A delicious, fresh and colourful entrée or appetizer.
Traditionally, rice paper rolls in Saigon are filled with prawn and pork. At Vietnam House restaurant, we like to elevate the cuisine and add a bit of modern flair to our dishes. So here we roll with sesame seared salmon, green mango, dill and salmon caviar.
- ½ tsp black sesame seeds, toasted
- 1 tsp white sesame seeds, toasted
- 300 g fresh skinless salmon belly
- Vegetable oil, for pan-frying
- 8 round rice paper sheets
- 8 perilla leaves
- 7 Vietnamese mint leaves
- 8 dill sprigs
- ½ green mango, peeled and finely julienned
- ½ cup cooked vermicelli noodles
- ½ cup shredded carrot
- ½ cup shredded Iceberg lettuce
- 2 tsp salmon caviar
- Edible flowers, to garnish
- 60 ml (¼ cup) fish sauce
- 60 ml (¼ cup) rice vinegar
- 2 tbsp white sugar
- 125 ml (½ cup water)
- 2 garlic cloves, finely chopped
- 1 red birds eye chilli, finely chopped
- 2 tbsp lime juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the nuoc cham, place the fish sauce, vinegar, sugar and water in a small saucepan over medium heat and stir to combine. Bring the mixture to just below boiling point, then set aside to cool. Stir in the garlic, chilli and lime juice. Makes 1 cup.
Combine the black and white sesame seeds in a small bowl. Sprinkle the sesame seeds over the salmon, pressing gently to coat evenly.
Heat a non-stick frying pan over medium-high heat. Add the oil, then sear the salmon for 45-60 seconds on all sides until lightly browned. Slice lengthways into 1 cm- thick pieces. Set aside.
To assemble the rolls, fill a large bowl with lukewarm water and dip 1 sheet of rice paper in the water until it softens, then lay flat on a plate. Place some perilla leaves, Vietnamese mint leaves, dill, green mango, vermicelli noodles, carrot, lettuce, salmon belly and caviar in the centre. Fold the ends into the centre over the filling, then roll up tightly. Repeat with the remaining rice paper sheets and filling.
Slice the rolls in half and garnish with more dill leaves and edible flowers, then serve with nuoc cham dipping sauce.
•The nuoc cham will make more than you need but keeps well in the refrigerator for up 2 weeks.