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. I can still taste the bánh mì I had while backpacking in 2014, with crusty baguette and spicy beef fillings, the fresh lychees from the street corners and the multiple bowls of noodles, rice and broths. Even better, every morning started with French roast coffee, a chef’s favourite. Now imagine all of this food set among a bustling metropolis of more than five million people. Thousands of motorbikes fizz through the cities narrow streets, and whitewashed colonial buildings frame each corner. It’s almost like stepping back in time, to a Paris of yesteryear. The weather is balmy, and the locals’ positivity and smiles are infectious. It’s a beautiful place.
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. It’s also a quick one-pan wonder for feeding a family midweek.
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. A crowd pleaser if ever there was one.
