Uyen says: “These can be enjoyed as a snack or starter. They also make a fantastic topping for noodle soups or even instant ramen. I always save uncooked ones for the freezer, then steam them from frozen for 10 minutes. I love to fold with a friend and a cup of tea so we can have a good catch-up.”

Makes 30 wontons
Cook time 7–15 minutes

Ingredients

• 150 minced (ground) pork
• 200g peeled raw king prawns (shrimp), finely chopped
• 100g tinned water chestnuts, finely chopped
• 2 spring onions (scallions), thinly sliced
• 2 tablespoons frozen edamame beans, defrosted
• 2 tablespoons oyster sauce
• pinch of sea salt
• 1 teaspoon caster (superfine) sugar
• ½ teaspoon freshly ground white pepper
• ½ tablespoon cornflour (cornstarch)
• 200g square wonton wrappers (about 10 cm)
• 2 teaspoons sesame oil, plus extra for drizzling
• 10g garlic chives or coriander (cilantro) leaves, sliced into 3 cm pieces, to garnish (optional)

For the dipping sauce:

• 2 garlic cloves, finely chopped
• 2 bird’s eye chillies, thinly sliced
• 2 teaspoons brown sugar
• 1 tablespoon black vinegar or cider vinegar
• 2 tablespoons light soy sauce
• 1 tablespoon crispy chilli oil

Method

First, make the dipping sauce by mixing together all the ingredients in a bowl.

Add the pork to another bowl with the chopped prawns, water chestnuts, spring onions, edamame beans, oyster sauce, salt, sugar and white pepper and mix well. Lightly dust a plate with the cornflour and fill a cup with water.

To form the dumplings, place a wrapper onto the palm of your hand and dollop 1 heaped teaspoon of filling into the middle. Moisten the edges of the wrapper with water. Fold the wonton wrapper over into a triangle while pushing the air out of the filling, then pinch the wrapper together to form a sack. Pinch and fan out the top to seal, then place on the prepared plate. Repeat until you have used up all the filling.

To cook the wontons, bring a large saucepan of water to the boil, then gently drop in a handful of wontons (don’t crowd the pan) and let it come back to the boil. After 4–5 minutes the wontons will float to the surface. Cook for a further 2 minutes, then lift them out of the water with a spider or slotted spoon and place on a plate.

Drizzle with sesame oil and repeat until you have cooked as many as you need. Keep any extras for freezing. Garnish with the herbs, if using, then pour over the sauce or serve it on the side in dipping bowls.

Uyen says: “Quick, easy and delightful, the pork is also lovely on steamed rice, in lettuce cups or as a noodle salad bowl with something pickled and fermented and an array of herbs and leaves. Do as much or as little as desired.”

Serves 2
Prep time 20 minutes
Cook time 20 minutes

Ingredients

• 160g 0.8 mm rice vermicelli (2 nests)
• ¾ tablespoon brown sugar
• 1½ tablespoons premium fish sauce
• 1 tablespoon olive oil
• 1 small onion, diced
• 15g lemongrass, stalk halved and bashed
• 2 garlic cloves, roughly chopped
• 60g daikon, quartered and thinly sliced
• 250g minced (ground) pork
• 4 spring onions (scallions), sliced
• 20g Thai basil leaves
• juice of ½ lime
• pickles, ferments and steamed vegetables, to serve (optional)

Method

Put the noodles into a bowl and cover with boiling water, then set aside to soak for 10 minutes. Drain, then leave in the colander, covered, for 10 minutes to dry and fluff up.

Mix together the sugar and fish sauce in a small bowl and set aside.

Heat the oil in a frying pan over a medium heat and brown the onions and lemongrass for 5 minutes. Add the garlic and fry for a couple of minutes, then add the daikon. Stir for 1 minute, then add the pork and use a spatula to spread out and break up the meat.

Add the sugar and fish sauce mixture and stir-fry for 3–5 minutes until cooked through, then throw in the spring onions. The green is such a delightful sight! Cook for a further 2 minutes, then remove from the heat, add the Thai basil and fold together. To serve, divide the noodles between bowls and scoop the minced pork over the noodles. Squeeze over the lime juice. Serve with pickles, ferments and any steamed vegetables you like.

Note

If you can’t find Thai basil, use coriander (cilantro) instead. This is also great with fresh ginger if you don’t have lemongrass. Use regular radishes if you can’t get daikon. You can also use ground (minced) chicken.     

Uyen says: “To me and to many others, Vietnamese coffee is the best in the world. Tiramisu is also something we always order at Italian restaurants, but the Vietnamese coffee takes this much-loved dessert to another level. Save the egg whites for meringues or a pavlova.”

Serves 6–8
Prep time 30 minutes, plus 12 hours chilling time
Cook time 10 minutes

Ingredients

• 3 x 16g sachets of instant Vietnamese coffee
• 300ml boiling water
• 3 medium egg yolks
• 150ml condensed milk
• 250g mascarpone
• 250ml double (heavy) cream
• 320g sponge fingers
• 2 tablespoons cocoa (unsweetened chocolate) powder

Method

First, make the Vietnamese coffee by pouring the instant Vietnamese coffee into a jug (pitcher) and pouring over the boiling water. Stir to dissolve.

Fill a saucepan with 2.5 cm (1 inch) water and bring to a gentle simmer. Place a large heatproof bowl over the top and add the egg yolks and condensed milk. Whisk for 5 minutes until they become pale and fluffy. Then add the mascarpone and whisk for a further 3–5 minutes until thickened and combined. Remove from the heat and set aside.

With an electric whisk, by hand or in a stand mixer, whisk the double cream for about 5 minutes until it almost reaches soft peaks, but is still soft and glossy, then fold the cream into the egg and mascarpone mixture.

Dip half the sponge fingers into the coffee for a second or two, then line them up in a 25 x 30 cm (10 x 12 inch) square cake tin (pan) or deep rectangular baking dish. Spread over half of the cream mixture, then sift over a layer of cocoa powder. Repeat with the remaining sponge fingers, cream and cocoa powder. Refrigerate for at least 12 hours before serving.

Note

If you have a Vietnamese coffee maker (phin), make 300ml Vietnamese ground coffee, adding 100ml condensed milk. Stir and leave to cool.