Two recipes using rice: one a love letter to the flavours and history of Hanoi, the other a tasty crowd pleaser perfect for leftover veg
The end of August signals the dreaded back-to-school period. In honour of the return to evenings of chaos, I’m cooking some one-pot wonders that are packed with flavour, sustenance and nutrition. An added bonus? They can even be boxed up for a lunchbox the following day.
While both recipes use rice, the first is a little insight into some history. Vietnam was colonised by the French from the 1880s to the mid-1940s, and its cuisine is a stunning blend of southeast Asian freshness twinned with classical French cuisine, baking and coffee. Hanoi, a particularly beautiful culinary destination, is probably my favourite city in the world after Paris.
Bavette is a cut of beef I love to use. It is the Parisian steak of choice and can be found in most bistros. The key is to cook it hard and fast, slicing across the grain to improve the texture. The Vietnamese dressing brings together ginger, chilli, fish sauce and rice wine vinegar with fresh lime. I make this in bulk and always have it in the fridge ready to go. With the fried rice to soak it all up, this is my love letter to the flavours and history of Hanoi.
The second recipe uses chicken and chorizo to flavour up the rice. This is the kind of dish I use to empty the fridge. If you have any leftover veg looking a bit sad, chop it up and get it into the base of this. The addition of a Parmesan rind will bring extra flavour and, while it will look very watery going into the oven, trust that the rice will soak up all that stock as it cooks. If the crowd are really hungry, serve with some garlic bread and loads of lemon juice.
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