Recipe courtesy of Luke Nguyen
Hanoi Crisp Parcels with Vermicelli Salad: Bun Nem Ran
1 hr 26 min
1 hr
4 to 6 servings
1 hr 26 min
1 hr
4 to 6 servings


  • 1 1/2 ounces/ 40 g dried wood ear mushrooms
  • 1 1/2 ounces/ 40 g bean thread vermicelli
  • 1 jicama, peeled and julienned
  • 7 ounces/ 200 g minced pork
  • 7 ounces/ 200 g crabmeat (from fish monger)
  • 1/2 onion, finely diced
  • 1 tablespoon sugar
  • Sea salt and ground white pepper 
  • 1 tablespoon fish sauce
  • 20 (8-inch/ 20 cm diameter) dried round rice paper wrappers
  • 1 egg white, lightly beaten
  • Vegetable oil, for deep-frying
  • 1 large handful perilla leaves
  • 1 large handful fresh mint leaves
  • 1 large handful fresh Vietnamese mint
  • 17 1/2 ounces/ 500 g cooked rice vermicelli
  • 3 tablespoons fried red shallots
  • 3 tablespoons roasted peanuts
  • 1 cup/ 250 ml nuoc cham


Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice. 

Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 1 1/2-inch/4 cm lengths. 

Place the sliced jicama in a muslin cloth and squeeze out its juice, then discard. 

In a large mixing bowl, combine the mushrooms, vermicelli, jicama, pork, crabmeat, onion, sugar, 2 teaspoons sea salt, 2 teaspoons white pepper, and fish sauce. 

Knead the mixture in the bowl for 10 minutes, or until your arms get tired. 

Working with one rice paper at a time, submerge the rice paper in a large pan of warm water, then transfer it to a chopping board or work surface. 

Take 1 1/2 heaping tablespoons of the mixture and place it on the bottom edge of the rice paper. Fold the 2 adjacent sides, one on top of the other, into the center. 

Roll the apex to form a nice firm roll, and secure with a dab of beaten egg white. Repeat until you have filled all the rice papers. 

Pour the oil into a wok and heat to 350 degrees F/ 180 degrees C, or until a cube of bread dropped into the oil browns in 15 seconds. 

Fry the parcels in 3 batches for 6 minutes, or until lightly browned and crisp. 

Evenly distribute the rice vermicelli noodles among 4 to 6 bowls, top with sliced herbs, then cut the parcels into the bowls. 

Pour 2 tablespoons nuoc cham into each bowl and garnish with fried shallots and peanuts.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Fish Pan Fried with Turmeric and Dill: Cha Ca Hanoi

Recipe courtesy of Luke Nguyen

Jam Parcels

Recipe courtesy of Roger Mooking

Lemon and Veal Parcel

Recipe courtesy of Pino Lavarra

Crisp Tofu Cooked In Tomato Pepper Sauce: Dau Hu Sot Ca

Recipe courtesy of Luke Nguyen

Crisp Silken Tofu Crusted in Lemongrass and Chile: Dau Hu Xa Ot

Recipe courtesy of Luke Nguyen

Flounder and Vegetable Parcels

Recipe courtesy of Ellie Krieger

Parsnip Crisps

Recipe courtesy of Alton Brown

Parmesan Crisps

Recipe courtesy of Giada De Laurentiis

Apple Crisp

Recipe courtesy of Muriel Ashley|Aimee Ashley

So Much Pretty Food Here