Videgård's selected recipes from Vietnam

Restaurateur Erik Videgård has written several acclaimed cookbooks focusing on various food cultures and cuisines around the world. In our three-part article series, we explore one food culture at a time through his books. This time, we get a taste from the cookbook Videgård's Best Recipes: Vietnam (Videgårds bästa recept: Vietnam), available in swedish.

Bánh tôm hô tây – Fried Shrimp and Sweet Potato

“The ingredients set off a flavor carousel on the palate. An amazing dish!”

Batter

150 g all-purpose flour
2 tbsp rice flour
1 tsp salt
½ tsp black pepper
1 tsp chicken bouillon powder
½ tsp turmeric
2 green onions, white part, thinly sliced
1 egg
2 ½ dl water, room temperature
280 g sweet potato, cut into matchsticks

Mix the ingredients, except for the sweet potato, in a large bowl and whisk until smooth, then add the sweet potato and fold it in. Heat the oil to 180°C. Place some of the batter in a wooden spoon, add two shrimp, and top with more batter using chopsticks or a spoon. Lower the wooden spoon into the oil and push off with another wooden spoon, fry for 2 minutes, then turn the package over and fry for another 1 minute. Let the crispy shrimp drain on a rack or a baking sheet lined with paper towels.

Shrimp

450 g raw peeled vannamei shrimp
½ tsp salt
½ tsp chicken bouillon powder
½ tsp black pepper
2 tbsp rice starch
Oil for frying

Mix the dry ingredients in a plastic bag, add the shrimp, and shake the bag until they are coated in the mixture. Place the shrimp on a tray.


Accompaniments

Salad leaves
Mixed herbs
Nuoc cham dipping sauce
Chili and lemongrass sate dip

Serving

Spread the salad and herbs on a plate, place the packages on top, and serve the sauces on the side. Place each shrimp in a salad leaf, top with herbs, wrap up, and dip in the sauces.

What makes Vietnamese cuisine so fascinating?

– Vietnamese cuisine has a freshness and elegance that you won't find in, for example, Thailand or Korea. It's light, green, and fresh, while also having "funky" tones and a mild heat. The French influences can be seen in the intricate compositions.

What ingredients do I need to have at home as a beginner to succeed in Vietnamese cuisine?

– Fish sauce, lime, chili, and fresh herbs.

What is your strongest food memory from Vietnam?

– A street corner in Hoi An. I had received the recommendation at my hotel in Da Nang when I asked where I could eat the best Cao Lâu, a noodle soup that is unique to Hoi An. Upon arriving at the street corner, I found three elderly ladies lined up, each with their own wok, a few tables and chairs, and a small sign indicating what was being served. – Cao Lâu? I asked the first lady. She just shook her head but got up, took my hand, and led me to lady number three. With a crooked finger, she pointed at the woman and said – Cao Lâu!

– I took a seat at a table, and within a minute, I was served a steaming bowl of noodles, pork, and shrimp swimming in a tangy and spicy broth. This was Vietnam at its finest!