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Cooking Vietnam Cusine

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(Northern dish)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

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10 Best Places to Visit in Vietnam

Cu Chi Tunnels

Ho Chi Minh City HCMC

Hanoi Vietnam

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Ingredients: (makes 1 plate)

300 g minced lean pork
20 sheets of rice paper (round, 15cm across)
25 g bean sprouts
25 g (each) Green papaya and carrot -1 Shallot
5g each Vermicelli, Chinese black mushrooms (Shiitake mushroom)
1 egg
100 g lettuce and assorted herbs, such as Asian basil and coriander
Cooking oil for frying
Salt, pepper, sugar, and vinegar to taste
250 ml sweet-and-sour sauce (see Sauce A3-II)


1. Soak vermicelli and Chinese black mushrooms in water; drain and dice.
2. Crush and drain bean sprouts.
3. Dice shallot.
4. Cut green papaya and carrot into 1.5x1.5x0.5 cm pieces, add salt to soften, then wash, drain, and mix with sugar and vinegar to make pickles.
5. Pick over, rinse and drain lettuce and herbs.
6. Place vermicelli, mushrooms, bean sprouts, shallot, and pork into a big bowl, and add sugar, pepper, and egg. Stir well and divide into ten equal parts.


1. Make the rolls: Use a double layer of rice paper. Roll like a burrito, first laying the wrap flat, then placing a clump of the mixture onto the wrap about 1/3 of the way from the edge, folding in the sides, and rolling. The finished roll should be about 8cm long.
2. Fry the rolls until they brown and crunchy, remove, and drain.
3. Use scissors to cut each roll into two pieces and place on a plate.Serve hot with lettuce, herbs, pickles and sweet-and-sour sauce. Spring rolls may also be eaten with noodles.

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