Jamie Oliver's Food Revolution: Vietnamese Lunch

I was invited to cook lunch at Jamie Oliver's test kitchen at Fifteen for his Food Revolution. I made a huge pot of phở  and got everyone combining ingredients to make fresh summer rolls - the Saigon way. Herbs, noodles, poached prawns and pork belly were placed on each table.

 (These photos above are by Nada & Seb)

Thinly slice rump steak and place on noodles. It will cook perfectly once you add the boiling hot phở broth

Photo by Janice Bruce-Brand

My friends Seb, Nada & Mira

We also baked lots of sea bream with ginger, lemon and onion then poured a sweet spring onion and chilli soy sauce over them. They were served whole at the table and everybody picked at it with chopsticks and rolled them with fresh cockscombe, perilla, garlic chives, mint and coriander and vermicelli noodles.

Photo by Janice Bruce-Brand

Summer rolls are very easy to make and you can enjoy them like sandwiches, just put anything you like in them. It was great interactive afternoon with people eating like at a typical Vietnamese dinner party.

(These photos by Danny McCubbin)

Thank you to Rocket & Squash for helping with the prep. I helped him the day before, I discovered how wonderful it was to work with a calm, hardworking and talented chef and I hope to be doing many more things with him in the future. 

Ed made a delicious streak tartare with a deep fried egg yolk. (yes it was runny) I have never seen that before. The dude rocks! You can read and see the photos I took on his event on his blog here. 

Gennaro Contaldo came to say hi.

Bee

Thank you to Bee, a forum member on jamieoliver.com for prepping tons of herbs meticulously. It was really wonderful to see afterwards how she went shopping for the ingredients and taught her family and kids at school how to make the fresh rolls. It was real food revolution at work!

Thank you to Donald Russell for supplying the beautiful beef bones, ox tails, rib trims and rump steak for the phở  noodle soup.

Thank you to Fin & Flounder for supplying the most delicious sea bream, beautifully scaled and gutted.

Thank you to www.waiyeehong.com  for supplying oriental ingredients and many many soup bowls.

Thank you to all those who donated to Jamie's charity and came for lunch and the extra pairs of hands that did all the washing up! Thank you so much!

Finally, a big thank you to Danny McCubbin for inviting me to host a supper club lunch and for always supporting me.

My recipe for Saigon summer rolls can be found on The Good Food Channel.

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