Technically it's Vietnam's New Year tomorrow and the year of the dog. Come along to Darwen and celebrate another New Year's Eve with this feast of dishes that I learnt to cook in HoiAn last year.
Choice of two flavours of Vietnamese spring rolls - delicate, fresh and fragrant we take transparent rice paper and fill them with vegetables, prawns and grilled lemongrass chicken then you choose one of the many dipping sauces to dunk them in to, chilli jam, sriracha (its really hot) peanut, light soya, nuoc cham, mango and sweet chilli, or pickled vegetable.
Pho - (pronounced fuh) is Vietnams most popular dish, we ate lots of this in some very strange locations. The base of the dish is a broth to which rice noodles, fresh herbs and either chicken, beef or tofu is added, again the dipping sauces come in to play as does a squeeze of fresh lime.
Vietnemese mango salad (ask Alan about the night that I ate this and he ordered chicken feet!!) The sweetness from the mango and the crunch from the carrots help combat the heat from the marinade. I can make it with or without beef.
Sticky sesame cauliflower - dipped in batter then baked not fried.
Vietnamese chicken meatballs - If I gave you the list of ingredients you would pull your face and never put one of these in your mouth so instead they will just appear, you will eat one and fall in love.
Larb - made with pork mince this rice based dish is joy to eat, crunchy vegetables, salted peanuts and then finished off with Vietnamese basil that has a hint of aniseed to it - delicious.
Sticky rice - you need this to help you manage the chopsticks!
We didn't really have any puddings in Vietnam but we did eat lots of fruit we have a freezer full of delicious, creamy homemade ice cream.