Pumpkin flowers stuffed with prawn and dill
Pumpkin flowers stuffed with prawn and dill | Pumpkin flowers are used mainly in central and southern Vietnamese cooking. They can be tossed into salads, stir-fried, put in a clear soup, or stuffed and flash-fried. Out of South-East Asia, you may find it difficult to obtain pumpkin flowers, in which case you can use zucchini (courgette) flowers instead. Dill in Vietnam seems more mild in flavour than in Western countries, so you may like to use a little less here if you find your dill tastes…
Beef tossed with wild betel leaf and lemongrass
Beef tossed with wild betel leaf and lemongrass | Wild betel leaf is often used in South-East Asian cuisine, and here Luke uses it in a Vietnamese beef stir-fry. It only needs a minute in the wok.
King prawns sauteed in coconut milk
King prawns sauteed in coconut milk | Luke Nguyen adds classic Vietnamese herbs and spices to fresh prawns simmered in coconut milk in this deceptively simple seafood recipe. Nobody will believe how quick and easy this is to make!
Turkey salad with Chinese cabbage, beansprouts and Vietnamese mint
Turkey salad with Chinese cabbage, beansprouts and Vietnamese mint | This is an easy way to use up leftover Christmas turkey, plus it makes a delicious light meal to help make up for the excesses of Christmas.
Southern Vietnamese spring rolls (cha gio)
Southern Vietnamese spring rolls (cha gio) | It's really easy to make restaurant-quality spring rolls at home, and these crispy pork and mushroom beauties are no exception. Serve these crowd-pleasers with your favourite Asian dipping sauce.
Vietnamese green papaya salad
Vietnamese green papaya salad | This is a delicious, crunchy, fresh-tasting salad that is easy to make. The texture is fantastic when the green papaya and carrot are grated as finely as possible – a mandoline with a grater attachment is ideal. Hanh suggests serving the salad on Vietnamese rice crackers – traditionally they’re cooked over a flame but Hanh’s brother Peter found it works incredibly well in the microwave.
Vietnamese pork balls with rice vermicelli and pickles
Vietnamese pork balls with rice vermicelli and pickles | "This is one of my favourite hot weather meals. So lively on the palate with wonderful zingy herbs, crunchy pickles and sweet, salty, garlicky meatballs - it’s an absolute crowd-pleaser! Apart from the prepping of the pickles it's also a very quick, easy meal to put together." Poh Ling Yeow, Poh & Co.
Easy Peking duck rolls
Easy Peking duck rolls | I love duck and I love to keep it simple. To me, that’s what a picnic should be! I first made these one night when we were going to Symphony under the Stars in Sydney’s beautiful Hyde Park. There was something about sitting outdoors listening to classical music with a glass of pinot noir and chowing down on some of these beautiful Vietnamese rolls that just made the picnic memorable.
Chicken cooked in ginger (ga ban kho gung)
Chicken cooked in ginger (ga ban kho gung) | This recipe for Vietnamese chicken with ginger is very easy to make. Luke uses a generous amount of ginger, as it is the star ingredient of this dish.
Warm beef and watercress salad (bo xao sa lat song)
Warm beef and watercress salad (bo xao sa lat song) | Luke Nguyen's quick and easy recipe for a beautifully fresh Vietnamese salad, with peppery watercress, stir-fried garlicky beef, and a lovely vinaigrette dressing - garnished with as much chilli as you like.