Exotics are increasingly finding their way into our daily lives, at least in the form of unusual delicacies. Among these, Nem pancakes have gained particular popularity. The savory dish has a rich, expressive, memorable taste and excellent aroma. Usually pancakes are wrapped in small rolls, which are fried until deliciously crispy on both sides. This Vietnamese dish will effectively diversify the everyday table, but can also be a wonderful addition to the holiday menu. Guests will certainly appreciate the non-standard interpretation of the usual snack.
Cooking time – 45 minutes.
Number of servings – 4.
Ingredients
To prepare Vietnamese Nem pancakes, you will need to prepare the following ingredients:
- carrots – ½ pcs.;
- rice paper – 4 pcs.;
- green onions – ½ bunch;
- pork – 150 g;
- funchose – 10 g;
- onion – 1 head;
- garlic – 2 cloves;
- tomato paste or ketchup – 50 ml;
- ginger root and salt - to taste;
- vegetable oil - for frying.
How to cook Vietnamese Nem pancakes
Making your own Vietnamese Nem pancakes couldn't be easier. The main thing is to use a step-by-step recipe with a photo, following it “from” to “to”.
- If you decide to enjoy the exotic Nem snack, you will first need to prepare all the necessary ingredients.
- Next, you need to start preparing the filling for these savory rolls. To do this, you will need to roll the meat with onions. The minced meat must be mixed.
- Then you need to pour boiling water over the funchose. After 10 minutes, you will need to squeeze it out and cut it into small pieces with scissors.
- Carrots need to be chopped on a special grater for Korean salads.
- Green onions are washed and finely chopped.
- Now you should mix the minced meat, funchose, green onions and carrots. The pancake filling should sit a little.
- Next you need to prepare the pancakes themselves. Take sheets of rice paper. Alternately, they are immersed in hot water for 10 seconds, after which they should be laid out on the mat.
Note! Wet sheets of rice paper should definitely release excess moisture to the mat. Otherwise, too many splashes will form during the frying process, but the pancakes themselves will not turn out crispy.
- The filling is laid out on the leaves, and everything is wrapped like cabbage rolls.
- The next stage of preparation is frying Vietnamese Nem pancakes made from rice paper in a frying pan with the addition of a large amount of oil. You need to turn them over 4 times.
- We need to make the sauce. To do this, tomato paste is mixed with grated ginger, chopped garlic and soy sauce.
- The delicacy can be tasted. It is recommended to tie the dish with green onion feathers. You can also sprinkle the rolls with sesame seeds and grate fresh carrots as an addition.
Video recipes for making Nem pancakes
It’s not difficult to implement the recipe for Vietnamese Nem pancakes, but it’s even easier to do it with the help of rollers:
Vietnamese...
However, Maslenitsa! I received an order for one delicious crap - Vietnamese “nem” pancakes. There is an authentic Viet tavern within walking distance from the house, where they cook superb food. True, I haven’t tried it, because I don’t go there - the vodka there is expensive. And at my house it’s always cheap and tasty. In general, I don’t care what to cook, the main thing is that it’s tasty and that it’s a snack...
Based on the number of eaters per track, we take: a little minced pork, shiitake, bean sprouts, pepper, rice pasta, sugar, rice paper, fish sauce, half a lemon, onion, chili, garlic, ginger, carrots, homemade adjika, green onion, cilantro:
Cooking is simple, but tedious. The main thing is not to get confused. Cook pasta according to instructions until al dente. We rinse. Soak the mushrooms. Throw the chili, garlic and ginger into the frying pan; when it smells, add the onion, brown it and add the minced meat:
Pour a spoonful of sugar into the pan, season with fish sauce and remove. Transfer to a bowl. This completes the preliminary heat treatment. We chop the carrots using the device from the first photo:
Mix in a bowl with minced meat and pasta:
Wash the sprouts and greens and dry them on napkins:
Forgot to list: regular small ice creams shrimps peel off the shell:
Chop the greens, chili, sprouts, ginger and garlic:
And we understand that we were a little deceived - you can’t stir long pasta. Ingenuity comes to the rescue; we cut the pasta with kitchen scissors directly in the bowl into two-centimeter pieces.
Add chopped shiitakes, mix and set aside:
Make makalovo: chili, garlic, sugar, lemon juice, fish juice and a little water. We easily use homemade adjika (composition: chili, garlic, sugar, salt, cilantro, vinegar)
We prepare the workplace. A plate of water with a sheet of paper to dip, a towel to blot and a board on which to collect:
Let's prepare the first pancake, check if it's clean:
After trying, we correct the shoals: add a little fish, soak the leaf a little longer, raise the temperature of the oil when frying and reduce the amount of filling. And off we went:
We use it with sauce, if there is not enough salt in the body, add soy sauce:
Well, the body always lacks wine and vodka...
I’ll sum up the result - it’s delicious, but next time I’ll just guide the process. This thin rice paper is easier to twist with women's hands.
Happy Maslenitsa!
TONE.
Nems or rice paper spring rolls are an Asian dish. The filling for rolls is usually made from meat, seafood, vegetables, mushrooms, noodles or rice. The selection of ingredients is a matter of taste. There are even dessert nems - with berries and fruits.
You can use frozen vegetables in bags.
I have nemas with mixed vegetables, bean sprouts and mun mushrooms.
I won’t give exact proportions, I think you can figure it out for yourself.
The base for the nems is rice paper. It has been on sale for a long time. You can buy it in departments that sell everything for sushi.
Nemes or spring rolls come in dry, fried, baked and soaked varieties. They are traditionally served both separately and in salads and soups.
Rice paper is hard and brittle when dry, but when soaked in water it becomes elastic.
To prepare rice paper, it is best to take a flat, deep plate or large bowl. It needs to be filled with water at room temperature. It is better to soak the sheets individually. Place one sheet of paper in water for 10-20 seconds. You will understand when the paper becomes flexible and pliable. Try not to overdo it, otherwise it will tear.
Take out a sheet, remove excess water with your palm, and place it on a table, board or bamboo mat.
There is nothing difficult about rolling mutes. The filling is placed on one edge of the paper and wrapped in the same way as traditional pancakes or cabbage rolls.
Do the same procedure with all sheets.
Carrots, celery, cucumbers, bean sprouts, lettuce, greens - can be put raw. Firm vegetables, meat and seafood should be pre-fried in a wok. If the recipe contains thin rice noodles, then when preparing the filling in the wok, they should be added 30 seconds before the end of cooking.
I lightly fried all the filling in coconut oil.
The nems can be eaten cold immediately after wrapping (the rice paper is not raw - according to the technology, it is steamed). But I prefer to fry them. Some do it in egg or batter. But you won’t get a crispy crust; the rolls will still remain soft. It’s easier to eat them with your hands.
Serve with soy or any other sauce.
Cooking instructions
1 hour 30 minutes Print
2. Finely chop the mushrooms and chop the carrots. Then the soybean sprouts: they need to be crushed a little before putting into the minced meat, otherwise their sharp ends will tear the rice paper during frying. Tool Chef's knife A chef's knife is a universal and, in general, irreplaceable tool that can cope with any cutting job - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to the professionals.
3. Finely chop the onions, cut the green ones into thin, thin circles. From cilantro you only need leaves, they also need to be finely chopped.
Crib How to cut greens
4. Soak the funchoza in warm water (not hot, it will cook in hot water). It just needs to become soft: if you take it in your hand and it’s already hanging from your hand, that’s it, you can work with it. Cut it with scissors into pieces 2-3 cm long.
5. Add chopped mushrooms, soy sprouts, carrots, funchose, onions, herbs to the minced pork, and add an egg at the end - it holds all the ingredients together and allows you to give the nems a shape. At the end you need to add salt to the mixture.
6. Add a little sugar or honey to warm water so that the nems have a beautiful ruddy color. You need to wet your hand in this water, put a sheet of rice paper on the table and slap it with a wet hand. The paper should be damp, but not too damp. One side is smooth, the other is rough, so first you need to moisten the rough one, then turn it over and moisten the other. Then you need to put the sheet with the smooth side down and place the filling diagonally at one corner, wrap it once, fold the edges - and roll further. There is no need to wrap it too tightly; there should be some air inside, otherwise it will tear in the pan.
7. Nems need to be fried twice. The first time is so that the raw mixture inside is cooked. To do this, the oil temperature should be approximately 160 degrees. After the first frying, you need to let the nems cool - this takes at least half an hour. Tool Aluminum frying pan Spanish Castey frying pans are great for making risotto and frying in general. They are made from cast aluminum and are easy to handle in the oven. Prices - from 60 euros.
1. Pass meat and fat through a meat grinder using a medium-diameter knife. Or chop the pork with a knife - not too coarse and not too fine. The best thing for nems is not the carbonate, not the shoulder, but the meat from the belly.
Crib How to cook minced minced meat
I won’t hide it: I fell in love with Viet Cafe and concept chef Tran Manh Hung at first spoon. Or even before the first spoon.
I've been eyeing VietCafe for a long time. Ever since they opened on Gazetny Lane. Now this is the first chain of Vietnamese restaurants in Russia. And recently the network became international: VietCafe opened in London and Almaty.
VietCafe specializes in home-style cuisine from northern Vietnam. Here you can try the real Pho soup and the real fresh nems. I have to admit, these dishes just make me lose my will! (in general, I can eat Thai noodle soup or Vietnamese Pho soup 3 times a day every day, and I don’t get bored, I’m generally a fan of soups).
Since Pho soup takes a full 7 hours to prepare (most of the time is, of course, spent cooking the broth), there will be no recipe for the soup.
But we were still very lucky: Chef Hung shared with us recipes for two whole dishes that cook much faster. So, we will now have the best instructions for preparing Vietnamese nems and the best instructions for preparing spring rolls (I will show spring rolls next week).
By the way, I would like to note that in all Viet Cafes and in all Viet Cafe Express nems are prepared only “from the knife”. Those. no preparations, everything is cut especially for you. Nems can only be absolutely fresh.
For 2 servings of nems we will need:
Minced pork neck - 80 gr.
- shrimp - 60 gr.
- squid - 40 gr.
- onion - 20 gr.
- carrots - 20 gr.
- kohlrabi - 20 gr.
- black mushrooms - 20 gr.
- glass vermicelli - 30 gr.
- green onion - 10 gr.
- cilantro - 10 gr.
- soy sprouts - 20 gr.
- fish sauce - 4 gr.
- ground black pepper - 2 gr.
- egg yolk - 1 pc.
- rice paper - 8 pcs.
Pre-soak vermicelli and black mushrooms in the cold water 30 minutes
Fish sauce and rice paper look like this:
Cutting the onion
Please note how to properly, quickly and conveniently chop carrots:
Kohlrabi is cut in the same way.
Same method - black mushrooms
It's even easier with vermicelli
Cutting soybean sprouts
The squid cut is like this:
Now let's cut the shrimp
Add minced meat and egg yolk
Fish sauce
And mix everything thoroughly
Place the rice paper on a damp towel and moisten it with water (i.e., under no circumstances should you put it in water!!!)
Put the filling
And wrap it up (detailed instructions)))
Now let’s start deep-frying the nems. If you don't have a wok at home, you can use a frying pan, saucepan or deep fryer. Whatever is more convenient for you.
While frying, the nemas must be stirred periodically so that they fry evenly.
Fry until they are brown like this
Remove to a paper towel and let the oil drain a little
It turns out to be such beauty. It’s impossible to resist, and it’s impossible to stop.
How to make nam sauce?
Simple, like all ingenious things:
Fish sauce - 1 spoon
- sugar - 1 spoon
- lemon juice - 1 spoon
- water 4 tablespoons.
Stir, add finely chopped carrots (you can, of course, cut them into shapes), hot peppers and finely chopped garlic.
The sauce is ready!
Many thanks to Chan Man Hung and
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