Ben Dearnley
Some of our favourite chefs have contributed their best-loved Vietnamese recipes. They’re fresh, fragrant, and shine a the spotlight on the cuisine’s signature ingredients: herbs, rice noodles of different shapes and sizes, and of course, fish sauce.
Thi Le (from Melbourne’s Anchovy has shared her how-to’s on grilled calamari, stir-fried garlic shoots, and marinated pork neck with banh hoi noodles. There’s a couple of recipes for bun cha (grilled pork patties with rice noodles) by Tony Tan and Brisbane’s Hello Please, and one for Luke Nguyen’s rice cakes with tiger prawns and pork floss.
And not to be outdone, you should definitely try the crisp quail and pho (Vietnamese noodle soup) from Angie Hong and Dan Hong,
Amy Hamilton’s (Liberté) whole barbecued snapper with green papaya salad
Thi Le’s (Anchovy) pork neck with herbs and banh hoi noodles
Luke Nguyen’s Aunty 5’s rice cakes with tiger prawns and pork floss
Amy Hamilton’s (Liberté) grilled scallops with spring onion and peanut
Thi Le’s (Anchovy) grilled calamari with herbs and crisp shallots
Jimmy Wah’s grilled squid with watercress, green chilli mayo and fried garlic
Jerry Mai’s (Annam) grilled pork belly, lychee salad and chilli jam
Thi Le’s (Anchovy’s) stir-fry of pork liver, garlic chive and beansprouts
Tony Tan’s Hanoi grilled pork with rice vermicelli (bun cha)
Thi Le’s (Anchovy) Vietnamese spring rolls with mustard leaves and herbs
