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    Recipes — Vietnamese

    Vietnamese-Style Pork Sausage and Salad Rolls

    Try this sweet and spicy Vietnamese twist on the classic hot dog.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


        •    2 tsps fish sauce
        •    1/4 cup lime juice
        •    6 long crusty rolls
        •    500g thick pork sausages
        •    1/4 cup sweet chilli sauce
        •    1 small carrot, coarsely grated
        •    2 cups shredded iceberg lettuce
        •    1/2 cup small fresh coriander sprigs
        •    1 Lebanese cucumber, halved, seeded, thinly sliced


    1. Combine sweet chilli sauce, fish sauce and lime juice in a bowl.
    2. Heat a large non-stick frying pan over medium heat. Add sausages. Cook, turning, for 12 to 15 minutes or until browned all over and cooked through. Transfer to a board. Slice diagonally. Add sausage to sauce mixture in bowl, turning to coat. Set aside for 5 minutes to allow flavours to develop.
    3. Cut a slit in each roll, being careful not to cut the whole way through. Divide lettuce between rolls. Top with sausage mixture, carrot and cucumber. Drizzle with remaining sauce mixture. Sprinkle with coriander. Serve.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/vietnamese-style-pork-sausage-salad-rolls/f5f16204-bdee-437c-9e8b-d15f62adba9b

    Aromatic Pork and Noodle Soup

    Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


        •    1 cinnamon stick
        •    2 star anise pods
        •    1 tsp fennel seeds
        •    2 tbsps vegetable oil
        •    2 garlic cloves, crushed
        •    8 ounces thin rice stick noodles
        •    8 cups low-sodium chicken broth
        •    1 1” piece ginger, peeled, crushed
        •    Kosher salt and freshly ground black pepper
        •    1 medium onion, peeled, halved through root end
        •    2 bone-in pork shoulder steaks (about 12 oz. each)
        •    2 chiles de árbol or ½ tsp. crushed red pepper flakes
        •    Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)


    1. Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
    2. Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful.
    3. Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.
    4. Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top soup with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.

    This great family recipe is thanks to Bon-appetit Recipes at https://www.bonappetit.com/recipe/quick-pork-pho

    Grilled Beef and Meatball Vermicelli Salad

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    1 tsp sugar
        •    1 carrot, julienne
        •    2 tbsps fish sauce
        •    1 cucumber, sliced
        •    1 tsp white vinegar
        •    1 tbsp sunflower oil
        •    200g beef sausages
        •    2 tbsps coconut water
        •    ½ cup thai basil leaves
        •    1 long red chilli, finely chopped
        •    300g beef oyster blade, fat trimmed
        •    2 cloves garlic, smashed and chopped
        •    3 tsps lime juice, plus wedges to serve
        •    180g bean thread vermicelli (3 bundles)
        •    2 cups shredded cabbage (green, or wombok)


    1. Thinly slice beef and place in a bowl, discarding any sinew. Roll sausage filling into small meatballs and place in bowl with sliced beef. Drizzle with oil and toss gently to coat. Grill on a hot bbq plate or frying pan – 4 to 5 minutes for meatballs, 2 to 3 minutes for beef.
    2. Mix coconut water, chilli, garlic, lime, vinegar, fish sauce and sugar in a bowl until sugar dissolves. Drizzle a little dressing over the chargrilled beef and meatballs. Reserve remaining dressing for salad.
    3. Soak vermicelli in cold water until transparent, about 10 minutes. Drain, pour over boiling water for 1 minute until tender, drain.
    4. Mix cabbage, cucumber and carrot in a large bowl with noodles and toss with remaining dressing. Top with beef, meatballs, thai basil and lime wedges.


        •    Make your own meatballs with mince, herbs, some finely diced onion, an egg and a little polenta or breadcrumbs. Freeze half to have some on hand for next time.

        •    You can swap coconut water for water

    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/vietnamese-grilled-beef-and-meatball-vermicelli-salad/#

    Huon Salmon Cutlet, Sweet Chilli Prawns, Bok Choy

    This is another amazing Joshua Retzer (of Stillwater fame) salmon recipe! This dish is a bit more straight forward than others and is a fantastic way to showcase a cutlet of Huon Salmon.

    Prep Time


    •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    1/2 Lime
        •    80g Butter
        •    20 Fresh Tiger Prawns
        •    4 Huon salmon cutlets
        •    1 tbsp Fine Diced Garlic
        •    1 tbsp Fine Diced Ginger
        •    500ml Sweet Chilli Sauce
        •    1/2 bunch Coriander roughly Chopped
        •    4 bunches Bok Choy Chopped into 3rds
        •    6 Vietnamese Mint Leaves Roughly Chopped


    1. For the Sweet Chilli Prawns: In a saucepan add the garlic and ginger with a splash of oil and sweat, add the sweet chilli sauce and juice from the lime bring to heat. Meanwhile bring a pot of water to the boil and add the prawns, cook for about 3 minutes depending on size, strain and add to the sweet chilli sauce. Add the Chopped Coriander and Vietnamese Mint, season and this is ready to pour over the fish.

    2. To finish: Preheat oven to 180c. Lay the salmon cutlets out on tray lined with baking paper, season and place 20g butter on each piece, bake for about 6-7 minutes. Meanwhile bring a stir-fry pan to heat till almost smoking, add the Bok Choy and stir-fry for 2-3 minutes till soft yet nice and crispy, season in pan. Divide the Bok Choy between 4 bowls, place a Salmon Cutlet on each, divide the prawns between each plate and cover with as much sauce as you like.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-cutlet-sweet-chilli-prawns-bok-choy/

    Fresh Vietnamese Cold Smoked Huon Salmon Rolls

    You can never have enough recipes for rice paper rolls! Perfect for a Sunday lunch with friends or a healthy option for the lunch box, try our Fresh Vietnamese Cold smoked Huon Salmon Rolls.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    3 limes
        •    1 ginger stalk
        •    6 garlic cloves
        •    6 long red chilllis

        •    2 tsps sesame oil
        •    1/4 cup fish sauce
        •    1/4 cup crushed nuts
        •    200g dark palm sugar
        •    1/2 cup Vietnamese mint
        •    1/2 cup coriander Leaves
        •    12 round rice paper sheets
        •    2 large carrots, julienne cut
        •    100ml tamarind concentrate
        •    1 cup glass or vermicelli noodles
        •    12 slices Huon Premium Cold Smoked Salmon


    1. Peel the garlic and ginger and chop the long red chillies and place into a mortar and pestle with the garlic, ginger. Add coriander roots. Pound until smooth.

    2. Heat a large saucepan with the sesame oil. Add the garlic, ginger, coriander and chilli paste and fry off the paste for approx. 10 minutes add the grated palm sugar for a further 5 minutes.

    3. Add fish sauce and tamarind concentrate and cook on low for 15 minutes before straining.

    4. Julienne the carrots, cucumber and chilli.

    5. Soak the vermicelli noodles in 500ml of hot water for 10 minutes and set aside with vegetables.

    6. Follow rice paper roll instructions on pack and assemble all the ingredients, with a drizzle of the tamarind sauce, one at a time a quarter of the way into 12 sheets.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/fresh-vietnamese-cold-smoked-salmon-rolls/