Lemongrass chicken, slow-cooked beef and fried bananas: three cr

Updated at: Wed, 16 Aug 2023 21:03:36 GMT

Step 1

Serves 2 adults and 2 littlies

Step 2

To make the lemongrass chicken, mix the oyster sauce, sesame oil, fish sauce, sugar, lemongrass and garlic in a large bowl. Add the chicken and combine thoroughly to ensure the chicken is coated, and allow to marinate for at least 15 minutes.

Step 3

Add the oil to a pan over a medium–low heat. Add the chicken and fry, turning frequently to avoid burning, until cooked through. Transfer the chicken to a plate.

Step 4

To make the lemongrass chicken sauce, add all the to the pan the chicken was cooked in. Stir to combine and cook over medium heat for one minute or just slightly thickened. Pour the sauce over the chicken and set aside.

Step 5

To make the pickled carrot, combine the rice wine vinegar, white vinegar, hot water and sugar in a bowl and stir until the sugar has dissolved. Add the carrot and leave to pickle for at least 15 minutes, then strain and set aside.

Step 6

To make the nước mắm dressing, combine all the in a bowl and stir until the sugar has dissolved.

Step 7

To serve, in each bowl place a serve of rice noodles and some mint, coriander, lettuce, pickled carrot and chicken. Garnish with chilli, a drizzle of the chicken sauce and a generous pour of the nước mắm dressing.

Step 8

Serves 2 adults and 2 littlies

Step 9

Place the beef in a large bowl. To make the marinade, combine the sugar, salt, five spice, oil and one teaspoon of the fish sauce in a bowl. Pour the marinade over the beef and mix well to ensure all the beef is covered. Cover and refrigerate for at least 30 minutes (and up to five hours; the longer you leave it, the more flavoursome it becomes).

Step 10

In a microwave-safe bowl, combine the cinnamon, cardamom, star anise, cloves and fennel seeds. Microwave for 30 seconds, then transfer the mixture to a clean muslin cloth. Tie the muslin cloth to make a spice ball.

Step 11

Add a little oil to a large pot over a medium heat. Add the onion and garlic and fry for three to five minutes or until soft.

Step 12

Increase the heat to high and add the marinated beef and sear until the meat is browned all over.

Step 13

Add the tomato paste, two litres of stock, lemongrass and spice ball to the pot, then cover, lower to a medium heat, and simmer for 45 minutes.

Step 14

Add the carrot, then cover and simmer for another 30 minutes or until the carrot and beef are tender.

Step 15

Remove the lemongrass and spice ball and discard.

Step 16

In a small bowl, combine the cornflour with six tablespoons cold water to make a slurry, add to the stew, and stir. Simmer for two minutes or until the stew has thickened , then season with the remaining fish sauce. If you are serving with noodles, add the extra 500ml of beef stock to loosen it.

Step 17

Garnish with the basil and garlic chives and serve with crusty Vietnamese baguettes or fresh egg noodles.

Step 18

Slice the bananas in half lengthways and flatten out the curved side with a knife or spatula.

Step 19

In a large bowl, add the flours, sesame seeds, shredded coconut, sugar, coconut milk and cold water. Mix until it forms into a batter.

Step 20

Add the oil to a large pot and bring to a medium heat. Put a drop of batter into the oil and if it bubbles up, it’s ready.

Step 21

Add the bananas, a couple at a time, into the batter, making sure they are well covered.

Step 22

One by one, carefully place a few battered bananas into the hot oil.

Step 23

Fry the fritters until golden, flipping them if needed. Remove and drain on paper towel.

Step 24

Repeat with the remaining bananas, allowing the oil to return to temperature each time. Serve immediately.

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