GRILLED CHICKEN AND PEACH SUMMER ROLLS

When the weather is warm or at least dry, we barbecue. The word barbecue may mean a full blown grilling extravaganza to some but for us who originate from the tropics, it is just a way of cooking. We char grill or barbecue instead of frying or baking or boiling. 

In the Chinese concept of yin and yang, barbecues have yang properties. They induce heat in the body. Salads on the other hand have yin or cooling properties. Made into summer rolls, barbecued meat achieves a perfect balance. 

PHO BO

To us Asians, there is no greater comfort food than a steaming bowl of noodle soup. Noodle shops abound providing instant satisfaction to those craving their regular fix. It is habit forming, which is good because, not only is it delicious, it is very nutritious, too.  

CHARGRILLED PORK ON RICE NOODLE SOUP

It has been unseasonably warm and sunny the past few days. Thank God for that. Of course, when the weather is like this, the first thing that comes to mind is firing up the barbie. Before you say not again, may I say that this is actually a comforting bowl of hot noodle soup. This is my take on the much loved Vietnamese noodle soup with flat rice noodles and aromatic chargrilled pork. 

VIETNAMESE FRIED SPRING ROLLS

It is quite ironic that I never got to know the cuisines of the other Southeast Asian countries until I moved away from the Philippnes and came to London. Being a melting pot of different cultures, the food here is so varied and interesting. 

FRESH RICE PAPER SPRING ROLLS

The British summer is so short. It is always gone before you even know that it's there. When the sun shines everyone scampers out of their houses and goes outdoors. 

BUN CHA: VIETNAMESE GRILLED PORK PATTIES AND NOODLE SALAD

It was scorching hot the past few days and we were taking advantage of being able to cook on the barbecue. It can, however, be too hot to eat hot food. Here's a compromise: aromatic, zesty, spiced grilled pork patties on cold rice noodle salad. 

This is my take on the Vietnamese bun cha, the next most popular dish in Hanoi after pho. I used lean minced pork for the patties but added peanut butter to the mixture to give it an added richness and nutty taste. The seasonings include brown sugar which makes the patties develop a caramelized glaze when grilled.

SWEET PORK WITH LEMON GRASS AND CINNAMON

I love Asian stews with brown sauces. Even before tasting them, I know that they will have the characteristic taste of soy sauce. In the Philippines, we are rather reserved with the addition of aromatics. In other Asian countries, however, there is a pleasant surprising twist in a lot of dishes.

VIETNAMESE STYLE PANCAKE AND LETTUCE WRAPS

If you like pancakes, you'll definitely love this dish. It is not the usual sweet fluffy pancake,far from it. 

These are Vietnamese style pancakes (banh xeo) are made with eggs, coconut milk and rice flour. The pancake is crisp on the outside and gets its unusual taste from the coconut milk. The filling I used here is prawns with mixed vegetables. 

I think the way it is eaten is very interesting and exciting. A portion is wrapped in lettuce leaf and then dipped in a sweet and hot garlic chilli dip. It is a simple dish but the combination of all the ingredients and textures makes it so delicious. 

This is ideal as an appetizer but may also be served as a side dish. I could happily eat this all on its own.

Ingredients:  

1/2 c. rice flour
1/4 c. corn flour
1/2 tsp. turmeric
1/2 tsp. sugar
1 1/2 tsp.fish sauce
1 c. coconut milk
2 eggs, lightly beaten
200 gms. peeled medium prawns
1 medium carrot, shredded finely
1 clove of garlic, crushed
100 gms. button mushrooms, halved then sliced
1/2 cup beansprouts, trimmed
1/4 c. coriander leaves
2 spring onions, cut into rounds
1 tsp. light soy sauce
cooking oil
lettuce leaves

Method:

First saute the shredded carrots in 2 tbsps. of oil. Add the mushrooms, garlic and light soy sauce. Stir fry for a minute before adding the prawns and spring onions. When the prawns turn pink, add the beansprouts and coriander leaves and transfer to a dish. Divide the filling into four portions. 

Prepare the pancakes.   For the pancakes, combine the rice and corn flour, turmeric and sugar. Combine eggs, coconut milk and fish sauce then gradually stir into the flour mixture to make a smooth batter. 

Heat 1 tbsp. of oil, and pour in 1/2 cup of the batter (this recipe makes 4 pancakes). Cook on medium heat. When the pancake is nearly done (the underside should be crisp and the top should be nearly set all over), spread one portion of the filling onto the pancake. Cook for one minute, covered. 

Fold the pancake in half and transfer to a serving dish. Repeat with the rest of the pancakes. 

Serve with lettuce leaves and garlic chilli dip.

Ingredients for the garlic chilli dip:

1 tbsp. cider or white wine vinegar
1/4 c. lime or lemon juice
1 clove garlic, crushed
2 tbsps. fish sauce
2 tbsps. brown sugar
1 red finger chilli, chopped

Mix all of the ingredients together until the sugar melts. Serve as a dip for the pancake and lettuce wraps.

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