LAV@NUS

Dish name: nem cuốn
Introduction from each members:
Xin chào các bạn.
-Tên tiếng Việt của mình là Hồng. Tôi là người Malaysia. Mình thích nấu ăn.
-Tôi tên là Hàng. Tôi là sinh viên nam thứ ba. Tôi thích nấu ăn nhưng tôi ít khi nấu vì tôi không thời gian.
-Tôi tên tiếng Việt là Mạnh, là người Đức. Năm nay mình hai mươi ba tuổi và học toán học ở Singapo. - Tôi tên là Anh. Tôi là người Singapo.
Before starting the hard work...

Our Golden Recipe : Main Ingredients:

Bean sprouts

Lettuce

Chicken strip

Prawn
Mint

Rice paper

Thin bee hon

Dipping Sauce:
Water
ChiliFish sauceGarlic Lemon juice
Vinegar
Decorations: Fried egg
ChiliBroccoli Carrot

Procedure:
1)All chicken, prawns and bee hon were precooked and cold to room temperature.
2)All veggies and herbs are cleaned, dried, and set out before we started.
3)Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
4)On one edge, lay a small handful of bee hon, a few strips of chicken, some shrimp, some herb and mint leaves, a lettuce leaf, and bean sprouts, all to taste but don't overstuff.
5)Carefully start to roll up and tuck in the sides, then continue to roll up-but not too tightly or the spring roll will split.

Preparing the herbs

Preparing the dipping sauce and main ingredients

Wrapping the spring roll

Decoration

As this is the first time we all cooked this Vietnamese dishes, we were quite nervous the night before .We divided the preparation works among us ,some picked the bean sprouts ,some fried eggs, some cooked noodles and some prepared the decorative vegetables. The works seemed to be simple yet each of us took around two hours in trying out each individual’s part.

On the competition day, we gathered at nhà cô Bích to wrap the spring rolls and prepared the dipping sauce. The most difficult part was getting the right proportion of sugar and fish sauce in preparing the dipping sauce which we took around 45 minutes to get a nod from cô Bích’s to our perfect dipping sauce.The next challenging task is rolling the spring roll .Sometimes if we put in too much ingredients then the spring roll will have holes.

The end….
We were very satisfied with our final product. This was indeed a piece of art. We were able to complete the cooking within such a short time although most of us seldom cook. All of us agreed that the teachers liked our spring rolls very much especially the sauce. All of us also agreed that cooperation and independence are need for team work. We were glad that this module provides us a chance to learn how to prepare a Vietnamese traditional cuisine. As learning a language also includes learning its culture, country and people, this is a precious opportunity for foreign students like us to learn more about Vietnam.

Final Product

Members with the final product