Let’s get Sewing

Uncategorized

To prepare for the next Hanoi Ca Phe Food Market, I’ve been putting my sewing skills to the test by making a banner.

I am a real fabric hoarder so over the years I’ve accumulated quite a large collection.  I choose to use bright colours and some printed fabics, which a dear friend gave to me some years ago.

The banner will be put to it’s first ever use this Saturday! where we will be selling at The Turning Earth Ceramic Sale, Hoxton East London.

photo 1

photo 2

photo 4

photo 3
photo 5


A Big Pot of Phở Gà

Uncategorized

Good morning rain and household sneezes!

Looks like It’s time to make a BIG pot of wholesome Chicken Pho to keep us going.

The best thing about this dish is that it’s a one pot meal feeding the whole family.  I like to make lots of this healthy broth which can last us a few days – The soup tastes better the longer you leave it!
photo 2

photo 1

photo 1

photo 2

photo 3

 

Phở Gà 

Serves 8

Broth
2 yellow onions, about 1 pound total, unpeeled
Chubby 4-inch section fresh ginger, unpeeled
1 chicken (corn-fed or brolier works best) excess fat and tail removed
4-5 litres of hot water
1 1/2 tablespoons salt
4 tablespoons fish sauce
2 tablespoons coriander seeds, toasted in a dry skillet for about 1 minute until fragrant
4 whole cloves

3 Star anaise

Bowls
1 1/2–2 pounds small flat rice noodles (bánh phở), dried or fresh
Cooked chicken, at room temperature
1 yellow onion, sliced paper-thin, soaked in cold water for 30 minutes and drained
3 or 4 spring onions
1/3 cup chopped fresh coriander, leafy tops only
Black pepper

Optional garnishes
3 cups bean sprouts
10 to 12 sprigs mint (húng) 10 to 12 sprigs Thai basil* (húng quế)
12 to 15 fresh coriander* (ngò gai) leaves
2 or 3 Thai or birds eye chillies, thinly sliced
2 or 3 limes, cut into wedges

Make the pho broth
1. Place the onions and ginger directly on the cooking grate of a medium-hot charcoal or gas stove with a medium flame. Let the skin burn, using tongs to rotate onion and ginger occasionally.

After 15 minutes, the onions and ginger will have softened slightly and become sweetly fragrant. There may even be some bubbling. You do not have to blacken the entire surface. When amply charred, remove from the heat and let cool.

2. Rinse the cooled onions under warm running water, rubbing off the charred skin. Trim off and discard the blackened root and stem ends. Use a vegetable peeler to remove the ginger skin. Hold it under warm water to wash off any blackened bits. Halve the ginger lengthwise and bruise lightly with the broad side of a cleaver or chef’s knife.  Set the onions and ginger aside.

3. Rinse the chicken under cool water. Remove and discard any loose pieces of fat from the chicken parts.

4. To achieve a clear broth, you must first parboil and rinse the chicken. Put chicken in a stockpot and add cold water just to cover. Bring to a boil over high heat and boil vigorously for 2 to 3 minutes to release the impurities. Put the chicken parts and water into the sink and then rinse the chicken with water to wash off any clinging residue. Quickly rinse the stockpot clean and return the chicken to the pot.

5. Pour in the water over the chicken and bring to a boil over high heat and then lower the heat to a gentle simmer. Use a ladle or shallow spoon to skim off any scum that rises to the top. Add the onions, ginger, salt, fish sauce, coriander seeds, cloves, star anise and cook, uncovered, for 25 minutes, adjusting the heat if needed to maintain a gentle simmer.

At this point, the chicken is cooked; its flesh should feel firm yet still yield a bit to the touch. Remove the chicken and transfer it to a large bowl. Set aside until it is cool enough to handle. Meanwhile, keep the broth at a steady simmer.

6. When chicken can be handled, use a knife to remove each breast half and the whole legs (thigh and drumstick). Don’t cut these pieces further, or they’ll lose their succulence. Set aside on a plate to cool completely.

7. Return the leftover carcass to the stockpot and adjust the heat to simmer the broth gently for another hour. Avoid a high temperature because the broth will turn cloudy.

8. Strain the broth through a fine-mesh sieve positioned over a pot. Discard the solids. Use a ladle to skim as much fat from the top of the broth as you like. (To make this task easier, you can cool the broth, refrigerate overnight, lift off the solidified fat, and then reheat before continuing.) Taste and adjust the flavour with additional salt or fish sauce.

Assemble the pho bowls
9. If using dried noodles, cover them with hot water and let soak for 15 to 20 minutes, or until they are pliable and opaque. Drain in a colander. If using fresh rice noodles, untangle them, place in a colander, and rinse briefly under cold running water.

10. Shred the cooked chicken into slices, cutting the meat off the bone as necessary. slice the yellow onion, spring onions, coriander, and pepper for adding to the bowls.

11. To ensure good timing, bring the broth to a simmer over medium heat as you are assembling the bowls. At the same time, fill a large pot with water and bring to a rolling boil.

For each bowl, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. As soon as they have collapsed and lost their stiffness (10 to 20 seconds), pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl.

12. Top each bowl of noodles with chicken, and then add some spring onions and coriander on top. Finish with a sprinkle of pepper.

13. Raise the heat and bring the broth to a boil. Do a final tasting and make any last-minute flavour adjustments. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients. Serve immediately with the garnishes and a squeeze of lime.

14. Now Enjoy!

Chilli Papaya Salad

Uncategorized

Today I felt like having just a simple crunchy salad with a bit of a chilli kick.

image

Normally when I make ‘Nom’ – the Vietnamese crunchy herb salad, I make lots of it! ‘Nom’ can be eaten on its own, topped with chicken or prawns, or as a side dish with vermicelli. It can also be used as a sandwich filler in the case of Banh Mi (Vietnamese baguette)

For a more Thai / Laotian influence add shrimp paste, chillies, cherry tomatoes.

image

image

Recipe and photos by: blog.jchongstudio.com

August Food Market

Uncategorized

Let us FEED YOU!!!

Hanoi Ca Phe – Street Food & Coffee​ will be serving our delicious Vietnamese food & drink at The Blackhorse Workshop monthly Market again.

Come join us on Saturday 1ST August for some mouth watering food and refreshing drinks. Remember to get there early before we sell out!

Happy Friday Everyone and Enjoy the sun x

photo-33

Beat the commuter blues

Uncategorized

Hey London folks, we may be facing commuter blues with today’s tube strike but it doesn’t have to be gloomy.

image image image

These colourful Vietnamese drinks could help brighten up your day. The refreshing Limeade, which is a Hanoi Ca Phe favourite, is delicious! This gorgeous Dragon fruit juice is also amazing in colour and taste. If you’re a fan of bubble tea then this Vietnamese ice coffee with boba is perfect!

On a day like this, how can you resist these beauties???

Our First Food Market

Uncategorized

11136293_395830477291243_3215083187312564257_o

Our First Food Market took place on the 4th July 2015 at The Blackhorse Workshop monthly market http://www.blackhorseworkshop.co.uk/market/ The sun was out and the East London crowd loved our bbq pork Banh mi with crunchy herb ‘Nom’ salad. To keep everyone cool and refreshed we served our Mint Limeade which went down a treat! Hanoi Ca Phe was such a success that we SOLD OUT within two hours at the market!! Thank you to all our friends and family who came to support us on the day, and of course I couldn’t have done it without my two special Minions.

11692520_396545670553057_7412368134035996047_n10410700_396624077211883_2706222092273304510_n11402786_394570664083891_6558612284156559182_n11667282_394570717417219_1000266919418789055_n

Gỏi cuốn – Summer rolls

Uncategorized

These delicate Summer rolls are fresh, succulent and so moorish! on top of it all, they’re so easy to make – follow step-to-step guide from the excellent food blog http://notenoughcinnamon.com

A perfect starter snack to be enjoyed in this glorious sunny weather.

Screen Shot 2015-07-07 at 21.38.49

Screen Shot 2015-07-07 at 21.42.02

There are so many variations of The Vietnamese summer roll – whatever takes your fancy really. Mix grilled meat, fish or tofu with crunchy vegetables, vermicelli and fragrant herbs – The result is a beautiful melody of colours and flavours.

cropped-screen-shot-2015-06-29-at-10-12-181.png

cà phê sữa đá – Vietnamese Ice Coffee

Uncategorized

Vietnamese Ice Coffee is one of the most addictive drink I’ve ever tasted! With the recent London heat wave, Hanoi Ca Phe has been serving up our delicious and refreshing ice coffee.  This drink is the perfect accompaniment to Vietnamese Street food. Hanoi Ca Phe is made from 100% Arabica beans, our dark roast coffee is individually brewed using a French drip filter (cà phê phin) then lovingly dripped onto sweetened milk and topped with ice for a truly addictive coffee experience. Enjoy!

10410888_395057170701907_5373889176442329389_n

10616615_392185624322395_4207685853689784045_n

Granny’s fish cakes

Uncategorized

On the menu today is Homemade spicy Vietnamese Fish cakes fresh from the pan. Made with fond memories of granny’s cooking.

Ingredients for Vietnamese spicy fish cakes are:

Potatoes
Any fish (white works best)
Dill
Onion
Chilli (fresh or flakes)
Fish sauce
Lemon
Egg
Flour
Pepper

– boil potatoes and mash
– oven bake and flake fish
– grate onion
– mix cooked ingredients with onion, dill, chilli flakes, egg and flour
– flavour with pepper and fish sauce
– roll mixture into small cakes and shallow fry

– once fried you can squeeze some lemon on the fish cakes and garnish with coriander and more chilli

Et voila! Enjoy x

image

Let’s Eat More Veg

Uncategorized

We received our delightful and extremely colourful weekly box of veggies today! I’m so excited about all the tasty meals we can create from this treasure chest.

All vegetables are organically grown in East London and are hand-picked and delivered to your kitchen by the lovely Organic Lea.

How can you resist these wonders?….

10405410_396826300524994_5920573183804301245_n

11700866_396826287191662_1998874770433526727_n

11015193_396826257191665_859786186297393910_n