Bruno, Chief of Police
  • Home
  • Bruno's blog
  • Bruno's kitchen
    • Amuses bouches
    • Entrees
    • Plats - Les Poissons
    • Plats - Les Viandes
    • Salades et legumes
    • Desserts
    • Les extras
  • Bruno's cellar
    • Bruno's recommendations
  • Bruno's Perigord
    • Restaurants
    • Hotels
    • Local attractions >
      • Activities
      • Caves
      • Chateaux
      • Markets >
        • Night markets
      • Towns
    • St Denis
    • A brief history
    • A Perfect Week in Perigord
  • Reviews
    • Series reviews
    • Bruno, Chief of Police
    • The Dark Vineyard
    • Black Diamond
    • The Crowded Grave
    • The Devil's Cave
    • The Resistance Man
    • Children of War (US: The Children Return)
    • The Dying Season/The Patriarch
    • Fatal Pursuit
    • Other books by Martin Walker
  • About the author
    • TV & video
    • Interviews
    • Book tours
  • Links

Nem Ran

20/12/2012

2 Comments

 
While the rest of the world sits under a picturesque blanket of snow, life in the Perigord is somewhat damp. Brief flurries of snow have been sighted, but nothing has fallen and stuck. Fifty miles north, it's a very different story - the train lines south from Paris are dusted with white, and the fields stretch out under their blanket, reflecting a shimmering pastel of blue and pink under the rising sun.

But despite the cold and seemingly endless rains, life goes on in St Denis. The market traders are a hardy sort, and can be found hawking their wares whatever the forecast.

One of the most popular stalls in St Denis market is that of the Vietnamese nem sellers. What the rest of the world knows as spring rolls, southwest France calls nem.

450 g (1 lb.) ground pork
125 g (4 oz.) chopped peeled shrimp
1 carrot, peeled and grated
250 ml (1 cup) bean sprouts
75 g (3 oz.) glass noodles (bean thread)
2 wood-ears (black tree fungus)
1 small yellow onion, finely chopped
1 egg
1 tbsp. nuoc mam (fish sauce)
1/2 tsp. each salt, pepper and sugar
oil for deep frying
rice paper wrappers for spring rolls
Nem Sauce
180 ml (3/4 cup) water
60 ml (1/4 cup) nuoc mam (fish sauce)
2 tbsp. lime juice
2 tbsp. sugar
thinly sliced red chili to taste


1. Soak the glass noodles in hot water until softened. Rinse them in cold water and cut into short lengths with scissors.
2. In another bowl, soak the wood-ears in hot water until softened. Rinse in cold water and cut into very thin slices.
3. In a bowl, thoroughly combine the first 12 ingredients to make the filling.
4. Dip a sheet of rice paper into warm water just until softened and lay it flat on your work surface. Place a line of filling near the edge facing you. Fold in the two sides and roll up into a tight roll.
5. Continue until the filling is used up.
6. Deep fry the rolls in hot oil until golden and crispy.
7. Combine the ingredients for the dipping sauce, stirring until the sugar is dissolved. Serve the spring rolls hot, with the dipping sauce.


Recipe via www.theworldwidegourmet.com
2 Comments

    Categories

    All
    Cheese
    Chestnut
    Duck
    Duck Fat
    Egg
    Foie Gras
    Garlic
    Goats Cheese
    Nem
    Onion
    Pastry
    Pork
    Shrimp
    Soup
    Spring Rolls
    Stock
    Tomato
    Truffle
    Whisky

    RSS Feed

Picture
Click on the flag to visit the French website.
Cliquez sur le drapeau pour visiter le site web français.
Picture
Click on the flag to visit the German website.
Klicken Sie auf die Flagge, die deutsche Website zu besuchen.