Australian Gourmet Traveller - (09)September 2019 (1)

GOURMET TRAVELLER 145

500 gmporkbelly
1 lemongrassstalk(white
partonly),thinlysliced
6 garliccloves,halved
1 longredchilli,split
lengthways
50 gmricevermicelli
12 largeroundricepaper
sheets
1 bunchmint,leavespicked
1 bunchVietnamesemint,
leavespicked
1 friséelettuce,trimmed
12 cookedprawns,peeled
anddeveined,halved
lengthways
HOISINDIPPINGSAUCE
200 mlhoisinsauce
50 mlcoconutcream
1 tbspsrirachasauce
3 tbsproastedpeanuts
(seerecipebelow)

1 Preheatovento180°C.Place
porkbellyinasaucepanand
coverwithcoldwater,add
lemongrass,garlicandchilliand
bringtotheboil,thenreduce
heatandsimmeruntilporkis
cookedthrough(30-45minutes).
Removeporkandcool,thencut
intothinslices.

2 Cookvermicelliaccording

topacketinstructions,then

drain,runundercoldwater

untilcoolanddrainagain.

3 Fillalargebowlwithcold

water.Placericepaper,pork,

noodles,herbs,lettuceand

prawnsinfrontofyou.Dip

onericepapersheetinwater,

makingsuresheetiscompletely

wetbeforeshakingoŒexcess

water.Layricepaperflaton

acleansurface,then,starting

withthenoodles,placeasmall

quantityofeachofthefilling

ingredientsalongmiddleof

thericepaper(Iliketoleave

somelettucepokingoutthe

ends).Startingwiththeside

nearesttoyou,lifttherice

paperoverfilling,thenroll

awayfromyoutocreatea

tightricepaperroll.Repeat

withremainingingredients.

4 Fordippingsauce,addhoisin

sauce,coconutcreamand

srirachatoasmallsaucepan

overlowheatandwarm,stirring

tocombine.Removefromheat

anddivideamongdipping

bowls.Sprinklewithpeanuts

andservewithricepaperrolls.

Pickledcarrot

anddaikon

MAKES1.3KG

1 kgcarrots,cutinto

matchsticks

300 gmdaikon,cutinto

matchsticks

PICKLINGLIQUID

150 mlwhitevinegar

100 gmcastersugar

1 Forpicklingliquid,combine

ingredientsinabowlwith

100mlwaterandstiruntil

sugarhasdissolved.

2 Rinsevegetablesunderwarm

runningwaterfor 5 minutes,

thendrainandpatdrywith

papertowel.Transfertoa

containerandpourpickleliquid

overvegetables.Seal,and

refrigeratefor 2 days.Pickleswill

keeprefrigeratedfor 2 weeks.

HÁNHPHI

Friedshallots

MAKESABOUT50GM

300 mlvegetableoil
4 redshallots,thinlysliced

1 Heatvegetableoilinasmall
saucepanto170°C,thenadd
shallotandcook,stirring
constantly,untilgoldenbrown
(7-8minutes).Removeshallot
withaslottedspoonanddrain
onpapertowels.
2 Withtwoforks,quickly
separateandloosenshallot
(ifitstaysinaclumpitwill
burnintheresidualheat).
Fried shallots will keep in an
airtight container for 2-3 days.

Nuoc mam

dipping sauce

MAKES ABOUT 300ML

1 garlic clove, finely chopped

1•⁄— birdseye chillies, finely

chopped or sliced

75 ml fish sauce

50 ml white vinegar

70 gm caster sugar

1 Combine ingredients and

100ml water in a bowl and stir

until sugar has dissolved. Nuoc

mam will keep refrigerated in an

airtight container for 2 weeks. 

GOI CUÔN TÔM HÉO

Pork and prawn rice paper rolls

MAKES 12

“This is my go-to rice paper roll recipe,” says Mai. “It’s simple,
it’s the original and it’s the best.” Pictured p141.

ĐÂU PHÔNG RANG

Roasted peanuts

MAKES 100GM

100 gm peanuts (without skins)

1 Preheat oven to 180°C. Place

peanuts on a baking tray and

roast, checking them frequently

to ensure they don’t burn, until

golden brown (10-15 minutes).

Cool then lightly crush. Roasted

peanuts will keep in an airtight

container in the pantry for

1-2 weeks.