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Mustard leaf roll with vegetable and prawn

(No.3, Vol.3, Apr 2013 Vietnam Heritage Magazine)



Mustard leaves roll with vegetables and prawns after finishing.

Sweet and sour Dipping Sauce
Serves: 8 rolls
4 tablespoons of kumquat juice (‘nước tắc’)
4 tablespoons of sugar
4 teaspoons of nước mắm (fish sauce)
1/2 tablespoon of chopped garlic (‘tỏi’)
1/2 tablespoon of chopped red chilli (‘ớt’)
Mix all ingredients until sugar is dissolved and then add the chopped garlic and chilli.
Set aside and keep half of the dipping sauce to make the dressing.

Rice Vinegar
Serves: 8 rolls
2 tablespoons of Rice vinegar (‘giấm’)
1 tablespoon of Sugar
1/2 teaspoon of salt
Prepare rice vinegar to be combined with sweet and sour dipping sauce to obtain the dressing for mustard leaves rolls.
Mix all ingredients until the sugar is dissolved. Set aside.

Mustard leaves roll dressing
Serves: 8 rolls
To prepare the vegetable dressing, mix half of the sweet and sour fish sauce with all the rice vinegar.
Mix all crunchy vegetables, leaves, fried shallots and crushed cashews with all the dressing prepared as above for about 5 minutes, then drain and set aside.

Mustard leaves roll with crunchy
vegetables & shrimps (Cuốn diếp)


Ingridients including bồn bồn stems, dry tiến vua, củ hủ dừa, onion, carrot, fresh mint, fresh
Vietnamese basil. Photos: Tu Anh

Serves: 8 rolls
Prawns
8 prawns strung on wooden stick.
Boil the prawns in boiling salted water for about 3 minutes. When cooked, cool immediately with ice water and then peel and set aside.

Vegetables
50 g lotus stems (‘cọng ngó sen’), cleaned and cut into 5 cm lengths
50 g ‘bồn bồn’ stems, sliced in 5cm lengths
50 g dry ‘tiến vua’, soaked in water until soft & cut into 5 cm lengths
50 g ‘củ hủ dừa’ (palm heart), thinly sliced into 5cm lengths
40 g onion, finely sliced (‘hành tây’)
40 g carrot, thinly sliced
30 g minced fresh mint (‘húng cây’)
30 g minced fresh Vietnamese basil (‘húng quế’)
40 g whole cashews
10 g stir-fried shallots (‘hành tím’)

Wrapper
8 mustard leave (‘cải bẹ xanh’)
8 whole spring onions blanched until soft for fastening
Cut the mustard leaves without the white hard part to obtain a rectangular shape about 7cm width (same size as the prawns).
Divide the vegetables into 8 portions.
Place 1 spring onion on a plate under the mustard leaf (the leaf should be upside down) and then add 1 portion of the garniture and roll.
Top each roll with a prawn and tie the roll securely with a spring onion.
To obtain a nice roll, cut the mustard leaf and vegetables the same size as the prawns
with scissors.
Serve fresh with a bowl of sweet and sour dipping sauce.

Saigon Cooking Class at Hoa Tuc Restaurant,
74 Hai Ba Trung St, Dist.1, HCMC . Tel: (08) 3825-8485,. Email: contact@saigoncookingclass.com
www.saigoncookingclass.com
Tuesdays to Sundays. The half day gourmet tour: Adults $45 (VND945,000), children $28 (VND588,000),
8.45 a.m. to 1 p.m.

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