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Bobby Chinn's Vietnamese recipes - 22 September

Bun bo of Wagyu beef

Fresh spring rolls with fish sauce dip

All recipes from Wild, Wild East

Bun Bo of Wagyu Beef

100g beef fillet, thinly sliced
5g coriander, chopped
20g shiso
50g mixed salad
100g rice noodles
1 tsp vegetable oil
1 tsp finely chopped garlic
2 tbsp beef stock or water
50g bean sprouts
2 tbsp Nuoc Cham sauce

1 tsp vegetable oil
1 tsp finely chopped lemongrass

1 tsp crispy-fried shallots
1 tsp white sesame seeds
1 tbsp roasted peanuts

First marinate the meat and oil it then coat with the lemon grass and leave to marinate for 15 minutes.

Prepare each serving bowl by adding some herbs and salad to the bottom and topping these with rice noodles.

Lightly oil a stainless steel saute pan almost to smoking point. Place the meat in the pan and sear then let it sit a bit before shaking the pan to create a little caramelisation.

Stir to ensure it is all evenly cooked, then place the chopped garlic in the pan and saute a little more making sure that it does not brown.

Keeping the heat high, deglaze with beef stock or water, scraping the darkened areas of the pan to release the caramelized juices, creating a brown sauce.

Throw in the bean sprouts and cover for a minute while the sprouts cook a bit.

Add a little nuoc cham sauce and taste.

Spoon the beef and bean sprouts, with their light juices, into the bowls.

Garnish with shallots, sesame seeds and peanuts.

Fresh Spring Rolls

8 rice papers
4 large lettuce leaves
225g thin Vietnamese rice
1 handful coriander leaves
1 handful mint leaves
8 cooked peeled prawns, halved lengthwise
24 chive stalks

To serve: Peanut sauce or Nuoc Cham

Lightly moisten the rice papers spreading some water over the surface by hand and then store under a damp towel.

Place a rice paper on a damp towel and put a lettuce leaf on top, centered and covering about a third of the bottom of the rice paper.

On top of the lettuce, add one-eighth of the noodles, coriander and mint leaves.

Roll the rice paper halfway into a cylinder, pressing down while you are folding in order to make it tight. Fold 3.5cm of the two ends of the paper over the filling. Lay 2 shrimp halves along the crease, with the cut side facing downwards. Place 2 chive sprigs on top of the shrimp at one end, leave about 10 centimetres of chives extending from the roll. Continue rolling until you complete the cylinder and seal by putting a bit of water on your index finger and wetting the leading edge of the rice paper.

Repeat with the remaining ingredients to make 7 more rolls in the same way.

You can cut the rolls in half and stand the halves end up, with the chives sticking out of it for a traditional presentation.

Serve with peanut sauce or Nuoc Cham. These are best eaten fresh, but will hold for an hour or so in the fridge.

Fish Sauce Dip (Nu'oc Mam Cham)

This is an absolute must on any Vietnamese table. It not only brings out the different flavors of a Vietnamese dish, the sauce also rounds it out or completes it. I suggest making 4 times the amount recommended in this recipe, because it is quite addictive. This can be left in a room temperature environment, but I suggest refrigeration for a longer shelf-life and containment of a lingering, garlic scent. Unless you really enjoy it.

1/4 cup (60ml) water
1 tsp rice vinegar
3 tsp sugar
1 finger-length red chilli, minced
2 cloves garlic, crushed
1 tbsp lime juice, freshly squeezed
2 tbsp fish sauce

Bring the water, vinegar and sugar to a boil in a saucepan. Remove and set aside to cool. Combine with the chilli, garlic and limejuice. Mix well and stir in the fish sauce. For a variation, add some grated carrot or carrot and daikon radish pickles to the dip.