Fresh spring rolls with fish and herbs

(VOVWORLD) - Authentic cuisine is one of the major attractions of Hanoi. Along with Pho (noodle soup), Bun Cha (grilled pork with rice vermicelli noodles), and Cha Ca (grilled fish), fresh spring rolls with fish and herbs is a Vietnamese dish no tourist should miss.

Fresh spring rolls with fish and herbs - ảnh 1

Reporter: We welcome back Le Thi Thu Hang, who is in charge of cooking classes for foreigners at KOTO, a non-profit enterprise that provides vocational training to disadvantaged youth. Today, she will share with VOV a spring roll recipe.

Hang: In Vietnam, we have two kinds of spring rolls: one is fresh, one is fried spring rolls. Fresh spring rolls, all the ingredients should be cooked before you roll the spring rolls or you can eat it raw. But fried spring rolls, all the ingredients should be raw, when you finish the spring rolls, you should deep-fry, make all the fillings cooked.

Reporter: Today, Hang will tell us how to make fresh spring rolls with fish and herbs, a recipe she often teaches to foreigners at her KOTO cooking class. Please tell us what things you need for this dish.

Hang: You can use fish from the sea or from the river. The second ingredient is fresh turmeric. You can use turmeric powder or the fresh one. We have rice paper.  Then, pineapple. With fresh spring rolls, pineapple is very popular. Cucumber should be cut into slices. And rice vermicelli. Seafood or fish, it’s really good to go with the dill. Then, coriander. We use coriander for everything. Carrots, we need to julienne it because the carrots are a bit hard, so we julienne it to make it small.

Reporter: With fresh spring rolls, remember that all the ingredients inside the spring roll need to be cooked beforehand. Hang, how should we cook the fish? Is the fish grilled, or fried?

Hang: Peel the skin of turmeric, mash turmeric by the mortar or by the blender. Add a little bit water inside until the turmeric is smooth. And take the juice from turmeric. With the fish, we need to trim it, take out the bone and skin also, cut like a baton, after that, we marinate with turmeric. Make the fish have the color like turmeric. Then, pan-fry it. Pan-fry, one minute, one side, turn other side for one minute because the fish is really fast to cook.

Reporter: Now, all the ingredients are ready, the fish is ready, the herbs, pineapple, vermicelli. Now it’s time for us to roll the spring rolls.

Hang: We put some herbs at the bottom first, then we put some carrots, cucumber and pineapple, after that, the noodle on top, and the fish. Roll it up.

Reporter: Spring rolls always go together with dipping sauce. The sauce contains fish sauce, sugar, vinegar, and some water. But we should use the right proportions to create the perfect dipping sauce for fresh spring rolls.

Hang: Dipping sauce for the fresh spring rolls, use a half cup of water, 3 tablespoons of sugar, 3 tablespoons of rice vinegar, 2 tablespoons of fish sauce, a half teaspoon of salt. Mix well until the sugar and salt is dissolved. Put some garlic and chili. 

Reporter: With familiar ingredients like fish and herbs and some simple steps, why don’t you diversify your menu with fresh spring rolls with fish and herbs?