Recognised as one of the most vibrant cuisines in the world, Vietnamese has a distinct style of its own and is hailed for its delicious mix of fresh ingredients and rich cultural history.
Now a new book Made in Vietnam has been released which takes readers on a culinary exploration that combines simplicity with sophistication and shares mouth-watering authentic recipes and ingredients for both classic dishes such as Pho and Banh-Mi to lesser known dishes such as Caramel Fish and Prawn and Mung Bean Pancakes. It is a gastronomic treat and perfect for both curious beginners and long-term advocates of Vietnamese cooking.
Made in Vietnam by Tracey Lister & Andreas Pohl (Hardie Grant, £14.99) Photography © Michael Fountoulakis
ARTICHOKE AND PORK RIB SOUP
a hearty dish from dalat in the central highlands. the french introduced artichokes to the market gardens surrounding the town, but there are only a few local dishes featuring this vegetable, as it is mostly used to make tea.
vegetable oil, for pan-frying
1 kg (2 lb 3 oz) pork ribs, cut into 3–4 cm (1¼–1½ inch)
lengths by your butcher
3 globe artichokes
1 lemon, cut in half
2 tablespoons fish sauce
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 handful rice paddy herb
Boiled Rice (see page 19), to serve
Heat 1 tablespoon of oil in a large saucepan over medium heat. When hot, add the pork and cook for 5–8 minutes, until the ribs are evenly coloured. Pour in 2 litres (68 fl oz/8 cups) water and add the salt. Slowly bring to the boil, skimming off any froth that rises to the surface. Reduce the heat and simmer for 1 hour.
Meanwhile, prepare the artichokes. Trim the stems and remove any tough outer leaves, rubbing the lemon juice over any cut areas to prevent discolouration. Cut off and discard the top third of the artichokes.
Cut the artichokes in half lengthways and remove the hairy centre, if they are older artichokes. Drop the prepared artichokes into a saucepan, then pour in enough boiling water to cover them.
Weigh the artichokes down with an upturned plate so they are fully submerged in the water and will cook evenly. Reduce the heat and simmer for 15–20 minutes, or until tender.
Add the cooked artichokes and half their cooking liquid to the pork broth. Season with the fish sauce, pepper and rice paddy herb. Taste to check if any additional seasoning is required before ladling into large bowls. Serve with boiled rice.