Vietnamese variety on your table

Preperation30 mins

Food0 mins

Category Starters


Bring a change to your family table with these dishes from Plural, a Vietnamese restaurant in Mumbai

Vietnamese spring rolls

Vietnamese spring rolls

Serves: 1

Preparation time: 30 minutes

1 sheet of red rice paper
20 to 25 edible flowers
5g baby arugula
2g fresh basil
2 g mint leaves, torn
2g coriander leaves
10 g vermicelli noodles, soaked in hot water for 10 minutes then drained
10g marinated carrot
10g roasted bell pepper, julienned
10 g purple cabbage, grated
20g sliced ​​avocado
50 ml nuoc cha vinaigrette

For the nuoc cham vinaigrette:

5g minced garlic
3 g Thai red chillies, seeded
10ml soy sauce
6g sugar
6 ml vegan fish sauce
10ml fresh lime juice
2 ml rice wine vinegar
10ml dark soy sauce

1. To prepare the nuoc cham sauce, combine all the ingredients and whisk well. Keep refrigerated.
2. Soak a sheet of rice paper and place it on a damp tea towel. Spread some edible flowers on the sheet.
3. Arrange the arugula on the sheet and place the basil, mint and coriander leaves on top.
4. Place the vermicelli, pickled carrot, bell pepper, red cabbage and avocado over the herbs.
5. Gently roll the sheet making sure everything stays in place.
6. Cut the roll into three or four pieces.

Point: Although you can skip the edible flowers, they bring an aesthetic elegance to the rolls.

Mi Kieu Mach
(Stir-fried noodles with buckwheat)


Serves: 1

Preparation time: 30 minutes

Cooking time: 7 minutes

65g buckwheat noodles
3g almonds
3g cashew nuts
3g peanuts
A handful of coriander leaves
A handful of basil leaves
30 ml of oil (divided use)
30 g firm tofu, cut into cubes
10g minced garlic
25 g gailan (small broccoli)
15g baby bok choy
20ml vegan oyster sauce
5ml soy sauce
2g salt
20 ml spicy palm sugar vinaigrette
2 g all-purpose flavored seasoning

For the chilli palm sugar vinaigrette:
50ml lemon juice
10 g chopped onion
10g minced garlic
5g fresh red chilli
50g palm sugar
10 ml light soy

1. To make the chilli palm sugar dressing, combine all the ingredients in a bowl and whisk until the palm sugar dissolves.
Refrigerate until needed.
2. Boil buckwheat noodles in salted water for five to six minutes. Remove from heat, drain and set aside.
3. Roast the almonds, cashews and peanuts together. Cool them and chop them. Put aside.
4. Fry the basil and coriander leaves in a little oil. Remove, drain and set aside.
5. Heat a non-stick pan, add oil and tofu. Sear the tofu until golden brown. Add garlic and sauté until light brown.
Now add the gailan and sauté for a minute.
6. Combine the buckwheat noodles in the pan, stir and add the bok choy, vegan oyster sauce and soy sauce. Toss noodles until well coated with sauces and piping hot. Add salt sparingly, as oysters and soy sauce are also salty.
7. Heap the noodles on a serving platter and garnish with chopped walnuts and fried herbs.
8. Drizzle with a little chilled palm sugar and chilli vinaigrette and serve.

Point: Fried herbs and roasted nuts add a nice texture and crunch.

Peanut and chocolate cake


Serves: 8 (full cake)

Preparation time: 30 minutes

Cooking time: 15 minutes

33 g cocoa powder + extra for dusting
134g coconut sugar
65g oat flour
50ml oil
121ml water
4g baking soda
85g peanut flour
2.5g salt
10ml vinegar
75g vegan couverture chocolate
188ml coconut milk
Chopped peanuts, to garnish

For the chocolate ganache:
200g vegan chocolate couverture
200ml coconut milk

1. Preheat the oven to 170°C.
2. Place cocoa powder, coconut sugar, oatmeal, oil, water, baking soda, peanut flour, and salt in a mixing bowl. Whisk well with a hand mixer. Gradually add the vinegar to the mixture. Melt the chocolate in the microwave. Add the melted chocolate to the mixture. Add the coconut milk and mix well to form a paste.
3. Divide batter evenly into three round cake pans. Cook for 10 minutes at 170°C. Let the cake layers cool.
4. To prepare the ganache, heat the coconut milk in the pan. Turn off the heat, add the chocolate and stir until the chocolate is melted.
5. Spread equal portions of chocolate ganache on each cake base, overlapping them.
6. Garnish the cake with the chopped peanuts and a dusting of cocoa powder.

Point: This is a vegan and gluten-free recipe, but you can substitute the flours and milk as you wish.

Images: Plural

Also see: Power your way with food

Comments are closed.