Annamese Rissoles

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Nems is the name of Annamese rissoles, which might almost be European, so little do they differ from some of our dishes. They make a somewhat stiff rissole paste, which is cut into a large round, about the size of a pancake, and somewhat thick. On this they put a spoonful of a finely-chopped forcemeat consisting of pork, mushrooms or cèpes, a little uncooked vermicelli, crab meat, eggs, all well seasoned with salt and pepper. The pancake is then rolled and fried in hot fat.