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.

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Ingredients
Instructions
  • 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

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