The migrant workers from Vietnam brought their culture and their cuisine to Czech Republic. Here are some recipies to try if you want to get some taste of simple and good Vietnamese dishes.

 

VIETNAMESE SPRING ROLLS

Ingredients:
For the Vietnamese Spring Rolls
2 ¾ ounces dried bean thread noodles (or mung bean noodles)
1 ¾ ounces dried mushroom strips, such as wood ear mushrooms or Chinese black fungus
½ pound ground pork
½ pound ground chicken
1 pound carrots, grated
½ onion, finely diced
1 tablespoon sugar
1 tablespoon salt
2 teaspoons fine white pepper
1 tablespoon Asian fish sauce
20 spring (egg) roll wrappers, 8½ inches square

Dipping fish sauce, for serving
**
For the Dipping Sauce Recipe (Nuoc Mam Cham)
3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
2 tablespoons sugar
2 cloves garlic
1 bird’s-eye chili
2 tablespoons freshly squeezed lime juice

Directions:
Soak the noodles and mushroom strips separately in cold water for 20 minutes, then drain and drip dry in a colander. Cut the noodles into 1½-inch-long pieces, then combine with all of the filling ingredients in a large bowl and mix well.
Cut the spring roll wrappers diagonally to form two triangles, then separate them into single sheets. Place a piece of wrapper on a plate with the base of the triangle facing you. Spoon about 1 tablespoon of the mixture onto the middle of the bottom edge of the wrapper and fold the two adjacent sides, one on top of the other into the center. Roll toward the apex to form a nice firm roll, and secure with a dab of flour mixed with some water. Repeat until you have filled all of the wrappers.
When freshly rolled, the cha gio can be deep-fried in oil preheated to 350 degrees F or until a cube of bread dropped in the oil browns in 15 seconds. Alternatively, you can store them in the freezer and cook when needed. Just carefully slide frozen spring rolls (do not defrots) in the oil and cook an additional minute or so.

To make the Dipping Sauce (Nuoc Mam Cham)
Combine the fish sauce, rice vinegar, 1/2 cup of water, and sugar in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir in the lime juice. To liven it up, add pickled vegetables.Combine the fish sauce, rice vinegar, 1/2 cup of water, and sugar in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir in the lime juice. To liven it up, add pickled vegetables.

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BANANA PANCAKE

Even though these are called pancakes, they’re so much like funnel cake, they’re really more like dessert. Really, really yummy with a little powdered sugar sprinkled on.

1 c flour (ap or gluten-free–we used Bob’s red mill ap gf flour)
1 1/3 – 1 1/2 c cold water
2 – 3 T sugar
salt
3 – 4 bananas
oil

Put flour in bowl and slowly add water and mix.  Add sugar and a little salt and mix.
Slice the bananas very thinly lengthwise and add to mixture.
Pour enough oil into a frying pan to cover pancakes–about an inch and a half or so deep and heat.  Let it get very hot, and pour the batter in 1/3 – 1/2 c increments, one at a time.  Flip fairly frequently–my husband said he did it every 30 seconds or so, until both sides are nicely brown and crispy.