This is one of our most popular dishes at Coda and great for sharing. Every Vietnamese cook knows the importance of a good Nouc Mam sauce and Little Saigon is a true haven for all the ingredients.


Ingredients (serves 6)

  • 350g Pork Shoulder, minced
  • 200g Sweet Turnip, diced
  • 2 eggs
  • 30g Black Fungus Mushrooms
  • 100g Vermicelli, rehydrated
  • 150g Bean sprouts
  • 50g Shallots
  • 1 clove garlic, crushed
  • splash Fish sauce to taste
  • 12 Large Round rice paper sheets (softened with water)
  • bunch Fresh Vietnamese mint and Iceberg lettuce to accompany
  • 500ml water, hot
  • 250g caster sugar
  • 3 red banana chilli, finely diced
  • 10 cloves garlic, finely diced
  • 100ml rice wine vinegar
  • 150ml fish sauce

Method

  1. Mix all the above ingredients well and season. Soften rice paper sheets by sprinkling each sheet with water and stacking on top of eachother, wrap in a damp teatowel or banana leaf To Roll – Place 1 whole sheet down and place half of another sheet on top. This is to create an extra layer to strengthen roll. Place some mixure on the double layered sheet, bush with egg white, fold sides in and roll in to a cigar shape. Repeat process, deep fry in hot vegetable oil until golden brown. Serve with sweet chilli sauce, mint and lettuce.

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