Silver Travel Cook Club
Evaneos recipe of the month for June 2019
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About the dish
It’s
no secret that travelling is as much an opportunity for your taste buds to
experience new things as your eyes and ears, and what better way to savour a
destination’s cuisine than with the guidance of the people who know it best –
the locals? Born in the Bac Giang Province and based in Hanoi with his team of
English-speaking travel agents, Tuan, Evaneos’ local expert in Vietnam, has been creating unique,
tailor-made itineraries for travellers looking to explore his home country for
over ten years. There are fewer people with a greater knowledge or appreciation
of Vietnam, so today, in the spirit of sharing his passion for Vietnamese
cuisine, Tuan is passing on one of his family’s favourite recipes for you to
try yourself: Prawn and Omelette Spring Rolls.
This
iconic dish is made using eggs, prawns, vegetables, herbs, and dried vermicelli
wrapped in ‘bánh tráng’ (Vietnamese rice paper which can be found in the
international section of most major supermarkets). Spring rolls are prepared by
locals as a summertime appetizer throughout the southern, tropical regions of
Vietnam in particular, and Tuan’s advice is to use an unripe pineapple rather
than a ripe one, because the slight tartness will provide a contrast to the
sweetness of the prawns and the heat of the chilli. If you’d like to try this
dish in person where it’s made, Tuan’s agency offers a History, Heritage & Local Cuisine
Tour,
which, like all Evaneos’ tours, can be 100% customised to you and your travel
companions.
Recipe: Prawn and omelette spring rolls (Nem Cuốn Tôm Trứng)
Ingredients:- 1 egg
- Oil, for frying
- 50g dried vermicelli
- 4 rice-paper wrapper
- 1/2 small iceberg or other crisp green lettuces, thinly sliced
- ¼ unripe pineapple, cut into 5 cm batons
- 1 chilli, seeded and cut into thin strips
- 4 cooked prawns, peeled and cut in half lengthways
- ½ handful coriander sprigs
- Classic dipping sauce to serve
Preparation:
Break egg into a small bowl, lightly season with
salt and pepper and whisk to combine. Heat a little oil in a non-stick frying
pan. Pour in the mixture; gently stir for 5 seconds, spreading the egg over the
base of the pan, then cook until set. Cool the omelette, then cut into 3mm wide
strips.
Soak the rice
vermicelli in boiling water for 20 minutes. Stir to separate the noodles, then
drain and refresh under cold water. Use kitchen scissors to cut the vermicelli
into easy-to-manage lengths.
Dip a rice-paper wrapper in warm water for 1
second. Do not soak the wrapper as it will become too soft and tear when
rolled. Place the wrapper on a flat surface. Wait for 20 seconds, then place
the lettuce, noodles, pineapple, omelette, chili, prawns and coriander in a
straight line on the bottom third of the wrapper up over the filling, fold in
the sides and then roll up. Set aside, seam-side down, while you prepare the
remaining spring rolls.
Serve with the dipping sauce.
How to win a copy of Vietnamese Food Any Day
Simply tell us below in the Comments section about your favourite Asian meal and where you enjoyed it and the best entry will win a copy of this lovely hardback book.
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