Vietnamese recipes: fried spring rolls, and grilled lemongrass pork with rice noodles
With its generous use of vegetables and herbs, Vietnamese cuisine is light enough to allow a wide choice of dishes at any one sitting
Vietnam is one of my favourite countries to visit for food. The lightness of the cuisine comes from its numerous vegetables and fresh herbs, and the fact that the food is served in small portions, which means you can taste lots of dishes without overeating.
My Vietnamese friends have taught me how to make dishes ranging from the pate, head cheese and pickled vegetables used in some versions of banh mi (sandwich) to favourites such as spring rolls and grilled meat served on vermicelli.
Vietnamese fried spring rolls (pictured)
I learned from my Vietnamese friends to add Coca-Cola to the water the rice-paper is dipped into - the sugar in the drink caramelises, turning the fried rolls an attractive brown. I like to double-fry the rolls - the first frying cooks the filling while the second (at a higher temperature) makes the exterior crispier.
If you visit Vietnam, buy the spring-roll wrappers made there; they're much more delicate than the Thai wrappers commonly available here.
130 grams thinly sliced onion
3 large garlic cloves, minced