Phoenix Restaurant
1151 College Street M6H 1B5 Toronto, ON, Canada

Crunchy Asian cabbage & prawn salad Ingredients 100g rice noodles... 100g sugar snap peas, shredded 2 carrots, coarsely grated 100g baby spinach 85g peeled, cooked prawns, defrosted if frozen For the dressing: 1 red chilli, deseeded and finely chopped 3 tbsp rice vinegar 1 tsp caster sugar 1 tsp fish sauce 1 tbsp roughly chopped mint Directions Pour boiling water over the noodles to cover, leave for 4 mins, then cool under cold running water. Drain well. Mix the sugar snaps, carrots, spinach, noodles and prawns in a shallow bowl. Mix together the dressing ingredients until the sugar has dissolved, pour over the salad, then toss everything together. Serve straight away.

Asian pork with rice noodle salad Ingredients 1 tsp lemongrass paste (we used Bart's)... 1 tsp finely-grated fresh root ginger red chilli, finely chopped 1 tsp sunflower oil 3 tbsp fish sauce 4 pork chops For the salad: 200g thin rice noodles zest and juice 1 lime tsp caster sugar cucumber handful chopped mint leaves Directions Mix together the lemongrass paste, ginger, chilli, oil and 1 tbsp of the fish sauce. Smear the mixture all over the pork chops, then set aside to marinate while you make the salad. Tip the noodles into a large bowl. Pour over a kettleful of boiling water, then leave to sit for 5 mins until the noodles are soft (or prepare them according to pack instructions). Drain the noodles into a sieve. Run under the cold tap until cool, then drain again and tip back into the bowl. Whisk the remaining 2 tbsp fish sauce with the lime zest and juice and sugar. Pour over the cold noodles. Slice the cucumber into thin strips, then toss through the salad along with the mint leaves. Heat a griddle pan until smoking hot. Griddle the chops for 5 mins on each side or until cooked through, then serve alongside the noodle salad.

Crunchy prawn noodle salad Ingredients 100g rice noodles... 100g sugar snap peas, shredded 2 carrots, coarsely grated 100g baby spinach 85g peeled, cooked prawns, defrosted if frozen For the dressing: 1 red chilli, deseeded and finely chopped 3 tbsp rice vinegar 1 tsp caster sugar 1 tsp fish sauce 1 tbsp roughly chopped mint Directions Pour boiling water over the noodles to cover, leave for 4 mins, then cool under cold running water. Drain well. Mix the sugar snaps, carrots, spinach, noodles and prawns in a shallow bowl. Mix together the dressing ingredients until the sugar has dissolved, pour over the salad, then toss everything together. Serve straight away.

Barbecue pork buns Ingredients 85g sugar... 500g pack white bread mix For the filling 1 tbsp sunflower oil 12 rashers streaky bacon unsmoked bacon or pancetta, chopped knob ginger, peeled and chopped 2 garlic cloves, chopped 2 tbsp soy sauce 3 tbsp clear honey 3 tbsp tomato purée 1 egg beaten, to glaze Directions Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.

Bang bang prawn salad Ingredients 140g flat rice noodles... 3 tbsp crunchy peanut butter 4 tbsp half-fat coconut milk 3 tbsp sweet chilli sauce 3 spring onions, sliced 1 cucumber, peeled, halved lengthways, deseeded and sliced 300g pack beansprouts 200g pack cooked peeled prawns Directions Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency. Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.

Prawn spring roll wraps Ingredients 1 bundle dried thread rice noodles (about 60g)... 1 tbsp sunflower oil 300g pack fresh stir-fry vegetables - go for a leafy mix half finger-length fresh root ginger, grated small bunch coriander, stalks finely sliced, leaves roughly chopped 200g raw peeled prawns, halved 2 tbsp sweet chilli sauce, plus extra to serve 8 small sheets filo pastry 1 tbsp sesame seeds (optional) Directions Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack instructions. Heat 1 tsp oil in a large wok or non-stick frying pan. Stir-fry the vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still with a little crunch. Throw in the prawns for 1 min until pink, then stir in the sweet chilli sauce, coriander leaves and noodles, then remove from the heat. Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets. Pile a quarter of the prawn mixture along the narrow edge of each sheet, fold over the edges, then roll up to give you 4 large spring rolls. These can now be frozen for up to 1 month; defrost thoroughly before cooking as below. Brush with the remaining oil, sprinkle with sesame seeds if using, then bake on a baking sheet, seam-side down, for 15 mins until golden and crisp. Serve with a green salad, and a good dollop of extra chilli sauce on the side.

Prawn summer rolls Ingredients For the rolls... 100g vermicelli rice noodles or bean thread noodles 12 x 20cm round rice paper wrappers (see tip, below) handful mint leaves 18 cooked prawns, cut in half lengthways 2-3 large iceberg lettuce leaves, torn into 12 pieces 1 carrot, cut into thin batons a handful coriander a handful Thai basil a handful long chives 50g beansprouts Directions Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender. Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients once you start, you will need everything to hand. When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft about 10-15 secs then drain on a tea towel. Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves. Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don’t overfill the pancakes or they will be hard to roll. Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly. When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed. Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.

Veggie hotpot Ingredients large butternut squash, peeled and cut into chunks... 2 tsp soy sauce 2 tsp soft brown sugar 200ml vegetable stock 100g green beans, trimmed and sliced 4 spring onions, sliced coriander leaves and cooked basmati or jasmine rice, to serve Directions Heat the oil in a medium-size, lidded saucepan. Add the ginger and garlic, then stir-fry for about 5 mins. Add the squash, soy sauce, sugar and stock. Cover, then simmer for 10 mins. Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender. Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.

Oriental duck salad Ingredients 1 duck leg... 1 tsp Chinese five-spice powder 140g rice noodles 1 celery stick, cut into matchsticks 1 carrot, cut into matchsticks cucumber, deseeded and cut into matchsticks 2 spring onions, sliced lengthways 2 tbsp hoisin sauce 1 tbsp soy sauce Directions Heat oven to 220C/200C fan/gas 7. Rub the duck leg all over with five-spice and seasoning, place on a baking tray and roast for 25 mins. Meanwhile, cook the rice noodles following pack instructions. Drain and cool under cold running water, then drain again well and toss with the celery, carrot, cucumber and spring onions. When cool enough to handle, remove the duck meat and crispy skin from the bone and finely shred. To make the dressing, mix the hoisin and soy sauce with 2 tbsp water. Divide the noodles between two plates and top with the shredded duck. Drizzle over the dressing and serve.

Salt & pepper squid Ingredients 85g cornflour... 85g plain flour 2 tsp black pepper, cracked 2 tbsp ground Szechuan peppercorns, roughly crushed sunflower or vegetable oil, for frying 400g squid, cleaned and cut into strips (see tips, below) finely sliced spring onion and green chilli, to serve For the dipping sauce - 1 red chilli, finely chopped half cucumber, finely diced 1 small red onion, finely chopped 100ml rice wine vinegar 1 tbsp caster sugar 2 tsp fish sauce Directions To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with. Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

Chicken salad 140g Thai rice noodles 1 carrot cucumber... 2 cooked chicken breasts, shredded 50g radishes, thinly sliced red onion, finely sliced small bunch mint, leaves picked 25g natural roasted peanuts, roughly chopped For the dressing 1 small red chilli, deseeded and finely chopped zest and juice 1 lime 1 tbsp each fish sauce, low-sodium soy sauce and sesame oil Directions To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing. Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.

Vietnamese chicken baguettes (Bhan Mi) Ingredients 1 small chicken breast... 1 tsp olive oil 1 tsp rice vinegar tsp golden caster sugar juice lime small carrot, peeled and grated 2 spring onions, thinly sliced 2cm/1in piece cucumber, deseeded and sliced red chilli, thinly sliced into rounds 1 sandwich baguette 3-4 Little Gem lettuce leaves, washed 1-2 tbsp sweet chilli sauce Directions Put the chicken breast between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Heat a griddle pan until hot. Rub the chicken with the oil, cook for 2-3 mins per side, or until cooked through. Set aside to cool. Mix together the rice vinegar, sugar and lime juice, stirring until the sugar is dissolved. Add the carrot, spring onions, cucumber and chilli. Split a sandwich baguette along the top. Stuff with the Little Gem leaves and shred the chicken on top. Pile on the carrot mixture and wrap or place in a plastic box. Put the sweet chilli sauce in a small portable pot and when it’s time for lunch, pour over the sauce just before tucking in.

Hot & sour fish soup Ingredients 1 tsp coriander seeds... small piece ginger or galangal, sliced 850ml chicken or fish stock 175g thin rice noodles 2 tbsp fish sauce 2 fat red chillies, deseeded and thinly sliced 3 garlic cloves, thinly sliced 300g raw, tail-on tiger prawns 200g/7oz skinless salmon fillet, cut into small cubes 4 spring onions, chopped handful coriander leaves handful mint leaves, torn juice 2 limes Directions Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins. Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste. Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.