Exotics are increasingly finding their way into our daily lives, at least in the form of unusual delicacies. Among these, Nem pancakes have gained particular popularity. The savory dish has a rich, expressive, memorable taste and excellent aroma. Usually pancakes are wrapped in small rolls, which are fried until deliciously crispy on both sides. This Vietnamese dish will effectively diversify the everyday table, but can also be a wonderful addition to the holiday menu. Guests will certainly appreciate the non-standard interpretation of the usual snack.
Cooking time – 45 minutes.
Number of servings – 4.
Ingredients
To prepare Vietnamese Nem 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 cloves;
- tomato paste or ketchup – 50 ml;
- ginger root and salt - to taste;
- vegetable oil - for frying.
How to cook Vietnamese Nem pancakes
Making your own Vietnamese Nem pancakes couldn't be easier. The main thing is to use step by step recipe with a photo, following it “from” and “to”.
- If you decide to enjoy the exotic Nem snack, you will first need to prepare all the necessary ingredients.
- Next, you need to start preparing the filling for these savory rolls. To do this, you will need to roll the meat with onions. The minced meat must be mixed.
- Then you need to pour boiling water over the funchose. After 10 minutes, you will need to squeeze it out and cut it into small pieces with scissors.
- Carrots need to be chopped on a special grater for Korean salads.
- Green onions are washed and finely chopped.
- Now you should mix the minced meat, funchose, green onions and carrots. The pancake filling should sit a little.
- Next you need to prepare the pancakes themselves. Take sheets of rice paper. Alternately, they are immersed in hot water for 10 seconds, after which they should be laid out on the mat.
Note! Wet sheets of rice paper should definitely release excess moisture to the mat. Otherwise, too many splashes will form during the frying process, but the pancakes themselves will not turn out crispy.
- The filling is laid out on the leaves, and everything is wrapped like cabbage rolls.
- The next stage of preparation is frying Vietnamese Nem pancakes made from rice paper in a frying pan with the addition of a large amount of oil. You need to turn them over 4 times.
- We need to make the sauce. To do this, tomato paste is mixed with grated ginger, chopped garlic and soy sauce.
- The delicacy can be tasted. It is recommended to tie the dish with green onion feathers. You can also sprinkle the rolls with sesame seeds and grate fresh carrots as an addition.
Video recipes for making Nem pancakes
It’s not difficult to implement the recipe for Vietnamese Nem pancakes, but it’s even easier to do it with the help of rollers:
Crispy Vietnamese rolls or Nem pancakes must be tried at least once in your life. Thin sheets of rice paper stuffed with minced pork, vegetables and funchose, fried in oil, can surprise with their unforgettable taste. Fans of Vietnamese cuisine are crazy about them!
The main ingredients of Vietnamese Nem pancakes are pork and rice paper. The minced meat will contain carrots, onions and green onions. For the sauce, take tomato puree, garlic and ginger. Sunflower oil for frying and salt also need to be stocked up to prepare Nem.
Pork is twisted with onions into minced meat.
Funchoza is filled with water for 10 minutes. After which it is wrung out and chopped with scissors.
Carrots are passed through a Korean carrot grater.
Green onions must be chopped with a knife along with the white tops.
When all the ingredients for the minced meat are prepared, they need to be combined, salted and mixed. Let the Nem pancake filling soak in.
Next is the wrapping process itself. Sheets of rice paper are dipped one at a time in warm water for 7-10 seconds and then quickly transferred to the mat. The moisture will be absorbed into the mat. If this is not done, there will be too much splatter during the frying process, and the rolls themselves will not turn out crispy as intended.
The pancakes are wrapped like cabbage rolls with meat.
Then they are fried in a large amount of heated sunflower oil until they have a characteristic crispy crust. During the frying process, the rolls should not touch each other. Rice paper has a very sticky starch base. Nems must be turned over four times.
The finished Nem pancakes are carefully removed from the pan onto a plate. Served with soy sauce or spicy tomato puree, like ours. The puree must be mixed into a sauce, supplemented with grated garlic and ginger.
Vietnamese Nem pancakes are ready! Tie them with green onion feathers and sprinkle with sesame seeds for a piquant touch.
Complete the dish with grated carrots and serve as an appetizer.
I won’t hide it: I fell in love with Viet Cafe and concept chef Tran Manh Hung at first spoon. Or even before the first spoon.
I've been eyeing VietCafe for a long time. Ever since they opened on Gazetny Lane. Now this is the first chain of Vietnamese restaurants in Russia. And recently the network became international: VietCafe opened in London and Almaty.
VietCafe specializes in home-style cuisine from northern Vietnam. Here you can try the real Pho soup and the real fresh nems. I have to admit, these dishes just make me lose my will! (in general, I can eat Thai noodle soup or Vietnamese Pho soup 3 times a day every day, and I don’t get bored, I’m generally a fan of soups).
Since Pho soup takes a full 7 hours to prepare (most of the time is, of course, spent cooking the broth), there will be no recipe for the soup.
But we were still very lucky: Chef Hung shared with us recipes for two whole dishes that cook much faster. So now we will have the most best instructions on making Vietnamese nems and the best instructions for making spring rolls (I'll show spring rolls next week).
By the way, I would like to note that in all Viet Cafes and in all Viet Cafe Express nems are prepared only “from the knife”. Those. no preparations, everything is cut especially for you. Nems can only be absolutely fresh.
For 2 servings of nems we will need:
Minced pork neck - 80 gr.
- shrimp - 60 gr.
- squid - 40 gr.
- onion - 20 gr.
- carrots - 20 gr.
- kohlrabi - 20 gr.
- black mushrooms - 20 gr.
- glass vermicelli - 30 gr.
- green onion - 10 gr.
- cilantro - 10 gr.
- soy sprouts - 20 gr.
- fish sauce - 4 gr.
- ground black pepper - 2 gr.
- egg yolk - 1 pc.
- rice paper - 8 pcs.
Pre-soak vermicelli and black mushrooms in the cold water 30 minutes
Fish sauce and rice paper look like this:
Cutting the onion
Please note how to properly, quickly and conveniently chop carrots:
Kohlrabi is cut in the same way.
Same method - black mushrooms
It's even easier with vermicelli
Cutting soybean sprouts
The squid cut is like this:
Now let's cut the shrimp
Add minced meat and egg yolk
Fish sauce
And mix everything thoroughly
Place the rice paper on a damp towel and moisten it with water (i.e., under no circumstances should you put it in water!!!)
Put the filling
And wrap it up (detailed instructions)))
Now let’s start deep-frying the nems. If you don't have a wok at home, you can use a frying pan, saucepan or deep fryer. Whatever is more convenient for you.
While frying, the nemas must be stirred periodically so that they fry evenly.
Fry until they are brown like this
Remove to a paper towel and let the oil drain a little
It turns out to be such beauty. It’s impossible to resist, and it’s impossible to stop.
How to make nam sauce?
Simple, like all ingenious things:
Fish sauce - 1 spoon
- sugar - 1 spoon
- lemon juice- 1 spoon
- water 4 tablespoons.
Stir, add finely chopped carrots (you can, of course, cut them into shapes), hot peppers and finely chopped garlic.
The sauce is ready!
Many thanks to Chan Man Hung and
When I travel around different countries world, I always try all sorts of local delicacies with great interest. And of course, after the trip, I try to cook my favorite dishes at home. For example, I have already prepared the famous one. And today it’s the turn! In this article I will share with you a recipe for making Nem pancakes.
The famous Nem pancakes, along with the famous Pho soup, are perhaps the most famous dishes of Vietnamese cuisine! But how to cook Nem pancakes at home? In fact, there is nothing supernatural about this and you can easily prepare Nem pancakes at home.
The recipe for Nem pancakes can vary greatly. There are several ways to prepare this Vietnamese dish. And the main difference here is the content of the filling for the pancakes. This way you can improvise and come up with your own recipe. And personally I like this one...
To prepare delicious Vietnamese Nem pancakes we will need:
1. Sheets of rice paper.
2. Minced meat - 300 gr. (any meat of your choice will do).
3. Mushrooms - 150 gr. (shiitaki or champignons).
4. Korean carrots - 100 gr.
5. 2 cloves of garlic.
6. Funchoza (rice vermicelli) - 70-80 gr.
7. Spices to taste: salt, ground black and red pepper, coriander, curry mixture, paprika.
8. Vegetable oil - 0.5 liters.
Here is a simple recipe for Nem pancakes:
First of all, we need to prepare the filling for our pancakes. To do this, fry the minced meat with mushrooms and garlic in a small amount of vegetable oil until tender (you can use either sunflower or olive oil). It is customary to use shiitake mushrooms or the well-known champignons. However, I have verified from my own experience that boletus, aspen and porcini mushrooms are excellent.
Separately, cook the rice vermicelli (no more than 3 minutes), drain the water. Then the funcheza needs to be cut.
3 minutes before readiness add Korean carrots, fungus and spices. The amount of spices depends on personal preference. Pancakes can be made more or less spicy. You can add your own combinations of spices.
Mix everything thoroughly - our filling is ready!
Now let's start preparing the pancakes themselves...
Soak sheets of rice paper in water for 15-20 seconds so that they become soft and do not crumble. Place the sheet on a flat surface and place a little filling on it closer to the edge. And we wrap our pancake in the same way as simple pancakes.
Important point! No need to soak all the rice leaves in water at once! So they will just break. They should not be immersed in water for long at all during the cooking process.
In deep fat or just in a deep pan, heat the vegetable oil and fry the pancakes in it until golden brown. Alternatively, you can simply fry the Nem in a frying pan, but deep-fried, in my opinion, it tastes better!
Now we take out the prepared Nem pancakes and place them on paper towels - this is necessary so that excess oil drips off them.
This is how we made great Vietnamese Nem pancakes! Bon appetit!
As you can see, the recipe for making Vietnamese pancakes is not that complicated. And with a little practice, you can learn to cook Nem very quickly. I'm going to make them for next Maslenitsa to add some variety. festive table“overseas” pancakes Try it too!
See you friends!
Fast food of magical Vietnam, which is practically dietary, thanks to the properties of rice, and healthy in all respects for the richness of fillings suitable for the wrapper - Vietnamese pancakes, this is a combination of Asian and European cuisines. Their recipe is quite simple - they are prepared from rice paper; today you can buy it in the countries of the former Soviet Union in any grocery hypermarket. The point is in the way rice paper is handled - this is on the packages. And in the fillings: from the simplest recipes - whatever your heart desires, everything that we wrap in stuffed pancakes according to traditional Russian, Ukrainian and Belarusian recipes, but to truly get closer to Asia and the East, you need to know a few simple fillings: secret – authenticity, combination of products. You can only taste authentic cuisine in Vietnam and from famous chefs, but the dish will be no different if everything is prepared correctly at home.
Peculiarity
Vietnamese pancakes are also called nem pancakes. This is influenced by French and Chinese cuisines. In Vietnamese, what distinguishes it from European and cuisines of Asian and South Eastern countries is the naturalness of taste: as few sauces as possible and a lot of fresh herbs. Main principle preparation of nems - the main ingredient of the filling. It could be:
- chicken meat;
- oyster mushrooms – they are traditional in Vietnamese cuisine;
- lean fish meat;
- daikon;
- fresh cucumbers;
- spicy or stewed carrots.
Filling with seafood
The Vietnamese's favorite: seafood.
Mussels and shrimp - fresh or quickly frozen - fry in vegetable oil for 3 minutes, pour in a little hot water, just enough to cover, and simmer over low heat for about 2 minutes, then chop finely, add fresh chopped herbs and wrap in rice paper. Fry the pancakes for 1 minute on each side in a hot frying pan with vegetable oil.
Serve with broth or as a separate dish. Combined with rice paper, the seafood filling is a true gourmet meal.
Pork filling
Vietnamese pancakes are also called rolls because of their small size.
Fried minced pork wrapped in rice paper is one of the Vietnamese's favorite lunchtime snacks in street cafes - with coffee, tea, and soup. This is something that tourists should definitely try - it is impossible to visit a country without eating what its inhabitants eat every day.
According to the recipe, the minced pork should not be very fatty and should be thoroughly minced. There are two ways: deep-fried or stewed until meat puree and ground in a blender.
Traditional oyster mushroom filling
The recipe is simple. Cut raw oyster mushrooms into small strips, fry in butter with onions into cubes or half rings if the onions are small. Wrap in rice paper, quickly fry all the pancakes on each side, cover the frying pan with a lid, turn off the heat, let stand for 5-7 minutes so that the rice paper is saturated with the mushroom smell - the pancakes will become soft and fragrant.
Authentic with pasta and bean sprouts
This filling is truly national. According to the recipe, you need to mix durum wheat pasta, boiled until half cooked, and bean sprouts. There is no need to cut the sprouts - they are not large and will crunch appetizingly. Fry the pancakes. They are eaten cold.
Nem for raw foodists
They are called nem kuan. It is prepared as follows - the filling is wrapped in prepared rice paper - you just need to soak it for 2-3 minutes in warm water. No need to fry.
Nems are traditionally prepared with a filling of dried fruits minced through a meat grinder, with salty and sweet cottage cheese.
Cooking example
A test of the pen: a step-by-step recipe for the kitchen amateur
Ready-made fried rice pancakes look transparent - the filling shines through beautifully. Let's try not to experiment, but to prepare everything according to the rules.
Ingredients
You will need a lot of products, but you will get as many as 10 servings:
- packaging of rice paper, for the first time you can experiment with rice noodles, but it is better not to skimp, but to use 30 sheets of paper;
- 50 grams of elite dried white mushrooms or a certain amount of fresh oyster mushrooms according to the owner’s eye;
- 500 grams of minced pork;
- 2 pieces of boiled egg yolks;
- fresh cilantro to taste: if you don’t like it, you don’t have to add it, but we are preparing a Vietnamese dish;
- green onions - a bunch;
- lemon – 1 piece;
- garlic - without it there is no Vietnamese cuisine;
- 1 carrot;
- ground black pepper and paprika - to taste, a pinch;
- a little granulated sugar and ground dried ginger powder;
- fry - your favorite vegetable oil, preferably olive oil;
- a glass of cold boiled water;
- 100 ml store-bought fish sauce.
Preparation
- Soak rice paper (or noodles) in warm water, dried mushrooms in cold water, fresh mushrooms finely chopped.
- Fry minced pork in vegetable oil. Fry the grated carrots in another frying pan.
- Prepare the filling - mix fresh cilantro, fried carrots and meat and fried mushrooms, grate the boiled chicken yolks on a fine grater and season with a mixture of ground pepper.
- Let the filling sit for about 15 minutes so that the ingredients absorb each other’s flavors.
- Sauce: water, fish sauce, freshly squeezed lemon juice, crushed garlic cloves, granulated sugar, ground black pepper.
- Fry the pancakes, wrapping the pork filling in soaked sheets of rice paper. Eat by dipping in sauce. Delicious - hot and warm. The Vietnamese do not eat this dish cold.
How to eat - the traditional way
The main condition: rice paper and small size, for two or three “bites”.
This dish is eaten dipped in soy or fish sauce: add freshly squeezed lime juice with hot pepper, finely chopped onions and garlic to the prepared sauce.
The beauty of national dishes and delicacies lies in their unusual taste. Soy sauce goes well with unleavened rice paper with cottage cheese and fruits, fish goes with traditional Vietnamese pancakes with pork. Vietnam is a maritime country. Salt there, along with the sun, is present in the air itself. The combinations are not surprising. Once you try this dish in the country, everyone will want to cook it at home, and without trying it, without going to Vietnam, you can make a home culinary trip. And these pancakes will be loved for their lightness and unusual taste. Once you try it, you will definitely start cooking them!
