Vietnamese spring rolls , also called chả giò in southern Vietnam, are a very popular traditional dish from Hanoi. With its crispy crust and savory filling, nem rán is always enjoyed at family meals and parties. Here is a step-by-step guide to making authentic Hanoi Vietnamese spring rolls .
What are Vietnamese spring rolls?
Nem ran, also known as chả giò, is one of the most famous traditional dishes in Vietnamese cuisine, especially in Hanoi. This dish is not only popular during family meals, but also appears during festivals and important events. For Vietnamese people, nem ran is not only a delicious dish, but also a symbol of cohesion and sharing at every meal.
History and Meaning
Nem ran has been around for a long time and is still associated with Vietnamese culinary culture. This dish reflects the finesse and subtlety in the art of combining simple ingredients such as pork, vermicelli, black mushrooms, shiitake mushrooms, and some vegetables. By the skillful hands of the cooks, these simple ingredients are transformed into delicious crispy spring rolls.
Preparation
Nem rán is made from a thin sheet of rice paper wrapped around a pork filling mixed with spices and other ingredients. Once rolled, the nems are fried in a pan of hot oil until golden and crispy. The preparation is not too complex, but it requires attention to detail and patience to create well-shaped and tasty nems.
Characteristic Flavor
When tasting Hanoi spring rolls, diners will feel the harmony between the crispy crust on the outside and the tender and fragrant filling on the inside. The rich flavor of pork, the soft texture of vermicelli, and the distinctive fragrance of mushrooms create a rich and appealing flavor combination. Spring rolls are often accompanied by rice vermicelli, fresh herbs, and especially a sweet and sour sauce, which enhances the balance of the dish.
Culinary Experience
For foreign visitors, spring rolls are a must-try dish when visiting Hanoi. This dish not only offers a unique culinary experience, but also allows visitors to better understand the culture, lifestyle, and people of Vietnam. Sharing a meal with family or friends over hot and crispy spring rolls is one of the warmest and most unforgettable experiences.
Hanoi nem ran is not just an ordinary dish, but a part of Vietnam's culinary heritage, which is worth exploring and enjoying.
Detailed guide to preparing Hanoi nem ran
Ingredients to Prepare
Ingredients for the stuffing
Ground pork: 300g (choose pork belly or shoulder)
Dry vermicelli: 50g
Black mushrooms (mộc nhĩ): 30g
Shiitake mushrooms: 30g
Dried onion: 2 bulbs
Carrot: 1 small
Bean sprouts: 100g
Eggs: 2
Chives: 2-3 stems
Coriander: a little
Seasoning: salt, bouillon powder, pepper, nuoc-mâm, sugar
Ingredients for the outer dough:
Rice cakes (bánh đa nem): 1 pack (about 20-30 pieces)
Ingredients for the sauce
Fish sauces : 4 tablespoons
Water: 3 tablespoons
Sugar: 1 tablespoon
Vinegar or lemon: 1 tablespoon
Finely chopped garlic, chilli pepper: a small amount of each
Carrot, green papaya: finely grated (optional)
Instructions
- Preparation of Ingredients
Dried vermicelli: Soak in warm water for 10 minutes to soften, then cut into 3-4 cm pieces.
Black and shiitake mushrooms: Soak in warm water for about 15 minutes until rehydrated, then wash and finely chop.
Carrot: Peel it and grate it into fine strips.
Dried onion: Peel and chop finely.
Chives and coriander: Wash them and chop them finely.
- Preparation of the stuffing
Mix the minced pork with the vermicelli, mushrooms, carrot, bean sprouts, dried onion, spring onion and coriander. Add 2 eggs and mix well to obtain a homogeneous stuffing.
Season with salt, bouillon powder, pepper and fish sauce to taste. Mix well so that the ingredients absorb the spices evenly.
- Roll the spring rolls
Spread a rice paper on a flat surface, place a small amount of stuffing in the center.
Fold in the sides of the pancake, then roll tightly from the bottom up to form a log.
Repeat until all the stuffing and patties are used up.
- Fry the Nems
Heat the oil in a frying pan (there should be enough oil to submerge the spring rolls).
When the oil is hot, reduce the heat to medium and add the spring rolls one by one. Fry them, turning them regularly so that they brown evenly.
Once the spring rolls are golden and crispy, remove them and drain them on paper towels.
- Preparation of Fish Sauces
Mix it up Fish sauces with water, sugar and vinegar (or lemon) in a ratio of 4:3:1:1. Stir well until the sugar is completely dissolved.
Add chopped garlic and chili pepper to enhance the flavor. You can also add grated carrots or papaya for extra freshness.
Tasting
Hanoi's ran spring rolls are usually eaten with rice vermicelli, fresh herbs and sweet and sour sauce. The crispy outside and tasty inside spring rolls, accompanied by a savory sauce, offer an unforgettable dining experience.
Good luck and success with Vietnamese spring rolls !
