21/01/2021
Food plays an important part in life of the Vietnamese and anyone who has visited will agree that the food is some of the best in the world.
Whilst in Vietnam I am fortunate enough to stay with our director’s family in Hanoi. Hospitality is at the centre of everyday life and dinner times are always a feast to behold.
My favourite is Nem Ran Hay Cha Gio (or as I call them Vietnamese Spring Rolls).
As a taster of what to experience I have been given this recipe to share with you. Give it a try!
2oz dried thin rice noodles
¾ cup ground chicken
¼ cup shrimp, washed, peeled and cut into small pieces
2 large hard boiled eggs peeled and grated
4 mushrooms – go for something like chestnut for more flavour
2 spring onions, chopped
½ teaspoon white sugar
½ teaspoon of salt
24 rice paper wrappers
2 cups vegetable oil for frying
• Soak rice noodles in water for about 20 minutes, drain well and cut into 2-inch-long pieces
• Mix together the noodle pieces, chicken, shrimp, egg, carrot, mushroom and green onions.
• Add the sugar and salt and stir well.
• Soak rice paper (one at a time) in a bowl of water (about 15 seconds), remove and place on a damp cloth
• Place 1 tablespoon of filling into the centre of the rice paper. Fold bottom edge so it covers the filling then roll tightly.
• Repeat (you should be able to make about 24 rolls out of this)
• Heat oil in ta wok over a medium heat
• Add 3 to 4 rolls at a time and cook until crispy (around 5 minutes)
• Drain on paper towels
• Eat – the best bit!
If that has whetted, your appetite (for food and Vietnam) then why not ask us about our Vietnamese food tours. You get to try many traditional dishes, discover where the produce comes from, shop for ingredients in local markets and make your own authentic dishes. A really fun holiday.