Vietnam - Saigonese Sweet Potato Curry with Chicken & Wombok Salad

Our Vietnamese Menu Included:

Vietnamese Chicken Salad
 &
Saigonese  Sweet Potato Curry

which we served with
Steamed Rice & French Baguette bread Sticks 

Saigon was the capital of the French colony of Cochin-china and later of the independent state of South Vietnam from 1955–75. Saigon is now known as Ho Chi Minh City & is the largest city in Vietnam.

Vietnamese Chicken Salad

http://www.taste.com.au/recipes/3455/vietnamese+chicken+salad

Ingredients (serves 4)

·      4 single chicken breast fillets

·      1/2 (about 730g) wombok (Chinese cabbage), hard core removed, finely shredded

·      1 bunch fresh mint, leaves picked

·      1 bunch fresh coriander, leaves picked

·      2 small carrots, peeled, cut into matchsticks

·      2 Lebanese cucumbers, cut into matchsticks

·      4 green shallots, ends trimmed, thinly sliced diagonally

·      110g (2 cups) trimmed bean sprouts

·      2 fresh red birdseye chillies, deseeded, finely chopped

·      80ml (1/3 cup) fresh lime juice

·      2 tbs fish sauce

·      1 tbs caster sugar

·      55g (1/3 cup) roasted salted peanuts, coarsely chopped

Method

·      Place the chicken in a saucepan and cover with cold water. Place over medium heat and bring to a simmer. Cook, turning once, for 10 minutes or until cooked through. Drain and set aside for 15 minutes to cool. Coarsely shred.

·      Combine the wombok, mint, coriander, carrot, cucumber, shallot and bean sprouts in a bowl.

·      Whisk the chilli, lime juice, fish sauce and sugar in a small jug.

·      Add the chicken to the salad and toss to combine.

·      Drizzle over dressing. Divide among serving bowls and sprinkle with peanuts to serve.

Saigonese Claypot Cari With Sweet Potato, Tofu And Winter Greens

http://www.telegraph. co.uk/foodanddrink/recipes/8950715/The-new-vegetarian-claypot-cari-with-sweet-potato-tofu-and-winter-greens-recipe.html

Serves four

Ingredients:

·      3 tbsp Indian garam masala

·      2 tsp ground turmeric

·      1 tsp ground cumin

·      2 tbsp golden caster sugar

·      300g (10½oz) firm tofu, drained and cut into 3cm (1in) cubes

·      3 tbsp light soy sauce

·      700ml (1¼ pints) coconut milk

·      3 tbsp groundnut oil

·      1 red onion, finely chopped

·      ½ tsp dried chilli flakes

·      thumb-sized piece of ginger, peeled and finely chopped

·      2 fat garlic cloves, finely chopped

·      2 lemon-grass stalks, trimmed and chopped

·      500g (1lb 2oz) sweet potato, peeled and cut into 2cm (¾in) cubes

·      250g (9oz) winter greens, roughly shredded

·      handful each of Thai (or ordinary) basil and coriander leaves, roughly chopped

·      lime 'cheeks', to serve

Method:

·      Combine the curry powder or garam masala, turmeric, cumin and a pinch of sugar with some seasoning. Dust the tofu with half and set aside.

·      Put the remaining sugar in a small pan and add 1 tbsp water. Bring to the boil, stirring to dissolve the sugar. Simmer until the caramel turns a deep amber. Add the soy sauce and coconut milk and warm through. Set aside.

·      Place a heavy frying-pan over a medium heat and add half the oil. Fry the tofu slowly, turning with tongs until pale golden. Remove to a plate.

·      Turn up the heat and add the remaining oil. Throw in the onion, chilli, ginger, garlic, lemon-grass and remaining curry powder mix. Stir-fry for a couple of minutes then pour in the coconut milk, followed by the sweet potato and 100ml (3½fl oz) water. Bring up to a simmer and cook for 10 to 12 minutes, until the potato is almost done.

·      Return the tofu to the pan with the greens and simmer for five minutes until the greens have wilted and the potato is tender. Season, and stir in the herbs just before serving.

Note: Photo used under Fair Use Laws from: 

https://thedomesticman.com/2016/08/16/vietnamese-chicken-and-cabbage-salad/