Vietnamese-style Samosa

Ingredients

While the original Indian samosas are typically filled with spiced potatoes and peas, this Vietnamese adaptation incorporates a filling of ground pork, shrimp, and vegetables. The spices are also adjusted to include Vietnamese flavors like lemongrass, fish sauce, and chili. Additionally, the traditional deep-frying method is retained to achieve the desired crispy texture. We alse have the original recipe for Samosa, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 200g ground pork 200g ground pork
• 150g shrimp, peeled and deveined 150g shrimp, peeled and deveined
• 1 small carrot, finely diced 1 small carrot, finely diced
• 1/2 cup (75g) bean sprouts 1/2 cup (75g) bean sprouts
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• Vegetable oil, for deep frying Vegetable oil, for deep frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the vegetable oil and water, kneading until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, combine the ground pork, shrimp, carrot, bean sprouts, garlic, lemongrass, fish sauce, sugar, and chili flakes. Mix well to ensure all ingredients are evenly incorporated.
3. 3.
   Divide the dough into small balls and roll each ball into a thin circle.
4. 4.
   Place a spoonful of the filling mixture onto one half of the dough circle. Fold the other half over the filling to form a semi-circle shape. Press the edges firmly to seal the samosa.
5. 5.
   Heat vegetable oil in a deep frying pan or pot. Fry the samosas in batches until they turn golden brown and crispy. Remove from the oil and drain on a paper towel.
6. 6.
   Serve the Vietnamese-style samosas hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Ground pork — Ensure the pork is cooked thoroughly to an internal temperature of 160°F (71°C) to ensure food safety.
• Shrimp — Use fresh or frozen shrimp that has been properly thawed. Remove the tails before using in the filling.
• Lemongrass — Trim the tough outer layers of the lemongrass stalk before finely chopping it for the filling.

Tips & Tricks

• For a vegetarian version, substitute the ground pork and shrimp with tofu or a mixture of finely chopped vegetables.
• Adjust the amount of chili flakes according to your desired level of spiciness.
• Serve the samosas with a traditional Vietnamese dipping sauce made from fish sauce, lime juice, sugar, and chili.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you prefer a healthier alternative, you can bake the samosas in the oven instead of deep frying them.

Serving advice

Serve the Vietnamese-style samosas as an appetizer or as part of a main course. Accompany them with a variety of Vietnamese herbs such as mint, cilantro, and Thai basil for added freshness. Provide a selection of dipping sauces, such as sweet chili sauce or nuoc cham, to enhance the flavors.

Presentation advice

Arrange the samosas on a platter, garnished with fresh herbs and a sprinkle of chili flakes for a pop of color. Consider serving them in traditional Vietnamese-style bowls or on banana leaves for an authentic touch.