For the sauce (nuoc cham):
1 lime, squeeze for lime juice
1 garlic (minced)
2 tbsp fish sauce
2 tbsp sugar
1/2 cup of warm water
Sliced carrots (optional)
Chopped chili peppers (depends on how spicy you want it to be!)
Add the sugar and warm water into a bowl, stir until combined. Add the fish sauce, lime juice, minced garlic and chili peppers and stirred steadily. Add the extra sliced carrots into the sauce if you wish. (I often do this so you get bites of carrots that are soaked with the delicious sauce)
For the vermicelli bowl:
Spring rolls (store-bought frozen ones or see below for a Vietnamese spring rolls recipe)
Vermicelli (any variety is fine)
Pickled daikon/carrots
Cucumber (sliced)
Roasted peanuts (optional)
Different types of leafy (raw) vegetables that you can add in (add as many or as little, or whichever you prefer)
Lettuce
Bean sprouts
Herbs: Vietnamese usually put basil (húng quế), coriander/cilantro (rau mùi), mint, Vietnamese balm (kinh giới) perilla (tía tô)
But add any combo of herbs (or none at all) depending on your preferences.
Boil the vermicelli as instructed on the package. Drain and rinse with cold water.
Assemble your vermicelli bowl (this is how I like to do it)
Lettuce at the bottom
Vermiceli
Spring rolls on the side with pickled carrots/daikon, cucumber, herbs on top
Sprinkle some roasted peanuts on top (this is optional but roasted peanuts gives that extra crunchiness feeling to your vermicelli bowl)
Add all your fish sauce in or add little by little as you go along!
Enjoy :)
Vietnamese spring rolls
300g ground pork
200g shrimp, peeled and cut into small pieces (optional)
50g dried mung bean noodles
100g rehydrated wood ear mushroom, chopped
30g shallots, finely chopped
1/2 tsp salt
1/4 ground pepper
1tbsp fish sauce
1 clove garlic, minced
3 tsp sugar
1 egg white
1 tbsp vegetable oil
canola/vegetable oil (for frying)
Dried rice wrapper papers
Preparing the filling
Soak the dried mung bean noodles into warm water for approximately 30 minutes. Drain thoroughly and cut into 1/4 inches pieces.
Combine the mung bean noodles, ground pork, shrimp, chopped wood ear mushroom, shallots, garlic in a large bowl. Add in salt, pepper, 1 tsp sugar, fish sauce and mix until everything is uniformly combined.
Leave the mixture to get marinated for at least 15 minutes.
Wrapping & frying the spring rolls
In a large shallow bowl with 1 cup of warm water, submerge the rice wrapper paper completely for 5-10 seconds. Remove it from the water. It can still be quite firm but will soften very quickly afterwards.
2. Place about 40g of the filling in a log shape on one end of the wrapper. Begin by tightly folding the wrapper over and roll it forward for 1 complete round. Then, fold one side to the middle of the wrapper and repeat with the other side. Roll the spring roll forward while tucking in the front to prevent air bubbles. No need anything to seal as the rice wrapper will stick to itself.
3. Heat about 3 cups of vegetable/canola oil to 335°F/170°C. Fry the spring rolls in small batches to ensure they don’t stick to each other. Cook each batch for around 5-6 minutes, or until they are golden brown. Drain on a rack or onto plate with oil-absorbing paper.
4. You can double-fry them for another 1-2 minutes if you want them to be extra crispy, but this is optional.
PS: I combined 2 recipes for this Vietnamese spring rolls, one that is written by a Vietnamese cook (which I have translated) and another that is in English. I have not yet specifically tried these 2 recipes but they are very similar to what I ate in restaurants back home.
https://daynauan.info.vn/bun-cha-gio
https://thewoksoflife.com/cha-gio-vietnamese-fried-spring-rolls/
At home, my parents and I usually make vegetarian spring rolls, where we remove the shrimp/pork with different kinds of vegetables (carrots, green beans, yams, taro, etc.) and bake them instead of frying (but I would need to ask my mom for her recipes for this specific kind of spring roll :) )
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