VIETNAMESE VEG PARCELS
Fancy something a bit different? Try these healthy vegetable parcels, based on Vietnamese rolls
Provided by Emma Lewis
Categories Buffet, Lunch, Side dish, Snack, Starter, Supper
Time 15m
Number Of Ingredients 11
Steps:
- Soak the rice fl our pancakes according to pack instructions or in boiling water for 30 secs. Remove and cool on kitchen paper. Soak the rice noodles according to pack instructions, then drain and cut them into 2cm strips.
- Lay a rice pancake on a board and arrange some rice noodles, chicken, vegetables and herb leaves about a third of the way up, leaving a 1cm edge at the side. Fold the sides over the vegetables and then roll up lengthways to make a cigar. Store in the fridge, covered with moist kitchen paper for up to 1 day.
- Mix together the ingredients for the dipping sauce and put into a bowl. To serve, arrange the rolls on a plate along with the leaves and herbs. To eat, wrap each roll in a piece of lettuce with a herb sprig and dunk into the sauce.
Nutrition Facts : Calories 180 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 3.3 milligram of sodium
HANOI CRISP PARCELS WITH VERMICELLI SALAD: BUN NEM RAN
Provided by Food Network
Time 1h26m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
- Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 1 1/2-inch/4 cm lengths.
- Place the sliced jicama in a muslin cloth and squeeze out its juice, then discard.
- 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.
- Knead the mixture in the bowl for 10 minutes, or until your arms get tired.
- 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.
- Take 1 1/2 heaping tablespoons of the mixture and place it on the bottom edge of the rice paper. Fold the 2 adjacent sides, one on top of the other, into the center.
- Roll the apex to form a nice firm roll, and secure with a dab of beaten egg white. Repeat until you have filled all the rice papers.
- 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.
- Fry the parcels in 3 batches for 6 minutes, or until lightly browned and crisp.
- Evenly distribute the rice vermicelli noodles among 4 to 6 bowls, top with sliced herbs, then cut the parcels into the bowls.
- Pour 2 tablespoons nuoc cham into each bowl and garnish with fried shallots and peanuts.
SPICY VIETNAMESE QUICK PICKLED VEGETABLES
These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Carrots
Time 2h
Yield 10
Number Of Ingredients 8
Steps:
- Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
- Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
- Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
- Screw on lids and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g
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