Vietnamese Platter

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Pandan Chicken

  • 6 chicken thigh fillets
  • 3 garlic cloves
  • 1 tsp white peppercorns
  • 1 inch piece ginger, chopped
  • 2 tbsp soy sauce (or use ketchup manis)
  • 2 tsp sugar
  • 3 coriander roots, washed and scraped
  • 1 tbsp sesame oil
    pandan leaves (fresh or frozen)
  • Toothpicks
  • Peanut oil to fry

Sugar Cane Prawns

  • 500g peeled, de-veined green prawns
  • 3 garlic cloves, chopped
  • 1 inch piece ginger, grated
  • 2 tbsp palm sugar
  • 1 tsp salt
  • 4 tbsp coriander, chopped
  • 1 large chilli, chopped
  • 2 egg whites
  • 10g cornflour
  • 40g pork fat, (optional)
  • 2 teaspoon fish sauce
  • Splash of rose wine (optional)
  • Peanut oil
  • 1 can sugar cane drained, or fresh if available

Pork Balls

  • 500g minced pork
  • 1 tsp turmeric
  • 2 lemon grass stalks, finely sliced
  • 2 cloves garlic, chopped
  • 1-2 shallots, minced
  • 1 inch piece of ginger, chopped
  • 1 tomato, finely diced
  • 4 tbsp fresh coriander, chopped
  • Salt and freshly ground white pepper to taste


Pandan Chicken

Cut the chicken into bite-size pieces. In a mortar crush the coriander root, garlic, ginger and white pepper. Add the sugar and soy sauce. Add the sesame oil, and then marinate the chicken for a few hours. Wrap each piece of chicken with pandan leaves (cut to size) and secure with a toothpick. Fry in hot oil over a medium heat for a few minutes until cooked through. Drain onto paper towel. Serve with a squeeze of lime, and chilli dipping sauce, or in cold rolls, or toss into a salad.         

Sugar Cane Prawns

Slice the sugar cane into 7cm lengths, then quarter. In a food processor blend the prawn meat, pork fat, garlic, ginger, palm sugar, chilli and salt until nearly smooth, add fish sauce, rose wine, egg whites and cornflour, then fold through the coriander. With oiled hands, wrap mix around the cane sugar sticks to form a ball. Line a steamer basket with paper to stop the prawn mix from sticking, and place the sticks in the steamer and steam with the lid on until they are firm to the touch, (about 5 minutes) then deep fry to get a nice golden skin. Serve as they are, with dipping sauce, or cut into a cold roll. 

Pork Balls

In a bowl combine the pork mince and the turmeric. Set aside. In a mortar or a small blender combine all the remaining ingredients except the tomato, and coriander, and blend, but not too fine. Add to the pork mince along with the chopped tomato and coriander. Season with salt and pepper and then roll into small balls and fry until golden. Serve as they are with a lettuce cup and chilli dipping sauce, or in cold rolls or in a noodle salad.          

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