Uyen Luu's easy Vietnamese weekday dinners - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Uyen Luu’ s easy Vietnamese weekday dinners By You Magazine - July 25, 2021 These vibrant, flavour-packed dishes from food writer and cook Uyen Luu will power up your weekday dinners in no time. Chicken salad with sugar snap peas coriander and shallots This classic salad is seen at all celebrations, but don’t let that stop you from enjoying it on a weeknight. You can also use up leftovers from a roast chicken or buy a rotisserie chicken. Uyen Luu GET THE RECIPE Tofu pillows tomatoes and broccoli in fish sauce When tofu is cooked properly, it is soft, pillowy and smooth – like bouncing on a cloud. Uyen Luu GET THE RECIPE Lemongrass ribeye steak noodle salad True to a Vietnamese-style salad, adding rice noodles makes this a complete meal balanced with lots of exciting summer flavours. Uyen Luu GET THE RECIPE Sticky mustard marmalade ribs Ribs make a great meal and this easy storecupboard recipe hits the spot. You can make this spicier by adding chilli sauce or chilli flakes. Uyen Luu GET THE RECIPE Sea bass parcels with ginger and kimchi I love opening this at the table when you have a guest or two and hearing the ooohs and ahhhs as though a gift is being unwrapped. For dinner parties, wrap more parcels and bake together, increasing the cooking time. Uyen Luu GET THE RECIPE Hot and fiery greens You can use a variety of vegetables or just one kind; the garlic, ginger and anchovies will lift them to another level. It will become a household favourite, making great additions to many meals. You can use water or chicken stock instead of wine. Uyen Luu GET THE RECIPE Ginger chicken You can substitute the ginger with two stalks of finely chopped lemongrass or lime leaves. You can also use whole drumsticks and thighs, just cook them for a bit longer. Uyen Luu GET THE RECIPE Savoy cabbage roasted cauliflower and cashew chilli noodles There is something so moreish and savoury about butter and fish sauce which turns this midweek dinner into a real treat. Get everything prepped beforehand and stir-fry at the last minute before serving. Uyen Luu GET THE RECIPE For a fresh healthy cuppa… I don’t waste any leftover ginger, lemongrass, limes or lemons when I’m cooking. Instead I use them to make infusions to keep me hydrated throughout the day. Simply pour boiling water over the aromatics, then either drink hot as tea, or allow to cool completely. Once cool, I chill the infusions and keep in a flask. GINGER Revitalise your senses with a cup of refreshing tea made with freshly peeled and sliced ginger. A whole thumb is adequate for two in a teapot. This infusion helps aid digestion and can be enjoyed with meals. It will perk you up when you’re feeling under the weather, too. LEMONGRASS Re-root the ends of lemongrass in a glass of water and you’ll find shoots that regrow quickly. You can infuse these in boiling water, or bash half a stalk of lemongrass with the back of a knife. It also pairs well with fresh ginger. LIME OR LEMON Hot lemon or lime juice with or without honey is universal goodness. Infuse with strips of zest for an extra boost of citrus. The recipes and infusions are from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu, published by Hardie Grant, price £22. To order a copy for £18.70 until 9 August, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. 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