Vietnamese fish sauce recipe

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These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, và lettuce are rolled into a thin rice wrapper. Serve with the sweet và sour dipping sauce.

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¼ cup white vinegar

¼ cup fish sauce

2 tablespoons trắng sugar

2 tablespoons lime juice

1 clove garlic, minced

¼ teaspoon red pepper flakes

2 ounces rice vermicelli

8 large shrimp, peeled và deveined

4 rice wrappers (8.5 inch diameter)

2 leaves lettuce, chopped

3 tablespoons finely chopped fresh mint leaves

3 tablespoons finely chopped cilantro

4 teaspoons finely chopped thai basil


Whisk vinegar, fish sauce, sugar, lime juice, garlic, & red pepper flakes together in a small bowl. Phối the dipping sauce aside.

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Bring a large pot of water to a boil. Drop in shrimp and cook until curled và pink, about 1 minute. Remove the shrimp và drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to lớn the pot of boiling water and cook for 1 minute. Remove và drain in a colander. Immediately rinse the vermicelli with cold water, stirring khổng lồ separate the noodles.


To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface và top with 4 shrimp halves, 1/4 of the chopped lettuce, 50% ounce vermicelli, & 1/4 each of the mint, cilantro, and Thai basil. Fold right & left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers và ingredients. Cut each roll in half & serve with dipping sauce.