The Rangoon sets sail from Singapore on the South China Sea bound for Hong Kong — a journey that takes the travelling companions past Vietnam. The seas are rough and stormy, which slows their progress, but Fogg remains robust and focused. One imagines him eating a modest supper while fellow passengers wobble around him, green about the gills. These are simply rocking good rolls, first made for me to photograph (and then eat!) on the deck of my boat, Candy Coloured Tangerine, by the adorable
Pop the rice vermicelli into a bowl and cover with boiling water. Allow to stand for 10 minutes, or until soft. Rinse, drain well, and pat dry with kitchen paper.
Put the mushrooms into a separate bowl and cover them with
Put the rice vermicelli, carrot, mushrooms and mint into a bowl and gently stir to combine.
Now you can prepare your rice papers and assemble the rolls, one at a time. This is how you do it. First, fill a shallow bowl with warm water and add the white wine vinegar. Take a rice paper wrapper and soak it in the vinegar water until soft. Put the wrapper on a flat, dry surface. Place
When all your rolls are ready, make a dressing by whisking together the hoi sin sauce and chilli sauce.
The rolls can be served fresh or you can deep-fry them in hot oil until crisp and golden. Serve with the dressing in a bowl, the better to dunk the ends into.
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