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Nuoc cham recipe luke nguyen and his wife

Nuoc cham recipe luke nguyen and his wife

Ingredients

  • 40 g (1 oz) dried wood ear mushrooms
  • 40 g (1 oz) bean thread vermicelli
  • 1 jicama, peeled, julienned
  • 200 g (7 oz) minced pork
  • 200 g (7 oz) crabmeat (from fish monger)
  • onion, finely diced
  • 1 tablespoons of sugar
  • 2 teaspoon ocean salt
  • 2 teaspoon ground white-colored pepper
  • 1 tablespoons of fish sauce
  • 20 dried round grain paper wrappers (20 cm/8 inch diameter)
  • 1 egg white-colored, gently beaten
  • vegetable oil, for deep-frying
  • 500 g cooked grain vermicelli
  • 1 large handful perilla
  • 1 large handful mint
  • 1 large handful Vietnamese mint
  • 250 ml (9 fl oz/1 cup) nuoc cham
  • 3 tablespoons of fried red shallots
  • 3 tablespoons of roasted peanuts

Cook's notes

Oven climate is for conventional if using fan-forced (convection), lessen the temperature by 20C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. All herbs are fresh (unless of course specified) and cups are gently packed. All vegetables are medium size and peeled, unless of course specified. All eggs are 55-60 g, unless of course specified.

Instructions

Soaking time twenty minutes

Place the mushrooms inside a bowl, cover with water and soak for 25 minutes, then drain and thinly slice. Soak the bean thread vermicelli in water for 25 minutes, then drain and reduce 4 cm (1 ") lengths.

Put the sliced jicama inside a muslin cloth and squeeze out its juice then discard.

Inside a large mixing bowl, combine the mushrooms, vermicelli, jicama, pork, crabmeat, onion, sugar, ocean salt, white-colored pepper and fish sauce.

Knead the mix within the bowl for ten minutes, or until your arms get tired.

Dealing with one grain paper at any given time, submerge the grain paper inside a large pan of tepid to warm water, then transfer it to some chopping board or work surface.

Take 1 heaped tablespoons the mix and put it at the base fringe of the grain paper. Fold the 2 adjacent sides, one on the top from the other, in to the center.

Roll the apex to create a nice firm roll, and secure with some egg white-colored. Repeat til you have filled all of the grain papers.

Pour the oil right into a wok as well as heat to 180°C (350°F), or until a cube of bread dropped in to the oil browns in just a few seconds.

Fry the parcels in three batches for six minutes, or until gently browned and crisp.

Distribute the grain vermicelli noodles among 4–6 bowls, top with sliced herbs then cut the parcels in to the bowls.

Pour two tablespoons of nuoc cham to every bowl and garnish with fried shallots and peanuts.

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