Vietnamese Mint

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I haven't cooked with vietnamese mint. My online fruit and vege store doesn't carry it. I think I should grow some, because to me it looks like a plant that grew wild along a little creek where I grew up. I loved that plant. It could have been because there were Chinese market gardeners around the area before I was born, one of life's mysteries.

I didn't realise that it is called other names like Vietnamese Coriander, Vietnamese Cilantro, Cambodian Mint, Hot Mint and also daun kesom or daun laksa in Singapore. Also Laksa Leaf, Rau Ram, and water pepper

www.asiafood.org/glossary_1.cfm?alpha=V&wordid=3319&startno=1&endno=25

Here is a recipe:

Chicken and cabbage salad

500g free-range chicken fillet (breast or thigh)
1/2 Chinese cabbage, finely sliced
1 Spanish (red) onion, finely sliced
1 bunch Vietnamese mint, leaves picked and roughly chopped
1 bunch coriander, leaves picked and roughly chopped
2 tbsp grated palm sugar (or raw sugar)
4 tbsp fish sauce
4 tbsp lime juice
1 tbsp white wine vinegar

Trim the chicken of any fat. Place in a saucepan and cover with cold water. Bring to the boil, then turn the heat down and simmer gently until just cooked through (about 5 minutes). Remove and discard water. Shred the chicken with a fork.

Place on a large serving platter with the cabbage, onion, mint and coriander. Gently toss to combine.

In a small bowl, whisk together the sugar, fish sauce, lime juice and vinegar (add extra sugar, fish sauce or lime juice to taste - it should be sour and slightly sweet). Pour over the salad and gently toss to coat.

Serve immediately.

Serves 4.

From: www.smh.com.au/articles/2003/10/07/1065292574940.html?from=storyrhs

Vietnamese mint is available to buy to grow in Australia at www.diggers.com.au
I have ordered a catalogue.

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I bought a small pot of Vietnamese mint today, so it is very exciting for me.

This is the brand:

Oasis by:

www.debco.com.au/

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Turkey Burgers

Ingredients:

Burger
1kg turkey mince
1 egg
1 cup fine bread crumb
2 teaspoon Tabasco
1 teaspoon paprika
Salt and pepper

Lime mayonnaise
1 cup mayonnaise
¼ bunch Vietnamese mint
1 lime

Rocket leaves
Burger buns

For more recipes visit www.rivers.net.au
Method:

• Mix all ingredients together well. If mix sticks to finger add little more crumb to bring to consistency.
• Roll into 6cm diameter balls and flatten to resemble a burger patty
• Cook in a greased pan or BBQ hot plate. Leave aside

Lime mayonnaise
Using a good commercial mayonnaise or one that you have made, take 1 cup and add ¼ bunch chopped Vietnamese mint and the juice from 1 lime

To assemble
Cut burger buns, separate top from bottom, place some rocket leaves on bread base, followed by turkey patty topped with a dollop of mayonnaise, place lid on top.

Reheat by covering the burgers on a tray with foil and place in oven for 15 minutes on 190’C.

From: www.rivers.net.au/newsletter%20archive/newsletter_archives_oct05.htm

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I read that Vietnamese mint is a good coriander substitute. Usually I leave it out, I guess we could try it one day.

www2b.abc.net.au/science/scribblygum-old/posts/topic34939.shtm


www.gourmetfoodsource.net/vietnamese-mint.htm

Nice photo.

Asian risotto (low-fat)
5 out of 5


Ingredients (serves 4)

* 90g (about 1 bunch) coriander
* 2 1/2 tbs vegetable oil
* 2 garlic cloves, chopped
* 1 tbs grated fresh ginger
* 1 onion, sliced
* 1 stem lemongrass, white part only, finely chopped
* 1 red chilli, seeds removed, finely chopped
* 1 red capsicum, seeds removed, finely sliced
* 1 1/2 cups (330g) arborio rice
* 1 cup (250ml) white wine
* 800ml vegetable stock
* 100g snake beans or thinly sliced green beans
* 100g fresh shiitake mushrooms (optional)
* Juice of 1 lime
* 2 tbs ketjap manis*
* 2 tbs fish sauce
* 1/2 cup mixed Asian herbs* (such as Thai basil and Vietnamese mint)

Method

1. Separate stalks and leaves of coriander and roughly chop both. Set aside.
2. Heat 1 1/2 tablespoons oil in a deep frypan, add half the garlic, the ginger, onion, lemongrass, chilli, capsicum and coriander stalks. Cook for 1-2 minutes over medium heat, then add the rice, reduce heat to low, and cook for a further minute. Stir in wine and continue to cook until there's no liquid left. Add stock 1 cup at a time, stirring continuously to prevent from catching. Stir in beans and cook for 2 minutes. Turn off heat and cover loosely with a lid.
3. Heat remaining oil in a frypan, add remaining garlic and shiitake and cook over high heat for 1-2 minutes or until mushrooms start to soften. Set aside.
4. Add the lime juice, ketjap manis, fish sauce and herbs - including coriander leaves - to the risotto, and stir to combine. Serve the risotto in bowls topped with the lightly-fried shiitake.

Notes & tips

* Ketjap manis is an Indonesian sweet soy sauce from Asian supermarkets. Asian herbs are from good greengrocers and Asian supermarkets. If unavailable, substitute with common basil and mint.
Source

delicious. - November 2003 , Page 78
Recipe by Valli Little


From: www.taste.com.au/recipes/6978/asian+risotto+low+fat

I am not really keen on all the different mushrooms.

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Clam or Pipi Soup (for those who go to the beach)

anhsfoodblog.blogspot.com/2007/02/my-dads-clam-soup.html