Hanoi Crips Parcels With Vermicelli Salad (Cha Gio)

Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Hanoi crips parcels with vermicelli salad (Cha Gio). It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Hanoi crips parcels with vermicelli salad (Cha Gio) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hanoi crips parcels with vermicelli salad (Cha Gio) estimated approx 1 hour.

To get started with this particular recipe, we have to first prepare a few components. You can cook Hanoi crips parcels with vermicelli salad (Cha Gio) using 30 ingredients and 12 steps. Here is how you cook it.

Vietnamese food

Ingredients and spices that need to be Prepare to make Hanoi crips parcels with vermicelli salad (Cha Gio):

1. 40 g dried black fungus (wood ear)
2. 40 g bean vermicelli noodles
3. 1 jicama, peeled and julienned
4. 200 g mince pork
5. 200 g crabmeat
6. 1/2 onion, finely diced
7. 1 tbsp sugar
8. 2 tsp sea salt
9. 2 tsp ground pepper
10. 1 tbsp fish sauce
11. 20 dried round rice paper sheets, about 20 cm in diameter
12. 1 egg white, lightly beaten
13. Vegetable oil for frying
15. Condiments:
16. 500 g fresh Vietnamese rice vermicelli noodles
17. 1 large handful perilla, leave roughly sliced
18. 1 large handful mint, leave roughly sliced
19. 1 large handful Vietnamese mint leaves roughly sliced
20. 250 ml Nuoc mam cham dipping sauce
21. 3 tbsp fried red asian shallots
22. 3 tbsp crushed roasted peanuts
24. Nouc Mam Cham dipping sauce:
25. 3 tbsp fish sauce
26. 3 tbsp white vinegar
27. 3 tbsp sugar
28. 3 garlic cloves, chopped
29. 1 red bird’s eye chilli thinly sliced
30. 2 tbsp lime juice

Steps to make 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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