Onion rolls are a rustic dish loved by many people in Port city.
Ingredient
( 12 )
- 400 gr pork belly (lean and fat mixed together)
- 300 gr fresh shrimp
- 200 grams of pork sausage
- 3 chicken eggs
- 3 covers of tofu
- 1 bunch of green onions
- Fresh noodles
- Raw vegetables: Lettuce, coriander, laksa leaves.
- 1/2 carrot
- 1/2 onion
- Spices: Fish sauce, salt, sugar, seasoning powder, pepper, vinegar, lemon, garlic, chili
- Cooking oil
Making
Prepare and process
- Thuy Nguyen rolls are attractive because of the combination of many fresh ingredients. Selected shrimp are the most delicious. If you don’t have any, buy small shrimp, cut off the whiskers, wash them in diluted salt water, rinse again, and drain. Choose only the lean and fat part of the pork belly, scrape and clean.
- Wash raw vegetables and herbs of all kinds, pat dry. Choosing the type of vermicelli with long, straight, smooth teeth is the most delicious. If you don’t use fresh vermicelli noodles, you can cut them into bite-sized pieces. Scallions with white roots are the most delicious. Wash the onions, blanch them, take them out and drain.
- Prepare the dipping sauce: The ancient dipping sauce was fish sauce and has a harmonious sour, spicy, salty, and sweet taste. The ratio of fish sauce, sugar, wine, and filtered water is 1:1:1:4. Bring to a rolling boil, stir until completely dissolved, then let cool. Then add thinly sliced onions, trimmed or sliced carrots. If you don’t have any wine, use lemon instead. Finally add minced garlic and chili to increase color and flavor. In addition, the recent version also has a dipping sauce made from steamed sticky rice with tomatoes: Saute the onion and garlic, add chopped tomatoes and stir-fry, season with a little salt to quickly soften. Add a little sugar to soften the taste, then slowly add a little tapioca starch mixed with water to make it slightly thick, then season to taste. This dipping sauce is suitable for those who want to try new flavors and do not like fish sauce.
Perform
- Pork belly is blanched in sparkling water with a little dried onion and ginger to deodorize, remove impurities, and wash. Then, put the meat in a pot of boiling water, add dried onions, salt and boil until cooked. Boiling meat from boiling water retains nutrients and makes the meat sweeter. Take it out, let it cool, then slice thinly to taste.
- Beat eggs with a little deodorized white wine, add a little warm water to make the eggs soft and succulent when fried, season with salt and pepper. Coat the pan with a thin layer of cooking oil, heat it, lower the heat to medium, then add the eggs and fry them in batches. Standard fried eggs are soft, succulent, golden brown, and do not dry out when eaten. Let the eggs cool, cut into bite-sized pieces.
- Fried tofu until golden brown, cut into pieces. Saute the onion and garlic, add the shrimp and stir-fry quickly until the shrimp drain, then season the shrimp until the shrimp’s shell is red and crispy. Cut pork sausage into bite-sized pieces.
- Rolling requires meticulousness and detail. Place a lettuce leaf on a flat surface, add coriander, laksa leaves, then vermicelli, shrimp, pork sausage, pork belly, and eggs alternately. Holding tightly, wrap the lettuce leaves in but not completely but leave space to “show off” the ingredients inside. Use blanched onion strings to wrap in the middle of the roll to create a beautiful waist curve in the middle. Do it one at a time until you’re done, then place it on a plate or tray.
- Finished product requirements: A standard roll is sturdy, the ingredients do not fall apart, ensuring color harmony: White of vermicelli, bright yellow of fried eggs, green of vegetables, red of shrimp, the pink color of pork belly, the white color of pork sausage… The middle part of the roll is curved to create a light knot on both sides, radiating out to look like a bow. Next to it is a bowl of dipping sauce that harmonizes the taste and radiates the gentle aroma of sticky rice.
Attention:
- Onion rolls are a cool and refreshing dish, effective in relieving boredom. Many northern provinces have this dish during Tet, and each place has a different variation, bearing its own culinary and cultural identity. In Hai Phong, this dish was created by the people of Trinh Xa vermicelli village and is called “bun tom roll” or “thuy Nguyen roll” to distinguish it from other rolls. In Hanoi, it is called “escalator” and is eaten on the golden day of the 4th day of Tet.
- A Thuy Nguyen book is simple but requires meticulousness. From choosing all 10 ingredients (lettuce, cilantro, laksa leaves, green onions, pork belly, eggs, fried beans, shrimp, pork sausage, vermicelli) to the skillfulness and meticulousness in rolling it so that it is hand-tight. Still showing off its colorful beauty.
- If you have the opportunity to go to Thuy Nguyen, Hai Phong and want to enjoy this dish, you should go to shops in large markets such as Trinh Xa market (Thien Huong commune) or Nui Deo town center market.
- The dipping sauce is the “soul” of this dish, there are 2 types (sweet and sour dipping sauce and steamed sticky rice dipping sauce with dark orange tomatoes giving off a sweet and sour aroma).