Recipe
Vietnamese-style Samosa
Vietnamese-inspired Crispy Samosa Delight
4.8 out of 5
In Vietnamese cuisine, flavors are delicate yet vibrant, with a focus on fresh herbs and aromatic spices. This Vietnamese-style Samosa recipe combines the crispy and savory goodness of traditional Indian samosas with the fragrant and zesty flavors of Vietnamese cuisine. Get ready to indulge in a delightful fusion of two culinary worlds!
Metadata
Preparation time
40 minutes
Cooking time
20 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Gluten-free (with appropriate flour substitution), Dairy-free, Nut-free, Low-carb (in moderation)
Allergens
Shellfish (shrimp)
Not suitable for
Vegetarian, Vegan, Paleo, Keto, High-carb
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.
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
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1/2 cup (120ml) water 1/2 cup (120ml) water
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200g ground pork 200g ground pork
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150g shrimp, peeled and deveined 150g shrimp, peeled and deveined
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1 small carrot, finely diced 1 small carrot, finely diced
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1/2 cup (75g) bean sprouts 1/2 cup (75g) bean sprouts
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2 cloves garlic, minced 2 cloves garlic, minced
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1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
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1 tablespoon fish sauce 1 tablespoon fish sauce
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1 teaspoon sugar 1 teaspoon sugar
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1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
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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
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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.
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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.
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3.Divide the dough into small balls and roll each ball into a thin circle.
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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.
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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.
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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.
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