Hanoi crisp parcels with vermicelli salad

Hanoi crisp parcels with vermicelli salad

The Food of Vietnam
Alan Benson


Quantity Ingredient
40g dried black fungus
40g bean thread vermicelli noodles
1 jicama, peeled and julienned
200g minced pork
200g crab meat
1/2 onion, finely diced
1 tablespoon sugar
2 teaspoons sea salt
2 teaspoons ground white pepper
1 tablespoon fish sauce
20 dried round rice paper sheets, about 20 cm in diameter
1 egg white, lightly beaten
vegetable oil, for deep-frying
500g rice vermicelli noodles, cooked according to packet instructions
large handful perilla, leaves roughly sliced
large handful mint, leaves roughly sliced
large handful vietnamese mint, leaves roughly sliced
200ml * nuoc mam cham dipping sauce [rid:8084]
3 tablespoons * fried red asian shallots [rid:8086]
3 tablespoons roasted peanuts, crushed


  1. Put the mushrooms in a bowl, cover with water and soak for 20 minutes. Drain and thinly slice.
  2. Meanwhile, soak the bean thread vermicelli noodles in a bowl of water for 20 minutes. Drain and cut into 4 cm lengths.
  3. Place the sliced jicama in a piece of muslin and squeeze out its juice, discarding the juice. Put the jicama in a large mixing bowl, along with the mushrooms, soaked bean thread vermicelli noodles, pork, crab meat, onion, sugar, salt, pepper and fish sauce.
  4. Knead the mixture in the bowl for 10 minutes, or until your arms get tired — you’re after a smooth, homogeneous mixture here.
  5. Working with one sheet at a time, submerge a rice paper sheet in a large bowl of warm water until it softens. Transfer the sheet to a chopping board or work surface.
  6. Take 1 1/2 heaped tablespoons of the noodle mixture and place it on the bottom edge of the rice paper. Fold the two adjacent sides, one on top of the other, into the centre. Roll from the top to form a nice firm roll, and secure with a dab of egg white. Repeat until you have filled all the rice paper sheets.
  7. One-third fill a wok or deep saucepan with oil and heat to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds.
  8. Fry the parcels in three batches for 6 minutes each, or until lightly browned and crisp.
  9. Distribute the cooked rice vermicelli noodles among serving bowls and top with the herbs. Cut the parcels into the bowls.
  10. Drizzle some of the nuoc mam cham over each bowl. Garnish with the fried shallots and peanuts and serve.
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