Ingredients for Nem

  1. Rice paper "Sen Soi Premium" 1 pack
  2. Fresh pork pulp 250 grams
  3. Vermicelli Funchosa "Sen Soi Premium" 50 grams
  4. Shiitake mushrooms dried 70 grams
  5. Chicken egg 1 piece
  6. 1 medium carrot
  7. Fresh cilantro fresh 1 small bunch
  8. 1 medium onion
  9. Deep-frying vegetable oil
  10. Soy sauce 100 milliliters
  11. Sugar 0.5 tablespoon
  12. Spice red hot pepper 1 pinch
  13. Medium sized garlic 1 clove
  14. 1 medium lemon
  • Main Ingredients: Pork, Mushrooms, Pasta
  • Serving 8 servings
  • World CuisineAsian, Oriental

Inventory:

Juicer, Tablespoon, Cutting board, Knife, Plate - 4 pieces, Small pan, Small bowl, Saucer, Medium bowl - 2 pieces, Deep fryer or deep pan or cauldron, Serving dish, Skimmer, Deep bowl, Teaspoon

Cooking Nem:

Step 1: prepare the pork.


We thoroughly wash the pork pulp under running water in order to wash away possible bone fragments and dirt. After - put the meat on a cutting board and, using a knife, cut into small cubes, the size of no more than 1 centimeter. The processed component is transferred to a free plate.

Step 2: prepare the carrots.


Using a knife, peel the carrots and then rinse thoroughly under running water. We spread the vegetable on a cutting board and cut it into squares the same size as the pork. We put the carrot slices on a clean plate.

Step 3: prepare the onion.


Peel the onion and rinse thoroughly under running water. We spread the vegetable on a cutting board and use a knife to cut into small squares. The processed component is transferred to a free plate.

Step 4: prepare the mushrooms.


Shiitake mushrooms are a favorite treat of the Vietnamese. This is a real delicacy, which in its taste is not inferior to champignons. So, we wash the component under running water and put it in a small saucepan. Fill the container with a small amount of ordinary cold water so that the liquid completely covers Shiitake and put the pan on medium heat. When the water boils, make the fire less than average and cook mushrooms for 3-4 minutes. Immediately after that, turn off the burner, and transfer the component with a slotted spoon to a cutting board.

When it cools down, using a knife, cut it into small pieces in size, like the previous chopped vegetables.

Step 5: prepare the vermicelli.


Put the Vermicelli Funchozo into a small bowl and pour boiling water so that the water completely covers the component. Leave the vermicelli for 5-7 minutes to insist. After the allotted time, it should become elastic. Immediately after that, we rinse it under running cold water and, if necessary, we can still chop it into small pieces.

Step 6: prepare the greens.


We thoroughly rinse the cilantro under running water and, having shaken off excess liquid by weight, put it on a cutting board. Using a knife, finely chop the greens and transfer to a free plate.

Step 7: prepare the filling of the dish.


Pour a small amount of vegetable oil into the pan and put the container on medium heat. When the oil warms up well, put the chopped carrots and pork in the pan. From time to time, stirring the ingredients, lightly fry them to a soft golden color. Real Nam pancakes, of course, are made from raw ingredients, but I decided to play it safe and lightly fried meat with carrots, given that my tasters would be children. After that, turn off the burner, and transfer its contents to a free middle bowl. Here we add all the crushed ingredients and the egg. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

Step 8: prepare the garlic.


Peel the garlic with a knife and then finely chop it on a cutting board. The processed component is transferred to a clean saucer.

Step 9: prepare the lemon.


To make the sauce, we need freshly squeezed lemon juice. Therefore, we wash the citrus under running water and put it on a cutting board. Using a knife, we cut it into two halves and then squeeze the juice from each using a juicer.

Step 10: prepare the sauce for the dish.


Pour soy sauce, freshly squeezed lemon juice into a deep bowl, and add chopped garlic, sugar and hot red pepper. Using a teaspoon, mix everything well until a homogeneous mass is formed.

Step 11: prepare Nem.


Pour boiled hot water into a free deep bowl. Now take the rice leaves and soak them for 1 minutes to an elastic state. Immediately after that, lay out one sheet on a cutting board and put the filling closer to its edge. Wrap the dish with your hands, like a pancake and set aside in a flat plate for serving. We repeat the procedure from beginning to end until all the leaves and filling are over.

Now we pour vegetable oil in a deep pan or cauldron so that Nem can swim in it. We put the container on medium heat and heat the oil. When it warms up well, put several pancakes in it at once and fry them on all sides to a golden crust. Approximate cooking time will take you 5-7 minutes. Then, using a slotted spoon, we take out the dish from the deep fat fryer, transfer it to a clean plate and repeat the procedure again. When the Vietnamese pancakes are ready, you can platter on the table and serve this delicacy.

Step 12: serve nem.


There is a saying: "If you, being in Vietnam, have not tasted Nem, then consider that you have never traveled to this country." Indeed, Vietnamese cuisine is famous for its small pancakes, which are prepared from rice sheets with various raw fillings. Therefore, for future tourists we can serve nem on the dining table and treat everyone with this dish along with the cooked sauce.
Good appetite!

Recipe Tips:

“Nam - pretty little envelopes that you can eat at a time.” Therefore, be sure to soak them before a meal in the sauce, and only then enjoy the dish.

- For cooking, instead of Shiitake mushrooms, you can use dried oyster mushrooms.

- In order for Nem to be non-greasy after cooking, it can be laid out on a paper towel before serving to the dining table so that it absorbs all the oil.