Burnaby Community Kitchens

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!

serves 4 Creamy, savory-sweet peanut sauce made with 5 ingredients! Perfect for spring rolls, salad rolls, Pad Thai, salads, and more! SAUCE 1/2 cup salted creamy peanut butter (or other nut or seed butter) 2-3 Tbsp soya sauce (or tamari)  1-2 Tbsp maple syrup or other sweetener 1 tsp  chili garlic sauce (or ¼ tsp red pepper flakes or 1 red Thai chili 2-3 Tbsp lime juice ~1/4 cup water  (to thin) Instructions In a medium bowl, whisk together peanut butter, soya sauce, maple syrup, lime juice, and chili sauce (or chili or red pepper. Add water a little at a time until a thick but pourable sauce is achieved. Taste and adjust seasonings as needed.   If your sauce has become too thin, add more nut butter. If it’s too thick, thin with more water.  For a fun flavor twist, add some fresh grated ginger to taste. Perfect for salads, cut veggies, spring rolls, noodle dishes, tofu and more! Store leftovers covere...

  Here is the picture of the wrap brand my friend swears by.  (I've got them at a Vietnamese market before but don't know where else they are found).  

yield 8 rolls   Ingredients: 8 rice paper wrappers 30g rice vermicelli noodles, cooked and drained ½ carrot, finely julienned 1 spring onion, finely julienned ½ cucumber, finely julienned 2 x 142 g cans tuna 2 tablespoons fresh mint leaves 2 tablespoons fresh coriander leaves ¼ cup sweet chili sauce 1 teaspoon soy sauce ½ teaspoon sesame oil Lime wedges, for serving   Instructions: Step 1 Prepare each rice paper wrapper by dipping in warm water to soften. Lay flat and place some noodles, carrot, spring onion, cucumber and ¼ can along the centre. Fold ends of rice paper over and roll to secure, adding herbs towards the end of rolling. This will yield translucent herbs in the rolls. Repeat with remaining wrappers and ingredients.   Step 2 Combine sweet chilli sauce, soy sauce and sesame oil in a small bowl. Serve dipping sauce and lime wedges with rice paper rolls.   Tip:The rice paper rolls can be made a few hours ahead of time and stored covered in the ...

  Vietnamese Noodles with Lemongrass Chicken  Author:Nagi    Prep: 20 mins    Cook: 10 mins    Total: 30 mins    Noodles    Vietnamese 4.97 from 123 votes  Servings 4   Tap or hover to scale This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my signature recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups.  DON'T BE DAUNTED  by the list of ingredients - the ingredients for the marinade and sauce are largely the same! Ingredients CHICKEN AND MARINADE ▢ 600 - 800g / 1.2 - 1.6lb chicken thigh fillets  , skinless and boneless or breast (or pork, beef or any seafood) ▢ 1 stalk lemongrass  , white part only, bruised them sliced into pieces easy to pick out later (Note 1) ▢ 2 garlic cloves  , finely chopped or m...

  Vietnamese Daikon & Carrot Pickles (Đồ Chua) The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make! BY: Huy Vu INGREDIENTS ▢ 1/2 lb (226.8 g) daikon radish ▢ 1/2 lb (226.8 g) carrots     ▢ 1 tbsp salt VINEGAR SOLUTION ▢ 1/2 c boiling water ▢ 5 tbsp granulated white sugar ▢ 1 cup water ▢ 4 tbsp distilled vinegar INSTRUCTIONS  Peel daikon and radishes, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster. In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes. Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can. Add to jars, filling almost to the top. VINEGAR SOLUTION Boil water then add sugar, mix to dissolve, then add vinegar. Add the liquid to jars to fully...