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The supper club is held in my home in London Fields, Hackney. It is like a dinner party in the tradition of a Vietnamese feast with homemade Vietnamese food.

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Vietnamese food is about the balance of flavours, of sweet, salty and sour – there is no measuring device that can ever match your own taste buds.

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Congee with Pork Floss, Kale, Ginger & Dill

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Quick, easy, healthy and utterly delicious. This fast and soothing recipe is great for breakfast, lunch or dinner. Kale can be substituted with any greens such as cabbage and likewise with the herbs. I do love this combination, when dill is cooked, it is transformed completely and becomes totally addictive. Kale and dill have major health benefits: its full of anti-oxidants, rich in vitamins A, C, K and minerals such as calcium and iron. Ginger boasts many health benefits such as absorption of vitamins and minerals and aids digestion.

It can be vegetarian too without the pork floss. You can substitute fish sauce for salt or soy sauce.

Prep & cook time: 20 mins
serves 4

Ingredients

1 litre water
1 1/2 chicken stock cubes
60g kale, sliced into 1cm ribbons
10g dill, chopped, 5mm in one direction
2 tbsp fish sauce
1 inch of ginger peeled, finely chopped
2 rice bowls of cooked rice
generous pinch of black pepper
40g Vietnamese pork floss (can subsitute for canned tuna, minced pork, chopped chicken, fish flakes)

 

Method

Bring the water to the boil, crumble in the stock cubes, and stir until dissolved.

Add the cooked rice and  ginger, cover with a lid and bring back to a gentle boil.

After 10 minutes add the kale, dill and fish sauce to the saucepan and bring back to a gentle boil.

Before serving add pepper to taste, then stir through half of the pork floss.

Divide between the bowls, sprinkling the remaining pork floss in the middle of each dish.

  • Shanna Wasson Taylor

    Will be trying this in the morning! thanks!