Nem - Vietnamese Spring Rolls with Erasmus Friends

Because nem is so famous and so popular with Vietnamese people, even Vietnamese restaurants in Europe make this dish, and there are many international friends to eat this dish, so to tell the truth. I kept thinking when I started writing this article, did not know if it's too cool to write about something that seems like everyone knows ... :-P

Of course there are, because from the day to Europe, this is the most popular student like me.

Anyway, at least for myself, maybe this article will be useful. Because I do not often do rolls, because spring rolls are quite laborious, usually only on special occasions, or guests to play the new drawing.

That is why every time I make spring rolls I make it out, because it made rolls, that is to make many people eat together or spend time thinking about what the kernel is good, so kind ... So Have a well saved formula.

Today I made a roll for Michal to eat, actually because I was in Michal's host 5 days so promised to make Vietnamese food for him to eat, actually the whole family eat.

I am happy, not only do delicious dishes you like but also teach Said and Michelle to try spring rolls.

Firstly, before going to the post, I will introduce a little bit about frying stuff to everyone.

Talk about this dish, in Vietnam I can name it in two ways "Spring rolls" or "fried nem" is delicious food, famous Vietnamese and made from simple ingredients, easy to implement But the taste is quite unique and often difficult to miss in any tray in Vietnam, especially the family gatherings, holidays.

Spring rolls originated from Saigon, but when it came to the North, it was called fried nem or nem Sai Gon.

 In central Vietnam, for example, in my father's hometown of Ha Tinh, this dish is often called chop (usually in Thanh Hoa called chả). In the process of "moving" from South to North, spring rolls have undergone many changes, depending on the person, taste and locality where the ingredients have changed.

The spring rolls are transformed into subtle varieties; In addition, as well as with a kind of personality and instead of wrapping with thin rolls are familiar thin, people use rolls to roll the net is called roll spring rolls.

In Vietnam, in the old days, traditionally, spring rolls were used in appetizers, but today in our daily life our family uses this dish as a main dish. To eat with bun.

In addition to spring rolls pork meat, the most famous seafood is crab spring rolls, the North also has a pretty snack nem mouth. To supplement not only inferior because of the place that produced this dish, the Saigon also processed dishes such as spring rolls, spring rolls, spring rolls wrapped with wonton, spring rolls, ram ram Central - wrapped with thumb)

I say that the seafood rolls I have eaten along the central coast of Vietnam are delicious too.

I have to tell MIchal that this dish is now popular, nem is a folk dish then it has become a royal palace for the king of Vietnam ..

We have a saying: Nem cong cha phuong.

You can probably see "nem" there, so you can see the word "Cong".

"Cong" in vietnamese means "peacock". Bird statue of royal court of Vietnam.

Okay, I think that is explaining enough now to the recipes.

his article is not necessarily a recipe, but a summary of the points to consider when making a spring roll (from a personal point of view), and some tips to make a better spring rolls that we picked up. Online. Also, I would like to say that with this spring roll, I'm just a "newbie", so I hope you will make more suggestions for your spring rolls. Thank you both home :-)

HOW TO BUY NEM

Material

Nem 1

Because nem dish is so famous and popular with Vietnamese people, so I almost believe that this is one of the dishes have many ways to do, namely many ways to do the most.

And in fact, as I see it, the spring rolls are also not necessarily fixed. I think that basically spring rolls consist of 2 parts of meat and vegetables. For meat, pork is the best. Beef and grilled chicken may be substituted but not as good. In addition to pork you can add shrimp, crab .. to increase the taste for rolls :-)

For vegetables: some vegetables used in making spring rolls are carrots, beets, kohlrabi, bean sprouts. However, since bean and bean sprouts have a lot more water than carrots and kohlrains, it can make the droplets more wet (and will cause some bad results later on). Carrot and kohlrabi

In addition to vegetables and meat, there are also some other things that are present in the spring rolls are ear mites, vermicelli, dry onions, eggs. Mites and vermicelli according to their own, makes the kernel crunchy. Burma lack also, the ear should have ears. Onion (dry or onion) is very good because it will make the kernel more fragrant.

 Nem1

700 gr of ground pork

500 g shrimp

6 crabs (surimi stick, no crab meat here should be replaced by this one)

9-10 earplugs – black mushrooms – (Cats' fungus, the cat's ear) is a parasitic plant growing on broadleaved or dead trees, mainly in spring, autumn and autumn. This fungus exists and grows in countries in Asia and in some Pacific islands, where the climate is damp and rainy. We can it in Vietnam – MoC nhi literally means ear mushrooms because it looks like a ear.

I buy this stuff in Asia Supermarket, you can probably find it, just ask the shop owner.

A handful of vermicelli – Vietnamese bean noodles – the white noodles – kind of pasta in Asia but made from green beans

1 small kohlrabi

1 carrot

1 small onion

2 chicken eggs (only yolks)

Powder soup (or salt, fish sauce), pepper

Rice paper rolls (A form of cake using the raw material is thin-coated dried rice, when eaten can be crispy)

Cooking oil

(With the number above about 70 rolls of small rolls, each with a large fingertips - rolled with ½ round rice paper rolls)

Making

Prepare materials

Nem 2

- Dip the vermicelli and ear porridge into warm water before 60p for hatching.

- Shrimp removed shell, pomegranate (small finely, the meal will feel a piece of shrimp in the kernel, better ;-))

- Dice cube bar

- Succulent peel, fiber

- Peeled carrots, fibroblasts

- Diced onion

- Black mushrooms soaked, washed, cut legs, cut yarn

- Cut white noodles about 1-2cm.

2. Pack nem

The package of rolls must be in Vietnam as well. But it took me a little to teach Said and Michelle the package.

First I took a little sugar water mixed with vinegar to use it to put on rice papers.

Since rice papers are very dry, a bit of this I use to make it soft can be wrapped.

The sugar and vinegar is so that after frying, spring rolls will be crisp and crispy yellow.

Then I slowly put some of the kernel into the middle of the roll.

Then, roll a little, then fold the two edges, then roll until the end of the roll. Simple :-)

Nem 3

Depending on the size, want a large or small rolls that can be rolled by half or whole rice paper rolls. With rice paper at home because it is very thin so just a little water on the face of the cake can help to soft enough cake to roll. However, rice noodles bought in this Asian market are usually very thick. So use warm water to soften the cake before rolling. I dip the whole cake into warm water, to a few seconds to soft, then removed, the result is quite delicious peach branch ;-)

In addition, a small note is that when the rolls are enough for you to feed and not fold too tightly because when fry can easily podium.

3. Roll nem

The first tip to crispy crisps (and also for long preservation in the case of more to eat gradually) is to fry twice. The first time with rice nem with light fire for spring rolls. The second time to fry for spring rolls

rispy golden crust. If you do not finish, you can leave the rolls in the freezer after the first time, then defrost the next time and fry them normally.

Also, some of the other tips I've learned online make nem long:

- Oil dipping (should use deep pans, or small pot will save more oil) - When the oil in the pan, add a few drops of lemon juice.

 Next boil oil and fry as usual. This way I tried, if the lemon juice from the beginning, the peace of mind is not shot, seems effective because I only fried once, but the shell is very crunchy ;-)

- Before frying the plate to roll in the refrigerator about 15-20 minutes for dry rolls, when fried will be more crispy.

- In order to make beautiful spring rolls, use beer or water at spring roll (this way I tried with rice dumplings sold in Asian markets here, the results are okay).

4. (Dipping sauce for Vietnamese spring rolls)

Basically, spring rolls include fish sauce, sugar, vinegar (or lemon or lemon and vinegar). T

The pig's view is that to have a good bowl of sauce is not a scaling factor - and in fact it's hard to say because different types of salted fish have different salty taste, and the family also eats salt. Different. What is important is the sequence of things.

This is how I learned from webtretho, long ago I do not remember what you learn anymore, but I feel very good, tried to change the other way but not as good.And it is very simple offline; -)

I use lemon because this side of vinegar is not very good.

First, make a bowl of lemon juice (ie, water + lemon + sugar).

Then add fish sauce until just eat.

Next to chili garlic and pepper. That's it, is not it? -) ;-)

If you use vinegar, the same phase, ie vinegar + sugar + water. Next is the fish sauce. Finally garlic, chili, pepper.

At home, this sauce according to his use for noodle bun also. Adding to the experience of a good buddies you are tired of cooking sauce is the sooner the better, such as the phase before the first

Prepare yourself and all other things, then come to eat fresh garlic, pepper, peppers on :-)

The last issue is the "beauty" of the sauce bowl. This does not know whether it is due to me too or not. But I like the sauce that chili peppers and pepper floating on the water, look like eyes already :-) and in general I do not like the style of sliced garlic and drop into bowl of sauce (usually garlic will clump in down here). So, the way I usually apply is to chop garlic and chilli finely and put in the last bowl of sauce (after full brewed with vinegar, sugar, sauce).

 Finally, grind pepper.

Doing this way I see 9/10 times as beautiful as: d

However, sauce in this time (in the picture) is not as beautiful as the theory: '(The reason is that there is "lazy", not chopped garlic but using the garlic press, making the garlic slightly. Be sure to break a bit :-( Probably the next spring rolls I will try to mix nice sauce and take photos again: '(

Finally, finish off with a description of the finished product a little: Crispy Nem Crispy, crumbly, fragrant onion and pepper, sweet and sour sauce just right, fragrant garlic and peppers, and especially garlic, Chilli, pepper floating: d:

To conclude, in this recipe, for even Vietnamese it seems like you have to prepare a little bit, but it is usually cooked for many people to it together. But it is very delicious and tasty.

I highly hope that you can try and enjoy this Vietnam traditional foods.