Good night, Vietnam
Photography by William Meppem
In this month's issue
Taste.com.au - November 2011
Eat in, eat out, eat well. Look for the taste liftout on Tuesdays in the Herald Sun, Courier Mail and Daily Telegraph, on Wednesdays in the Adelaide Advertiser, and in Perth’s Sunday Times.
Make the most of the warm summer evenings by inviting your friends over on Saturday for a relaxed Vietnamese banquet, where no one stands on cermony and everyone just dives in.
Menu for 8
- Goi ga (chicken & cabbage salad)
- Goi cuon (prawn rice-paper rolls)
- Nem nuong (pork patties)
- Sa lach dia (pickled vegetable salad)
- Thit heo kho tieu (five-spice caramel pork)
- Nuoc leo (peanut sauce)
- Nuoc cham (dipping sauce)
- Banh gan (coconut creme caramel)
Time plan for dinner at 8pm
Wednesday
- Prepare the sa lach dia to the end of step 2.
- Make the nuoc leo. Make the nuoc cham. Prepare the banh gan to the end of step 4.
Friday
- Prepare the goi ga to the end of step 2.
- Prepare the nem nuong to the end of step 2.
Saturday 5pm
- Prepare the goi cuon to the end of step 2.
- Prepare the thit heo kho tieu to the end of step 2.
7pm
- Continue the goi ga to the end of step 3.
- Continue the nem nuong from step 3.
7.30pm
- Continue the sa lach dia from step 3.
Just before serving
- Continue the goi ga from step 4.
- Continue the goi cuon from step 3. Continue the thit heo kho tieu from step 3. Continue the banh gan from step 5.
What to drink
A versatile white such as Houghton White Classic, will help unite the different flavours, while the fruitiness of Gramp's Grenache, should be a good match for the five-spice pork. When it comes to dessert, Brown Brothers Moscato, will freshen things up nicely.
Source
Taste.com.au - November 2011 , Page 47
- Jodes24 added this comment at 09:49pm Thu 19th June, 2014
- I made this menu for a group of German friends who have not been exposed to Vietnamese food. It was a real hit! I actually let them roll their own Rice Paper rolls, which was a real novelty. I simply laid out a platter with all of the ingredients and let them make their own (some of them didn't like coriander, others mint). The Caramel 5 spice pork was to die for, will definitely make that again.
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