What to Cook Tonight #32

Summer is here! Sharing fresh flavours inspired by a Vietnamese pantry — a vibrant Chicken & Vermicelli Noodle Salad, aromatic Ginger Chicken & Mushroom Risotto, and fab Crispy Corn Fritters.

This week, we’re excited to share three more fabulous recipes that we worked on when we were together in Yamba! As we previously mentioned, we had a very busy time making the most of being together so we could share these delicious recipes with you.

There is so much incredible Vietnamese food in New Zealand and Australia, it is probably the cuisine we miss most when we are away from home. The fresh, vibrant flavours are ideal for everyday eating. Our pantry showcases a handful of readily available Vietnamese ingredients — ginger, sesame oil, fish sauce, lime, and chilli work together wonderfully to create vibrant dishes for easy eating over the summer months.

Vietnamese Chicken & Vermicelli Noodle Salad

You can’t beat a good chicken salad, and Vietnamese flavours pair so well with the family favourite. Here we’ve taken inspiration from bò bún, a dish from the south of Vietnam, bringing together juicy chicken, satisfying noodles, crunchy cucumber, fresh cos, a generous pile of aromatic herbs, and a perfect dressing to tie it all together.

It’s such a simple recipe, made easy thanks to our secret Vietnamese dressing. The dressing is one of those life-changing recipes, it’s such a revelation — you won’t believe that you can make something that tastes so good without any oil or fat of any kind.