Turning Earth Autumn Studio sale

Art, ceramics, collaboration, Colour, Creative studio, Drink, East London, events, Food and Drink, Hanoi, market, music, Pop up, Street Food, Vietnamese, Vietnamese Street Food, Workshops

It’s so lovely to be invited back to the wonderful Turning Earth. We spent a lovely weekend (7th & 8th October 2017) surrounded by beautiful ceramics and feeding the crowds at this seasonal event. ART, COLOUR & FOOD are such a perfect combinations 🎨🌈🌿

Pop up at Project 660

Cafe, Coffee, collaboration, Colour, Drink, Food and Drink, Hanoi, Pop up, Street Food, Vietnam, Vietnamese Street Food

We are very excited about Popping up next week at Project 660 Leyton – come join us for two evenings (7th & 8th July, 5-10pm) of delicious Vietnamese BBQ street food and drinks at the Perky Blenders newly opened bar. 

Our friends at Perky Blenders are also our local coffee roastery who roast our 100% Vietnamese arabica coffee beans to perfection. In keeping with the coffee theme, we will be providing a delicious Vietnamese coffee ice cream with salted caramel brittle, toffee sauce and fresh summer berries – This is seriously scrummy 😋 ☕️🍦

Back to uni 2017

Art, collaboration, Colour, Drink, family, Food and Drink, Hanoi, market, Pop up, Street Food, Vietnamese, Vietnamese Street Food

With our car loaded to the MAX we headed to Canterbury yesterday to cater for The University for the Creative Arts Degree Show 2017. It was such a pleasure to be back at my old university and see familiar faces (some of whom haven’t changed one bit – eternally youthful).
Hanoi Cà Phê impressed the crowds with our fresh Vietnamese BBQ flavours 🌈🇻🇳💥🌶
We’re super honoured to be asked back to cater for next years Degree show at all the UCA campuses!!! Woohoo 😃👏🏻✌🏼


Stow Festival 2015

Food and Drink, Street Food, Vietnamese Street Food

 Hanoi Cà Phê had an awesome day at The ‘Stow Festival 2015’ today. The sun was blazing, with not a cloud in sight. We enjoyed four live music acts whom each sounded great.

Thanks to all our lovely customers (some new and some returning) our new Pork and Tofu ‘Bún’ boxes went down a treat.

I’m so happy that our first ever Music festival was a ringing success! 🎵🌟🎵

   

 
  
  
  

 

Our Second Food Stall

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Roll up, Roll up!
Come and get some delicious Vietnamese Street food & drink this Saturday 25th July 2015, 1pm – 6pm.
On the Menu we will have:
– Mamma Tinh’s marinaded bbq pork Banh Mi
– Chilli & Lemon-grass Tofu Banh Mi
*Both served with our delicious crunchy herb ‘Nom’ salad
To drink, we will have our refreshing home-made Mint Limeade (back by popular demand)
Don’t miss out, Pop by – Enjoy Hanoi!

A Big Pot of Phở Gà

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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!
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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!

August Food Market

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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

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Granny’s fish cakes

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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

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