Living in Hanoi, I learned to love these rolls. There was this awesome restaurant that was in an attic, and they serve you the fish on a hot bubbling plate of goodness that was so fragrant and rich in flavors. Here’s the recipe for home.
Fish
- White fish fillets (I use catfish in the States for the lack of freshwater carp)
- White flour
- Ground tumeric
- Vegetable oil
Other Fillings
- Fresh dill
- Scallions cut into small pieces
- Bunch of fresh basil
- Bunch of fresh coriander
- Cooked vermicelli, drained
- Fried scallions
- Rice paper
Dipping sauce
- Lime wedges
- Nuoc cham: found in Asian stores (shrimp paste based)
- Sugar
- Thai chili peppers
- Water
Mix the flour with the tumeric (about 3 oz to 1 tbsp). Coat the chunks of fish fillets with the flour, then deep fry them with the oil in a wok. Drain and rest.
Flash fry the dill and coriander. Set aside.
Dilute the nuoc cham with watter and add chilli peppers and sugar to taste.
Boil vermicilli per the direction on the package and drain.
To wrap a rice roll: Select one sheet of rice paper, dab it in lukewarm water and set aside until the rice paper turns soft. Line up the fillings: fried fish chunks, fresh and fried scallions, coriander, fresh basil, dill and vermicelli in a neat line about 2 inches from one end of the edge. With your fingers, roll the rice paper over once to cover the fillings, then fold in the two sides (like wrapping a burrito). Then, proceed to roll the rest of the rice paper into a neat package.
Sprinkle a little of the lime on top, dip in the sauce and eat.
This is a fresh summery dish that’s light and with a hint of pungent flavors. Totally northern Vietnam.