Chả giò

The chả giò (vocabulary of the South), called Nem (vocabulary of North) in Occident (and particularly in France), is a wafer (or crepe) of Riz filled chip with duxelle (i.e. a joke containing chopped ingredients or half-compartments small). The South Vietnameses call them “chả giò” but the Vietnameses of the Center call them “cuốn RAM”.

The language Vietnamese being very factual, the name of this flat Vietnamese celebrates (although under a name of loan) “crackling of duxelle means”.

Receipt

Chả giò cua (with crab)

Ingredients

It is necessary for you for approximately 6 rollers:

of the crab flesh: approximately 300 gr.,
of the vermiculations Chinese: approximately 50 gr.,
a half-cucumber,
an onion,
two egg whites,
salt and pepper.

For the rollers:

of rice wafers of diameter of approximately 15 cm,
of plant oil for crackling

For sauce:

of the nuoc mam (fish sauce)
a lemon (green if possible)
of sugar
a fresh pepper (optional)

For the accompaniment:

a fresh lettuce
of the coriandre in branch sold in the shops Chinese, Vietnameses or Arab
of mint in branch (- idem)
a white or rosy wine.

Material

a large bowl of preparation
a scissors of kitchen or a large carving knife
a board to cut out
jumping a
a small bowl for the sauce

Preparation

One will prepare sauce before the cooking of the cylinders:

In a cup, to mix a volume of “Nuoc-mam” for a volume of water.
Y to dissolve two sugar spoons to soften the taste, and to supplement lemon net.
One can add cut sheets of fresh coriandre or parsley.
One can possibly add cut fresh pepper, or a small white onion cut in thin straps.

To wash and drain salad and the sheets of coriandre and mint. If mint is dried, to moisten it in advance, and to drain it in ravier.

To prepare the rollers:

To put the vermiculations in cool water to soften them.
To cut onion and half-cucumber in sections then in fine thin straps on the board to cut out and chop them in the other direction.
To drain the vermiculations, to cut out them in filaments of less than 1 cm to the scissors or with a large carving knife.
In a large bowl, to mix the vermiculations with onion finely cut, cucumber, the egg whites and the crab flesh to form a joke.
Saler and to pepper the joke according to your taste (one will be able to crush a mixture with 5 bays more finely scented, or pepper of If Chuan).
To slightly wet rice wafers to soften them.
To stuff each wafer with a nut with duxelle in the medium, to fold up wafer on the two sides towards the center, then to roll up wafer very to form a small closed cylinder. To reserve for the expenses on a plate.

Right before being useful:

To pour an oil bottom in the jumping one with a sharp fire at the beginning, then average afterwards.
Y to make fry the cylinders of “chã giò cua” until they are well gilded and slightly crunching.
To leave and drain the cylinders on paper absorbing to remove the oil excess of them.
not to re-use oil.

Service

With table:

To serve the “chả giò cua” still hot or tepid.
to roll Them in a salad sheet, with a sheet of coriandre and mint.
To soak the whole in sauce with the nuoc mam.

A bottle of Coast of Provence rosy or a wine of the Loire white or rosy adapts this dish very well.

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