I ate my first nem in Paris with a cousin of the family from Vietnam. She prepared the all meal, with soup, nems, crab omelet, pork caramel... So incredible meal. So my mom learned how to make the nems from her. And we learned from my mom.
Ingredients:
Rice Paper (to be immersed in hot water till soft - and only just before being filled)
500 gr (1bs) ground Pork
200 gr of Crab meat
50 gr Black dried Mushroom
100 gr Chinese Vermicille
1 Onion
3 Carrots
3 Egg
Herbs: dill, tarragon, parsley
Salt Pepper
Ground all ingredients together - add salt & pepper to taste. Roll the nems together...
In a medium high pan, start to fry the nems for a minimum of 10 minutes.
To serve:
Salad Leaves (e.g. Iceberg)
Fresh Mint Leaves
Dipping Sauce - Nuoc Mam: (not for everyone)
8 Tbsp fish sauce
6 Tbsp fresh lime juice
6 Tbsp sugar
1 deseeded and finely chopped fresh red chili
The recipe is
not too difficult and the only labour comes from rolling the nems, but it's
well worth it since the whole family loves them.
Ingredients:
Rice Paper (to be immersed in hot water till soft - and only just before being filled)
500 gr (1bs) ground Pork
200 gr of Crab meat
50 gr Black dried Mushroom
100 gr Chinese Vermicille
1 Onion
3 Carrots
3 Egg
Herbs: dill, tarragon, parsley
Salt Pepper
Ground all ingredients together - add salt & pepper to taste. Roll the nems together...
To serve:
Salad Leaves (e.g. Iceberg)
Fresh Mint Leaves
Dipping Sauce - Nuoc Mam: (not for everyone)
Combine everything together.
To eat:
Wrap the nem into the salad leaves and add some mint leaves. The contrast between the hot/crispy, the herbs and salad is delicious. Dip into the sauce and enjoy!
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