Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, hanoi crips parcels with vermicelli salad (cha gio). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Hanoi crips parcels with vermicelli salad (Cha Gio) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Hanoi crips parcels with vermicelli salad (Cha Gio) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook hanoi crips parcels with vermicelli salad (cha gio) using 28 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Hanoi crips parcels with vermicelli salad (Cha Gio):

1. Prepare 40 g dried black fungus (wood ear)
2. Make ready 40 g bean vermicelli noodles
3. Take 1 jicama, peeled and julienned
4. Make ready 200 g minced pork
5. Get 200 g crabmeat
6. Get 1/2 onion, finely diced
7. Prepare 1 tbsp sugar
8. Take 2 tsp sea salt
9. Take 1 tsp ground white pepper
10. Take 1 tbsp fish sauce
11. Get 20 dried round rice paper sheets about 20 cm in diameter
12. Get 1 egg white lightly beaten
13. Get Rice bran oil for deep frying
14. Take Condiments:
15. Make ready 500 g fresh Vietnamese rice vermicelli noodles
16. Prepare 1 large handful perilla, leaves roughly sliced
17. Get 1 large handful mint, leaves roughly sliced
18. Take 1 large handful Vietnamese mint, leave roughly sliced
19. Prepare 250 ml Nouc mam cham dipping sauce
20. Make ready 3 tbsp fried red asian shallot
21. Make ready 3 tbsp crushed roasted peanuts
22. Prepare Nouc Mam Cham dipping sauce:
23. Get 3 tbsp fish sauce
24. Prepare 3 tbsp white vinegar
25. Prepare 2 tbsp sugar
26. Make ready 2 garlic cloves, chopped
27. Take 2 red bird’s eye chilli, thinly sliced
28. Take 2 tbsp lime juice

Steps to make Hanoi crips parcels with vermicelli salad (Cha Gio):

1. Put the mushroom in a bowl, cover with hot water and soak for 20 minutes. Drain and thinly slice.
2. Meanwhile, soak the bean vermicelli noodles in a bowl of hot water for 20 minutes. Drain and cut into 4 cm lengths. 1. Place the sliced jicama in a piece or cheesecloth and squeeze out its juice, discarding the juice.
3. Put the jicama in a large mixing bowl along with the mushrooms, soaked bean vermicelli noodles, pork, crabmeat, onion, sugar, salt, pepper and fish sauce 1. Knead the mixture in the bowl for 10 minutes until smooth and homogenous mixture. 1. Working with one sheet at the time. Transfer the sheet to a chopping board of work surface, brush rice paper with coconut cream until a bit softens. 1. Take 1 1/2 tablespoons of the noodle mixture and place it on the bottom edge of the rice paper. Fold the two adjacent sides, one of top of the other into the center. Roll from the top to form a nice firm roll and secure with a dab of egg white. Repeat until you have filled all the rice paper sheets. 1. One third fill a wok or deep saucepan with oil and heat 180 degrees celsius.
4. Fry the parcels in three batches for 6 minutes each or until lightly browned and crips. 1. Distribute the cooked rice vermicelli noodles among serving bowls and top with the herbs. Cut the parcels into the bowls.
5. Drizzle some of the nouc mam cham over each bowl. Garnish with the fried shallots and peanut to serve. 1. Nouc Mam Cham Dipping sauce: - - Put the fish sauce, vinegar and sugar in a small saucepan with 125 ml water.
6. Place over medium heat, stir well and cook until just before boiling point is reached. Remove the pan from the heat and allow to cool.
7. Just before serving, stir in the garlic, chilli and lime juice. Store in a tightly sealed jar in a the fridge for up to 5 days.

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