Several delicious Vietnamese dishes

Vietnamese cuisine doesn't win any points for complexity. Many of the most popular dishes can be made just as well on the side of the road as in a top-end restaurant.
But it's precisely this simplicity, the subtle variations by region and the fresh ingredients that keep us pulling up a plastic stool for more.
                                               

1. Pho

What list of Vietnamese cuisine would be complete without pho? It's almost impossible to walk a block in Vietnam's major cities without bumping into a crowd of hungry patrons slurping noodles at a makeshift pho stand.
This simple staple consisting of a salty broth, fresh rice noodles, a sprinkling of herbs and chicken or beef, features predominately in the local diet -- and understandably so. It's cheap, tasty, and widely available at all hours.

2. Cha ca

Hanoians consider cha ca to be so exceptional that there is a street in the capital dedicated to these fried morsels of fish.
This namesake alley is home to Cha Ca La Vong, which serves sizzling chunks of fish seasoned with garlic, ginger, turmeric and dill on a hot pan tableside.

3. Banh xeo

A good banh xeo is a crispy crepe bulging with pork, shrimp, and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes.
To enjoy one like a local, cut it into manageable slices, roll it up in rice paper or lettuce leaves and dunk it in whatever special sauce the chef has mixed up for you.

4. Cao lau

This pork noodle dish from Hoi An is a bit like the various cultures that visited the trading port at its prime. The thicker noodles are similar to Japanese udon, the crispy won-ton crackers and pork are a Chinese touch, while the broth and herbs are clearly Vietnamese.

5. Goi cuon

These light and healthy fresh spring rolls are a wholesome choice when you've been indulging in too much of the fried food in Vietnam.
The translucent parcels are first packed with salad greens, a slither of meat or seafood and a layer of coriander, before being neatly rolled and dunked in Vietnam's favorite condiment -- fish sauce.

Healthy AND delicious food

It has long been whispered that the secret to eating well is no secret at all – it is simply to ensure that food that is good for you is also good to eat, as appetising as it is nutritious.
                                                           

That’s the simple ethos underlying Fittie Sense, a casual eating spot in Bangsar’s Telawi area, where “good food” has multiple meanings. The space itself is a multi-tasker too, being purposefully customisable to host early morning yoga classes or wellness workshops – both in the works. In July and August, Ivy Ong from The Good Kefir in Melbourne will be conducting fermentation workshops.

A word on origins: the people behind Fittie Sense are both foodies and fitness enthusiasts, and two of the three have been on the F&B scene for some time now. Victor Yap is the partner in charge of day-to-day operations, and if his name seems familiar, it might be because he is also one-third of the team behind the wholesome, home-cooked sensibilities of Tray Cafe in Plaza Damas.

Partner Lim Su Mei is the woman behind the fermentation bar, or the Gut Bar as it’s eye-catchingly labelled; she has also been involved in helping to run her family’s Japanese restaurant for some years now.

Fish and meat are steamed, grilled, poached or pan-seared, and salads are literally bursting with colour and flavour (they don’t stint on portions, either). Bread is made without wheat, and Nice Cream is a frozen dessert without dairy – basically, if you have specific food concerns, the odds are in your favour at Fittie Sense.

High nutrition superfoods are sneaked into quite a few dishes, like the ground black rice powder sprinkled over the quinoa, buckwheat and shiitake salad. “We don’t cook the black rice because that would destroy its antioxidants, so we just grind it down into a powder,” said Yap.

Delicious, nutritious Montana lentils have many uses

Montana is the top producer of lentils in the United States, producing almost 40% of the lentils grown in the country, and this month the focus is on lentils for the Montana Harvest of the Month. Lentils, which were one of the first crops cultivated by humans, are highly nutritious, an excellent source of fiber, and a good source of potassium, magnesium, protein, iron, and vitamin B6. They are one of the best all-natural meat substitute foods.
                                             

There are many varieties of lentils, each one having its own unique characteristics including texture, flavor, and color. Select the variety of lentils according to the desired use. Green lentils are larger and very versatile, being suitable for soups, salads, or baked goods as a puree. Golden and red lentils cook quickly and lose their shape, making them great for adding to sauces, to thicken soups, to mashed potatoes, and to baked goods as a puree. Pardina, Black Beluga, and French green lentils are smaller and round, hold their shape, and are great sprouted and/or served in soups or salads. Information is from the Lentils Food Fact Sheet developed by MSU Extension.

Lentil Squash Hummus

(Makes 4 cups)

2 tablespoons lemon juice

2 tablespoons tahini

1-3 cloves garlic (to your taste)

¾ teaspoon salt

1 (15 oz.) can garbanzo beans, drained

1 cup cooked lentils

1 tablespoon extra-virgin olive oil

1½ cups cooked pumpkin or winter squash

1 teaspoon cumin

Optional spices: dash of paprika or black pepper

While using tahini is preferred for flavor and texture, additional garbanzo beans or lentils can be substituted.

Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans, lentils, and olive oil; pulse until smooth. Add squash, cumin, and spices. Process until well blended. If hummus is too thick, add 2 tablespoons of water or an additional tablespoon of olive oil. Transfer hummus to a covered container and refrigerate at least 2 hours before serving. Store in airtight container in refrigerator.

Chocolate mayonnaise cake easy, delicious

A reader was recently in search of a recipe she had many years ago for a chocolate cake made using Hellmann’s mayonnaise. She said the recipe used to be on the back of the mayonnaise jar and it made a terrifically moist and delicious chocolate cake. She was hoping someone might still have the recipe.

This light and moist chocolate cake was created, according to food legend, by the wife of a Hellman’s salesman to help increase his sales. Although it might seem like an odd ingredient for a cake, the mayonnaise is used in place of oil. The cake is easy to throw together with just a few basic pantry items. The rich dessert is terrific as is or can be made even more decadent with the addition of chocolate or peanut butter frosting. Serve it up with a scoop of vanilla ice cream, and it’s sure to be a home run.

Preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans (see note); set aside.

In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.

Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.

Frost, if desired, or sprinkle with powdered sugar.

Note: Or, prepare cake mix as above in 13-by-9-inch baking pan and bake 40 minutes, or until toothpick inserted in center comes out clean.

The complete hipster food trend dictionary – 2017 edition

The modern food world is a frenetic, fevered and confusing landscape. Just as we’ve gotten our heads around piecaken (that’s a pie inside a cake), sushi doughnuts take over Instagram.

Cronuts are old news – it’s all about unicorn cupcakes now – and blue algae coffee was over before it was really a thing.

Here’s a handy reference guide that should help you navigate menus and ‘foodie’ conversations for the rest of the year, or at least the next week.

Binchotan n /bin-CHO-TAHN/ a super-compressed and absorbent Japanese charcoal that burns four times longer than regular charcoal. Ideal for grilling yakitori, it’s also used by healthy-eaters to filter water of impurities. Jane paid $10 for a binchotan water at the new raw-food cafe and wondered if the money would have been better spent on magic beans.

Brewpub n /BREW-pub/ a place serving questionable pizza and ‘beer brewed on site’. Tim couldn’t wait to hit the brewpub for 50¢ buffalo wings and $17 pints after a big day playing World of Warcraft.

Brocavore n /WAN-ker/ a term coined by Bon Appetit executive editor, Christine Muhlke, referring to ultra-hip, food-obsessed blokes. Can be found reading Monocle at craft soda bars, drinking Georgian wine in parks and buying cocktail guides from Mr Porter. Brocavore best mates, Will and Harrison, had an awesome afternoon fingering axes before hitting the pub for pre-batched negronis and poutine.

Mylk n /MILK/ a catch-all term used for any plant-based ‘milk’ such as almond, rice, soy, cashew, hazelnut and hemp. It is a truth universally acknowledged, that a single glass of mylk will cost at least twice as much as the dairy-based stuff.

Petillant naturel n /pet-NAT/ sparkling wine made by an ancient method whereby wine that hasn’t finished its primary ferment is bottled without secondary yeasts or sugars. This creates wine that’s often cloudy, tart and super drinkable. It was 11am on a hot Saturday morning and Callan had smashed two bottles of petillant naturel before leaving the house.

Sorghum n /SORE-gum/ a gluten-free grain grown on a large scale in Queensland for animal feed. The cereal is gaining popularity as a superfood for humans as it’s high in protein and contains less fat than quinoa. Something something anti-inflammatory. No one was more confused than Queensland farmers by the health magazines promoting sorghum as a ‘new ancient’ grain.