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Chilli salted squid recipe (muc rang muoi) Created by Luke Nguyen 1 comments Print Enlarge text Rating: 5/ 5 stars 5 Votes Cuisine: Vietnamese Serves 4 as part of a banquet Ingredients 200g squid tubes, cleaned Vegetable oil, to deep-fry 1 egg white, whisked 150g (1 cup) potato starch 1 spring onion, thinly sliced 1 red bird’s-eye chilli, thinly sliced 1 small garlic clove, crushed Salt and pepper seasoning 1 tbsp salt 1 tsp white pepper 1 tsp ground ginger 1 tsp white sugar ½ tsp Chinese five-spice Salt, pepper and lemon dipping sauce (muoi tieu chanh) ½ tsp salt 1 tsp white pepper 2 tbsp lemon juice View conversion table Preparation To make salt and pepper seasoning, combine all the ingredients in a bowl. To make salt, pepper and lemon dipping sauce, combine all the ingredients in a bowl. Lay squid tubes on a chopping board. Working from the top of the tubes down to the bottom, run a knife to open them up. Score squid with a crisscross pattern, cut in half lengthwise, then slice widthwise into 5mm pieces. Place in a bowl. Fill a wok or large, deep frying pan one-third full with oil and heat over high heat to 180°C (or until a cube of bread turns golden in 10 seconds). Meanwhile, add egg white to squid. Using your hands, work egg white into the squid. Gradually add the potato starch, a little at a time, until squid is well coated and feels quite dry. Shake off the excess flour, then, working quickly with a few pieces at a time, add squid to hot oil. Using a slotted spoon, remove and discard any bits of batter that rise to the surface. Cook for 3 minutes or until light golden and batter feels firm when tapped with a wooden spoon. Using a slotted spoon, remove squid and transfer to a colander to drain. Drain oil from wok, leaving 1 tbsp, and place over medium–high heat. Add onion, chilli and garlic, toss to combine, then add squid. Cook for 1 minute, sprinkling squid with the seasoning as you cook. Serve immediately with dipping sauce. Drink 2005 Pirie Estate Riesling, Tamar Valley, Tasmania, or Asahi beer, JapanPhotography by Alan Benson. If you enjoyed this Chilli salted squid recipe (muc rang muoi) then browse more Vietnamese recipes, seafood recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe. Vietnamese Restaurants(Select your state)Australian Capital TeritoryNew South WalesNorthern TerritoryQueenslandSouth AustraliaTasmaniaVictoriaWesterm AustraliaDisplaying 10 of 276 Vietnamese Restaurants. Restaurant Book Online Suburb 1. Le Bich Balmain 2. Thy Thy 1 Richmond 3. Kinh Do Macquarie 4. Pho Phu Quoc Dickson 5. Tu Do O'Connor 6. Phi Yen Northbridge 7. Viet Hoa Perth 8. New Saigon Vietnamese Adelaide 9. Vietnam Restaurant Pennington 10. Green Papaya East Brisbane View all Vietnamese restaurants | Start a new search Comments (1) 30 Apr 2013 01:44 AEST Dave Plank Toronto Great substitution This is a great recipe and easy! It perfectly recreated the salted spicy calamari I enjoy from a local restaurant... plus, because I have high cholesterol, I substituted sticks of extra firm tofu instead of calamari and it turned out just great! Agree(1 people agree) Disagree(0 people disagree) Comment on this

Ingredients: ..mon dipping sauce (muoi tieu ch..
Directions: To make salt and pepper seasoning, combine all the ingredients in a bowl. To make salt, pepper and lemon dippi..

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Salt-and-pepper red crab recipe (cua rang muoi) Created by Luke Nguyen 7 comments Print Enlarge text Rating: 5/ 5 stars 10 Votes Cuisine: Vietnamese Prep Time: 30 min(s) Cook Time: 20 min(s) Ingredients 2 live crabs (blue swimmer or mud crab), 400 g eachvegetable oil, for deep-fryingpotato starch, for dusting3 red Asian shallots, finely diced2 garlic cloves, finely diced3 spring onions (scallions, cut into 5 cm lengths)2 long red chillies, thinly sliced diagonallyjasmine rice, to serveSalt-and-pepper seasoning1 tbsp salt1 tsp fine white pepper1 tsp sugar1 tsp ginger powder1/2 tsp five-spice powder View conversion table Preparation Freezing time: 1 hourTo make the seasoning, combine all ingredients in a bowl.To prepare your crabs humanely, place them in the freezer for 1 hour or submerge them in an ice bath for 5 minutes.Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard. Clean the crab under running water and drain. Place the crab on its stomach and chop the crab in half with a heavy cleaver. Next, divide each half into 4 pieces, chopping each piece after each leg. With the back of the cleaver, gently crack each claw – this makes it easier to extract the meat.Heat the oil in a wok to 200°C (400°F), or until a cube of bread dropped into the oil browns in 5 seconds. Dust the crab pieces with potato starch, shaking off any excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown. Remove from the wok and drain on kitchen paper. Remove the oil, reserving 2 tablespoons, and clean the wok.Heat the reserved oil in the wok, then add the shallots and garlic, and fry until fragrant. Return the crab to the wok with the spring onion and chilli. Add the salt-and-pepper seasoning to taste.Serve with jasmine rice and finger bowls. If you enjoyed this Salt-and-pepper red crab recipe (cua rang muoi) then browse more Vietnamese recipes, seafood recipes, prepare ingredients in advance recipes, nut-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe. Vietnamese Restaurants(Select your state)Australian Capital TeritoryNew South WalesNorthern TerritoryQueenslandSouth AustraliaTasmaniaVictoriaWesterm AustraliaDisplaying 10 of 276 Vietnamese Restaurants. Restaurant Book Online Suburb 1. Le Bich Balmain 2. Thy Thy 1 Richmond 3. Kinh Do Macquarie 4. Pho Phu Quoc Dickson 5. Tu Do O'Connor 6. Phi Yen Northbridge 7. Viet Hoa Perth 8. New Saigon Vietnamese Adelaide 9. Vietnam Restaurant Pennington 10. Green Papaya East Brisbane View all Vietnamese restaurants | Start a new search Comments (7) 14 Aug 2012 02:16 AEST Linda Cabramatta omg delish It was so yummy the whole family absolutely loved it. Apparently better than iron chef compared to the half price special they have on wednesdays. Definately will cook it again Agree(1 people agree) Disagree(0 people disagree) 02 Dec 2011 12:41 AEST Jess Luke this recipe is our whole familys favourtie..Thankyou for sharing your fantastic taste and culture. Agree(2 people agree) Disagree(0 people disagree) 28 Nov 2011 01:32 AEST Beth Hi - I cooked this last night and for some reason I wrote powdered ginger in the salt and pepper mix. I don't know where this came from but it was still unbelievably yummy - thanks Luke!!!! Agree(0 people agree) Disagree(0 people disagree) 18 Mar 2011 09:19 AEST Chris & Roger Charlestown Salt & pepper Crab - excellent! Cooked this for 6 people for my birthday and it was amazing! Great recipe, not too hard and so fabulously tasty! Thanks Luke Agree(4 people agree) Disagree(0 people disagree) 30 Jan 2011 09:14 AEST adam Hi Luke,with out sounding like a crazy stalker,since we all love your shows,do you think you would ever do a food tour of vietnam,to show us the non tourist side and real food... Agree(15 people agree) Disagree(0 people disagree) 29 Jan 2011 01:24 AEST Sue Luke, every week you inspire me, and sometimes freak me out, but your cooking and presentation to viewers is awesome, thank you, I am trying the crab tonight so look forward to a taste sensation Agree(4 people agree) Disagree(2 people disagree) 28 Jan 2011 11:47 AEST Anne De Blasio This is a great way to cook pippies as they are nice and tastie I have been to Vietnam and all the food is Greatand we are going back soon to Nang TRang Agree(3 people agree) Disagree(0 people disagree) Comment on this

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2 live crabs (blu..
Freezing time: 1 hourTo make the s..

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While Luke Ng..
2 tbsp [b..
Marinating time: overnightLevel of..

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Thit heo kho tieu (five-spice caramel pork)

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This recipe is the winner of this week's As..

Purple rice noodle and corn-wine soup recipe (hu tieu thiem) Created by Luke Nguyen Add a comment Print Enlarge text Rate this recipe Cuisine: Vietnamese Ingredients 1 green banana2 litres Bac Ha corn wine800g fresh purple rice noodles, sliced 2cm wide 500g pickled mustard greens, liquid reserved1 bunch sawtooth coriander, finely sliced1 bunch rice paddy herb, finely sliced1 tbsp dried chilli flakes½ cup crushed roasted peanuts View conversion table Preparation In a large clay jar, place the green banana together with corn wine, reserving 1 cup for later. Cover and allow the banana to ferment for 1 week.Distribute the noodles into 4 separate bowls.Pour in 1 cup of corn wine and 1/4 cup of reserved pickled mustard greens liquid.Place a tablespoon of pickled mustard greens onto the noodles, followed by sawtooth coriander and rice paddy herb.Garnish with chilli flakes and peanuts.Serve cold. If you enjoyed this Purple rice noodle and corn-wine soup recipe (hu tieu thiem) then browse more Vietnamese recipes, soup recipes, vegetarian recipes, prepare ingredients in advance recipes, egg-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe. Vietnamese Restaurants(Select your state)Australian Capital TeritoryNew South WalesNorthern TerritoryQueenslandSouth AustraliaTasmaniaVictoriaWesterm AustraliaDisplaying 10 of 276 Vietnamese Restaurants. Restaurant Book Online Suburb 1. Le Bich Balmain 2. Thy Thy 1 Richmond 3. Kinh Do Macquarie 4. Pho Phu Quoc Dickson 5. Tu Do O'Connor 6. Phi Yen Northbridge 7. Viet Hoa Perth 8. New Saigon Vietnamese Adelaide 9. Vietnam Restaurant Pennington 10. Green Papaya East Brisbane View all Vietnamese restaurants | Start a new search Comment on this

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1 green banana 2 litres Bac Ha corn wine 80..
In a large clay jar, place the green banana together with corn wine, reserving 1 cup for later. Cover and allo..

Purple noodle wok-tossed with bamboo and pork recipe (hu tieu xao mang thit lon) Created by Luke Nguyen 1 comments Print Enlarge text Rate this recipe Cuisine: Vietnamese Ingredients 3 tbsp vegetable oil1 garlic clove, diced200g lean pork, finely sliced100g cooked bamboo shoots300g fresh thick purple rice noodle (refrigerated)1 carrot, peeled, julienned1 spring onion, sliced into 4cm pieces1 tsp sugar½ tbsp white vinegar ½ tbsp oyster sauce1 tsp light soy sauce½ tbsp kecap manis (sweet soy)½ tsp pepperSmall handful of bean sprouts, to garnishCoriander, to garnish View conversion table Preparation In a hot wok, add oil, garlic and pork. Stir-fry for 2 minutes, then add bamboo and stir-fry for a further 2 minutes. Remove the pork and bamboo, and set aside.Wipe the wok clean, add more oil, then wok-toss the noodles for 2 minutes until slightly charred. Return the pork and bamboo to the wok, then add carrot, spring onion, sugar, vinegar, oyster sauce, light soy, kecap manis and pepper, and stir-fry for a further minute. Garnish with bean sprouts and coriander. If you enjoyed this Purple noodle wok-tossed with bamboo and pork recipe (hu tieu xao mang thit lon) then browse more Vietnamese recipes, noodle and dumpling recipes, meat recipes, entertaining recipes, quick recipes, nut-free recipes, egg-free recipes and our most popular hainanese chicken rice recipe. Vietnamese Restaurants(Select your state)Australian Capital TeritoryNew South WalesNorthern TerritoryQueenslandSouth AustraliaTasmaniaVictoriaWesterm AustraliaDisplaying 10 of 276 Vietnamese Restaurants. Restaurant Book Online Suburb 1. Le Bich Balmain 2. Thy Thy 1 Richmond 3. Kinh Do Macquarie 4. Pho Phu Quoc Dickson 5. Tu Do O'Connor 6. Phi Yen Northbridge 7. Viet Hoa Perth 8. New Saigon Vietnamese Adelaide 9. Vietnam Restaurant Pennington 10. Green Papaya East Brisbane View all Vietnamese restaurants | Start a new search Comments (1) 24 Jan 2011 11:18 AEST Linda The dish looks nice, however I never seen purple rice noodle sold in Asian supermarkets before. On the other note, Luke is an inspiring chef, can't wait to visit his restaurant at Surry Hill one day. Keep-up with the good work! Agree(1 people agree) Disagree(0 people disagree) Comment on this

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3 tbsp vegetable oil 1 garlic clove, diced ..
In a hot wok, add oil, garlic and pork. Stir-fry for 2 minutes, then add bamboo and stir-fry for a further 2 m..

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