How To make Helen's Thai Style Fajitas with Peanut Sauce
1/2 ea Small onion
1 ea Clove garlic,
1 x Minced fine
1 ea Slice fresh ginger,
1 x Minced fine
1/8 c Lime juice (1/2 lime)
1/2 ts Pure chile powder
1/2 lb Chuck steak
1 ea Small carrot
5 ea Fresh green beans
2 ea Green onions, trimmed
1 x Mint leaves thinly shredded
1 x Shredded lettuce
1 x Peanut sauce (see recipe)
6 ea Flour tortillas
Butterfly chuck steak to less than 1/2 inch thick. Pound very thin. Grate, or very finely mince onion. Mix with garlic, ginger, juice and chile powder. Place mixture in non-reactive pan or dish large enough to hold meat in one layer. Place meat in mixture and turn to coat. Set aside to marinate 1 hour at room temperature, or overnight in fridge. French-cut the green beans, and cut carrot into thin strips. Broil meat close to the flame, 2-3 minutes per side. Remove to a platter and set aside for the juices to settle, 5 to 10 minutes. Meanwhile, broil the beans, carrot and green onion until limp and charred in spots, about 5 minutes. Remove and cut into 1 inch sections. Arrange lettuce on plates. Top with meat and vegetables, and sprinkle with mint. Serve with tortillas and peanut sauce.
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Vegetable Spring Rolls - Morgane Recipes
Vegetable spring rolls are as delicious as the ones with meat. To succeed them, you have to mix consistent ingredients such as tofu, taro and glace noodles with crunchy vegetables, such as bean sprouts, black fungus and carrots.
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Vietnamese Turmeric Fish with Noodles - Cha Ca
This is a light and delicious meal! Very quick and easy to make as well!
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Bun Cha Hanoi | Roccbox Recipes | Gozney
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Roccbox's Head of Procurement, Geoff, shares his family Bun Cha Hanoi recipe that has been passed down the generations. Usually cooked on a BBQ, Geoff has adapted this fresh and tasty recipe to utilise Roccbox's high temperatures.
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The chicken salad you need to make
Learn how to make this amazing Vietnamese chicken salad that has the most incredible flavour, aroma, texture and colour. In this recipe, ill run you through the important preparation and cooking techniques that are not only needed for this recipe but thousands of others. Along with making the salad, we will be poaching, pickling, making salad dressings and using the most important knife skills. Most of the time salads get disregarded as the word “salad” can turn people off but I can guarantee this Vietnamese chicken salad will change your mind about that and who knows, this could be the start of new beginnings. Please enjoy.
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Pyrex Glass Measuring Jug -
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Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
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Stainless Steel Tongs -
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Essteele Per Vita Cookware 5 Piece Set -
Essteele Per Vita Saucepan, 1.2 Litre -
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Shun Premier Combination Honing Steel -
Serves 2 to 4
Ingredients -
Chicken & Salad -
500g (1.1lbs) - Chicken Breast
1 - Large Carrot, Washed & Julienned
100g (2.8oz) - White Cabbage, Chiffonade
100g (2.8oz) - Red Cabbage, Chiffonade
1 - White Onion, Thinly Sliced (Substitute For Red Onion)
100g (2.8oz) - Bean Sprouts (Mung Beans)
1/2 Cup (125ml) - Rice Wine Vinegar (Substitute For White Vinegar)
1 1/2 Tbsp (30g) - Caster Sugar
1 tsp (5g) - Sea Salt Flakes
15g (0.5oz) - Coriander (Cilantro), Lightly Torn
15g (0.5oz) - Mint Leaves, Lightly Torn
40g (1.4oz) - Peanuts, Roughly Chopped & Roasted
Fried Shallots To Serve
Birdseye Chilli To Serve
Lime To Serve
Vietnamese Dressing -
2 1/2 Tbsp (50ml) - Fish Sauce
1/4 Cup (60ml) - Water
2 1/2 Tbsp (47g) - Caster Sugar
1 - Garlic Clove, Crushed
1/2 - Whole Lime
3 - Kaffir Lime Leaves
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