Trieu Thi Choi - Authentic Recipes from Vietnam

Pork Rice Paper Rolls
Bi Cuon

4 oz (100 g) pork skin (optional)

1 cup (250 ml) water

2 teaspoons brown sugar or shaved palm sugar

1 teaspoon rice vinegar

1 cup (250 ml) fresh coconut juice or water

1 lb (500 g) pork loin

2 tablespoons oil

2 cloves garlic, crushed

1/2teaspoon salt

1/2teaspoon ground white pepper

12 dried rice paper wrappers (each 8 in/20 cm in diameter)

1/2small head butter lettuce, washed and separated

1 cup (40 g) Asian basil leaves

1 cup (40 g) mint leaves

Fish Sauce Dip (page 26), for dipping

Roll the pork skin (if using) and tie it with a string. Bring the water to a boil in a saucepan. Add the pork skin and simmer for 8 to 10 minutes over medium heat until cooked. Remove and drain. When cool, thinly slice the pork skin. Combine the pork skin slices with the sugar and vinegar, and mix well. Set aside.

Heat the coconut juice or water in a saucepan over low heat. Add the pork and simmer for about 15 minutes until half cooked. Remove and drain.

Heat the oil in a wok or skillet over medium heat. Stir-fry the garlic for 1 to 2 minutes until golden brown and fragrant. Add the pork and fry for about 3 minutes until cooked. Remove from the heat. When cool, shred the pork along the grain into thin strips.

Combine the pork skin, pork strips, salt and pepper in a bowl and mix well.

To make the pork rolls, briefly dip a rice paper wrapper in a bowl of water until soft Remove and place on a dry surface, smoothing it with your fingers. Place a lettuce leaf onto the wrapper, top with some basil and mint leaves, and 2 heaping tablespoons of the pork mixture. Fold one end of the wrapper over the filling, then fold the sides and roll up tightly, pressing to seal. Cut the pork roll in half and place on a serving platter. Repeat until all the ingredients are used up. Serve the pork rolls with a bowl of Fish Sauce Dip (page 26) on the side.

Serves 4 to 6

Preparation time: 40 mins

Cooking time: 25 mins

Shrimp Rice Paper Rolls Goi Cuon

1/2cup (125 ml) water

2 teaspoons white vinegar

1 tablespoon rice wine or sherry 1/2teaspoon salt

1 lb (500 g) fresh medium shrimp

2 tablespoons oil

7 oz (200 g) pork loin (optional)

12 dried rice paper wrappers (each 8 in/20 cm in diameter)

1/2small head butter lettuce leaves, washed and separated

1 cup (40 g) Asian basil leaves

1 cup (40 g) mint leaves

2 finger-length red chilies, deseeded and thinly sliced

2 cups (100 g) bean sprouts

1 bunch Asian chives, cut into lengths

Peanut Sauce (page 26), for dipping

In a saucepan, bring the water, vinegar, rice wine and salt to a boil over medium heat. Add the shrimp and simmer for 1 to 2 minutes until pink or just cooked. Remove the shrimp and reserve the stock. Peel and devein the shrimp, then set aside.

If using pork, heat the oil in a wok or skillet over medium heat. Sear the pork for 1 to 2 minutes until lightly browned on all sides. Add the shrimp stock and simmer for about 15 minutes until the pork is tender. Remove from the heat. When cool, thinly slice the pork.

Combine the pork slices and shrimp in a bowl and mix well.

To make the shrimp rolls, briefly dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place a lettuce leaf onto the wrapper and top with some basil, mint, chili, bean sprouts and chive, and 2 heaping tablespoons of the pork-shrimp mixture. Fold one end of the wrapper over the filling, then fold the sides and roll up tightly, pressing to seal. Cut the shrimp roll in half and place on a serving platter. Repeat until all the ingredients are used up.

Serve the shrimp rolls with a bowl of Peanut Sauce (page 26) on the side.

Serves 4 to 6 Preparation time: 30 mins Cooking time: 20 mins

Vietnamese Spring Rolls Cha Gio

These are the classic, deep-fried Vietnamese spring rolls, also referred to as Imperial Rolls.

30 dried rice paper wrappers (each 8 in/20 cm in diameter) Oil for deep-frying

1 bunch each of several fragrant leaves (a mixture of Asian basil, saw-leaf herb, coriander leaves (cilantro) and mint leaves), spring onions, to serve

1 small head butter or leafy lettuce leaves, washed and separated, to serve

1 cup (50 g) bean sprouts, to serve

Carrot and Radish Pickles (page 25), to serve (optional)

Fish Sauce Dip (page 26), for dipping

Filling

1 lb (500 g) lean ground pork

7 oz (200 g) fresh shrimp or prawns, peeled, deveined and minced

4 oz (100 g) crabmeat (optional)

4 tablespoons minced shallots (about 6 shallots)

3 cloves garlic, minced to yield 50 g

3 dried wood ear fungus, soaked in water until soft, sliced into thin strips to yield 50 g

2 oz (50 g) dried glass noodles, soaked in water until soft, drained and cut into thirds

1 carrot, cut into thin strips to yield 1 cup

1 egg white (optional)

1-2 teaspoons ground white pepper

1 teaspoon sugar

1/2teaspoon salt (optional)

3 tablespoons fish sauce

Make the Filling first by combining all the ingredients in a large bowl and mixing until well blended. Set aside.

To make the spring rolls, dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place 21/2 heaping tablespoons of the Filling onto the wrapper. Fold one end of the wrapper over the Filling, then fold the sides and roll up tightly, pressing to seal. Repeat until all the ingredients are used up.

Heat the oil in a wok over medium heat until hot. Deep-fry the spring rolls, a few at a time, for about 5 minutes each until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.

Place the spring rolls on a serving platter and serve with the fragrant leaves, lettuce, bean sprouts, Carrot and Radish Pickles (page 25) and a bowl of Fish Sauce Dip (page 26) on the side.

Note: Wrap the fragrant leaves and lettuce around the spring rolls before dipping into the sauce and eating them. This is a fun recipe to experiment with. Try using different ingredients such as ground chicken or duck in the Filling.

To make mini-sized spring rolls (as shown on photo), use smaller size rice paper wrappers (each 5 in/12.5 cm in diameter) with 1 heaping tablespoon of Filling. This would make about 50 mini rolls.

Serves 8 (makes 30 pieces) Preparation time 1 hour Cooking time 20 mins

Grilled Beef Rolls Banh Uot Thit Nuong

1 lb (500 g) beef flank

10 dried rice paper wrappers (each 8 in/20 cm in diameter) or 5 fresh rice flour wrappers (page 34)

1 cup (40 g) mint leaves

1 cup (40 g) Asian basil leaves

1/2small head butter lettuce, washed and separated

1 tablespoon sesame seeds, dry-roasted until golden brown

2 bunches coriander leaves (cilantro)

Marinade

1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part minced

1/2tablespoon brown sugar or shaved palm sugar

1 tablespoon fish sauce

Dipping Sauce

1/2cup (125 ml) Yellow Bean Sauce (page 26)

2 tablespoons bottled sweet chili sauce

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