Hanoi Crisp Parcels with Vermicelli Salad: Bun Nem Ran

Name: Hanoi Crisp Parcels with Vermicelli Salad: Bun Nem Ran
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT1H26M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 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; 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

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Level: Intermediate
Total: 1 hr 26 min

Prep: 1 hr
Inactive: 20 min
Cook: 6 min

Yield: 4 to 6 servings

Level: Intermediate
Total: 1 hr 26 min

Prep: 1 hr
Inactive: 20 min
Cook: 6 min

Yield: 4 to 6 servings

Ingredients

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

Directions

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.

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