| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
Vietnamese |
Dujour08 |
8 |
servings |
INGREDIENTS
| 24 |
|
Rice paper sheets; (available in Chinatown) |
|
|
=== NUOC CHAM === |
| 1 |
c |
Fish sauce |
| 4 |
tb |
Lime juice |
| 1 |
ts |
Minced garlic |
| 2 |
ts |
Chili |
| 4 |
tb |
Water |
| 2 |
tb |
Sugar |
|
|
=== MARINADE === |
| 1 |
tb |
Minced ginger |
| 2 |
tb |
Minced lemongrass |
| 1/2 |
tb |
Minced garlic |
| 2 |
tb |
Lime juice |
| 1 |
tb |
Chili paste |
| 1 |
tb |
Hoisin |
| 2 |
tb |
Sesame oil |
|
|
=== FILLING === |
| 1 |
sm |
Napa cabbage; cut fine chiffonade |
| 1 |
|
Cucumber; peeled, seeded, |
|
|
And finely julienned |
| 2 |
|
Red peppers; finely julienned |
| 1 |
|
Carrot; finely julienned |
| 2 |
tb |
Minced ginger |
| 2 |
tb |
Chopped cilantro -; (to 3 tbspns) |
| 2 |
tb |
Chopped mint; (to 3 tbspns) |
| 2 |
tb |
Nuoc Cham – (to 3 tbspns); (see above) |
| 4 |
oz |
Shredded chicken breast |
| 4 |
oz |
Sliced beef sirloin tip |
| 4 |
oz |
Coarsely-chopped shrimp |
|
|
=== TRADITIONAL GARNISH PLATTER === |
| 12 |
sm |
Lettuce leaves -; (to 16) |
| 10 |
|
Sprigs mint -; (to 12) |
| 10 |
|
Sprigs cilantro -; (to 12) |
| 1 |
|
Cucumber; cut small spears |
| 1/2 |
c |
Mung bean sprouts |
| 1 |
|
Carrot; julienned |
| 10 |
|
Chiles – (to 12); preferably fresh Thai |
|
|
Bird |
| 10 |
|
Lime wedges -; (to 12) |
INSTRUCTIONS
Nuoc Cham: Assemble all ingredients and let stand in a bowl that it may be
presented in later. Marinade: Blend all marinade ingredients together. Set
aside. Filling: Cut all vegetables carefully and mix with herbs. Wait to
season with Nuoc Cham until you are ready to roll. Brush chicken, beef and
shrimp with marinade and cook, preferably on grill. Cool after grilling.
Cut chicken, beef and shrimp into desired size and toss with any leftover
marinade to season. To Assemble and Serve: Soak the rice papers a few at a
time in hot water. Have a towel ready to work on and to take up some of the
extra moisture. Have your fillings ready and seasoned. Roll a variety of
salad rolls (some just chicken, just vegetable, some combos, etc.) until
all filling and wrappers are used. Arrange the garnishes on a platter along
with the fresh salad rolls and the Nuoc Cham dipping sauce. Tradition has
it that the guests using a lettuce leaf as a cup will garnish his or her
own salad roll as they choose and dip into Nuoc Cham. This recipe yields 8
servings. Comments: These are like unfried spring rolls and are quite fresh
and delicious. Nuoc Cham is a tractional South East Asian condiment that is
served with the salad rolls.
Source: "CHEF DU JOUR - (Show # DJ-9386) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-28-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Stan Frankenthaler
Converted by MM_Buster v2.0l.
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