IRON CHEF VIETNAM!

The Iron Chefs Of Vietnam presents to U, gỏi cuốn!

It was surprising that all the ingredients are readily available in Singapore supermarket. The marketing part was rather smooth but the actual process was not as easy as we thought! Starting from the making of the sauce we learnt that crushed peanuts will be the last ingredient to add in and we have to learn to balance between the use of lime and fish sauce so there will be a great mixture of salty and sour taste.

As for the cooking of the raw ingredients, we have to cook it longer to ensure that its cooked thoroughly inside out. As for the prawns, we do not wash the prawns after cooking as it will wash off the sweetness.

As for the wrapping of Vietnamese Spring Rolls, it was rather challenging as we need to estimate the amount of ingredients to add in so that it would not be overloaded or too thin. We also have trials and error with the positioning of the prawns so that the overall presentation would be good. There were many failed attempts due to the rice papers as we were not careful enough.

This cooking experience made us learnt about the essential ingredients used in Vietnamese food such as mint leaves. We also realised that the Vietnamese food uses more of the natural ingredients than flavouring them with spices. This “Vietnamese Food Festival” allowed us to taste food from the North to the South, experiencing all the great FOOD!

Now, let us share our SECRET RECIPE!

Spring Roll Ingredients

Lettuce
Sliced Carrots
Slices of chicken
Prawns
Parsley
Mint Leaves
Bean Sprouts
Rice Papers

Sauce Ingredients

Crushed Peanuts
Fish Sauce
Lime
Red Chilli Padi
Plain Water
Sugar

Garnishes Ingredients

Raisins
Carrots
Parsley
Green Pepper

Pictures Galore of our Vietnamese Cooking ADVENTURE! :D