Hanoi Crisp Parcels With Vermicelli Salad: Bun Nem Ran
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
61
Spice
55
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
200 g
Pork (/ 200 g minced)1 tbsp
Sugar1
Sea Salt1 tbsp
Fish Sauce1 large
Leaves (handful perilla)1 large
Mint (handful fresh vietnamese)3 tbsps
Shallot (fried red)3 tbsps
Roasted PeanutDirections:
1
Repeat until you have filled all the rice papers
2
Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice
3
Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 1 1/2-inch/4 cm lengths
4
Place the sliced jicama in a muslin cloth and squeeze out its juice, then discard
5
In a large mixing bowl, combine the mushrooms, vermicelli, jicama, pork, crabmeat, onion, sugar, 2 teaspoons sea salt, 2 teaspoons white pepper, and fish sauce
6
Knead the mixture in the bowl for 10 minutes, or until your arms get tired
7
Working with one rice paper at a time, submerge the rice paper in a large pan of warm water, then transfer it to a chopping board or work surface
8
Take 1 1/2 heaping tablespoons of the mixture and place it on the bottom edge of the rice paper
9
Fold the 2 adjacent sides, one on top of the other, into the center
10
Roll the apex to form a nice firm roll, and secure with a dab of beaten egg white
11
Pour the oil into a wok and heat to 350 degrees F/ 180 degrees C, or until a cube of bread dropped into the oil browns in 15 seconds
12
Fry the parcels in 3 batches for 6 minutes, or until lightly browned and crisp
13
Evenly distribute the rice vermicelli noodles among 4 to 6 bowls, top with sliced herbs, then cut the parcels into the bowls
14
Pour 2 tablespoons nuoc cham into each bowl and garnish with fried shallots and peanuts