Brian Kennett
Amateur Chef and Foodie Extraordinaire
Vietnamese Penang Nua – Beef Curry
I was struggling one day for cooking the family dinner. I ended up reading my book on Vietnamese Street Food and came across the recipe for Penang Nua. That sounds interesting I thought. Clearly it got my juices flowing and I spun up this recipe, my own version. A Vietnamese beef and basil dish on a roti prata. Go figure!!!
To make 5 mini Vietnamese “pizzas” or Vietnamese Penang Nua you will need;
- 500g minced beef;
- 1 tablespoon finely chopped garlic;
- 1 tablespoon soy sauce;
- 1 tablespoon fish sauce;
- 1 cup coconut cream;
- 1 cup roughly chopped sweet basil;
- 1 finely chopped chili padi;
- 1 packet grated cheese (any type will do);
- 1/2 cup crushed salted peanuts; and
- 5 frozen roti pratas.
This goes really quick as usual so stay with me – here comes Vietnamese Penang Nua.
- Get some oil in your wok, get the heat on and fry the mince beef with the garlic;
- When it is cooked through add in the soy, fish sauce, chili padi, and coconut cream and stir through;
- Cook that through for another 5 minutes or so;
- Off the heat and stir through the basil and peanuts;
- In parallel get your oven heated to 240, and lay out your roti pratas and drizzle with a little oil;
- Spoon the beef mixture on top as you can see in the picture;
- Sprinkle some grated cheese on top and pop them in the oven;
- Cook for about 5-10 minutes until the pratas puff up and the cheese has nicely melted.
Get them on the plate quick and then watch the plate empty fast. I have to say these were belters. My Vietnamese Penang Nua were damned good. All the usual tastiness you’d expect. Spicy, salty, beefy, herby – all in one. Oh yes!!!
