Recipe For Vietnamese Picnic Rolls Recipe
Living so close to the beach a picnic near the waves is easy to organize. The first thing I pack is my king sized towel which ensures that sand does not get onto the food and we have plenty of space to lay everything out. Essential to being in the sun are caps and sunblock, as well as bottles of ice cold water. As the picnic is meant to be some time out to relax I also pack our books and wet wipes to keep our hands clean. As far as food goes, sliced fruit is essential as well as anything to eat using fingers. I don’t like to take plates and cutlery with us, as that means more to carry to and from home. I like to include fresh vegetables and some form of sandwich. This month for the daring bakers’ we were tasked to make Siopao, which are Asian filled buns. I immediately thought of what I would like to take on a picnic, and rolls filled with mince sounded like they would be perfect. I wanted something that would not have too much filling in them so that it would not fall out as soon as you bit into them. But as you can see from the photograph, there could have been more mince in the rolls. I chose Vietnamese flavours as I thought something different would be great to try. You could do these with minced pork as well, with great results. The recipe made a perfect dozen, with a little bit of leftover mince.
Vietnamese Picnic Rolls
Vietnamese Picnic Rolls All Rights Reserved: an original recipe from Lavender and Lime
15mls canola oil 5 spring onions, finely chopped 2 cloves garlic, finely chopped 2cm fresh root ginger, peeled and julienned 1 red chilli, finely sliced 500g minced beef Salt and freshly ground black pepper to season 250mls beef stock 1 stalk lemongrass, bruised 2 dried lime leaves, crushed 15mls fish sauce 10g fresh coriander, roughly chopped Juice of 1 lime 500g bread flour, sifted, plus extra for dusting Pinch of salt 20g palm sugar 125g soft butter
150g fed sourdough starter 150mls coconut milk Egg wash Salt flakes
Place the oil into a sauce pan and heat Sauté the onions until soft Add the garlic, ginger and chilli Sauté for a few minutes Add the mince and brown Season and add the stock, lemongrass and lime leaves Simmer for 2 hours Add the fish sauce, coriander and lime juice Mix well and leave to cool Place into the fridge overnight Place the flour into a large bowl Make a well in the centre and add the salt, sugar and butter Mix together until the butter is combined Add the starter and coconut milk Mix until a dough form and shape into a ball Leave in the bowl, cover with cling film and leave to prove overnight Preheat the oven to 180° Celsius Divide the dough into 75g pieces Shape each piece into a ball Flatten using a floured rolling pin into a 5mm circle Place 25g of the mince (or more if you want) into the centre of each circle Fold the edges over and shape into a ball Place the rolls onto a lined baking tray, seam side up Egg wash the top of each roll and sprinkle salt flakes on top Bake for 40 minutes Turn onto a wire rack to cool before eating 3.2.2925
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Siopao
Blog-checking lines: The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.