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Ceviche and Guachile

20

Nem Rán (Fried Meat Rolls) offers a satisfying dish that combines savory ground meat with perfectly crispy rice paper wrapping. The flavorful filling is encased in a delicate, golden-brown shell, allowing the textures to meld together in a harmonious balance. This classic Vietnamese dish delivers a refined and flavorful experience.

Gỏi Gà (Chicken Salad) is a refreshing dish that combines tender, shredded chicken with crisp vegetables and fragrant herbs. The bright, tangy dressing ties all the ingredients together, creating a symphony of flavors that is both light and satisfying. This Vietnamese salad offers a perfect balance of textures and tastes, making it a delightful choice for any meal.

This Vietnamese menu was created by chef Thao Pham.

CEVICHE


  • 2 lbs ground pork

  • 1 lb ground beef

  • 1 lb shrimp

  • 5 oz dried shrimp

  • 1 large onion

  • 5 shallots

  • 2 cloves garlic

  • 8 oz bean sprouts

  • 8 oz carrots

  • 4 oz mung bean thread

  • 8 oz woodear mushroom

  • 8 oz shiitake mushroom

  • 4 whole eggs

  • 1 bunch scallions


DIPPING SAUCE


  • 4 bird eye chilis

  • 1/2c fish sauce

  • 1 clove garlic

  • 1/4c lime juice

  • 1/2c sugar


GOI  GÀ (CHICKEN SALAD)


  • 1/2 Chicken

  • 11/2 Cabbage

  • 1 Onion

  • 1 bunch rau răm

  • (Vienamese corriander)

  • 2oz cilantro

  • 4 oz carrot

  • Scallion

  • Shallots

  • Ginger

SALAD DRESSING


  • 4 bird eye chilis

  • 2 Tbsp fish sauce

  • 1 clove garlic

  • 0.5 Tsp lime juice

  • 1 Tbsp Water

  • 1 Tsp Sugar


A NOTE ON MEASUREMENTS

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.

NEM RÁN (FRIED MEAT ROLLS)


  1. Soak the dried mushrooms, dried shrimp and mung beans

  2. Chop & dice vegetables into small cubes

  3. In a food processor, put in the shrimp and run for 30 sec

  4. Mix the beef & shrimp. Season with salt & pepper

  5. In a big bowl, mix all the ingredients

  6. Grab rice paper, slightly moist the paper and start rolling

  7. Heat up frying pan into high heat, drop in your rolls and lower the heat to medium. Constantly turning the roll to make sure it’s fry evenly

  8. Make the dipping sauce. Combine 1 part water 1 part sugar, 1 part fish sauce and 0.5 part lime juice, add garlic and bird eye chili

  9. Enjoy this with lettuce, herbs or make your vermicelli noodle bowl


GOI  GÀ (CHICKEN SALAD)


  1. Poach the chicken with ginger, shallots, and scallions. Add a bit of salt. Bring to a boil and immediately lower the temperature to simmer. Let it simmer for 15-20 mins or until the chicken gets to 165 degree.

  2. Soak the chicken in an ice bath until cool down.

  3. Thinly slice the cabbage, carrots and vietnamese corriander

  4. Make the salad dressing by combine all the ingredients

  5. Shred the chicken

  6. In a mixing bowl, add your shredded chicken and slowly add 1 Tbsp of dressing at a time. Mix the chicken well. Add the cabbage, carrots and herbs

  7. Plating the salad and add crushed peanuts (optional)


About our Chef


This recipe is provided by Chef Natalia. Natalia has almost 10 years of experience in Food Services & Teaching Traditional Mexican Cooking. She had the opportunity to study at the National School of Mexican Gastronomy in Mexico City.

She has successfully hosted Mexican Cooking Experiences since 2017 in person & online.

Her Mexican Salsas Experience is listed as 20 of the Best Experiences in Latin America by BuzzFeed.

She has also been featured in the L.A. Times and Hoy Los Ángeles.

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