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Hanoi crisp parcels with vermicelli salad recipe (bun nem ran)
Created by Luke Nguyen
- Cuisine: Vietnamese
- Serves 4–6
Ingredients
40g (11/2 oz) dried wood-ear mushrooms40g (11/2 oz) bean thread vermicelli
1 jicama, peeled, julienned
200g (7 oz) minced pork
200g (7 oz) crabmeat (from fish monger)
1/2 onion, finely diced
1 tbsp sugar
2 tsp sea salt
2 tsp ground white pepper
1 tbsp fish sauce
20 dried round rice-paper wrappers (20cm/8 inch diameter)
1 egg white, lightly beaten
Vegetable oil, for deep-frying
500g cooked rice vermicelli
1 large handful perilla
1 large handful mint
1 large handful Vietnamese mint
250ml (9 fl oz/1 cup) nuoc cham
3 tbsp fried red shallots
3 tbsp roasted peanuts
Preparation
Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice. Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4 cm (11/2 inch) lengths.Place the sliced jicama in a muslin cloth and squeeze out its juice then discard.
In a large mixing bowl, combine the mushrooms, vermicelli, jicama, pork, crabmeat, onion, sugar, sea salt, white pepper and fish sauce.
Knead the mixture in the bowl for 10 minutes, or until your arms get tired.
Working with one rice paper at a time, submerge the rice paper in a large pan of warm water, then transfer it to a chopping board or work surface.
Take 1 1/2 heaped tablespoons of the mixture and place it on the bottom edge of the rice paper. Fold the two adjacent sides, one on top of the other, into the centre.
Roll the apex to form a nice firm roll, and secure with a dab of egg white. Repeat until you have filled all the rice papers.
Pour the oil into a wok and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.
Fry the parcels in three batches for 6 minutes, or until lightly browned and crisp.
Distribute the rice vermicelli noodles among 4-6 bowls, top with sliced herbs then cut the parcels into the bowls.
Pour 2 tablespoons of nuoc cham to each bowl and garnish with fried shallots and peanuts.
If you enjoyed this Hanoi crisp parcels with vermicelli salad recipe (bun nem ran) then browse more Vietnamese recipes, salad recipes, noodle and dumpling recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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Comments (3)
10 Mar 2012 03:56 AEST
Kenneth
Beaumont Hilss
Simple and tasty
Easy to make and the whole family loved them.
Agree(0 people agree)
Disagree(0 people disagree)
11 Jan 2011 05:10 AEST
Carly
05 Jan 2011 07:25 AEST
Yvie
West Hobart
Simple and amazing rice paper parcels
I have just cooked these crisp parcels for my family and they were a huge success. They were pretty easy to prepare and I used a few substitutes (e.g bean sprouts and water chestnuts) for the jicama. The fried rice paper skin has a delicious stickiness on the inside. Thank you Luke, your show is always inspirational.
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