Going Vietnamese
I am now in Los Baños, and whenever my Tita Mary and I come together, we exchange recipes and we actually try them out.
Recently, we made Bagoong Fried Rice and Chicken Pandan. (For Bagoong Fried Rice recipe, go to Leftovers Feast. The Chicken Pandan recipe will come very soon, I promise.) Today, Tita Mary decided to make Fresh Vietnamese Spring Rolls. It's really easy.
First, julliene some carrots and cucumbers (the thinner and longer, the better). Next, soak some rice noodles or vermicelli in some water until soft. Then, blanch in boiling water and drain.
Cook some shrimp, peel and devein. Wash some bean sprouts and lettuce leaves. Drain. Set aside a few coriander leaves (wansuy) too.
Arrange these on a plate and set aside until ready to be served together with the rice wrapping paper.
Meanwhile, make the sauce. Mix together the following:
Lay rice paper on a plate. Assemble carrots, cucumbers, noodles, bean sprouts, lettuce, coriander leaves and shrimps. Seal ends and roll up.
Repeat process until all of the ingredients are used up. Serve with sauce and ground peanuts.
Instead of shrimp, you can also use boiled thin pork strips or boiled and flaked chicken. But as you can see, the rice paper is translucent, so the more color seen through it, the nicer your spring rolls will look. For a healthier fare, go all veggie!
Recently, we made Bagoong Fried Rice and Chicken Pandan. (For Bagoong Fried Rice recipe, go to Leftovers Feast. The Chicken Pandan recipe will come very soon, I promise.) Today, Tita Mary decided to make Fresh Vietnamese Spring Rolls. It's really easy.
First, julliene some carrots and cucumbers (the thinner and longer, the better). Next, soak some rice noodles or vermicelli in some water until soft. Then, blanch in boiling water and drain.
Cook some shrimp, peel and devein. Wash some bean sprouts and lettuce leaves. Drain. Set aside a few coriander leaves (wansuy) too.
Arrange these on a plate and set aside until ready to be served together with the rice wrapping paper.
Meanwhile, make the sauce. Mix together the following:
- 4 tsp fish sauce
- 1/4 cup water
- 2 tbsp. fresh lime juice
- 2 tbsp. white sugar
- 3 tbsp. hoisin sauce
- 1/2 tsp. garlic chili sauce or pepper
- 1 clove garlic, minced or some garlic powder
Lay rice paper on a plate. Assemble carrots, cucumbers, noodles, bean sprouts, lettuce, coriander leaves and shrimps. Seal ends and roll up.
Repeat process until all of the ingredients are used up. Serve with sauce and ground peanuts.
Instead of shrimp, you can also use boiled thin pork strips or boiled and flaked chicken. But as you can see, the rice paper is translucent, so the more color seen through it, the nicer your spring rolls will look. For a healthier fare, go all veggie!
Chúc ngon miệng (Bon appetit)!
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