Hanoi Crisp Parcels

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

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
Southeast Asia
Gluten-free

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