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Cooking Vietnam Cusine

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VIETNAM CUSINE RECIPES


FRIED MINCED PORK WRAPPED IN BLUMEA LEAF

(Northern dish)

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Ingredients: (makes 1 plate)

400 g minced lean pork
20 blumea leaves -1 shallot
Cooking oil (for frying)
Fish sauce, salt, pepper to taste
100 ml lime and chili sauce (see Sauce A1-II)

Preparation:

1. Choose blumea leaves that are large and uniform, remove stems and trim edges into 4x10 cm rectangles, and then gently pound the leaves' central ribs to make them easier to roll.
2. Dice shallots and mix with minced pork. Season the mixture with fish sauce, salt, and pepper to taste and stir well.

Cooking:

1. Place as much as 20 g of this mixture onto the smoother side of the leaf and roll to wrap it.
2. Heat cooking oil and fry the rolls over low/medium heat. The rolls are done when they become brownish and fragrant. Remove from heat, place on a plate and sprinkle with pepper. Serve hot with sauce, lime and chili.





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