Eastington @ Paddington

Bitter Melon, black fungus, Pig, VIETNAM

Bitter melon stuffed with pork and black fungus (Canh hu qua)

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Marcus

on

February 24, 2025

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 63) by Pauline Nguyen and Luke Nguyen and Mark Jensen spring onions chicken stock minced pork fish sauce dried Chinese black mushrooms bitter melons fine rice vermicelli noodles coriander leaves Mrs B: “Bitter melon rightly named. A very sophisticated dish. The stuffing was a beautiful…
Continue reading →: Bitter melon stuffed with pork and black fungus (Canh hu qua)
Desserts, Pineapple, VIETNAM

Watermelon jelly with pineapple & mint salad (Thạch dưa hấu với dớa và bạc hà)

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Marcus

on

February 24, 2025

from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 43) by Mark Jensen and Roberta Muir coconut milk passionfruit agar agar sugar syrup mint pineapple watermelon juice
Continue reading →: Watermelon jelly with pineapple & mint salad (Thạch dưa hấu với dớa và bạc hà)
Snapper, VIETNAM

Crispy-skin snapper with ginger and lime fish sauce (Cá chiên dòn)

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Marcus

on

February 24, 2025

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 197) by Pauline Nguyen and Luke Nguyen and Mark Jensen spring onions snapper egg whites fresh ginger Thai bird’s eye chiles fish sauce rice vinegar oil potato starch limes pickled chiles green papayas This was very good. Served with steamed Bok Choy in oyster sauce…
Continue reading →: Crispy-skin snapper with ginger and lime fish sauce (Cá chiên dòn)
*Favourites, Eggs, Pig, VIETNAM

*Omelette of pork mince, preserved radish and spring onion (Trúŉg chiên thit băm)

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Marcus

on

February 24, 2025

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 59)by Pauline Nguyen and Luke Nguyen and Mark Jensen spring onions minced pork red onions Thai salted preserved radishes eggs fish sauce Served with white rice, fish sauce and fresh chilli. I added coriander and spring onions as a garnish like the photo in…
Continue reading →: *Omelette of pork mince, preserved radish and spring onion (Trúŉg chiên thit băm)
*Favourites, Snake beans, VIETNAM

*Wok-tossed snake beans in oyster sauce (Đâu đũa xào)

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Marcus

on

February 24, 2025

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 238) by Pauline Nguyen and Luke Nguyen and Mark Jensen fish sauce oyster sauce snake beans
Continue reading →: *Wok-tossed snake beans in oyster sauce (Đâu đũa xào)
*Favourites, Salmon, VIETNAM

*Salad of chargrilled salmon, pickled vegetables and bean sprouts (Goi cá nuóŉg)

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Marcus

on

February 24, 2025

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 87) by Pauline Nguyen and Luke Nguyen and Mark Jensen Chinese pickles salmon fillets Vietnamese mint garlic Thai bird’s eye chiles fish sauce mint Asian shallots raw peanuts bean sprouts limes perilla pickled chiles lemongrass This is a big explosion of flavours! (I substituted stevia…
Continue reading →: *Salad of chargrilled salmon, pickled vegetables and bean sprouts (Goi cá nuóŉg)
Spinach, VIETNAM

Wok-tossed water spinach with fermented bean curd sauce (Rau muông xào chao)

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Marcus

on

February 24, 2025

fromSecrets of the Red Lantern: Stories and Recipes from the Heart(page 241) by Pauline Nguyen and Luke Nguyen and Mark Jensen sesame seeds fermented red bean curd (substituted white miso and chopped firmed tofu for fermented bean curd (sold out at asian grocery on line)) fresh ginger water spinach
Continue reading →: Wok-tossed water spinach with fermented bean curd sauce (Rau muông xào chao)
*Favourites, Noodles, Salad, VIETNAM

*Vermicelli salad (Bún vói rau thom)

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Marcus

on

February 24, 2025

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 118)by Pauline Nguyen and Luke Nguyen and Mark Jensen spring onions iceberg lettuce Lebanese cucumbers Thai bird’s eye chiles fish sauce mint Asian shallots raw peanuts bean sprouts limes perilla fine rice vermicelli noodles This is one of the standout salads. Substituted a few…
Continue reading →: *Vermicelli salad (Bún vói rau thom)
Pig, VIETNAM

Stir-fried pork with lemongrass, chilli & garlic (Thịt heo sả ớt tỏi)

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Marcus

on

February 24, 2025

from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 38) by Mark Jensen and Roberta Muir garlic fish sauce Vietnamese pickled ground chillies pork loin lemongrass Great idea Roberta to zest the lemon grass. (Especially when the stalk was very hard). I got so much zest from one, I needed to add…
Continue reading →: Stir-fried pork with lemongrass, chilli & garlic (Thịt heo sả ớt tỏi)
Barramundi, VIETNAM

Chargrilled barramundi (Cá nuóŉg)

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Marcus

on

February 24, 2025

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 198)by Pauline Nguyen and Luke Nguyen and Mark Jensen Served with plenty of butter lettuce, perilla, mint, and rice paper p198 Anchovy and pineapple sauce p199 Fish dipping sauce p33 All pages from Secrets of Red Lantern Instead of caster sugar, I substituted two…
Continue reading →: Chargrilled barramundi (Cá nuóŉg)