Home > The Vietnamese dish of Penang Nua – My version of that on a Roti Prata

The Vietnamese dish of Penang Nua – My version of that on a Roti Prata

Brian Kennett

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!!!

Vietnamese Penang Nua
This is almost a 121 Vietnamese pizza – I’d have this any day of the week!!!

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.

  1. Get some oil in your wok, get the heat on and fry the mince beef with the garlic;
  2. When it is cooked through add in the soy, fish sauce, chili padi, and coconut cream and stir through;
  3. Cook that through for another 5 minutes or so;
  4. Off the heat and stir through the basil and peanuts;
  5. In parallel get your oven heated to 240, and lay out your roti pratas and drizzle with a little oil;
  6. Spoon the beef mixture on top as you can see in the picture;
  7. Sprinkle some grated cheese on top and pop them in the oven;
  8. 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!!!


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