our final product
Chúng tôi là Thu, Tuấn,Đào và Nga.Vào thứ bay, chúng tôi nấu chả giò ở nhà cô Bích.
(from L to R: Nga, Tuấn,Đào và Thu)
Let’s start by telling you how we prepared for this cooking assignment, but please don’t be shocked by the process. The following is NOT SUITABLE FOR FAINT-HEARTED.
Prior to Saturday, we actually meet up twice as a group to try preparing the fried Vietnamese spring rolls. The first attempt was supervised by a Vietnamese friend, and she gave us pointers on how to prepare the spring rolls and the dipping sauce (nước chấm). It was a very tiring process, especially when making the dipping sauce as it requires a lot of estimation to get the correct taste. We either add too much lime or too much fish sauce, and the end products would give anybody tasting it kidney failure. I think it was on our fifth attempt before we got the green light from our Vietnamese friend.
cooking under tight supervision from our Vietnamese friend
our maiden attempt
In our second attempt, we became more familiar with the taste and the amount of ingredients to add. We modified the recipe by adding in more eggs and prawns to beef up the taste of the spring roll. On our second try, our product finally bore some slight resemblance to a spring roll!! Luckily, it turned out to be better and we didn’t POISON our friends! They all commented that it was nice (although we’re not too sure if what they said were true)!
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On the BIG day, we came with bags and bags of grocery, but guess what?? WE WERE LOST! However, our most ‘đẹp trai’ Tuấn called Cô Bích and FINALLY found the condo with much effort.
This is the recipe of our day:
Chả giò chiên:
Vermicelli (miến)
Carrot (củ cà rốt)
Cucumber (cây dưa chuột)
Egg (trứng)
Prawn (tôm panđan)
Black fungus
Minced meat (thịt lợn thái nhỏ)
Bean sprouts (giá (đậu tương)
Vietnamese rice paper (Bánh tráng)
Nước chấm:
Fish sauce (nước xốt cá)
Green lemon (cá bơn lemon)
Chilli (ớt khô)
Water (nước)
Sugar (đường kính)
Garlic (finely chopped) [cây tỏi (băm vằm)]
Cooking Instructions:
1. Soak the dried vermicelli and black fungus in separate bowls of hot water. Let it stand until soft before draining the vermicelli after ten minutes.
2. Shred the carrot, black fungus and the rice vermicelli and bean sprouts to 1 inch length long
our "handsome" cutting the carrot
3. Devein the prawns and mince it.
4. Combine all the ingredients in a large bowl and crack some egg in. Mix well with fish sauce and pepper.
5. After mixing, wet the rice paper until it is soft. Take approximately 1 finger’s length of the mixture and put onto the rice paper.
6. Wrap the ingredients. (You should be able to get something like that. If a bunch of guys like can do it, so can you!)
before being sent to the frying wok
7. Heat the oil until it is hot before deep frying the spring roll.
our vietnamese friend who taught us the recipe
8. Once the spring roll starts to turn golden brown, take it out and drain away the oil
9. Make the dip by mixing sugar (1 tbs), fish sauce (1 part), green lemon (1 part), water (4.5 parts), chopped garlic (2 cloves) and chilli (2).
our final final products! hope you like it :)
Although the recipe looks simple to follow, trust us it is not easy.
Cô Quỳnh was our SAVIOUR for the day! She demonstrated to us how to go about wrapping the spring rolls. With our previous practices, our spring rolls turned out to be roughly of equal length. As the wrapping was rather tough, we were the last group who finished and worse of all we had to fight for cooking space to fry our spring rolls. So to all future Vietnamese 1 students cooking the fried Vietnamese spring roll, come extra early!!!
Through this cooking session, not only did we know more about the Vietnamese culture, we also got to better know the other students learning Vietnamese. We feel that cooking the
spring rolls is like learning Vietnamese. Although it’s a lot of blood sweat and tears, overall, the entire process is highly enjoyable. I feel that this cooking project enabled the students learning Vietnamese to know each other better and forge stronger friendships, especially with the handsome foreign exchange students (aka Benjamin and Mathias)
Cám ơn các cô và các bạn rất nhiều!
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