This Vietnamese Grain Bowl leans on herb and peanut to do the heavy lifting. We smoke the Paneer for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the herb and peanut 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 smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the hoisin and the rest of the herb and peanut flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes 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.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
This Vietnamese Scramble leans on lemongrass and chilli to do the heavy lifting. We bake the...
Vietnamese This Vietnamese Salad leans on caramel and pepper to do the heavy lifting. We slow-cook the...
Vietnamese
Members
A fresh take on Paneer Toast, built on fish sauce and lime and finished the way we like it....
Vietnamese
Members
The kind of Vietnamese plate you make on repeat. fish sauce and lime, a proper slow-cook, and a...