Hanoi Crisp Parcels

Name: Hanoi Crisp Parcels (Nem Rán Hà Nội)
Yield: Serves 4-6 as part of a Shared Meal
Cuisine: Vietnam
Ingredients: 250 ml (9 fl oz/1 cup) dipping fish sauce; vegetable oil, for deep-frying; 40 g (1½ oz) dried wood ear mushrooms; 200 g (7 oz) minced pork; 40 g (1½ oz) dried bean thread (glass) vermicelli noodles; ½ onion, finely diced; 1 egg white, lightly beaten; 200 g (7 oz) raw small tiger prawns (shrimp), peeled and deveined, roughly chopped; 1 large handful Vietnamese mint leaves; 200 g (7 oz) crabmeat from your fishmonger); 1 tablespoon caster (superfine) sugar; 1 tablespoon fish sauce; 1 large handful mint leaves; 1 large handful perilla leaves; 2 teaspoons ground white pepper; 20 dried round rice paper wrappers (20 cm/8 inch diameter); 1 iceberg lettuce, leaves separated

Nem Rán Hà Nội

Preparation info

Serves
4-6
as part of a Shared Meal

Difficulty
Medium

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

IN THE SOUTH WE CALL THESE CRISP PARCELS CHA GIO, AND IN THE NORTH THEY ARE CALLED NEM RAN AND ARE ROLLED MUCH LARGER. THESE CRISP PARCELS ARE TRADITIONALLY SERVED TOGETHER WITH BUN CHA, CHARGRILLED PORK PATTIES.

Ingredients

40 g (1½ oz) dried wood ear mushrooms
40 g (1½

Asia
Vietnam
Hanoi
Dinner
Starter
Side dish
Gluten-free
Southeast Asia

Method

Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice. Soak the bean thread vermicelli in water for 20 minutes, then drain and use kitchen scissors to cut into 4 cm (1½ inch

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Part of

Hanoi Elegance

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