people who knows me knows my love for vietnamese food! Pho, spring rolls and pork roll!
Favourite place for pho in syd: an restaurant bankstown, their beef soup base is dark brown color (see pic?)
Hong Kong has good viet food but the pho is not even comparable... this is a reason why i miss syd so much!
Well... actually for viet spring roll lovers, this is a really good recipe:
Ingredients: Viet spring roll wrap 15pcs, minced pork 100g, jicama(sliced) 100g, carrots(sliced) 100g, wood fungus (soak and shredded) 8g, vermicilli (chopped) 50g, garlic (chopped) 1/2 teaspoon
Seasoning: 1 tablespoon fish sauce, 1/4 teaspoon sugar, 1/4 teaspoon salt, 1 tablespoon vinigar, 1 teaspoon garlic (chopped), 1/2 teaspoon ginger (chopped), some dice chilli (optional)
Dipping sauce ingredients: 1 tablespoon fish sauce, 1 tablespoon sugar and 1 teaspoon lime sauce
Method:
1) Use 2 tablespoon oil and fry garlic and minced pork until cooked
2) Preboil all vegetables
3) add the vegetables and seasoning to the pork and toss well. Set aside to cool
4) Brush individual sheet of paper with cold water favour with a little lime juice and honey. Leave in on a towel to dry.
5) Arrange the mixture in the centre of the rice paper, fold in both sides of the paper then fold up 1/3 over the filling. Continue to rolle the paper to enclose the filling. Secure with some flour batter
6) Mix the dipping sauce to serve the spring rolls, add some garlic and sliced carrots and chilli - mix according to your taste
7) Deep fry the spring rolls until golden brown
8) Serve with lettuce
Enjoy!
Ko.
