DISHPATCH Little Viet Kitchen Instructions

: June 7, 2024
: DISHPATCH

Table of Contents

DISHPATCH Little Viet Kitchen
IN THE BOX
COOKING INSTRUCTIONS
ADD-ONS
INGREDIENTS
ALLERGENS
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

DISHPATCH Little Viet Kitchen

Product Image

COOKING TIME: 25–40 MINUTES
SERVES 2

IN THE BOX

Marinated chicken
(or) marinated salmon
Coconut and lemongrass curry sauce
Jasmine rice
Crispy shallots
Chives

Add-Ons

Lemongrass prawn skewers, sweet chili sauce
Crispy tofu skewers, sweet chili sauce
Banana and sticky rice parcels, honey-roasted cashews

COOKING INSTRUCTIONS

CHICKEN: Preheat the oven to 220°C/200°C fan.

Tip the marinated chicken (1) out of its packaging onto an oven tray, then place in the oven for 35 minutes.

SALMON: Preheat the oven to 200°C/180°C fan.

Tip the marinated salmon (1) out of its packaging onto an oven tray, separate the fillets and place in the oven for 15–20 minutes.

NEXT STEPS FOR CHICKEN OR SALMON

When the chicken or salmon has 10 minutes left, pour the coconut and lemongrass curry sauce (2) into a saucepan and warm over a low heat, stirring occasionally until hot and steaming.
Still in its container, pop the jasmine rice (3) in the microwave, or steam in a sieve over boiling water, for 2–3 minutes.
Remove the chicken or salmon from the oven and spoon into a serving bowl with the hot curry sauce. Garnish with half the crispy shallots (4) and chives (5). Finish by drizzling over the oil from the chicken or salmon tray.
Spoon the rice into individual bowls and garnish with the remaining crispy shallots and chives, then serve up.

ADD-ONS

LEMONGRASS PRAWN SKEWERS

Place a griddle or frying pan over a high heat. Once hot, grill the prawn skewers for 2–3 minutes on each side. Serve with the sweet chili sauce.

CRISPY TOFU SKEWERS

Place a griddle or frying pan over a high heat. Once hot, char the tofu skewers for 1–2 minutes on each side. Serve with the sweet chili sauce.

BANANA, SWEET RED BEAN AND STICKY RICE PARCELS

Microwave the parcels for 1–2 minutes, or steam over boiling water for 2–3 minutes.
Carefully unwrap the top of the leaf and sprinkle with the honey-roasted cashews.

Thuy Diem Pham is a British-Vietnamese chef. She brings influences from her upbringing in a small village in the south of Vietnam to her menu at the Little Viet Kitchen in Islington.

Thuy’s food showcases the natural textures of the fresh ingredients she works with as well, as flavors from the street food and morning markets of home.

INGREDIENTS

Marinated chicken: chicken, fish sauce, shrimp paste (crustaceans), garlic, chilli, sugar, salt, star anise, shallots, lemongrass, galangal, lime leaves, pepper, cinnamon, curry powder, cardamom, turmeric, nutmeg, cumin, coriander seeds. Marinated salmon: salmon (fish), fish sauce, shrimp paste (crustaceans), garlic, chilli, sugar, salt, star anise, shallots, lemongrass, galangal, lime leaves, pepper, cinnamon, curry powder, cardamom, turmeric, nutmeg, cumin, coriander seeds. Coconut and lemongrass curry sauce: coconut cream, fish sauce, shrimp paste (crustaceans), garlic, chilli, sugar, salt, star anise, shallots, lemongrass, galangal, lime leaves, pepper, cinnamon, curry powder, cardamom, turmeric, nutmeg, cumin, coriander seeds. Jasmine rice. Shallots: shallots, wheat flour, vegetable oil. Chives. Lemongrass prawn skewers: prawns (crustaceans), soy sauce (soybeans), fish sauce, shrimp paste (crustaceans), lemongrass, garlic, salt, sugar, chilli, coriander seeds, turmeric, cardamom. Crispy tofu skewers: tofu (soybeans), potato starch, sugar, salt, chilli oil, peanuts. Sweet chilli sauce: sugar, water, chilli, garlic, vinegar (sulphites), salt. Banana and sticky rice parcels: Vietnamese banana, glutinous rice, red beans, sugar. Honey-roasted cashews: cashews (tree nuts), honey, sugar, salt.