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. 

Gulerod-Ingefær-Kokos Suppe

En fantastisk suppe med inspiration fra det thai / vietnamesiske køkken, der både luner på en kold dag og ser blændende godt ud!

Afhængigt af hvor vild du er med chili, kan mængden af cayennepeber justeres, hvor den angivne mængde giver en mediumstærk suppe.  

Ingredienser (4-6)

2 spsk Olie

2 Løg

2 Fed hvidløg

50 g Ingefær

1-2 cm Korianderrod (1-2 spsk hakket)

500 g Gulerødder

1/2 tsk Cayennepeber

1 L Grøntsagsboullion

4 dL Kokosmælk

1 Lime

1 spsk Fiskesovs

Frisk koriander

Peanuts

Fremgangsmåde

Hak løg, hvidløg og gulerødder. Opvarm olien i en stor gryde og steg løg, hvidløg og korianderrod i 2 min før gulerødde og cayennepeber tilsættes. Steg videre i yderligere 4 min under omrøring. Tilsæt boullion og lad suppen simre underlåg ved svag varme i 1 time.  

Blend suppen og tilsæt kokosmælk plus yderligere 2-4 dL vand. Hak stilkenene (mængden justerer du selv) fra den friske koriander som tilsættes suppen, der endeligt justeres med saften fra limefrugten og fiskesovs. 

Servér suppen toppet med hakket frisk koriander og peanuts. 

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...

Sommerruller

This is just one variation of Vietnamese summer rolls which are always a succes!

- You can also try to mix with rice noodles, avocado, fresh mint, thai basil, bean sprouts, scrimp, tofu....and so on and on...

Ingredients (4 rolls)

4 Rice papers

1 Carrot

1/4 Cucumber

1/2 Mango

4 tbs Coriander (chopped)

2 tbs Peanuts (chopped)

2 tbs Sweet chili sauce

1 tbs Lime juice

1 tsp Fish sauce

Directions

Cut the carrot into fine shreds (julienne) and slice up the cucumber and mango into slightly thicker strips than the carrot. Mix a dressing of Sweet chili sauce, lime juice, fish sauce, and peanuts.

Soak the rice papers (one at a time) in cold water untill soft and dry off excess water with a clean tea towel.  Arrange carrot, cucumber, mango, and coriander in the middle of each rice paper. Fold the bottom half of the rice paper over the filling. Holding it firmly in place, fold in the sides of the rice paper and roll the entire pile up to close the top. 

Cut the spring rolls in two halves and serve with the dressing.

Grøntsagscurry med Mangosalsa

Crunchy, sweet, and spicy - with the mango salsa this curry has it all!

Ingredients (2 persons)

Curry paste:

1 Garlic glove

2 tbs Ginger (finely chopped)

1 tbs Coriander root (finely chopped)

4 Lime leaves

1 Lemon grass

1 Scallot

1 Green chili

1 tsp Scrimp paste

1/2 Lime

2 tbs Honey

Sauce:

4 dL Coconut milk

2 tsp Peanut butter

Vegetables:

1 tbs Ginger (finely sliced)

2 Scallots

2 Carrots

100 g Bean sprouts

2 Spring omions

1/2 Broccoli (just the florets)

1 tbs unflavoured oil

Jasmin rice (for 2 persons prepared according to the manufacturer)

2 tbs Sesame seeds (roasted on a dry pan for 10 minutes)

1/2 handfull coriander (chopped)

Directions - Curry

Finely chop up all the ingredients for the paste and roast on a dry pan with scrimp paste, lime juice and honey for 5 minutes during stiring. Add coconut milk and peanut butter and simmer under the lid in 30 minutes.

Slice up ginger, scallots, carrots, and spring onion. Fry ginger, scallots, and carrots in the oil on a very hot pan for 2-3 minutes during stiring. Add spring onion and broccoli and fry for one more minute during stiring. Add the vegetables to the sauce and serve on rice topped with roasted sesame seeds, fresh coriander, and mango salsa on the side (see below).

Mango salsa:

1/2 Mango

2 tbs Coriander (chopped)

1/2 tsp Peanut butter

1/2 tbs Sweet chili sauce

1/2 Lime

Directions - Mango Salsa

Chop up the mango into suitable pieces. Mix a dressing of peanut butter, chili sauce, and lime juice. Add mango and coriander to the dressing and mix well.

Vietnamesisk Salat med Bønnespirer & Gulerød

Crunchy and delicious - what more to say!

Ingredients (2 portions)
200 g Bean sprouts
2 Carrots
1 Lime
1 tbs Sweet chili sauce
1 tsp fish sauce
1 tbs Sesame seeds
Fresh coriander
50 g Wasabi coated peanuts

Directions
Roast the sesame seeds on a dry pan for approximately 10 minutes and cool off. Mix a dressing of lime juice, sweet chili sauce, and fish sauce. Cut the carrots into very fine shreds (julienne) and mix with bean sprouts, the dressing, sesame seeds and chopped coriader. Just before serving, add crushed wasabi coated peanuts.

Bonus
"Bean sprouts contain a high amount of both vitamin A, B & C, and carrots are rich in beta-carotene (which can be metabolised into vitamin A) dietary fibre, antioxidants & minerals."