The Little Viet Kitchen Cookbook and Lemongrass Chicken Banh Mi

Recently, the lovely Thuy Diem Pham – founder of my favourite Vietnamese restaurant in London, The Little Viet Kitchen launched her very first cookbook of the same name published by Absolute Press.  I preordered a copy for it to arrive on launch date and it is as beautifully styled and photographed as I had hoped.

It is clear that a lot of love and attention has gone into compiling the recipes in this book and the photos, by David Loftus, are just dreamy. Just take a look and you’ll see what I mean.

I could literally eat all the recipes in the book, so will be working my way through it over the coming months. Happy days.

Just looking at the photos has me salivating.

Summer rolls – perfect for the months ahead and oh so pretty.

I was pondering on what to cook – so many choices – but I decided on Thuy’s lemongrass chicken banh mi – Vietnamese baguettes. My family are obsessed with them so I knew it would be a hit with everyone. If you prefer tofu I have a recipe post on how to make them here, and of course Thuy has her tofu version in the book too, which I will most definitely try out.

The cookbook guides you gently through Vietnamese cooking – from Thuy’s larder where she shows you clearly how to make all manner of sauces and dressings, to wonderfully fragrant broths – known as Pho (pronounced ‘fur’), street food, small plates, colours of Vietnam, Thuy’s creations and sweet treats. Like Indian cuisine, Vietnamese does require a few specialised ingredients, but once these have been found then you are ready to go.

Unlike Thai cooking, Vietnamese food is less chilli hot so is pretty versatile for the whole family to eat it. It is packed to the brim with fragrant, refreshing flavours such as lemongrass, tamarind, mint, coriander, ginger and lime juice. It’s all about balancing the sweet, salty, sour and hot and throw a good crunch and texture into the mix then you have the perfect dish. To make banh mi there are a few steps, but nothing that a bit of planning can’t solve.

SO here is what you need. Don’t panic if you find this too long winded. I promise you it really is simpler than it looks. I made a few changes, namely store bought mayo and adding sriracha and then I completely forgot to add the crispy shallots and spring onions – oh dear! – so you won’t find any of those in my photos.

Serves 4

1 or 2 large baguettes (I’ve been told the ones in Sainburys that you heat up in the oven are rather good for banh mi, but not tried and tested as yet)

4 tsp butter

4 tbsp mayonaisse

1 tbsp Sriracha sauce 

1 cucumber, seeds removed and cut into thick diagonal slices

2 spring onions, sliced lengthways

4 tbsp crispy shallots, either store bought or fry up your own (banana shallots work well)

pinch of crushed black peppercorns

4 tbsp chicken liver pate

small handful of pickled carrot and daikon (see recipe below)

large handful of fresh coriander leaves

3 tbsp light soy sauce

optional 1 red chilli, finely sliced

 

 

STEP 1

Make the pickled carrot and daikon (also known as mooli or white raddish).

Makes enough to fill a 500ml jar and will last for a couple of weeks

250ml rice vinegar

250g granulated sugar

250g carrots, cut into fine matchsticks

250g daikon, cut into fine matchsticks

  1. Heat the rice vinegar and sugar together in a saucepan over a medium heat, stirring until the sugar has dissolved.
  2. Allow to cool completely before pouring over the finely cut carrots and daikon.
  3. Seal properly and cool before placing in the fridge.

 

STEP 2

Prepare a little bowl of the mayo/sriracha mix, to taste

 

STEP 3

Prepare the cucumber, spring onion and coriander and place in a bowl ready to fill the baguette.

 

STEP 4

Place the fried shallots in a separate bowl

 

STEP 5

Cut up the baguette at a diagonal. Scrape out a little of the bread so that there is more room to add the filling.

 

STEP 6

 

Lemongrass Chicken Banh Mi

750g chicken breast fillets, sliced diagonally into 1 x 5cm strips

2 tbsp vegetable oil

for the marinade

2 tsp light soy sauce

1 tsp fish sauce

1 tsp oyster sauce

1 tbsp granulated sugar

1 tsp honey

2 tbsp finely diced lemongrass stalks

2 tbsp finely diced garlic

1 tbsp finely diced chillies

1 tbsp finely diced onion

4 tbsp sesame oil

 

  1. Combine all the ingredients and place in a large bowl in the fridge to marinate for at least 3 hours or ideally overnight (I did the latter).
  2. When almost ready to fill the banh mi, heat the oil in a frying pan and when it is hot add the chicken strips and stir-fry for 10-12 minutes, or until the chicken in golden in colour and completely cooked. Keep the chicken moving around the pan or it will burn because of the sugar.
  3. Take off the heat and place immediately into your banh mi.

 

STEP 7 – to serve

  1. Put a little butter and chicken liver pate in the baguette.
  2. Add a good dollop of the mayo/sriracha filling
  3. Lay the cucumber inside, careful not to overfill and add the pickled carrot and daikon.
  4. Add the lemongrass chicken followed by the coriander, spring onion and drizzle of soy sauce
  5. Lastly, sprinkle with chilli slices, crispy fried shallots and crushed black peppercorns.

 

Dive in and enjoy.

 

You can purchase Thuy’s book at all good book shops and of course online here

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