Recipe from the Vietcafe concept chef: NEM TOM. Nems with pork How to cook nems
Step 1: Prepare the pork.
We thoroughly wash the pork pulp under running water to remove any possible bone fragments and dirt. Afterwards, place the meat on a cutting board and, using a knife, cut into small cubes, the size no more than 1 centimeter. Transfer the processed component to a free plate.Step 2: prepare the carrots.
Peel the carrots using a knife and then rinse thoroughly under running water. Place the vegetable on a cutting board and cut it into squares the same size as pork squares. Transfer the carrot pieces to a clean plate.
Step 3: prepare the onion.
Peel the onion and rinse thoroughly under running water. Place the vegetable on a cutting board and use a knife to cut into small squares. Transfer the processed component to a free plate.
Step 4: prepare the mushrooms.
Shiitake mushrooms are a favorite delicacy of the Vietnamese. This is a real delicacy, which in its taste is in no way inferior to champignons. So, rinse the component under running water and place it in a small saucepan. Fill the container with a small amount of regular cold water so that the liquid completely covers the Shiitake and place the pan on medium heat. When the water boils, turn the heat to less than medium and cook the mushrooms for 3-4 minutes. Immediately after this, turn off the burner and transfer the component using a slotted spoon to a cutting board.
When it has cooled, using a knife, cut it into small pieces the same size as the previous chopped vegetables.
Step 5: prepare the vermicelli.
Place vermicelli Funchoza in a small bowl and pour boiling water so that the water completely covers the component. Leave the vermicelli for 5-7 minutes insist. After the allotted time, it should become elastic. Immediately after this, we rinse it under running cold water and, if necessary, we can chop it into small pieces.
Step 6: Prepare the greens.
We thoroughly wash the cilantro under running water and, shaking off excess liquid by weight, place it on a cutting board. Using a knife, finely chop the greens and transfer to an empty plate.
Step 7: prepare the filling of the dish.
Pour into the frying pan small quantity vegetable oil and place the container on medium heat. When the oil is hot, add chopped carrots and pork to the pan. Stirring the ingredients from time to time, lightly fry them until light golden brown. Real Nem pancakes, of course, are made from raw ingredients, but I decided to play it safe and lightly fried the meat and carrots, considering that my tasters would be children. After this, turn off the burner and transfer its contents to an empty medium bowl. Add all the chopped ingredients and the egg here. 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. Transfer the processed component into a clean saucer.
Step 9: Prepare the lemon.
To prepare the sauce we need freshly squeezed lemon juice. Therefore, we rinse the citrus under running water and place it on a cutting board. Using a knife, cut it into two halves and then squeeze out the juice from each using a juicer.
Step 10: prepare the sauce for the dish.
Pour into a deep bowl soy sauce, freshly squeezed lemon juice, and also add chopped garlic, sugar and hot red pepper. Using a teaspoon, mix everything well until a homogeneous mass is formed.
Step 11: preparing nem.
Pour boiled hot water into a free deep bowl. Now take the rice leaves and soak them for 1 minutes until elastic. Immediately after this, place one sheet at a time on a cutting board and place the filling closer to its edge. We wrap the dish with our hands like a pancake and set it aside in a flat plate for serving. We repeat the procedure from start to finish until all the leaves and filling are gone.
Now pour into a deep frying pan or cauldron vegetable oil so that he could swim in it. Place 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 until golden brown. Approximate cooking time will take you 5-7 minutes. Then, using a slotted spoon, remove the dish from the deep fryer, transfer it to a clean plate and repeat the procedure again. When the Vietnamese pancakes are ready, you can tear them up and serve this delicacy.
Step 12: serve nem.
There is a saying: “If you haven’t tasted nem while in Vietnam, 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 filling. Therefore, for future tourists, we can serve nem on the dinner table and treat everyone with this dish along with the prepared sauce.
Bon appetit!
Nem are fairly small envelopes that can be eaten in one sitting. Therefore, be sure to soak them in the sauce before the meal, and only after that enjoy the dish.
Instead of Shiitake mushrooms, you can use dried mushrooms Hangers.
To ensure that the nem is low-fat after cooking, it can be placed on a paper towel before serving so that it absorbs all the oil.
Exotics are increasingly appearing in our everyday life, at least in the form of unusual delicacies. Among these, Nem pancakes have gained particular popularity. The savory dish has a rich, expressive, memorable taste and excellent aroma. Usually pancakes are wrapped in small rolls, which are fried until deliciously crispy on both sides. This Vietnamese dish will effectively diversify the everyday table, but can be an excellent addition and holiday menu. Guests will certainly appreciate the non-standard interpretation of the usual snack.
Cooking time – 45 minutes.
Number of servings – 4.
Ingredients
To prepare Vietnamese Nem pancakes, you will need to prepare the following ingredients:
- carrots – ½ pcs.;
- rice paper – 4 pcs.;
- green onions– ½ bunch;
- pork – 150 g;
- funchose – 10 g;
- onion – 1 head;
- garlic – 2 cloves;
- tomato paste or ketchup – 50 ml;
- ginger root and salt - to taste;
- vegetable oil - for frying.
How to cook Vietnamese Nem pancakes
Making your own Vietnamese Nem pancakes couldn't be easier. The main thing is to use step by step recipe with a photo, following it “from” and “to”.
- If you decide to enjoy the exotic Nem snack, you will first need to prepare all the necessary ingredients.
- Next, you need to start preparing the filling for these savory rolls. To do this you will need to scroll the meat with onions. The minced meat must be mixed.
- Then you need to pour boiling water over the funchose. After 10 minutes, you will need to squeeze it out and cut it into small pieces with scissors.
- Carrots need to be chopped on a special grater for Korean salads.
- Green onions are washed and finely chopped.
- Now you should mix the minced meat, funchose, green onions and carrots. The pancake filling should sit a little.
- Next you need to prepare the pancakes themselves. Take sheets of rice paper. Alternately, they are immersed in hot water for 10 seconds, after which they should be laid out on the mat.
Pay attention! Wet sheets of rice paper should definitely release excess moisture to the mat. Otherwise, too many splashes will form during the frying process, but the pancakes themselves will not turn out crispy.
- The filling is laid out on the leaves, and everything is wrapped like cabbage rolls.
- The next stage of preparation is frying Vietnamese Nem pancakes made from rice paper in a frying pan with the addition of a large amount of oil. You need to turn them over 4 times.
- We need to make the sauce. To do this, tomato paste is mixed with grated ginger, chopped garlic and soy sauce.
- The delicacy can be tasted. It is recommended to tie the dish with green onion feathers. You can also sprinkle the rolls with sesame seeds and grate fresh carrots as an addition.
Video recipes for making Nem pancakes
It’s not difficult to implement the recipe for Vietnamese Nem pancakes, but it’s even easier to do it with the help of rollers:
Nems or rice paper spring rolls are asian dish. The filling for rolls is usually made from meat, seafood, vegetables, mushrooms, noodles or rice. The selection of ingredients is a matter of taste. There are even dessert nems - with berries and fruits.
You can use frozen vegetables in bags.
I'm dumb with vegetable mix, bean sprouts and mun mushrooms.
I won’t give exact proportions, I think you can figure it out for yourself.
The base for the nems is rice paper. It has been on sale for a long time. You can buy it in departments that sell everything for sushi.
Nemes or spring rolls come in dry, fried, baked and soaked varieties. They are traditionally served both separately and in salads and soups.
Rice paper is hard and brittle when dry, but when soaked in water it becomes elastic.
To prepare rice paper, it is best to take a flat, deep plate or large bowl. It needs to be filled with water room temperature. It is better to soak the sheets individually. Place one sheet of paper in water for 10-20 seconds. You will understand when the paper becomes flexible and pliable. Try not to overdo it, otherwise it will tear.
Take out a sheet, remove excess water with your palm, and place it on a table, board or bamboo mat.
There is nothing difficult about rolling mutes. The filling is placed on one edge of the paper and wrapped in the same way as traditional pancakes or cabbage rolls.
Do the same procedure with all sheets.
Carrots, celery, cucumbers, bean sprouts, lettuce, greens - can be put raw. Firm vegetables, meat and seafood should be pre-fried in a wok. If the recipe contains thin rice noodles, then when preparing the filling in the wok, they should be added 30 seconds before the end of cooking.
I lightly fried all the filling in coconut oil.
Nems can be eaten cold immediately after wrapping (the rice paper is not raw - according to the technology, it is steamed). But I prefer to fry them. Some do it in egg or batter. But you won’t get a crispy crust; the rolls will still remain soft. It’s easier to eat them with your hands.
Serve with soy or any other sauce.
Exotics are increasingly finding their way into our daily lives, at least in the form of unusual delicacies. Among these, Nem pancakes have gained particular popularity. The savory dish has a rich, expressive, memorable taste and excellent aroma. Usually pancakes are wrapped in small rolls, which are fried until deliciously crispy on both sides. This Vietnamese dish will effectively diversify the everyday table, but can also be an excellent addition to the holiday menu. Guests will certainly appreciate the non-standard interpretation of the usual snack.
Cooking time – 45 minutes.
Number of servings – 4.
Ingredients
To prepare Vietnamese Nem pancakes, you will need to prepare the following ingredients:
- carrots – ½ pcs.;
- rice paper – 4 pcs.;
- green onions – ½ bunch;
- pork – 150 g;
- funchose – 10 g;
- onion – 1 head;
- garlic – 2 cloves;
- tomato paste or ketchup – 50 ml;
- ginger root and salt - to taste;
- vegetable oil - for frying.
How to cook Vietnamese Nem pancakes
Making your own Vietnamese Nem pancakes couldn't be easier. The main thing is to use a step-by-step recipe with a photo, following it “from” to “to”.
- If you decide to enjoy the exotic Nem snack, you will first need to prepare all the necessary ingredients.
- Next, you need to start preparing the filling for these savory rolls. To do this, you will need to roll the meat with onions. The minced meat must be mixed.
- Then you need to pour boiling water over the funchose. After 10 minutes, you will need to squeeze it out and cut it into small pieces with scissors.
- Carrots need to be chopped on a special grater for Korean salads.
- Green onions are washed and finely chopped.
- Now you should mix the minced meat, funchose, green onions and carrots. The pancake filling should sit a little.
- Next you need to prepare the pancakes themselves. Take sheets of rice paper. Alternately, they are immersed in hot water for 10 seconds, after which they should be laid out on the mat.
Pay attention! Wet sheets of rice paper should definitely release excess moisture to the mat. Otherwise, too many splashes will form during the frying process, but the pancakes themselves will not turn out crispy.
- The filling is laid out on the leaves, and everything is wrapped like cabbage rolls.
- The next stage of preparation is frying Vietnamese Nem pancakes made from rice paper in a frying pan with the addition of a large amount of oil. You need to turn them over 4 times.
- We need to make the sauce. To do this, tomato paste is mixed with grated ginger, chopped garlic and soy sauce.
- The delicacy can be tasted. It is recommended to tie the dish with green onion feathers. You can also sprinkle the rolls with sesame seeds and grate fresh carrots as an addition.
Video recipes for making Nem pancakes
It’s not difficult to implement the recipe for Vietnamese Nem pancakes, but it’s even easier to do it with the help of rollers:
