THE SUMMER ROLL WITH FERMENTED SOUR SHRIMP
THE SUMMER ROLL WITH FERMENTED SOUR SHRIMP

By Helen Le Published: June 18, 2021
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
- Yield: 3-4 Servings
Another version of the Vietnamese fresh spring rolls much favored by the ancient emperors of Hue - the old capital city of Vietnam is the summer roll with fermented sour shrimp.
- Cuisine: Central Vietnam
- Course Appetizer
- Skill Level: Advanced
- 500 g pork belly
- 500 g fresh rice sheets
- 250 g fermented sour shrimp
- 300 g rice vermicelli
- sweet potato
- Cucumber
- green mango peeled, sliced
- green bananas Peeled, cut the green banana lengthwise into thin slices
- green star fruit Peeled, cut the green star fruit lengthwise into thin slices
- fresh herbs
- 3 tbsp fermented shrimp paste
- Blanch the pork belly for about 5 minutes with some salt and vinegar to remove the bad smell. Dump out the whole pot, rinse well. Transfer the pork to a clean pot, filled with enough water to cover. Add some smashed shallots, bring to a boil and cook over low heat for about 30 to 40 minutes depending on the thickness of the cut. Then transfer to an ice water bowl.
- Cut half the sweet potato into small cubes, and the other half into strips. Steam until soft and mash the cubes.
- Sauté some garlic until fragrant then add the Hue style fermented shrimp paste or “mắm ruốc”, some mashed sweet potato, sugar, and a cup of pork broth. Stir well and simmer on low heat until homogeneous and thickened.
- Thinly slice, then soak the green banana and green star fruit slices in salted water to prevent darkening.
- Mix the fermented sour shrimp (tôm chua) with some garlic and chilies.
- Pork cut into thin slices.
- Line the rice paper with a piece of rice sheet, arrange the fresh greens and fruits, the steamed julienned sweet potato, and some fresh herbs, and roll up. Cut the roll into bite-size pieces, arrange them on a plate and place a slice of pork and one fermented sour shrimp or “tôm chua” on top.
THE SUMMER ROLL WITH FERMENTED SOUR SHRIMP – Watch how to make it on Youtube





Helen Le
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About me

Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!