This was the main dish for our Vietnomnom Cooking class and it is a fantastic method to cook fish that will change your Thermomix life! You will have access to both this recipe and the ebook version of the whole class menu (19 recipes) when you join our Insider Club.
This salad, ends up also supplying a delicious hot and sour broth (generally known as canh chua in Vietnam) that I absolutely cannot get enough of. It is very satisfying and really with this one recipe here (which is sort of 3 recipes I guess) you have a fantastic meal for a large number of people or halve it and have leftovers. We of course made this for a large group in the class so we upped everything, which is also really easy to do!
Try some of our other Vietnomnom recipes right here:
Chicken Salad with Vietnamese Dressing
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Need
-
The Crispy Rice
- 200 Grams white rice (we used jasmine)
- 70 Grams Chilli Jam Recipe
- 2 Pinches pink salt flakes BUY
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons black sesame seeds
-
The Broth
- 1 red chilli
- 2 lemongrass, white part only
- 1 fresh coriander or cilantro root and stem
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon Chinese 5 spice powder
- 700 Grams liquid chicken stock
- 1 Pinch pink salt flakes BUY
- 4 makrut (kaffir) lime leaves whole
- 300 Grams snapper, cubed
- 50 Grams bean shoots
- 2 shallots, finely sliced
- 3 Tablespoons fish sauce
- 1 limes juice
-
The Dressing
- 3 Tablespoons fish sauce
- 5 Tablespoons limes juice
- 1/2 Teaspoon chilli powder
- 2 Teaspoons coconut sugar
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
-
The Salad
- 1/4 purple cabbage, sliced finely
- 1/4 white cabbage, finely shredded
- 1 Handful mint leaves
- 1 Handful Vietnamese mint leaves (if available)
- 1 Handful fresh coriander or cilantro leaves
- 2 spring onions, sliced thinly
- 10 makrut (kaffir) lime leaves stem removed, sliced thinly
Do
- 1
To make the Crispy Rice, place the rice into the simmering basket and into the Thermomix bowl. Run water over the rice (and into the bowl) to cover.
- 2
Steam 14-15 min/100°C/speed 4/spatter guard. Remove rice and drain Thermomix bowl. Tip the rice into the Thermomix bowl.
- 3
Preheat the oven to 180°C. Line a baking tray with paper.
- 4
Add the chilli jam to the cooked rice as well as salt and EVOO. Stir 10 sec/speed 6. Spread the rice onto the prepared tray and sprinkle with the sesame seeds as evenly as possible. Bake 20 minutes.
- 5
Using a spatula, break up the rice and stir it a little. Return to the oven and turn down the heat to 160°C for a further 20 minutes. Remove from the oven and cool.
- 6
To make the broth place chilli, lemongrass, coriander root, EVOO and 5 spice into the Thermomix bowl and chop 10 sec/speed 7. Sauté 5 min/Varoma/speed 1. Add stock, salt and lime leaf and cook 15 min/Varoma/speed 1.5.
- 7
Place cubed snapper into the hot broth and leave for 2 minutes to lightly poach. Set aside cooked snapper, keeping the broth in the Thermomix bowl.
- 8
Add bean shoots, shallots, fish sauce and lime juice to the broth. Cook 10 min/100°C/Reverse/speed 1. Set aside and keep hot until ready to serve.
- 9
To make the dressing, in a small bowl add all ingredients.. Stir to combine.
- 10
To assemble the salad, combine all salad ingredients with the snapper onto a serving platter, pour the dressing over and top with the crispy rice
- 11
You now have a lovely 'hot and sour' broth as well as a salad to serve together.
