This Vietnamese Pancakes leans on lemongrass and chilli to do the heavy lifting. We braise the Paneer for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the paneer dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the paneer and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the hoisin and the rest of the lemongrass and chilli flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
A light take on Aubergine Mash, built on fish sauce and lime and finished the way we like it....
Vietnamese This Vietnamese Mash leans on herb and peanut to do the heavy lifting. We roast the Black Bean...
Vietnamese This Vietnamese Crumble leans on ginger and star anise to do the heavy lifting. We bake the...
Vietnamese This Vietnamese Bites leans on ginger and star anise to do the heavy lifting. We char the Cod...