THE PERFECT MATCH

EUROPEAN & VIETNAMESE FOOD

www.foodmatcheu.vn
| European & Vietnamese Food

INDEX The Perfect Match Concept

Europe Quality Schemes
4-5
6

Europe Product Categories 7

Our chefs 8 - 13
Cam Thien Long - Steven Long 9

Pham Vu Anh Thy - Ryan Pham 10 - 11

Nguyen Manh Hung - Hungazit 12 - 13

The Perfect Match Recipes 14 - 44

Pho Ga 16

Duck Bamboo Salad 18

Steak with Vietnamese Mushroom Cream 20

Vietnamese Meatballs in Tomato Sauce and Bread 22

Cream Jelly Chicken Salad 24

Green Papaya Salad with Beef 26

Minced Beef Wrapped in Betel Leaf and Rice Noodle 28

Vietnamese Spring Rolls 30

Pork-Stuffed Tofu with Tomato Sauce 32

Braised Beef Curry with Sweet Potatoes, Carrot and Bread 34

Beef Soaked in Young Tamarind Leaf Broth 36

Grilled Iberian Spareribs with Shrimp Paste Sauce 38

Cheese Stuffed Salted Duck Egg Yolk with Orange Jam 40

Com Nieu Butter 42

Jamón Serrano Roll with Creamy Sesame Sauce 44

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| European & Vietnamese Food

The Perfect Match

Safety

European food products must respect strict health and safety standards from farm to fork. These

Concept safety conditions are applicable in all 27 European Member States. Regardless if you buy a
product from Greece, Spain, Germany, or Finland, they all went through the same level of controls
and are thus considered among the safest food in the world.
Many of you have tried and enjoyed European food in Vietnam. But,
have you ever thought of cooking European ingredients with a High quality

Vietnamese style? This book will help you to bring new life to your The high quality of European food and drinks is guaranteed by the stringent production standards
plate, perfectly matching European and Vietnamese ingredients! and quality controls that are in place from farm to fork. This quality is reinforced by the best
… and, it is not by chance that we can easily come up with all these farming practice, cutting-edge production procedures, processing methods and standards, and
Perfect Matches. the know-how gained over centuries of food production. The high quality of European food and
drinks is certified by a number of special labels.
Vietnam’s gastronomy already blends Good taste is no longer sufficient. We
many European products and flavours. want to know where our food products Authenticity

Starting with Pho, the most famous come from, and the stories behind them. European's centuries of tradition and know-how, handed down from generation to generation,
Vietnamese dish in the world, but not The immense and diverse culinary gives European food its own authentic flavours. Products we all recognise and enjoy are tied to
very many know that the soup itself has heritage from Europe is well-known. these origins and cannot be reproduced elsewhere.
French roots. The French pot-au-feu is Thanks to the traditions passed down
Diversity
traditionally made by boiling beef bones from generation to
and vegetables in water and adding generation, truly authentic food products The unique history and geography of Europe have given rise to a variety of food and beverage
meat to make a soup. The Vietnamese still exist and are protected in Europe products that reflect every aspect of the continent, with its different soil, landscapes, and
love it because of its flexibility of and Vietnam. climate.
ingredients. And today? There are plenty Altogether, this is a Perfect Match of
Affordability
of variations! European food and Vietnamese
While various foreign cuisines have gastronomy! Let us share more about European products are becoming more competitive and more affordable following the EU-Viet-

become part of an emerging trendy what European food products have to nam Free Trade Agreement (effective since August 2020).

lifestyle in Vietnam, we all started to offer. These valuable qualities and the ability to reinvent, renew, and refresh, while staying true to

become more aware of what makes one’s origins are things all chefs aspire toward, and that Vietnamese tastemakers have been

food products safe and of high quality. able to accomplish with the Perfect Match our chefs will present to you!
Enjoy the delicious and simple Perfect Match recipes!

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| European & Vietnamese Food
EU Product Categories
EU Quality Schemes In the European Union the preservation and respect of its vast heritage of food and drinks is key.
For this reason, in 2012, the European Union has introduced quality schemes that protect
specific products and promote the traditional methods used to
In the European Union the preservation and respect of its vast heritage of food and drinks is key. produce them. The labels identify products as ‘authentic’, of
For this reason, in 2012, the European Union has introduced quality schemes that protect ‘high quality’ and ‘compliant with strict safety standards’.
specific products and promote the traditional methods used to produce them. The labels identify
Fruit and Vegetables
products as ‘authentic’, of ‘high quality’ and ‘compliant with strict safety standards’.
Providing the world with a diverse selection of fruit and
vegetables, Europe is where fresh products and quality
PDO – Protected designation of Origin ingredients meet impeccable production standards.
Products within this category have clear and indisputable links to the region
in which they are made: all the aspects of production, processing and
preparation happen in that specific region. This is shown on products like Olive Oil and table olives

Gouda cheese from The Netherlands and Poultry Volaille de Bresse from The warm climate and geography of the

France (poultry). south of the European Union provide ideal

conditions to grow olives that are rich in
PGI – Protected Geographical Indication
flavour, making the region a leading and
This label emphasises the relationship between the specific geographic
trusted producer.
region and name of the product, where a particular quality, reputation or
other characteristic is essentially attributable to its geographical origin. You
Dairy (cheese and butter)
can find this on label on products like Schwarzwälder Schinken, which is a
Cheese making is a proud culinary tradition and one
ham produced in the region of the Black Forest in Germany or Tiroler Speck,
that reflects the diversity of European culture, from
also a type of ham from Austria.
hard and so cheese to other artisanal favourites.
EU Organic Label
The EU organic label guarantees that agricultural products and foods have
been produced as naturally as possible, while minimising the impact on the Meat (beef, poultry and pork)
environment. It also guarantees a high standard of animal welfare. Meat from the European Union is safe and of high
European legislation ensures all organic products go through several stages quality thanks to high safety measures and controls
of controls before they get to your plate. From the farm to your fork, EU covering every aspect of production and handling,
products with the organic leaf label have been produced, processed, from the farmyard to the butchers’ shop.
handled and distributed in accordance with the legislation, regardless of
where in the EU they were produced. You can see this label on organic
products from dairy to fruits and vegetables.

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| European & Vietnamese Food

Cam Thien Long

Steven Long
Steven was born in Ho Chi Minh City, Vietnam.
He found his way into the cooking world when he
was 17 years old at Miss Ao Dai Restaurant.
Since then, he has worked at some of the
nation’s most prestigious restaurants, hotels and
resorts. He still remembers his very first day
gettingto know different styles of cooking from

OUR
different cultures. The first time he could savour
Emmental cheese, the taste was unforgettable!
He is attracted to European food ingredients like
coating French unsalted butter with half-fried

CHEFS
scallops, adding lemon and parsley, which
highlights the best taste of each ingredient in a
very simple way.

"I have a short but memorable time working in

Italy, where I found that it was difficult to find
Vietnamese ingredients to cook my mom's
recipes. Then, I tried using European ingredients
and cooked just like the way my mom usually
did. Amazing! It turned out to be a perfect match
with a little bit of adjustments from the cooking
skills. A great combination that I loved the most
was when I tried to use French chicken to cook
Pho, the great taste from French chicken meat
wonderfully combines with other traditional
ingredients like spices and leaves."

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| European & Vietnamese Food

Nguyen Manh Hung

Hungazit

"To me, cooking is a joyful journey, every new

ingredient offers different experiences. Vietnam’s
gastronomy is well-known for its variety of local
spices and herbs. European products exposed its
excellence in quality from structure, colour to
flavour. I strongly believe that a perfect dish is a
dish with a smart choice of combinations
between these two cultures".

Hungazit was born in Ha Noi City, Vietnam. He is

a regular when it comes to cuisine-related
activities, not only as a chef but as an author as
well.

Growing up with fond memories of meals cooked

by his mom, he is always impressed with strong
European flavours like blue cheese and has even
developed a small obsession with it — always
adding a little blue cheese to many of his daily
meals, from fried rice to salad and even
consuming it for dessert!

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| European & Vietnamese Food

Pham Vu Anh Thy

Ryan Pham

"There are no limits with cooking. European

ingredients are full of strong, authentic flavour,
combined wonderfully together with the flexibility
of Vietnam's ingredients. This offers a delightful
taste. To me, that's a perfect match of two
different cultures."

Ryan was born in Vietnam. He was always

committed to hospitality and opted to leave
Vietnam to study the culinary arts in Australia,
focusing on European gastronomy. During his
studies, he was very enthusiastic about
developing skills and gaining more knowledge
about food and cutting-edge cuisine.
Ryan feels lucky being able to learn and
experience European gastronomy. Impressed by
the diversity of European foods and cultures, he
has created many Perfect Match recipes; his
students love these perfect recipes with
combinations of European and local ingredients.
"There are no limits with cooking. European
ingredients are full of strong, authentic flavour,
combined wonderfully together with the flexibility
of Vietnam's ingredients. This offers a delightful
taste. To me, that's a perfect match of two
different cultures."

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| European & Vietnamese Food

THE PERFECT
MATCH
RECIPES

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| European & Vietnamese Food

Pho Ga Preparation Ingredients - for 6 persons

- by Steven Long -
1 Boil the chicken and pork in water with a little bit
of salt to bring out the best flavour of the chicken
meat. Put aside aer cooking well.
- 1.4kg Volaille de Bresse
(chicken)
- 600g Iberian spareribs
The Iconic Vietnamese Traditional Soup with a European twist: European meat with

2 Separate the chicken meat from the bone, tearing - 30g baby Rocca
Vietnamese traditional soup
the chicken into small pieces and set aside. The - 20g onion
Volaille or Poulet de Bresse is a French chicken product which has a PDO label (Protected remaining bone will be put back into boiling water and - 10g purple onion
Designation of Origin). Its special texture and light, thin, yet firm skin makes it an outstanding reheated, so the broth’s flavours are further enhanced.
- 50g ginger
ingredient in Vietnamese Pho.

3 Semi-grill the purple onions and ginger. Cut the

onions into large pieces. Roast star anise and
cinnamon sticks for a while until fragrant. Then put them
- 30g laksa leaf
- 6 pieces of star anise
- 3 pieces of cinnamon stick
into a small fabric bag, put this bag into broth. Continue
to boil the broth on medium heat. - 3 stalks of spring onions
- 10g basil

4 Season the broth with fish sauce and hoisin sauce

for the best taste. - 1 cup of bean sprouts
- 1 chilli

5 To serve: place the bean sprouts into a bowl, then

add the Pho noodles, pour over the broth together
with chicken and pork ribs, serve with lime and vegetables.
- 25ml fish sauce
- 25ml hoisin sauce
- 1 piece of lime

Volaille or Poulet de Bresse (PDO) and European poultry

Volaille or Poulet de Bresse is a PDO-labelled (Protected designation of Origin) product from
France. It is produced only from white chickens which are raised within a legally defined area of
the historic region and former province of Bresse. Bresse chicken is raised by a handful of
breeders with strict standards of safety and quality which explains why Bresse chicken meat is
so flavourful with light, thin skin and firm yet luxurious meat.

Similar to the Volaille de Bresse (chicken) is the European poultry-like duck, which we use here
in our perfect match recipes, is produced with high standards covering every aspect of handling,
from the farmyard barn to the butcher’s shop, and great respect for animal welfare. With their
unique flavor, poultry meat is a healthy introduction to Europe’s gastronomic heritage.
The largest EU producers of poultry meat are Poland, France, Germany, Spain and Italy.

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| European & Vietnamese Food

Duck Bamboo Salad Ingredients - for 2 persons

- 1 duck breast
- by Hungazit -
- 20g sliced olives

The scent of spring: European duck with an minutes is enough). Make sure the duck is - 20g dried apricots
olive twist and Vietnamese bamboo salad correctly cooked – still pink, not over-cooked - 30g butter
and dry. Let the duck breast rest for 4
Duck is a delicious cut of red meat. The pairing - 50g baby Rocca
minutes before slicing.
of this European duck and Vietnamese fresh
- 3g salt
bamboo brings together a unique flavour.

Preparation
5 To serve: mix the dressing with
bamboo. Place the bamboo shoots on
a plate, slice the duck breast and lay on top.
- 1g pepper

- 300g fresh bamboo

1 Marinate the duck breast with salt and

pepper. Place the pan on the stove and
put the skin side of the duck breast down
Sprinkle with peanuts and baby Rocca. (canned is ok)

- 50g roasted peanuts

and slowly increase the heat for the duck to European table olives For dressing
secrete fat. Frying for about 4 minutes to get
The olive fruit is a key component of the - 1 chilli
colour on both sides, then put the duck
"Mediterranean diet" that UNESCO has
- 30g sugar
breast onto a plate. Rest for 5 minutes
officially declared as an Intangible Cultural
before continuing to fry the second time. - 25ml fish sauce
Heritage of Humanity. In the European

2 While resting the duck breast, put

fresh bamboo shoots in a pot, boil for 5
minutes, then rinse with cold water. Put the
Union, there are many different varieties and
types of table olives that can be found on
any table from Greece, Italy, France, Spain to
- 25ml lemon juice

- 10g chopped shallot

- 10g chopped garlic

bamboo shoots in a bowl and add the olives, Portugal but also consumed and adored in
apricots andshallots. Northern European countries as well. - 5g chopped ginger

3 To make the dressing: use chopsticks

to mix water, sugar and lemon juice in a
bowl until all sugar is dissolved. Add fish
European table olives are still produced in
the most natural way, undergoing strict
controls at various stages starting from the
sauce, chopped chilli, garlic, shallot and ginger. olive grove until the final production and

4
packaging stages. Its nutritious benefits
Heat a pan on the stove and fry the
make it a perfect snack to be enjoyed
duck breast until it is cooked. Add 30g
anytime solely or matched with meat, tofu
of butter and pour the hot butter over the
and flavoured with herbs.
duck breast until it is evenly cooked (about 4

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| European & Vietnamese Food

Preparation

1 Marinate the beef with sesame oil,

2g salt, 10g sugar and 1g pepper.
Refrigerate for 15 minutes.

2 To make the cream sauce: combine

30g butter, bay leaf, chopped garlic,
shallots, and sliced button mushrooms in a
pot on medium heat until fragrant, pour in
full cream milk and cook for 5 minutes,
reduce to low heat, then add the cheese,
oyster sauce, 5g salt, 3g sugar, 1g pepper,
and lastly cornflour to thicken the sauce.

Steak With Vietnamese 3 Blanch the broccoli, deep-fry the

string potatoes then set aside.

Mushroom Cream 4 Take the beef out and bring to room

temperature. Cook to medium in a
hot cast pan with olive oil and 20g butter.
- by Ryan Pham -
Pour the mushroom cream sauce onto the
pan, place broccoli and deep-fried string
The harmony of European and Vietnamese food
potatoes next to the beef.
A perfect combination of European beef, cheese and dairy, olive oil, and fruit and vegetables
with Vietnamese herbs and ingredients.
5 To serve: Place the steak on a hot
cast pan, together with the salad.
Ingredients - for 2 persons

- 400g beef - 100g button mushroom - 5ml sesame oil

- 50g butter - 30g chopped garlic - 2 pieces of bay leaf European vegetables

- 15ml olive oil - 30g chopped shallot - 13g sugar Vegetables are an important staple in Europe. Because of Europe’s diverse climate and
landscapes, EU produced vegetables include: broccoli from the Netherlands, potatoes from
- 50g cheese - 10g chopped coriander - 7g salt
Belgium but also peppers, eggplants, root, tuber and bulb vegetables and many others sourced
- 50g broccoli - 100g lettuce - 2g pepper
from the Arctic coast in the north to the Mediterranean region in the south. This ensures a large
- 50g string potatoes - 10g oyster sauce - 10g cornflour diversity of high-quality and nutritious vegetables throughout the year.

- 350ml UHT full cream milk

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| European & Vietnamese Food

Vietnamese Meatballs In Preparation

Tomato Sauce And Bread 1 Mix the minced pork, diced onion, 5g chopped garlic, 5g shallot, 20g coriander, 5g spring
onions, chopped chili, diced Serrano dry cured ham, grated cheese and 0.5g pepper, then add
cornflour and mix again. Divide and create balls using approximately 30g of the mixture for each
- by Ryan Pham -
meatball. Create a hole on top of the meatball to insert the salted egg yolk. Steam the meatballs
for 20 minutes.
The special treat: European pork and dairy with local ingredients

This recipe is made unique by perfectly matching smoked bacon originally from Italy, combined
with European dairy products, to Vietnamese cooking. It is an icon of Italian gastronomy,
2 To make the tomato sauce: In a blender combine the peeled tomatoes, tomato paste,
water, 20g coriander, 5g garlic, 5g shallot, salt, 0.5g pepper and sugar and blend for 30
seconds. Pour the mixture into a pot and cook well and then follow by full cream milk. Add salt,
reflecting a rich culture steeped in tradition and authentic tastes. sugar, and a bit of cornflour to thicken the sauce.

The European milk 3 Aer steaming the meatballs, add the tomato sauce and gently stir. Garnish with 10g
coriander. Blanch the broccoli.

European milk, produced from Slovenia, Austria, Germany, Denmark or any other EU country, bears
a guarantee of safety and quality. The European safety rules and controls begin on the farm, where 4 To serve: Plate the meatballs, tomato sauce, sliced cucumber, broccoli, and soy sauce with
bread.
each farmer takes care of their animals, making sure that they stay healthy and well-fed. When
milk is collected from a farm, the transporters make sure that it is quickly cooled to no more than
6° C and kept at this temperature until it is processed. Robust regulations require that consumers’ Ingredients - for 4 persons
packages are sealed immediately aer filling. On top of that, each batch of milk or dairy product
- 250g minced pork - 10g chopped garlic - 20ml fish sauce
produced in the EU is fully traceable, meaning that at any stage of production or distribution it is
easy to identify where exactly the milk came from. In the European Union, the largest producers of - 50g Emmental cheese - 10g chopped shallot - 100ml water
milk are Germany, France, the Netherlands and Poland. - 50g Serrano dry - 40g diced onion - 5g cornflour
cured ham - 20g sugar - 2 pieces of bread
- 200g whole peeled - 4g salt - 10ml soy sauce
tomatoes in tomato juice
- 1g pepper - 1 chili
- 100ml UHT full cream
- 50g chopped - 10 pieces of salted
milk
coriander duck egg yolk
- 100g broccoli
- 10g chopped - 10g cashew seed
- 20g tomato paste spring onions colour

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| European & Vietnamese Food

Cream Jelly Chicken Salad Ingredients - for 2 persons

- 300g chicken
- by Ryan Pham -
- 600ml UHT whole milk
A twist of innovation: European chicken with Vietnamese - 100g savoy cabbage
ingredients
- 20ml olive oil
The flavourful, light and luxurious meat of European chicken
- 30g cheddar cheese
combined with Vietnamese herbs and olive oil sauce designed
to whet the appetite. - 30g dried prunes

- 1 boiled egg
Preparation
- 50g sliced onion

1 Boil the chicken until cooked and dressing, mix well and place in a bowl.
Combine the jelly cubes, grated cheese, - 15ml lemon juice
set aside to cool down, then cut into
small cubes. julienned chilli, toasted sesame seeds, dried - 3g salt

2
prunes and boiled egg.
Add the milk, water, salt and - 1g pepper
pepper to another pot and bring to
- 15g sugar
boil at 98° C, add agar and stir quickly, then
Olive oil - 5g sesame seeds
let the mixture cool down. Divide the
mixture into three trays, one tray to be European olive oil became a world-re- - 10g chopped coriander
mixed with blended yellow pepper to make nowned product because it is healthy, has
- 5g chopped ginger
the yellow jelly, one tray to be mixed with an authentic flavour, and is an adaptable
multi-use product. The production of olive - 80g yellow pepper
blended beetroot to make the purple jelly,
and the last tray will be le as its original oil goes back to some six millennia ago. - 1 chili
colour. Refrigerate the three jelly trays for Over the centuries, the manufacturing of
- 50g beetroot
30 minutes. Aer the mixture has curdled, olive oil, described as "liquid gold" in
Europe, has been perfected while - 20ml soy sauce
take it out and cut the jelly in to small cubes.
maintaining traditional methods and

3
- 30g agar
To make the salad dressing:
production processes. Its reputation as
Mix the olive oil, soy sauce, lemon
such a high-quality product is further
juice, chopped ginger, chopped coriander,
assured by stringent production standards,
sugar, and pepper.
ensuring that European olive oil continues

4 To serve: Add the cooked chicken,

sliced cabbage, sliced onion and
to stand out as one of the best healthy
diet choices.

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| European & Vietnamese Food

Green Papaya Salad With Beef

- by Hungazit -

Summer refreshment: European beef with Vietnamese vegetables

Tender beef mixed with chewy dried prunes brings out the wonderfully refreshing salad tones.

Preparation

1 Grate the green papaya into small mix quickly, lastly add the baby Rocca on top.

4
fibres or use a knife to cut it, then soak it
To serve: Place the beef onto a plate, Ingredients - for 2 persons Dressing for papaya salad Sauce for the beef
in cold water to harden and make it crunchier.
add the sauce, then lay the papaya salad

2
- 200g beef - 20ml olive oil - 7ml fish sauce
Add a little bit of salt and pepper to the on top or next to the beef.
beef, pan fry on high for 20 seconds on - 10g butter - 10g chopped garlic - 7g sugar
each side, then let it rest for 5 minutes. Add the - 10g dried prunes - 5g chopped ginger - 7ml rice vinegar
butter to the pan, fry the beef again until Dried prune
- 20g baby Rocca - 1 chili - 3g chopped
medium rare and remove, slice the beef aer 5
Dried prune is a famous product made in
minutes. - 200g green papaya - 10ml lemon juice lemongrass
Poland. They are perfect as an appetizer or

3 Put the green papaya, chopped prunes,

crushed roasted peanuts and chopped
chilli into a large bowl and mix well by hand.
included in recipes. These dried prunes are
nutritious with a natural sweet taste, offering a
great source of natural fibre and antioxidants.
- 50g roasted peanuts - 3g salt

- 1g pepper
- 3g chopped ginger

- 3g chili powder

Put the remaining olive oil with lemon juice and

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Minced Beef Wrapped In Betel Preparation Ingredients - for 2 persons

Leaf And Rice Noodles 1 Combine the minced beef with the shallots, onion,
spring onions, chilli powder, pepper and sugar into a
bowl and mix well.
- 200g minced beef

- 100g cheddar cheese

- by Hungazit -
- 50g butter

The taste of culinary art: European meat and cheese with Vietnamese rice noodles 2 Cut the cheese into 2-4 cm cubes. Lay out the betel
leaf, add the beef filling, followed by cheese and roll.
- 100g Savoy cabbage

3
- 100g yogurt
A really surprising dish! European beef and cheese perfectly matched with local rice noodles. Heat the pan with butter, add the rolled-up betel
Inspired by street food most Ha Noi people grew up on, this dish can be enjoyed for breakfast or leaf and fry until cooked. - 30g chopped shallot

4
lunch, as it isn’t heavy but full of delicious authentic flavours. Mix the yogurt with a bit of salt and pepper and - 50g diced onion
pour over the beef.
- 5g chopped spring onions

5 To serve: Mix cabbage and herbs together on a plate

with fresh rice noodles, then lay the beef betel on top.
- 2g chilli powder

- 2g pepper

- 7g sugar
European cheese and dairy
- 20 betel leaf
Europe’s rich pastures provide a healthy diet for herds of
- 500g rice noodle
cows, goats, sheep and buffalo to produce top quality
- 20g basil
dairy products that are unique to Europe. Over the
centuries, this has generated a strong tradition for - 20g coriander
producing a wide variety of dairy. From the thousands of
- 20g sawtooth coriander
varieties of cheeses produced by all Member States of
the European Union, being so, firm, blue-veined or fresh
to the thick Greek yoghurt, the so German yogurt or the
stable butters. Together, they are part of the rich
European culture.

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| European & Vietnamese Food

Preparation

1 Combine all of the ingredients to form the mixture.

Vietnamese Spring Rolls

- by Ryan Pham - 2 Spread out the rice paper, add 30g of the mixture. Fold the edges of
the rice paper. Mix one egg yolk with 20ml water and brush the
edges of the rice paper, rolling to make the spring rolls.

The unforgettable flavour of spring: European meats with local herbs and vegetables

This recipe reflects a perfect match of Vietnamese traditional cuisine with high-quality European
3 Put the spring rolls into the hot oil at 170° C for around 3 minutes
until the skin of the spring roll changes to golden brown.

meats. European chicken and pork offer a great tender texture filled with sweetness.
4 Take the spring rolls out, draining the oil and brushing the melted
butter on the outside of the spring rolls.

5 To serve: Plate the spring rolls with fresh lettuce, and dipping sauce.

Ingredients - for 4 persons - 50g diced onion

- 300g Volaille de Bresse - 30g chopped wood ear

(chicken) mushroom

- 300g minced pork meat - 3g five-spice

- 30g cheese - 1g turmeric powder

- 50g butter - 200g rice paper

- 20g lettuce
- 50g chopped glass noodles

- 50g diced jicama Dipping sauce

- 20ml fish sauce

- 50g julienned taro
- 5g salt
- 50g julienned carrot
- 2g pepper
- 30g chopped garlic
- 20g sugar
- 20g chopped coriander
- 5g minced chili
- 2 egg yolks
- 15ml lemon juice

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Pork-Stuffed Tofu With

Tomato Sauce
- by Hungazit -

A bite of summer: European minced pork with tofu

Great-tasting European pork pairs perfectly with a typical Vietnamese ingredient – tofu.
European pork is rich in texture and safe to eat. This recipe enhances the wonderful authentic Preparation Ingredients - for 2 persons
flavours of European and Vietnamese food.

1 Add chopped shiitake mushrooms,

wood ear mushrooms, cabbage, spring
onions, coriander, shallots, fish sauce, sugar,
- 100g minced pork

- 100g chopped tomatoes

European pork - 50ml olive oil

pepper and minced pork into a bowl, then mix
European pork is produced with high standards of safety and animal welfare. From the care and well. - 200g sliced smoked bacon
safety of animals, to the nutritional values of the final product, all steps are carefully controlled in
any European Member State. In Poland, pork meat is present in many traditional dishes, consumed
fresh or preserved through salting, salt-curing and smoking processes.
2 Cut the tofu into equal squares, use a
knife to slit the 4 sides of the square.
Use a spoon to scoop out the tofu to make
- 5g apricot jam

- 100g chopped cabbage

Due to centuries of breeding experience and the constant improvement of technology, the Europe- - 350g tofu
space. Then use a spoon to scoop the meat
an pork is recognised as one of the best quality meat which stands out for its protein and fat mixture to stuff the inside of the tofu square. - 5g chopped shitake
quality, juiciness and tenderness. Today, Germany, Spain, France and Poland are the biggest produc- Wrap the stuffed tofu with sliced bacon. mushroom
ers of pork meat in the European Union.

3
brown.
Place the pan on the stove with olive
oil, evenly fry the stuffed tofu until
- 5g chopped wood ear
mushroom

- 5g chopped green onion

4
cooked.
Add the tomato and water to cook for
20 minutes at medium heat until
- 5g chopped coriander

- 5g chopped shallot

5 Season the tomato sauce with apricot - 30ml fish sauce

jam to balance the taste. - 5g pepper

6 To serve: Place the tofu and sauce on

a plate, sprinkle with coriander and
green onion.
- 5g sugar

- 100ml water

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| European & Vietnamese Food

Braised Beef Curry

With Sweet Potatoes,
Carrot And Bread
- by Ryan Pham -

The perfect summer twist: European beef with

Vietnamese bread

Nothing compares to the taste of tender European beef, which

perfectly matches with Vietnamese bread. European beef
elevates this typical Vietnamese dish to something extraordinary.

Preparation

1 Dice the beef into pieces. Marinate heat and stir well.

4
the beef with fish sauce, salt,
To serve: Plate the beef curry
sugar, pepper, curry leaf and curry
alongside bread and chopped
powder. Mix well, cover, and put in the
herbs.
fridge for 15 minutes.

2 Dice the sweet potatoes, carrots

and deep-fry for 3 minutes. Take
the beef out of the fridge.
European Beef Ingredients - for 2 persons
European beef is produced with care and - 400g beef - 30g shallots - 250g sweet potato

3 Add butter, cut lemongrass,

chopped garlic, chopped shallots,
chopped chili, stir well, then add the
respect for the animals and nature.
These factors are crucial for ensuring the
standard of safety and high quality of
- 50g butter

- 100ml full cream milk

- 1 chili

- 300ml coconut milk

- 200g carrot

- 650ml water
marinated beef and some water. Bring products. This Danish beef is tender and - 1 can cannelloni beans - 20ml fish sauce - 10g cornflour
to a boil,skim the foam, turn to slow juicy and has a firm texture, which pairs
- 3 pieces of curry leaf - 50g sugar - 10g basil leaf
heat, cook for around 45 minutes, then wonderfully with any Vietnamese
add coconut milk and full cream milk. ingredients. - 15g curry powder - 3g salt - 10g coriander
Continue to add in deep-fried sweet
In the EU, the largest beef producers are - 3 pieces of lemongrass - 1g pepper - 10g spring onions
potatoes, carrots, cannelloni beans and
France, Germany, Italy and Spain. - 30g garlic - 3 pieces of bread
cook for another 15 minutes, turn off the

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| European & Vietnamese Food

Beef Soaked In Young

Tamarind Leaf Broth Ingredients - for 2 persons

- 200g beef thinly sliced

- by Steven Long -
- 200g beef shank thinly sliced

The mouth-watering dish: European beef with Vietnamese ingredients - ½ piece of Savoy cabbage

European beef is not only a high-quality food product but also sustainably safe to eat. The thick - 30g baby Rocca

flavour of beef coated in coconut water broth, combines the freshness and natural sweetness - 15ml olive oil
from the cabbage to make a mouth-watering dish topped with tamarind dipping sauce.
- 4 cups young tamarind leaf

- 20g ginger

- 5 stalks of lemongrass

- 25g sugar

- 20g chopped garlic

- 30g onion

- 5 stalks of spring onions

- 20g tamarind paste

- 1 chili

- 30ml fish sauce

- 50ml coconut juice

- 5 kaffir lime leaves

Preparation
- 3g chili paste

1 Heat the clay pot with olive oil,

lemongrass and sliced onion, sliced 2 Cut the cabbage into pieces and boil.
- 3g palm sugar

3
ginger, chopped garlic until fragrant, pour the - 500g rice noodle
To serve: Dip the beef slices into hot
coconut juice in and cook for 15 minutes until boiling broth until cooked, remove, then
boil, add in kaffir lime leaves, season with fish wrap the cooked beef with cabbage, Rocca,
sauce, chili paste and palm sugar, then lastly and rice noodle, and add tamarind soup.
add in young tamarind leaf, sliced chili.

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| European & Vietnamese Food

Preparation

1 Marinate the spareribs with salt,

pepper, and 10ml olive oil, then
steam until well-cooked.

2 Combine the oyster sauce, shrimp

paste, apple juice, chopped chilli,
garlic, shallot, lemongrass, five-spice, chilli

Grilled Iberian Spareribs With flakes, honey, and 20ml olive oil, then coat
over the spareribs. Put into oven to grill on
Shrimp Paste Sauce medium heat.

3
- by Steven Long - Melt the butter and coat the
spareribs again during grilling.

4
The delight of gastronomy: Iberian spareribs with Vietnamese shrimp paste sauce To serve: Lay the spareribs on top of

Iberian spareribs are from Spain and are infused with a nutty, juicy flavour. Nothing beats Iberian the watercress. This may be served

spareribs, especially if coated in a delicious sweet, spicy and sour glaze of a Vietnamese with a mix of tomatoes, fennel, slices of

‘special’ sauce. apple and rice.

Ingredients - for 2 persons Iberian pork and spareribs

- 800g Iberian - 30ml oyster sauce - 7g five-spice Iberico pork comes from the distinctive Black Iberian Pig. Native to areas of Portugal and central
spareribs and southern Spain, the pigs’ diet of acorns and elements of the natural forests in these areas
- 1 chili - 10ml honey
impacts the meat directly, giving it a nutty, evocative flavour. That means that the pork they
- 1 apple, juiced - 5g chopped garlic - 2 cups watercress produce has a delightful tenderness that is sure to impress foodies and particularly pork fans.
- 100g butter - 5g chopped shallot - 5 pieces of baby Known as costillas in Spanish, the spareribs’ succulent texture comes from the Iberico breed of
- 30ml olive oil - 5g chopped lemongrass tomato pork. It has an excellent meat-to-bone ratio, making them immensely satisfying as well as
- 25ml shrimp paste - ½ piece sliced fennel exquisite.
- 5g chilli flakes

38 39
| European & Vietnamese Food

Cheese Stuffed Salted Duck

Egg Yolk With Orange Jam
- by Steven Long -

The innovative treat from European and Vietnamese cuisine: European cheese
with Vietnamese salted duck egg

Creative foods with salted egg yolk have become quite a trend in Vietnam, being applied
to many types of foods, pastries, etc. This is an interesting combination with authentic
and diverse cheeses from Europe.

Preparation Ingredients - for 2 persons

1 Grate the two types of cheese and combine.

Heat the oil, then add the spring onions.
- 200g mozzarella
cheese

2 Steam the salted duck egg yolk, place a layer of

cheese in the palm, add salted duck egg yolk on
top, add in onion fat, and fold up carefully to enclose
- 100g edam cheese

- 25ml olive oil

the filling. - 5 cups breadcrumbs

3 Use plastic wrap to cover the cheese balls and - 2 gr orange jam

refrigerate until firm. - 3 pieces of salted

4 Coat the cheese balls with flour, beaten eggs, duck egg yolk

and lastly, breadcrumbs, then deep-fry. - 20g chopped spring

5 To serve: Plate the deep-fried cheese balls with onions

orange jam or use a dipping sauce with - 2 eggs
mayonnaise.
- 30g flour

Dipping sauce

- 1 cup mayonnaise

40 41
| European & Vietnamese Food

Com Nieu Butter

- by Ryan Pham -

An extraordinary combination: European chicken, beef,

pork and dairy with Vietnamese rice

This is a common family meal or local restaurant dish. The

cooked rice is fragrant and golden, the beef is sweet with olive
oil and the chicken is crispy and golden, served with cheese and
a tasty, red, sweet and sour tomato sauce. This recipe will give
you enough energy for the whole day!

Preparation Ingredients - for 2 persons

1 Cook the rice with saffron. Place

5g of butter on top to melt and
absorb into the rice when served.
4 Cut the bitter melons a bit on
both sides, remove the bitter
insides. Add the minced pork (marinated
- 200g Volaille/ Poulet de Bresse

- 100g beef
- 15g salt

- 3g pepper

2
minced pork with 10g garlic, 10g salt, - 250g minced pork - 25g sugar
Add 15g butter in the medium
15g sugar, 2g pepper, glass noodle,
heat pan with 10g chopped garlic, - 30g butter - 1 chili
cheese cut into small pieces) cook in the
10g chopped shallot until fragrant. Add
- 40g Roquefort cheese - 30ml fish sauce
water to make soup. Garnish with
in 5ml olive oil, then continue to stir-fry
chopped coriander, spring onions and - 10ml olive oil - 20g chopped garlic
the sliced beef with broccoli and onion
chili.
until cooked. - 200g broccoli - 20g chopped shallot

3 Deep-fry the chicken that has

been marinated with fish sauce,
5 To serve: plate the stir-fried beef,
chicken in tomato sauce and the
stuffed bitter melon soup with rice.
- 150g whole peeled tomatoes in
tomato juice
- 10g chopped onion

- 10g chopped coriander

then stir in the tomato sauce with 10g
- 50ml UHT Full cream milk - 10g chopped spring onions
butter, 10ml water, 10g sugar, 5g salt,
1g pepper and full cream milk. - 1g saffron - 50g chopped glass noodles
- 100g rice - 4 pieces of bitter melons
- 10ml soy sauce - 1200ml water

42 43
| European & Vietnamese Food

Serrano Roll With Creamy Preparation Ingredients - for 3 persons

Sesame Sauce 1 Lay out the Jamón Serrano (dry cured ham) slices,
add the mushrooms, bell peppers, carrots and cheese
in the middle and then roll up and tighten with the boiled
- 15 slices of Jamón
Serrano (dry cured ham)

- by Steven Long - - 5g butter

spring onions.
- 5 slices cheese
A twist to remember: Jamón Serrano (ham) Sliced with Sesame Sauce

Usually ham is consumed as a cold cut in Vietnam, so this recipe offers a special new way to
2 Pan-fry the garlic, shallot, ginger and then add soy
sauce, oyster sauce, mushroom broth, sesame, and
cooking cream.
- 30ml cooking cream

- 120g enoki mushroom

enjoy it when combined with sesame sauce.

Jamón Serrano
3 Pan-fry the Jamón serrano rolls with a thin layer of
oil, then add melted butter.
- 150g sliced bell pepper
(3 colours)

Jamón Serrano is originally from Spain. This delicious ham is produced with traditional methods
and takes 15 months to cure inside the “bodegas” – natural cellars.
4 To serve: Place the Jamón serrano rolls onto a dish
and pour over the sesame sauce. Can be enjoyed
with rice.
- 50g sliced carrot

- 2 stalks spring onions

- 10ml sesame
In Europe, preserved meat is a long-standing tradition that can be found in almost every country of
the European Union. The variety is immense: the smoked Romanian sausages, cured hams from - 10ml oyster sauce
Italy and salty preserved pork from Germany. There are many that can be easily matched with
- 10ml soy sauce
Vietnamese dishes.
- 5g chopped garlic

- 5g chopped chili

- 5g chopped shallot

- 5g chopped ginger

- 200ml mushroom broth

44 45
More information in the European Union is available on the internet (http://europa.eu).

Luxembourg: Publications Office of the European Union, 2017

PRINT ISBN 978-92-9478-643-2 doi:10.2818/267724 EB-04-20-648-EN-C

PDF ISBN 978-92-9478-642-5 doi:10.2818/983189 EB-04-20-648-EN-N

© European Union, 2017

Reproduction is authorised provided the source is acknowledged.