Pueblog USa
Saturday, November 17, 2007
Try THIS This Weekend — 071117
Along with the Oriental barbecued meat….
One of my favorite restaurants in Denver, Thai Hiep, serves a dish of the barbecued pork on a bed of rice noodles.
As a side, they offer what amounts to Vietnamese Eggrolls. Not the famous Spring Rolls, but regular eggrolls served in a different manner….
Get some regular deep-frying style eggrolls. And prepare them as instructed. [Note: I prefer to deep fry them in Canola Oil.]
The method of serving and eating is the BIG difference.
Get a head of loose-leaf lettuce. I prefer Safeway’s Red Loose Leaf.
Rinse and dry several of the large leaves.
Get some fresh peppermint leaves and some fresh cilantro.
Make some Vietnamese Spring Roll dipping sauce, a.k.a. Nuoc Cham:
Ingredients
.25 Cups Asian Fish Sauce
.25 Cups fresh lime juice
.25 Cups sugar
.5 Cups warm water
2 ea Cloves Garlic
2 ea Thai Chilis [Note: You can use habs or serranos if you can’t get the Thais.]
Process
Mince the chilis.
Press the garlic.
Add all ingredients to a bowl and mix until sugar dissolves.
Store in refrigerator.
Assembly & Eating
Take a large leaf of the lettuce.
Take a cooked eggroll and lay it on the lettuce leaf.
Take some mint and cilantro and lay it on the eggroll.
Roll the eggroll, mint and cilantro up with the lettuce leaf.
Dip the end of the bundle into the Nuoc Cham dipping sauce.
Enjoy….
P.S. It’s a good idea to have plenty of good napkins available for this.