggs, coconut milk and fish sauce then gradually stir into the flour mixture to make a smooth batter.

3.Heat 1 tbsp. of oil, and pour in 1/2 cup of the batter (this recipe makes 4 pancakes). Cook on medium heat. When the pancake is nearly done (the underside should be crisp and the top should be nearly set all over), spread one portion of the filling onto the pancake. Cook for one minute, covered.

4.Fold the pancake in half and transfer to a serving dish. Repeat with the rest of the pancakes.

5. Serve with lettuce leaves and nuoc cham .

越南春卷 ~ Vietnamese Crispy Spring Rolls ( Cha Gio )

                                                   
                                                        Nuoc cham / Nước mắm

越南春卷

材料：

肉碎  180g
虾  50g   (剁碎)
蟹肉  30g  (剁碎)
红萝卜丝适量
冬粉  30g （浸泡在热水里30分钟，或至软 ）
大蒜1瓣 (剁碎)
小葱 1粒 (剁碎)
黑胡椒粉和盐适量
鱼露  2茶匙
蛋 1 粒
越南米纸

 

做法 ：

1。冬粉切小段。在碗里加入全部材料，搅拌均匀至起胶。

2．把越南米纸浸泡在温水里几秒钟，米纸变软即可。

3．米纸平铺在砧板上，放上食材，卷好。

4．热油，把春卷用中火炸至金黄色，捞起，滤油，即可沾上

Nuoc Cham / Nước mắm 享用。

 

Vietnamese Crispy Spring Rolls ~ Cha Gio

Ingredients :

Minced pork  180g
Shrimp 50g ( minced )
Crab meat   30f ( minced )
Some shredded carrots
Glass noodles 30g
Garlic 1 clove , minced
1 shallot  , minced
Ground black peper and salt to taste
Fish sauce 2 teaspoon
Egg 1 , lightly beaten
Vietnamese rice paper

 

Method :

1 . Chop the soaked glass noodles into shorter threads . In a bowl , mix the ingredients together to form a sticky filling .

2.  Soak rice paper in hot water until soft .

 

3. To roll the cha gio , place a rice paper on a chopping board  and plac 1 tablespoon of the filling , tuck in the sides , then roll to form a cylinder about 3 inches long .

4. Heat oil over medium heat in a wok .Fry them slowly until golden brown  . Dish out and drain the excess oil  by lining over some paper towels . Serve immediately with Nuoc cham / Nước mắm)