Sommerruller

Er pt blevet lidt hooked på vietnamesisk mad - derfor en reminder om hvor fantastiske sommerruller er! Her har jeg fyldt dem med salat, risnudler, agurk, avocado, forårsløg, peanuts, mynte og koriander.

Fyldet er helt op til dig, men friske krydderurter som koriander og mynte skal der efter min mening til. Se fremgangsmåde hér. 

Dyp i peanutsauce, sød chilisauce eller i en blanding af fiskesovs, limesaft og chili smagt til med palmesukker.  

Vietnamesisk Salat med Grøn Mango og Gulerod

Her i sommervarmen er det vietnamesiske køkken ikke mindre end fænomenalt! Det er friskt, stærkt, sødt, syrligt, let, knasende og fyldt med god energi - simpelthen perfekt efter en varm sommerdag (eller hvis du har brug for et skud energi i løbet af vinteren). 

Kendetegnende ved det vietnamesiske køkken er brugen af store mængder friske krydderurter, og i denne salat er dette da heller ingen undtagelse, hvor desuden alle grøntsager er utilberedte, hvilket giver retten masser af knas. 

Ingredienser (2)

Marinade:

1 dL vand

5 spsk Riseddike

3 spsk Fiskesauce

50 g Rørsukker

1 Lime (saften)

1 Rød chili

4 cm Ingefær

Salat:

100 g Risnudler

1 Grøn mango

1-2 Gulerødder

2 Forårsløg

3/4 Iceberg

1 Bundt koriander

1 Bundt mynte

50 g Peanuts

Fremgangsmåde

Marinade: I en lille gryde opvarmes vand, eddike, fiskesauce og sukker tilsat finthakket chili og ingefær indtil al sukkeret er smeltet. Fjern fra varmen og tilsæt limesaft. 

Salat: Tilbered nudlerne som anvist på pakken. Snit gulerod og mango i meget fine strimler - gerne med et juliennejern. Skær forårsløgene i små skiver, snit salaten fint og hak koriander, mynte samt peanuts groft. 

Arrangér salaten i dybe tallerkener - først iceberg og dernæst nudler, mango, gulerod, forårsløg, koriander, mynte og peanuts. Top til sidst af med marinaden. 

Nudelsalat med Tofu

When I go out to eat it often ends up with Vietnamese, which I love for both their spices and crunchy vegetables, but most of all for their fresh herbs as coriander, mint, and thai basil.

Often I miss more of everything when I order a regular noodle salad on a restaurant. Therefore I had to learn the secret behind the sweet'n spicy marinade so that I could make my own homemade Vietnamese noodle salad with extra of all the good stuff: ginger, chili, and fresh herbs.

From me to you - this one has it all, and I garantee it will make your tastebuds dance!

Ingredients (2 persons)

200 g Tofu

4 tbs Soya

3 tbs Sesame oil

2 Garlic gloves

Marinade:

1 dL Water

5 tbs Rice vinegar

3 tbs Fish sauce

1 Red chili

3-4 cm Ginger

2 Garlic gloves

1 Lime (juice)

50 g Cane sugar

Salad:

200 g Broccoli florets

1 Carrot

1 Spring onion

1/4 Cucumber

1/2 Red pepper

3 Large Iceberg leaves

1 Large handfull mixed herbs (coriander, mint, thai basil)

50 g Peanuts

100 g Rice noodles

Directions

The tofu: Slice up the tofu (3/4 cm thick slices) and marinade it over night (or at least for 2 hours) in soya, sesame oil, and sliced garlic gloves. 

The marinade: Finely chop chili, ginger, and garlic. Add all the ingredients, except lime juice, to a small pot and simmer for 5-10 minutes a low heat. Cool off and ajust with lime juice. 

The salad: Heat up a large pan and fry the marinated tofu at medium heat untill golden brown. In a dish, pour boiled water over the broccoli florets and leave for 5 minutes before draining off excess water. Prepare the noodles according to the manufacturer. Finely chop the spring onion and remove the inner watery part of the cucumber. Slice up the carrot, cucumber, red pepper, and iceberg into fine screds and roughly chop both herbs and peanuts. 

Arrange in two large bowls. First iceberg, then noodles, vegetables, tofu, herbs, peanuts and marinade. 

Because the single ingredients are sooo pretty I just had to do a little photosession with the individual parts while preparing this salad...

Misosuppe

This yummy miso soup makes you feel soooo good....

Ingredients (2 persons)

7 dL Vegetable soup stock

50 g Miso

1 tbs Fish sauce

1/2 Lime

1 tsp Acacia honey

1 Spring Onion

100 g Tofu

2 Pak choy

100 g Egg noodles

1 Handfull Coriander

2 tbs Sesame seeds

Directions

Finely chop spring onions and coriander. Cut the tofu into 1x1x1 cm squares. Prepare the pak choy by cutting off the stalk and divide the single leaves into 2 pieces. Furthermore, prepare the noodles as directed by the manufacturer and roast the sesame seeds on a dry pan for approximately 10 minutes.

Disolve the miso in the hot (NOT boiling) soup stock and adjust with fish sauce, lime juice, and honey. Add pak choy, spring onion, tofu, noodles and half the coriander - heat (still not boil) for approximately 5 minutes and serve immediately topped with coriander and sesame seeds.