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Hanoi crips parcels with vermicelli salad (Cha Gio)
Hanoi crips parcels with vermicelli salad (Cha Gio)

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We hope you got benefit from reading it, now let’s go back to hanoi crips parcels with vermicelli salad (cha gio) recipe. To cook hanoi crips parcels with vermicelli salad (cha gio) you only need 28 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Hanoi crips parcels with vermicelli salad (Cha Gio):
  1. Use 40 g dried black fungus (wood ear)
  2. Prepare 40 g bean vermicelli noodles
  3. Use 1 jicama, peeled and julienned
  4. You need 200 g mince pork
  5. Provide 200 g crabmeat
  6. You need 1/2 onion, finely diced
  7. Prepare 1 tbsp sugar
  8. Use 2 tsp sea salt
  9. Provide 2 tsp ground pepper
  10. Use 1 tbsp fish sauce
  11. Provide 20 dried round rice paper sheets, about 20 cm in diameter
  12. Take 1 egg white, lightly beaten
  13. Use Vegetable oil for frying
  14. Get Condiments:
  15. Use 500 g fresh Vietnamese rice vermicelli noodles
  16. Provide 1 large handful perilla, leave roughly sliced
  17. Take 1 large handful mint, leave roughly sliced
  18. Use 1 large handful Vietnamese mint leaves roughly sliced
  19. Get 250 ml Nuoc mam cham dipping sauce
  20. You need 3 tbsp fried red asian shallots
  21. Get 3 tbsp crushed roasted peanuts
  22. Provide Nouc Mam Cham dipping sauce:
  23. Prepare 3 tbsp fish sauce
  24. Get 3 tbsp white vinegar
  25. Prepare 3 tbsp sugar
  26. Prepare 3 garlic cloves, chopped
  27. You need 1 red bird’s eye chilli thinly sliced
  28. Take 2 tbsp lime juice
Steps to make Hanoi crips parcels with vermicelli salad (Cha Gio):
  1. Put the mushroom in a bowl, cover with water and soak for 20 minutes. Drain and thinly slice.
  2. Meanwhile, soak the bean 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 cheesecloth and squeeze out its juice, discarding the juice. Put the jicama in a large mixing bowl along with the mushrooms, soaked bean vermicelli noodles, pork, crabmeat, onion, sugar, salt, pepper and fish sauce
  4. Knead the mixture in the bowl for 10 minutes, or until your arms get tired - you are after a smooth, homogenous mixture here.
  5. Working with one sheet at the time, transfer the sheets to a chopping board or work surface, brush the rice paper sheet with coconut milk until a bit softens.
  6. Take 1 1/2 heaped tablespoon 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 center. 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 180 degree celsius.
  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 charm over each bowl. Garnish with fried shallots and peanuts and serve.
  11. Nouc mam cham dipping sauce: - - Put the fish sauce, vinegar and sugar in a small saucepan with 125 ml water. Place over medium heat, stir well and cook until just before boiling point is reached. Remove the pan from the heat and allow to cool.
  12. Just before serving, stir in the garlic, ch

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