Please Note: I did not get an exact recipe for these dishes from the Hoa Vang restaurant (I doubt they have ever used an exact recipe) so frankly, I guessed how much of each ingredient was used. If you watch the video - Hoi An Cooking Class - you can see for yourself how much of each ingredient was used and go from there.
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Fresh Spring Rolls
- 8 shrimp - shelled
- 8 pieces thin sliced pork
- 4 rice paper spring roll wraps
- 2 cup mix of shredded carrots and shredded cabbage
vinegar
- 6 to 8 large leafs of leafy lettuce (e.g. romaine lettuce)
- mint
Prepare the salad. Chop lettuce into small strips. Mix in mint - approx. 10% of total salad mixture should be mint.
Shred cabbage and carrot. Mix together. Add vinegar to make the mixture completely damp or to taste.
Boil the shrimp and pork for 3 minutes in a frying pan filled with water. Remove meat from water and strain.
Dip each spring roll wrap in water - avoid breaking and getting wrap stuck to itself.
Lay out wrap on a plate. Add two pieces of pork. If the wrap was a happy face - the pork would be the mouth. Put 1/4 of cabbage-carrot mixture on top of pork.
Put salad mixture on top of pork and cabbage. Add plenty to give the spring roll volume and crunchiness.
Put two shrimp on the wrap where the happy face eyes would be.
Roll wrap from sides across other ingredients, then roll wrap from bottom over salad-cabbage-pork, and finally across shrimp. Roll wrap tightly. Finished spring roll should be about the size of a toilet paper tube.
Makes 4 spring rolls. Serve with Vietnamese fish sauce or with Thai Chili sauce.
Fresh and delicious!
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Mi Quang
- 200g rice noodles cooked
- bean sprouts
- 6 large leafs of leafy lettuce (e.g. romaine lettuce)
- mint
- 2 large shrimp - heads removed
- 1 large thin slice of pork
- 1 to 1 1/2 tbsp oil
- 1/2 small finely chopped red onion
- 2 tbsp chopped white onion
- 2 tbsp chopped tomato
- 2 tbsp chopped pineapple
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp dried chicken stock
- 2 tbsp chicken stock with water
- 1 egg white
- 1 tbsp chopped green onion
- 1 tsp chopped peanuts
- dash pepper
Prepare the salad. Chop lettuce into small strips. Mix in mint - approx. 10% of total salad mixture should be mint. Place in a bowl.
Boil noodles and bean sprouts for 2 mins. Strain and put in bowl with salad.
Heat oil in frying pan. Grill red onions until slightly brown. Grill shrimp and pork. Add white onion, tomato and pineapple, followed by salt, sugar, dried chicken stock, chicken stock w/water, egg white, and green onions. When mixture is thoroughly cooked, put on top of noodle-salad combo.
Sprinkly a dash of pepper and chopped peanuts on the top. Serve. Ingredients should be mixed together before eating.
Makes one large bowl (one serving).
And enjoy the taste of Vietnam!!!
