How to cook Vietnamese pancakes. Nemy with pork

Magnificent juicy and mouth-watering pancakes with minced meat in rice paper I first tried in Vietnam. The recipe for Vietnamese pancakes “nem” I adapted a little according to the preferences of my household. In the original version of the preparation of this dish, rice vermicelli and Shiitake mushrooms are added to the minced meat. I put only carrots, spices and onions in minced meat. I recommend the housewives to cook delicious and hearty pancakes with minced meat in rice paper and serve them to the table with a spicy sauce like in my recipe. By tradition, I supply each stage of cooking the dish with step-by-step photos taken.

Products:

Minced meat - 0.6 kg;

Egg - 1 pc.;

Carrots - 150 gr;

Onion - 100 gr;

Table salt -1/2 tsp;

Coriander (ground) - 1 tea. false;

Provence herbs - 1 tea. lodges;

Sunflower oil - 200 gr;

Rice paper - 20 sheets.

Spicy Sauce Ingredients:

Garlic - 1 head;

Vinegar - 20 ml;

Soy sauce - 50 ml.

How to cook nem vietnamese pancakes

We start cooking with minced meat. Minced meat should be taken tender. Can be pork or beef or chicken. Carrots and onions give special tenderness and juiciness to stuffing for pancakes, so try to choose juicy and sweet carrots, and it is better to choose not very sharp varieties of onions. For example, as in my recipe - white.

And so, we need to peel the onion and cut into half rings. After cutting, we disassemble the half rings into separate pieces.

Carrots, also, peel and rub on a thin long grater.

Then, in a deep bowl, put the minced meat, onions with carrots, drive in an egg, add spices, salt.

We mix the minced meat for our “nem” pancakes until a homogeneous consistency.

Now, let's start wrapping the stuffing in rice paper. A sheet of rice paper must first be wetted with water using a cooking brush, but you can also just use your hands.

Let the leaf soak for 2-3 minutes. I wet two sheets of rice paper with water and while one gets soaked, I already begin to wrap the minced meat in the second.

The very process of forming Vietnamese pancakes is very similar to the preparation of our cabbage rolls. In the middle, closer to the bottom edge of a sheet of rice paper, lay out a small sausage of minced meat and then wrap it with an envelope, as in the photo.

When only a few pancakes are left to wrap, you can put a frying pan with vegetable oil on the fire to warm up.

The minced pancakes in rice paper should be half covered with oil. Fry them over medium heat until the rice paper is well browned.

Nem pancakes are served with soy-garlic sauce. To prepare it, we peel and squeeze the garlic through a press. Then, mix soy sauce, chopped garlic and vinegar in a glass container.

And with that, our spicy pancake sauce is ready.

Serve delicious Vietnamese empanadas as an independent dish with spicy sauce, herbs and fresh tomatoes.

I specially photographed the pancakes in a section, and even in the photo you can see that the minced meat remained juicy and well fried.

Bon appetit to all.

Exotics are increasingly found in our daily lives, at least in the form of unusual delicacies. Among them, Nem pancakes are especially popular. A savory dish with a rich, expressive, memorable taste and excellent aroma. Usually pancakes are wrapped in small rolls, which are fried to a delicious crust on both sides. Such a Vietnamese dish effectively diversifies the everyday table, but can be a great addition to the festive menu. Guests will certainly appreciate the non-standard interpretation of the usual snack.

Cooking time -45 minutes.

The number of servings is 4.

Ingredients

To make Vietnamese Nam pancakes, you will need to prepare the following ingredients:

• carrots - ½ pcs.;
• rice paper - 4 pcs.;
• green onions - ½ bunch;
• pork - 150 g;
• funchose - 10 g;
• onion - 1 head;
• garlic - 2 teeth;
• tomato paste or ketchup - 50 ml;
• ginger root and salt - to taste;
• vegetable oil - for frying.

How to make Vietnamese Nam Pancakes

Making your own Vietnamese Nam pancakes is easy. The main thing is to use a step-by-step recipe with a photo, following it “from” and “to”.

1. Deciding to enjoy Nem's exotic snack, you first need to prepare all the necessary ingredients.

1. Next, you need to start preparing the filling for these savory rolls. To do this, you need to scroll the meat with onions. Mince must be mixed.

1. Then you need to pour boiling water over the funchose. After 10 minutes, it will need to be squeezed out and cut into small fragments with scissors.

1. Carrots need to be chopped on a special grater for Korean salads.

1. Green onions are washed and finely chopped.

1. Now you should mix the minced meat, funchose, green onions and carrots. The filling for pancakes should be a little infused.

1. Next, you need to prepare the pancakes themselves. Get sheets of rice paper. Alternately, they are lowered for 10 seconds into hot water, after which they should be laid out on a mat.

Note! Wet sheets of rice paper must necessarily give excess moisture to the mat. Otherwise, too much spatter will form during the frying process, but the pancakes themselves will not turn out crispy.

1. The filling is laid out on the leaves, and everything is wrapped like cabbage rolls.

1. The next stage of preparation is frying Vietnamese rice paper Nam pancakes in a frying pan with the addition of a large amount of oil. Turn them over 4 times.

1. We need to make the sauce. To do this, tomato paste is mixed with grated ginger, chopped garlic and soy sauce.

1. The delicacy can be tasted. The dish is recommended to be tied with green onion feathers. You can also sprinkle rolls with sesame seeds and grate fresh carrots as an addition.

Video recipes for Nem pancakes

It’s not difficult to implement the recipe for Vietnamese Nam pancakes, but it’s even easier to do it with the help of videos:

Vietnamese crispy "sausages" - like from an overseas fairy tale

When they put nam on the festive table(otherwise - dumb)- a pile of mouth-watering fried "sausages", conversations immediately fall silent. Everyone's eyes are fixed on him. Everyone already imagines how they will taste a crispy appetizing crust, under which is hidden a no less tasty juicy filling of meat, mushrooms, rice noodles ... However, stop! A Kazan businesswoman will best tell us about the secrets of cooking our favorite national Vietnamese dish. Nguyen Thi Chukwho has been making nam since childhood. Her whole family is involved in the preparation of such a time-consuming dish.

To prepare nem (12 pieces) you will need:

For filling:

• 300 g minced pork
• 100 g tree mushrooms
• 100 g carrots
• 100 g kohlrabi cabbage
• 15 g rice noodles
• 15 g onion
• 2 egg yolks

For wrapper:

• 12 pieces of rice paper (cakes)
• 20 g vinegar
• 2 egg whites

For sauce:

• 200 g boiled chilled water
• 40 g soy sauce
• ½ lemon
• head of garlic

salt, sweet Vietnamese salt, black pepper - to taste.

1. Pre-soak rice noodles for an hour in warm water, when it becomes softer, cut it with scissors.

For you Russians, rice noodles look like a thin fishing line, a transparent rope, something inedible, as if a Vietnamese woman is reading my thoughts. - But as soon as you cook such noodles, everyone asks for supplements. And when cooking nem, the noodles must be cut as small as possible, otherwise it will break through the rice film and the taste of nem will be violated.

2. Dry tree mushrooms are pre-soaked in cold water for 30 minutes, then cut into small strips.

Tree mushrooms grow here in Vietnam on dead, dry trees, Chuk explains, showing mushrooms that look like our overgrown mushrooms. — Mushrooms are harvested, dried, then sold. Now you can buy them even in Kazan stores.

3. Cut the pork into slices and pass through a meat grinder, add pepper, salt and sweet Vietnamese salt.

It is better to take meat with fat, it will turn out tastier, - the hostess clarifies. “Nem is cooked only from pork, although both buffalo and dog meat are popular in our Vietnamese cuisine. But they need to know how to cook! It happens that tourists who come to our country are treated to meat dishes, and then they are told that they, for example, were from dog meat. So then, almost all Europeans admit that they really liked the meat, but because of prejudices, they would never have tried it.

4. We clean the kohlrabi cabbage and carrots, three of them on a coarse grater. Then finely chop the peeled onion and green onion. Add the prepared ingredients to the minced meat.

Kohlrabi cabbage is very popular here in Vietnam,” Chuk says, showing a large light green fruit.
“It tastes like a Russian turnip,” says daughter Leanna. — In Vietnam, in general, there are a lot of unusual, exotic fruits. Kohlrabi is one of those.

5. We also add finely chopped tree mushrooms and rice noodles to the minced meat, mix everything thoroughly. To bind the entire filling, put the egg yolks.

Oh, rice noodles are long, I’ll have to shorten them,” Chuk laments and, taking scissors, troubleshoots. - Yes, and we put a lot of this noodles, we need to remove a little. The main thing in cooking nem is to observe the proportions of all ingredients. Otherwise it won't taste good.

6. We make sausages from the prepared filling (20-30 g), wrap them in rice paper, first soaked in water with vinegar, then with egg white. In a similar way, we make cabbage rolls or stuffed pancakes.

Rice paper (film) can now be bought in your supermarkets, - the Vietnamese enlightens. - But in order for the paper to hold the filling well, you need to properly prepare the solution: for a glass of water - one tablespoon of vinegar. When the film is saturated with this solution from the inside, it must be immediately lubricated with protein.

7. Heat up the sunflower oil and fry the cooked sausages in it until golden brown.

Nem must be turned over all the time, otherwise they will burn! Chuk says seriously. - Each sausage is fried for about 10 minutes, then laid out on a napkin so that excess fat flows out. Then the nem is fried again in another, reheated oil. In this case, the crust is thinner, crispier.

8. Prepare sauce for nem. In a glass of boiled water, add squeezed garlic, freshly squeezed lemon juice, soy sauce, finely chopped carrots and kohlrabi cabbage, salt, sugar.

We serve the sauce separately for everyone so that you can dip nam into it, Chuck clarifies. In general, Vietnamese cuisine is very distinctive. Traditional Vietnamese recipes also use fish, but more often chicken and pork. Served with rice, vegetables and noodles. Favorite meat dishes in Vietnam are "nam zan" or "nam saigon" (in the north) and "cha zo" (in the south). Bon appetit!

Nailya BILALOVA
Photo by Alexander RUMYANTSEV

Vietnamese…

However, buttermilk! I received an order for one delicious crap - Vietnamese pancakes "nem". Within walking distance from the house is an authentic Vietian tavern, where they cook super. True, I have not tried it, because I don’t go there - vodka is expensive there. And at my house it is always cheap and tasty. I, in general, don’t care what to cook, the main thing is that it’s tasty and that it’s a snack ...

Based on the track of consumers we take: a little minced pork, shiitake, bean sprouts, pepper, rice pasta, sugar, rice paper, fish sauce, half a lemon, onion, chili, garlic, ginger, carrot, homemade adjika, green onion, cilantro:

Cooking is easy but boring. The main thing is not to get confused. Cook pasta according to instructions until al dente. We wash. We soak the mushrooms. We throw chili, garlic and ginger into the pan, as it smells - put the onion, brown and add the minced meat:

Pour a spoonful of sugar into the pan, season with fish sauce and remove. Transfer to a bowl. This completes the heat treatment. We chop the carrots using the device from the first photo:

Mix in a bowl with minced meat and pasta:

Wash sprouts and greens and dry on napkins:

Forgot to list: ordinary small ice creams shrimps peeling off the shell:

Chop greens, chili, sprouts, ginger and garlic:

And we understand that we were a little deceived - you can’t stir long pasta. Ingenuity comes to the rescue, we cut pasta with kitchen scissors right in a bowl into two-centimeter pieces.

Add chopped shiitake, mix and set aside:

We make Makalovo: chili, garlic, sugar, lemon juice, fish and a little water. We can easily use homemade adjika (composition: chili, garlic, sugar, salt, cilantro, vinegar)

Preparing the workplace. A plate of water to dip a sheet of paper, a towel to dip and a board on which to collect:

Cooking the first pancake, clean to check:

Having tried it, we fix the shoals: add a little fish, soak the sheet a little longer, raise the temperature of the oil during frying and reduce the amount of filling. And let's go:

We use with sauce, if there is not enough salt in the body - pour soy:

Well, there is always not enough wine and vodka in the body ...

I will summarize the result - delicious kapets, but next time I will only lead the process. This thin rice paper is more convenient to twist with female hands.

With carnival!
TONE.