Reuben and I met on Masterchef Singapore. While we shared an intense experince competing on the show. We also discovered our love for the Vietnamese cuisine!
Vietnamese cuisine is a symphony of flavors and textures, with high-impact ingredients like lemongrass, alliums, and chilies that pack a big, bold punch. As well as fish sauce, lime juice, contribute sweet, tart, and salty notes + pairing it with different kind of herbs that bring just bring the perfect bite together.
Reuben and I are going to share with you a couple of fav dish and let’s start with the classics: VN fried spring rolls.
INGREDIENTS
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Spring rolls
200g minced pork
1 tsp ground black pepper
1/4 tsp salt
1/2 tsp sugar
1/4 cup shallots, pounded
1tsp garlic
1/3 cup jicama, diced
1/3 cup spring onions, chopped finely
1/3 cup white onion, diced
1/3 cup glass noodles
1/3 cup wood ear mush room
16 sheets of rice paper 15cmx20cm
Sweet & Sour sauce
2 tbsp lime juice
2 tbsp white sugar
3 tsp fish sauce
1 tbsp water
2 tsp mild red chili and garlic, pounded.
INSTRUCTIONS
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For the sweet and sour sauce
Put lime juice and sugar in a bowel, stir to dissolve. Add fish sauce, water and chili and garlic mix.
For the spring rolls
In a bowl add pork, pepper, salt, sugar, shallots and garlic, mix well.
Add Jicama, spring onions, onion, glass noodles, mushrooms and egg yolk. Mix well.
Place a sheet of rice paper on a flat surface lengthways.
Place 1 heaped tablespoon of mixture 2cm from the closet edge.
Fold over rice paper pulling back tightly to seal mixture, roll over then fold sides in neatly and roll until almost at the end, seal with egg white and place on a tray with sealed side down.
Heat oil in a medium frying pan until hot, but not smoking. Place spring rolls in oil. Oil should be sizzling. Fry for 3-4 minutes or until golden brown.
Serve with lettuce, mint, coriander, basil and sweet and sour sauce.
5 июл 2024
