ABOUT THE RECIPE
Nem Rán (Fried Meat Rolls) offers a satisfying dish that combines savory ground meat with perfectly crispy rice paper wrapping. The flavorful filling is encased in a delicate, golden-brown shell, allowing the textures to meld together in a harmonious balance. This classic Vietnamese dish delivers a refined and flavorful experience.
Gỏi Gà (Chicken Salad) is a refreshing dish that combines tender, shredded chicken with crisp vegetables and fragrant herbs. The bright, tangy dressing ties all the ingredients together, creating a symphony of flavors that is both light and satisfying. This Vietnamese salad offers a perfect balance of textures and tastes, making it a delightful choice for any meal.
This Vietnamese menu was created by chef Thao Pham.
INGREDIENTS
CEVICHE
2 lbs ground pork
1 lb ground beef
1 lb shrimp
5 oz dried shrimp
1 large onion
5 shallots
2 cloves garlic
8 oz bean sprouts
8 oz carrots
4 oz mung bean thread
8 oz woodear mushroom
8 oz shiitake mushroom
4 whole eggs
1 bunch scallions
DIPPING SUACE
4 bird eye chilis
1/2c fish sauce
1 clove garlic
1/4c lime juice
1/2c sugar
GOI GÀ (CHICKEN SALAD)
1/2 Chicken
11/2 Cabbage
1 Onion
1 bunch rau răm
(Vienamese corriander)
2oz cilantro
4 oz carrot
Scallion
Shallots
Ginger
SALAD DRESSING
4 bird eye chilis
2 Tbsp fish sauce
1 clove garlic
0.5 Tsp lime juice
1 Tbsp Water
1 Tsp Sugar
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
NEM RÁN (FRIED MEAT ROLLS)
Soak the dried mushrooms, dried shrimp and mung beans
Chop & dice vegetables into small cubes
In a food processor, put in the shrimp and run for 30 sec
Mix the beef & shrimp. Season with salt & pepper
In a big bowl, mix all the ingredients
Grab rice paper, slightly moist the paper and start rolling
Heat up frying pan into high heat, drop in your rolls and lower the heat to medium. Constantly turning the roll to make sure it’s fry evenly
Make the dipping sauce. Combine 1 part water 1 part sugar, 1 part fish sauce and 0.5 part lime juice, add garlic and bird eye chili
Enjoy this with lettuce, herbs or make your vermicelli noodle bowl
GOI GÀ (CHICKEN SALAD)
Poach the chicken with ginger, shallots, and scallions. Add a bit of salt. Bring to a boil and immediately lower the temperature to simmer. Let it simmer for 15-20 mins or until the chicken gets to 165 degree.
Soak the chicken in an ice bath until cool down.
Thinly slice the cabbage, carrots and vietnamese corriander
Make the salad dressing by combine all the ingredients
Shred the chicken
In a mixing bowl, add your shredded chicken and slowly add 1 Tbsp of dressing at a time. Mix the chicken well. Add the cabbage, carrots and herbs
Plating the salad and add crushed peanuts (optional)
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