Recipe for nems - pancakes from Vietnam. Vietnamese nem pancakes Vietnamese fried nem pancakes recipe

Vietnamese crispy “sausages” - like from an overseas fairy tale

When on festive table put nam(otherwise - mute)- a pile of delicious fried “sausages”, conversations immediately fall silent. Everyone's eyes are fixed on him. Everyone already imagines how they will taste the crispy, delicious crust, under which hides an equally tasty juicy filling made from meat, mushrooms, rice noodles... However, stop! A Kazan entrepreneur will best tell us about the secrets of preparing the favorite national Vietnamese dish. Nguyen Thi Chuc, who has been doing it since childhood. Her entire family participates in preparing such a time-consuming dish.

To prepare nem (12 pieces) you will need:

For filling:

300 g minced pork
100 g wood mushrooms
100 g carrots
100 g kohlrabi cabbage
15 g rice noodles
15 g onions
2 egg yolks

For the wrapper:

12 pieces of rice paper (cakes)
20 g vinegar
2 egg whites

For the sauce:

200 g boiled chilled water
40 g soy sauce
½ lemon
head of garlic

salt, sweet Vietnamese salt, black pepper - to taste.

1. Pre-soak the rice noodles for an hour in warm water, when they become softer, cut them with scissors.

For you Russians, rice noodles look like a thin fishing line, a transparent rope, something inedible, as if the Vietnamese woman is reading my thoughts. - But as soon as you cook such noodles, everyone asks for more. And when preparing nem noodles, you need to cut them as finely as possible, otherwise they will break through the rice film and the taste of nem will be impaired.

2. Pre-soak dry wood mushrooms in cold water for 30 minutes, then cut into small strips.

Tree mushrooms grow in Vietnam on dead, dry trees,” explains Chuk, showing mushrooms similar to our overgrown honey mushrooms. — Mushrooms are collected, dried, and then sold. Now you can buy them even in stores in Kazan.

3. Cut the pork into pieces and pass through a meat grinder, add pepper, salt and sweet Vietnamese salt.

It’s better to take meat with fat, it will be tastier,” the hostess clarifies. — We cook nem only from pork, although buffalo and dog meat are also popular in our Vietnamese cuisine. But you need to know how to cook them! It happens that tourists who come to our country are treated to meat dishes, and then they are told that, for example, they were made from dog meat. So then almost all Europeans admit that they really liked the meat, but because of prejudice they would never try it.

4. Peel the kohlrabi cabbage and carrots and grate them on a coarse grater. Then finely chop the peeled onion and green onions. Add the prepared ingredients to the minced meat.

We love kohlrabi cabbage very much in Vietnam,” says Chuc, showing a large light green fruit.
“It tastes like Russian turnip,” says daughter Leanna. — There are a lot of unusual, exotic fruits in Vietnam. Kohlrabi cabbage is one of them.

5. Also add finely chopped wood mushrooms and rice noodles to the minced meat, mix everything thoroughly. To bind the entire filling, add egg yolks.

“Oh, the rice noodles are long, we’ll have to shorten them,” Chuk laments and, taking scissors, troubleshoots. - Yes, and we put a lot of this noodles, we need to remove it a little. The main thing in preparing nem is to maintain the proportions of all ingredients. Otherwise it won't taste good.

6. From the prepared filling we make sausages (20-30 g), wrap them in rice paper, first soaked in water and vinegar, then egg white. We make cabbage rolls or stuffed pancakes in a similar way.

Rice paper (film) can now be bought in your supermarkets, the Vietnamese woman enlightens. - But in order for the paper to hold the filling well, you need to prepare the solution correctly: one spoon of vinegar per glass of water. When the inside of the film is saturated with this solution, you must immediately lubricate it with protein.

7. Warm up sunflower oil and fry the cooked sausages in it until golden brown.

They need to be turned over all the time, otherwise they will burn! - Chuk says seriously. — Each sausage is fried for about 10 minutes, then placed on a napkin to allow excess fat to drain out. Then the nem is fried again in another, reheated oil. In this case, the crust turns out thinner and crispier.

8. Prepare the sauce for nem. Add squeezed garlic, freshly squeezed lemon juice, soy sauce, finely chopped carrots and kohlrabi cabbage, salt, sugar to a glass of boiled water.

We serve the sauce separately for everyone so that they can dip their nem into it,” clarifies Chuk. – In general, Vietnamese cuisine is very original. In traditional Vietnamese recipes Fish is also used, but more often chicken and pork. Rice, vegetables and noodles are served as a side dish. Favorites meat dishes in Vietnam it is “nem zan” or “nem saigon” (in the north) and “cha zo” (in the south). Bon appetit!

Nailya BILALOVA
Photo by Alexander RUMYANTSEV

Cooking instructions

1 hour 30 minutes Print

1. Pass meat and fat through a meat grinder using a medium-diameter knife. Or chop the pork with a knife - not too coarse and not too fine. The best thing for nems is not the carbonate, not the shoulder, but the meat from the belly.
Crib How to cook minced minced meat

2. Finely chop the mushrooms and chop the carrots. Then the soybean sprouts: they need to be crushed a little before putting into the minced meat, otherwise their sharp ends will tear the rice paper during frying. Tool Chef's knife A chef's knife is a universal and, in general, irreplaceable tool that can cope with any cutting job - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to the professionals.
3. Finely chop the onions, cut the green ones into thin, thin circles. From cilantro you only need leaves, they also need to be finely chopped.
Crib How to cut greens
4. Soak the funchoza in warm water (not hot, it will cook in hot water). It just needs to become soft: if you take it in your hand and it’s already hanging from your hand, that’s it, you can work with it. Cut it with scissors into pieces 2-3 cm long.
5. B minced pork you need to add chopped mushrooms, soy sprouts, carrots, funchose, onions, herbs, and at the end add an egg - it holds all the ingredients together and allows you to give the nems a shape. At the end you need to add salt to the mixture.
6. Add a little sugar or honey to warm water so that the nems have a beautiful ruddy color. You need to wet your hand in this water, put a sheet of rice paper on the table and slap it with a wet hand. The paper should be damp, but not too damp. One side is smooth, the other is rough, so first you need to moisten the rough one, then turn it over and moisten the other. Then you need to put the sheet with the smooth side down and place the filling diagonally at one corner, wrap it once, fold the edges - and roll further. There is no need to wrap it too tightly; there should be some air inside, otherwise it will tear in the pan.
7. Nems need to be fried twice. The first time is so that the raw mixture inside is cooked. To do this, the oil temperature should be approximately 160 degrees. After the first frying, you need to let the nems cool - this takes at least half an hour. Tool Aluminum frying pan Spanish Castey frying pans are great for making risotto and frying in general. They are made from cast aluminum and are easy to handle in the oven. Prices - from 60 euros.

Exotics are increasingly finding their way into our daily lives, at least in the form of unusual delicacies. Among these, Nem pancakes have gained particular popularity. Savory dish It has a rich, expressive, memorable taste and excellent aroma. Usually pancakes are wrapped in small rolls, which are fried until deliciously crispy on both sides. This Vietnamese dish will effectively diversify the everyday table, but can also be an excellent addition to the holiday menu. Guests will certainly appreciate the non-standard interpretation of the usual snack.

Cooking time – 45 minutes.

Number of servings – 4.

Ingredients

To prepare Vietnamese Nem pancakes, you will need to prepare the following ingredients:

carrots – ½ pcs.;
rice paper – 4 pcs.;
green onions – ½ bunch;
pork – 150 g;
funchose – 10 g;
onion – 1 head;
garlic – 2 cloves;
tomato paste or ketchup – 50 ml;
ginger root and salt - to taste;
vegetable oil - for frying.

How to cook Vietnamese Nem pancakes

Making your own Vietnamese Nem pancakes couldn't be easier. The main thing is to use step by step recipe with a photo, following it “from” and “to”.

If you decide to enjoy the exotic Nem snack, you will first need to prepare all the necessary ingredients.

Next, you need to start preparing the filling for these savory rolls. To do this, you will need to roll the meat with onions. The minced meat must be mixed.

Then you need to pour boiling water over the funchose. After 10 minutes, you will need to squeeze it out and cut it into small pieces with scissors.

Carrots need to be chopped on a special grater for Korean salads.

Green onions are washed and finely chopped.

Now you should mix the minced meat, funchose, green onions and carrots. The pancake filling should sit a little.

Next you need to prepare the pancakes themselves. Take sheets of rice paper. Alternately, they are immersed in hot water for 10 seconds, after which they should be laid out on the mat.

Note! Wet sheets of rice paper should definitely release excess moisture to the mat. Otherwise, too many splashes will form during the frying process, but the pancakes themselves will not turn out crispy.

The filling is laid out on the leaves, and everything is wrapped like cabbage rolls.

The next stage of preparation is frying Vietnamese Nem pancakes made from rice paper in a frying pan with the addition of a large amount of oil. You need to turn them over 4 times.

We need to make the sauce. To do this, tomato paste is mixed with grated ginger, chopped garlic and soy sauce.

The delicacy can be tasted. It is recommended to tie the dish with green onion feathers. You can also sprinkle the rolls with sesame seeds and grate fresh carrots as an addition.

Video recipes for making Nem pancakes

It’s not difficult to implement the recipe for Vietnamese Nem pancakes, but it’s even easier to do it with the help of rollers:

Step 1: Prepare the pork.

We thoroughly wash the pork pulp under running water to remove any possible bone fragments and dirt. Afterwards, place the meat on a cutting board and, using a knife, cut into small cubes, the size no more than 1 centimeter. Transfer the processed component to a free plate.

Step 2: prepare the carrots.

Using a knife, peel the carrots and then rinse thoroughly under running water. Place the vegetable on a cutting board and cut it into squares the same size as pork squares. Transfer the carrot pieces to a clean plate.

Step 3: prepare the onion.

Peel the onion and rinse thoroughly under running water. Place the vegetable on a cutting board and use a knife to cut into small squares. Transfer the processed component to a free plate.

Step 4: prepare the mushrooms.

Shiitake mushrooms are a favorite delicacy of the Vietnamese. This is a real delicacy, which in its taste is in no way inferior to champignons. So, rinse the component under running water and place it in a small saucepan. Fill the container with a small amount of regular cold water so that the liquid completely covers the Shiitake and place the pan on medium heat. When the water boils, turn the heat to less than medium and cook the mushrooms for 3-4 minutes. Immediately after this, turn off the burner and transfer the component using a slotted spoon to a cutting board.

When it has cooled, using a knife, cut it into small pieces the same size as the previous chopped vegetables.

Step 5: prepare the vermicelli.

Place vermicelli Funchoza in a small bowl and pour boiling water so that the water completely covers the component. Leave the vermicelli for 5-7 minutes insist. After the allotted time, it should become elastic. Immediately after this, we rinse it under running cold water and, if necessary, we can chop it into small pieces.

Step 6: Prepare the greens.

We thoroughly wash the cilantro under running water and, shaking off excess liquid by weight, place it on a cutting board. Using a knife, finely chop the greens and transfer to an empty plate.

Step 7: prepare the filling of the dish.

Pour a small amount of vegetable oil into the frying pan and place the container on medium heat. When the oil is hot, add chopped carrots and pork to the pan. Stirring the ingredients from time to time, lightly fry them until light golden brown. Real Nem pancakes are, of course, made from... raw ingredients, but I decided to play it safe and lightly fried the meat and carrots, taking into account that my tasters would be children. After this, turn off the burner and transfer its contents to an empty medium bowl. Add all the chopped ingredients and the egg here. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

Step 8: prepare the garlic.

Peel the garlic with a knife and then finely chop it on a cutting board. Transfer the processed component into a clean saucer.

Step 9: Prepare the lemon.

To prepare the sauce we need freshly squeezed lemon juice. Therefore, we rinse the citrus under running water and place it on a cutting board. Using a knife, cut it into two halves and then squeeze the juice out of each using a juicer.

Step 10: prepare the sauce for the dish.

Pour freshly squeezed soy sauce into a deep bowl lemon juice, and also add chopped garlic, sugar and hot red pepper. Using a teaspoon, mix everything well until a homogeneous mass is formed.

Step 11: preparing nem.

Pour boiled hot water into a free deep bowl. Now take the rice leaves and soak them for 1 minutes until elastic. Immediately after this, place one sheet at a time on a cutting board and place the filling closer to its edge. We wrap the dish with our hands like a pancake and set it aside in a flat plate for serving. We repeat the procedure from start to finish until all the leaves and filling are gone.

Now pour vegetable oil into a deep frying pan or cauldron so that it can float in it. Place the container on medium heat and heat the oil. When it warms up well, put several pancakes in it at once and fry them on all sides until golden brown. Approximate cooking time will take you 5-7 minutes. Then, using a slotted spoon, remove the dish from the deep fryer, transfer it to a clean plate and repeat the procedure again. When the Vietnamese pancakes are ready, you can tear them up and serve this delicacy.

Step 12: serve nem.

There is a saying: “If you haven’t tasted nem while in Vietnam, then consider that you have never traveled to this country.” Indeed, Vietnamese cuisine is famous for its small pancakes, which are prepared from rice sheets with various raw filling. Therefore, for future tourists, we can serve nem on the dinner table and treat everyone with this dish along with the prepared sauce.
Enjoy your meal!

Nem are fairly small envelopes that can be eaten in one sitting. Therefore, be sure to soak them in the sauce before the meal, and only after that enjoy the dish.

Instead of Shiitake mushrooms, you can use dried mushrooms Hangers.

To ensure that the nem is low-fat after cooking, it can be placed on a paper towel before serving so that it absorbs all the oil.

Fast food of magical Vietnam, which is practically dietary, thanks to the properties of rice, and healthy in all respects for the richness of fillings suitable for the wrapper - Vietnamese pancakes, this is a combination of Asian and European cuisines. Their recipe is quite simple - they are prepared from rice paper; today you can buy it in the countries of the former Soviet Union in any grocery hypermarket. The point is in the way rice paper is handled - this is on the packages. And in fillings: from the most simple recipes- whatever your heart desires, everything that we wrap in stuffed pancakes according to traditional Russian, Ukrainian and Belarusian recipes, but to truly get closer to Asia and the East, you need to know a few simple fillings: The secret is authenticity, the combination of products. You can only taste authentic cuisine in Vietnam and from famous chefs, but the dish will be no different if everything is prepared correctly at home.

Peculiarity

Vietnamese pancakes are also called nem pancakes. This is the influence of French and Chinese cuisines. In Vietnamese, what distinguishes it from European and cuisines of Asian and South Eastern countries is the naturalness of taste: as few sauces as possible and a lot of fresh herbs. The main principle of making nems is the main ingredient of the filling. It could be:

chicken meat;
oyster mushrooms - they are traditional in Vietnamese cuisine;
lean fish meat;
daikon;
fresh cucumbers;
spicy or stewed carrots.

Filling with seafood

The Vietnamese's favorite: seafood.

Mussels and shrimps – fresh or frozen – fry in vegetable oil 3 minutes, pour a little hot water, so as to just cover, and simmer over low heat for about 2 minutes, then chop finely, add fresh chopped herbs and wrap in rice paper. Fry the pancakes for 1 minute on each side in a hot frying pan with vegetable oil.

Serve with broth or as a separate dish. Combined with rice paper, the seafood filling is a true gourmet meal.

Pork filling

Vietnamese pancakes are also called rolls because of their small size.

Fried minced pork wrapped in rice paper is one of the Vietnamese's favorite lunchtime snacks in street cafes - with coffee, tea, and soup. This is something that tourists should definitely try - it is impossible to visit a country without eating what its inhabitants eat every day.

According to the recipe, the minced pork should not be very fatty and should be thoroughly minced. There are two ways: deep fried or stewed until meat puree and ground with a blender.

Traditional oyster mushroom filling

The recipe is simple. Cut raw oyster mushrooms into small strips, fry in butter with onions in cubes or half rings if the onions are small. Wrap in rice paper, quickly fry all the pancakes on each side, cover the frying pan with a lid, turn off the heat, let stand for 5-7 minutes so that the rice paper is saturated with the mushroom smell - the pancakes will become soft and fragrant.

Authentic with pasta and bean sprouts

This filling is truly national. According to the recipe, you need to mix durum wheat pasta, boiled until half cooked, and bean sprouts. There is no need to cut the sprouts - they are not large and will crunch appetizingly. Fry the pancakes. They are eaten cold.

Nem for raw foodists

They are called nem kuan. It is prepared as follows - the filling is wrapped in prepared rice paper - you just need to soak it for 2-3 minutes in warm water. No need to fry.

Nems are traditionally prepared with a filling of dried fruits minced through a meat grinder, with salty and sweet cottage cheese.

Cooking example

A test of the pen: a step-by-step recipe for the kitchen amateur

Ready-made fried rice pancakes look transparent - the filling shines through beautifully. Let's try not to experiment, but to prepare everything according to the rules.

Ingredients

You will need a lot of ingredients, but you will get as many as 10 servings:

packing rice paper, for the first time you can experiment with rice noodles, but it’s better not to skimp, but to use 30 pieces of paper;
50 grams of elite whites dried mushrooms or a certain amount of fresh oyster mushrooms for the owner’s eye;
500 grams of minced pork;
2 pieces of boiled egg yolks;
fresh cilantro to taste: if you don’t like it, you don’t have to add it, but we are preparing a Vietnamese dish;
green onions - a bunch;
lemon – 1 piece;
garlic - without it there is no Vietnamese cuisine;
1 carrot;
ground black pepper and paprika - to taste, a pinch;
a little granulated sugar and ground dried ginger powder;
fry - your favorite vegetable oil, preferably olive oil;
a glass of cold boiled water;
100 ml store-bought fish sauce.

Preparation

Soak rice paper (or noodles) in warm water, dried mushrooms in cold water, fresh mushrooms finely chopped.
Fry minced pork in vegetable oil. Fry the grated carrots in another frying pan.
Prepare the filling - mix fresh cilantro, fried carrots and meat and fried mushrooms, grate the boiled chicken yolks on a fine grater and season with a mixture of ground pepper.
Let the filling sit for about 15 minutes so that the ingredients absorb each other’s flavors.
Sauce: water, fish sauce, fresh lemon juice, crushed garlic cloves, granulated sugar, ground black pepper.
Fry the pancakes, wrapping the pork filling in soaked sheets of rice paper. Eat by dipping in sauce. Delicious - hot and warm. The Vietnamese do not eat this dish cold.

How to eat - the traditional way

The main condition: rice paper and small size, for two or three “bites”.

This dish is eaten dipped in soy or fish sauce: add freshly squeezed lime juice to the prepared sauce. hot pepper, finely chopped onions and garlic.

Lovely national dishes and delicacies - in an unusual taste. Soy sauce goes well with unleavened rice paper with cottage cheese and fruits, fish goes with traditional Vietnamese pancakes with pork. Vietnam is a maritime country. Salt there, along with the sun, is present in the air itself. The combinations are not surprising. Once you try this dish in the country, everyone will want to cook it at home, and without trying it, without going to Vietnam, you can make a home culinary trip. And these pancakes will be loved for their lightness and unusual taste. Once you try it, you will definitely start cooking them!