Asian inspiration

Asian cuisine is always a popular choice with customers and with the advent of the street food trend, it’s even more in demand. We’ve got a couple of quick recipes for you to try below. For more inspiration, see Essential Cuisine’s website.

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What Da Pho Chicken Wings

Vietnamese cuisine is gaining popularity in the UK as it offers a great number of flavours and formats, with many varied cooking techniques. From steaming-hot bowls of aromatic noodle soup to rich creamy curries, spices and chilli heat are particularly enjoyable.

This quick and easy recipe for What Da Pho Chicken Wings ticks all the boxes when it comes to flavour, spice and heat!

Prep time: 10 mins

Cooking time: 10 mins

Serves: 10


3kg chicken wings, tips removed, drums and flat separated
25g celery salt
10g white pepper
375ml buttermilk
500g cornflour
125g rice flour
Oil for frying


500g caster sugar
250ml fish sauce
30g Essential Cuisine Aromatic Base
750ml water
100g cornflour, mixed with a little water


30g fresh Thai basil, finely chopped
30g fresh mint, finely chopped
150g dessicated coconut, lightly toasted
50g red chillies, finely sliced
150g crispy onions
100g crushed peanuts
3 limes, cut into wedges


1. Preheat a fryer to 180°c
2. In a large bowl combine the wings with the dry spices and buttermilk. Leave to marinate for up to 4 hours. Drain off excess marinade and toss through the flours. Keep chilled until ready to fry.
3. For the sauce. In a saucepan bring the water with the sugar to the boil and reduce to a syrup. Add the fish sauce and Essential Cuisine Aromatic Base and continue to boil.
4. Pour in the cornflour mixture to thicken the sauce, whisking to make sure there aren’t any lumps.
5. Place the wings into a fryer basket in small batches. Cook for 7-8 minutes or until core temp of 75°c is reached.
6. In a deep serving dish pile up the wings. Pour the sauce over the top, add all the garnishes and serve with the lime wedges.

Dandan noodles

Dandan noodles or dandanmian, literally ‘carrying-pole noodles’, is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce usually containing preserved vegetables, chilli oil, Sichuan pepper, minced pork, served over noodles.

Prep time: 50 mins

Cooking time: 40 mins

Serves: 10


100ml vegetable oil
200g spring onions, finely chopped
50g root ginger, finely chopped
5 garlic cloves
50g red chilli, finely chopped
1.25kg pork mince
200g szechuan paste
800g tinned tomatoes, blended
75g Essential Cuisine Master Stock Base
1.8kg egg noodles, cooked to manufacturer’s instructions
300g mooli radish, cut into fine strips
100g coriander, roughly chopped
Salt and pepper to taste


1. Heat oil in a suitable pan over a high heat, add spring onion, ginger, garlic, chilli and stir fry for 1 minute
2. Add pork mince and fry for a further 3-5 minutes, breaking up any lumps. Add szechuan paste and cook for 2 further minutes
3. Stir in the tomatoes and Essential Cuisine Master Stock Base and simmer for 30 minutes until thick and sticky, season with salt and pepper to taste
4. Divide the hot cooked noodles into bowls and top with the meat sauce. Garnish with mooli and coriander.