Been a busy month organising a new pop up event on the 10th August with my pal Fran at Una Bicicletta Verde. We’re hosting Lemongrass, a 3 course Vietnamese Vegetarian banquet, and our restaurant/cheffy name is Jade and Verde (Jade being my Viet half and Verde being Fran’s Italian half). And we’re doing it all in the private red room of the the Vauxhall Griffin Tavern.
Here’s the menu for Lemongrass:
Vietnamese Lemonade (chanh muối)
Summer rolls with marinated mock duck (Gỏi cuốn)
Mango Salad (Nộm xoài)
Lemongrass and chili marinated tofu curry, served with jasmine rice (Cà ri chay)
Fruit Cup – tropical fruit with condensed milk and ice (hoa quả dầm)
A scoop of lemongrass ice cream (Kem Xả)
Sweet black bean and rice pudding (Xôi chè đố đen)
The menu is 14.50 without a Vietnamese beer and 16.50 with, the booking site is here on Grub Club, and follow us on @jadeandverde on twitter and facebook/jadeandverde. As it’s our first time we’re aiming to cater to a maximum of 24 so places are limited, and you have to book in advance!
Happy to see a recipe for my vegetarian spring rolls with eggs that I submitted to Felicity Cloake’s Guardian reader swap column made the final cut! She tested it and made her own version which you can find here amongst 5 other incredible looking wrap recipes. It’s the fourth one down.
Feeling pretty summery at the moment staying with friends in West Hampstead for the month, especially because I’ve been pickling lemons to make Chanh Muoi, or Vietnamese Salty Lemonade, for the new Jade and Verde food club I’ve set up with a friend. Have used a recipe from Wandering Chopsticks and so far the lemons look, smell and taste beautiful. Going to leave them on a windowsill for a month now and see how well they pickle. Fran (aka Verde) has been pickling them too so hopefully we’re going to have a salty lemon surplus to see us through the coming months even after we’ve served it at our restaurant night, ‘Lemongrass’ on 10th August in Vauxhall.
The little package of yellow, turmeric infused steamed glutinous rice is topped by shavings of cream coloured mung beans and sunburnt crispy shallots.
Taking a break the other day from my lovely green smoothie breakfasts a la Vedged Out, I decided to carb-out and make this popular Hanoian breakfast dish. For some months now it’s been sitting looking yellow and handsome in my copy of Tracey Lister and Andreas Pohl’s book, Vietnamese Street Food, and it was specifically recommended (and requested) by Hang, a new Vietnamese friend who took the time to google search all her favourite Hanoian food that she missed with me. When it got to this dish, the look in her eye was particularly sorrowful and longing – a good sign.
Although the exact quantities can be found in the Street Food book, you make this dish by soaking glutinous rice and yellow mung beans overnight, steaming the glutinous rice in a kitchen cloth for about 30 minutes with (fresh) turmeric, salt and sugar, boiling the mung beans till soft then squeezing them into a ball and grating it over the top of the rice. You then top with fried shallots and shallot oil or sesame oil if you don’t have that. I hadn’t been able to sleep the night before making this and was worse for wear in the morning, ending up setting fire to the kitchen cloth and burning half of it off while trying to use it to steam the rice. So… be careful.
I’m more than usual on the hunt for great vegetarian Vietnamese dishes at the moment, since a friend of mine and I are hoping to host our very first, one off Supper Club towards the end of the summer. This is pretty exciting news and I will keep posting with new developments. The Sticky Rice and Mung Bean breakfast parcels turned out to be a bit carby and mild to suit a dinner party menu, but it’s addictive and the rice is so dense that you can use your hands to eat it and it will all hold together! This is a breakfast fit for a workman with delicate flavour sensibilities.