Nem pancakes are one of the traditional national dishes Vietnam. They are similar to our pancakes, only smaller, and the filling is not wrapped in the usual dough for us, but in “rice paper” - thin pancakes made from rice flour. If you like to try something new and unusual, get acquainted with the cuisines of other nations, we recommend that you try the Vietnamese Nem pancakes. Of course you can go to any Chinese restaurant or a cafe and taste this dish there, or you can cook it at home. The ingredients can be found at any major supermarket or specialty store. And we will tell you the recipes for making Vietnamese pancakes.
Vietnamese rice pancakes
Ingredients:
- rice paper for pancakes;
- meat (pork + beef) - 300 g;
- onion - 1 pc.;
- carrots (medium) - 1 pc.;
- tree mushrooms - 150 g;
- rice noodles - 100 g;
- mung bean sprouts - 100 g;
- cilantro - 1 bunch;
- eggs - 1 pc.;
- salt, black ground pepper- taste;
- vegetable oil for frying.
Cooking
You can change the number of ingredients for the filling yourself by increasing or decreasing the amount of a particular product. So, we pass the meat through a meat grinder or cut into small cubes. tree mushrooms and rice noodles must first be soaked in boiling water, and then squeezed and added to the meat. Cut the onion into small cubes, rub the carrots on a coarse grater. Now one nuance: in general, in classic recipe Vietnamese 
pancakes "Nem" meat does not need to be fried in advance, but to calm it down, you can slightly simmer it with onions and carrots in a pan. So you will be calmer, because the filling will definitely be ready. Now, to the total mass, add mung bean sprouts, chopped cilantro, an egg. Salt, pepper to taste, and mix everything well. Now we take a sheet of rice paper dipped in warm water, put the filling in the middle and fold it like cabbage rolls. Fry these pancakes in plenty of vegetable oil until golden brown. During frying, pancakes must be turned over all the time so that they are evenly browned on all sides. That's all, bon appetit!
It is a traditional product from southern China and Vietnam. The name comes from the shape resembling a sheet of paper. It is obtained from the mass of softened grains of rice, tapioca, salt and water. The dough is dried on a bamboo mat, hence the characteristic patterns on it. Usually has a round or rectangular shape.
The product does not contain gluten. Calorie content varies depending on the size from 30 to 40 kcal.
How is rice paper used?
The semi-finished product has a long shelf life and contains a lot of useful properties rice. It is used for cooking various dishes, among which spring rolls predominate. The undoubted advantage is the low fat content. It provides the body with calcium, iron and B vitamins, so it should be included in the spring diet. The finished sheets are hard and brittle, but when soaked in warm water, they become flexible and allow you to wrap any fillings in them. They are neutral in taste and suitable for deep frying. Can be used without frying. Putting in a variety of vegetables or other light ingredients is a great idea for a lunch or snack for kids to school. The semi-finished product can be used differently. After soaking, cut into thin strips - this is how we get rice noodles.
The expression "rice paper" is often used for the name of fibrous napkins for decoupage and decoration. In fact, they are inedible.
What can be made with rice paper?
Most often limited to cooking spring rolls. But from the product you can cook:
- rolls with meat and vegetables
- spring rolls with soft cheese, fruit or fish
- noodles
- cabbage rolls
More options for recipes with photos can be found in this section.
Crispy Vietnamese rolls or Nam pancakes should be tried at least once in a lifetime. Thin sheets of rice paper stuffed with minced pork, vegetables and funchose, fried in butter, can surprise with their unforgettable taste. Fans of Vietnamese cuisine are crazy about them!
The main ingredients of Vietnamese Nam pancakes are pork and rice paper. Carrots, onions and green onion. For the sauce, take tomato puree, garlic and ginger. Sunflower oil for frying and salt are also needed to prepare Nam.
Pork is twisted with onions into minced meat.
Funchoza is filled with water for 10 minutes. Then it is pressed and shredded with scissors.
Carrots are passed through a grater for Korean carrots.
Green onions must be chopped with a knife along with the white tops.
When all the ingredients for minced meat are cooked, they need to be combined, salted and mixed. Let the Nam pancake filling soak.
Next is the wrapping process itself. Rice paper sheets are dipped one at a time for 7-10 seconds in warm water, and then quickly transferred to the mat. Moisture will be absorbed into the mat. If this is not done, then there will be too much spatter during the frying process, and the rolls themselves will not turn out crispy, as intended.
Pancakes are wrapped like cabbage rolls with meat.
Then they are fried in a large amount of heated sunflower oil until characteristic crispy crust. During the frying process, the rolls should not touch each other. Rice paper has a very sticky starch base. It is necessary to turn Nema four times.
Ready pancakes Nem are carefully removed from the pan to the dish. Served with soy sauce or spicy tomato puree, like we have. Puree must be mixed into the sauce, supplemented with grated garlic and ginger.
Vietnamese Nam pancakes are ready! Tie them with green onion feathers and sprinkle with sesame seeds - for spice.
Complement the dish with grated carrots and serve as an appetizer.
Vietnamese dishes. Best Recipes vietnamese cuisine. Playlist is here. https://www.youtube.com/playlist?list=PLHwpLeJFjJ10ftgT0EAIAkFZknjYIUtlG Vietnamese pancakes nam recipe Vietnamese pancakes fried in rice paper in Saigon - this is how our tourists call this traditional Vietnamese dish. In their native language they are called Chazo or Nem. The recipe for this dish is amazingly simple. The basis is always, of course, rice paper in which the filling is wrapped, Vietnamese shiitake and muyer mushrooms, as well as vermicelli - mien. The rest of the ingredients are added based on what you want to cook. Pancakes meat, seafood or vegetarian. This dish is ubiquitous, easy to prepare and very tasty. The Vietnamese definitely serve it on festive table. The pancakes are served with fish sauce. Here is the recipe for pancakes in Saigon with meat filling: Rice leaves Minced meat 400g Shiitake mushrooms 20g Muyer mushrooms 20g Carrots 100g Radish (daikon) 100g Mien (vermicelli) 100g Garlic 40g Shallots 60g Salt Pepper Sugar Mushrooms are pre-soaked, then cut into thin straws. Boil mien vermicelli, rinse well and drain. Cut carrots and radishes into thin strips. Finely chop the onion and garlic. We combine all the ingredients, salt, pepper and add sugar, everything to taste. Mix everything well and let stand for 30 minutes. Then we take sheets of rice paper, moisten them with water and when they become soft wrap the filling. Then fry the pancakes in a wok pan or in a deep fryer until golden brown. Our traditional Vietnamese dish Vietnamese fried pancakes in Saigon (NEM) - done! Bon Appetit!!! rice pancakes | rice pancakes recipe | rice spring rolls | rice pancakes | rice paper | rice cakes | rice pancakes with shrimps | rice pancakes with vegetables | rice flour pancakes | Real Saigon Pancakes | Nem ran | Chả giò | Vietnamese Crispy Spring Roll | traditional vietnamese dishes from first hand vietnamese pancakes vietnamese pancakes with bananas and chocolate vietnamese pancakes with shrimp vietnamese pancakes recipe vietnamese nem vietnamese pancakes with shrimp vietnamese pancakes with bananas and chocolate vietnamese rice paper pancakes vietnamese pancakes nem recipe vietnamese rice pancakes Nem Vietnamese Cuisine Vietnamese Appetizer - Spring Rolls How to cook Vietnamese Pancakes Nem Nem. How to make Vietnamese pancakes nam nem. How to make Vietnamese pancakes nam nem. Composition of Vietnamese pancakes nem nem. Ingredients for Vietnamese pancakes nem nem.
The fast food of magical Vietnam, which is practically dietary, thanks to the properties of rice, and useful in all respects for the richness of the fillings suitable for the wrapper - Vietnamese pancakes, this is a combination of Asian and European cuisines. Their recipe is quite simple - they are made from rice paper, today you can buy it in the countries of the former Soviet Union at any grocery hypermarket. The point is in the ways of handling rice paper - it is on the packaging. And in fillings: from the most simple recipes- anything the soul desires, everything that we wrap in stuffed pancakes according to traditional Russian, Ukrainian and Belarusian recipes, but in order to really get closer to Asia and the East, you need to know a few simple fillings: the secret is authenticity, a combination of products. True cuisine can only be tasted in Vietnam and from famous chefs, but the dish will not be any different if everything is cooked right at home.
Peculiarity
Vietnamese pancakes are also called nam pancakes. This is the influence of French and Chinese cuisine. In Vietnamese, what distinguishes it from European and the cuisines of Asia and the South East is the naturalness of taste: how can less sauces and lots of fresh greens. The main principle of making nems is the main ingredient of the filling. It could be:
- chicken meat;
- oyster mushrooms - they are traditional for Vietnamese cuisine;
- lean fish meat;
- daikon;
- fresh cucumbers;
- spicy or stewed carrots.
Filling with seafood
The most favorite among the Vietnamese: from seafood.
Mussels and shrimps - fresh or quick-frozen - fried in vegetable oil 3 minutes, pour a little hot water, so that only covers, and simmer over low heat for about 2 minutes, then chop finely, add fresh chopped herbs and wrap in rice paper. Fry pancakes for 1 minute on each side in a hot frying pan with vegetable oil.
Serve with broth or as an independent dish. Combined with rice paper, the seafood filling is a true gourmet meal.
Stuffing with pork
Vietnamese pancakes are also called - rolls: for their small size.
Fried minced pork, wrapped in rice paper, this is one of the favorite snacks of the Vietnamese at lunchtime in street cafes - for coffee and tea, with soup. This is something that tourists should definitely try - it is impossible to visit the country without eating what its inhabitants eat every day.
Minced pork according to the recipe should not be very fatty, carefully scrolled. There are two ways: deep fried or braised until meat puree and ground in a blender.
Traditional oyster mushroom filling
The recipe is simple. Cut raw oyster mushrooms into small strips, fry in butter with onions in cubes or half rings, if the bulbs are small. Wrap in rice paper, quickly fry all the pancakes on each side, cover the pan with a lid, turn off the heat, let stand for 5-7 minutes so that the rice paper is saturated with the mushroom smell - the pancakes will become soft and fragrant.
Authentic with pasta and bean sprouts
This filling is truly national. According to the recipe, you need to mix the pasta boiled until half cooked from durum varieties wheat and bean sprouts. It is not necessary to cut the sprouts - they are not large and will crunch appetizingly. Fry pancakes. They are eaten cold.
Nam for raw foodists
They are called nem quan. Prepare as follows - the filling is wrapped in prepared rice paper - you just need to soak it for 2-3 minutes in warm water. Frying is not necessary.
Nems are traditionally prepared with a filling of dried fruits passed through a meat grinder, with salted and sweet cottage cheese.
Cooking example
Attempt at writing: step by step recipe for the kitchen dilettante
Ready-made fried rice pancakes look transparent - the filling shines through them beautifully. Let's try not to experiment, but to cook everything according to the rules.
Ingredients
You will need a lot of products, but as many as 10 servings will come out:
- rice paper packaging, the first time you can experiment with rice noodles, but it’s better not to skimp, but to use 30 sheets of paper;
- 50 grams of elite whites dried mushrooms or a certain amount of fresh oyster mushrooms in front of the hostess;
- 500 grams of minced pork;
- 2 pieces of boiled egg yolks;
- fresh cilantro to taste: if you don't like it, you can leave it out, but we are preparing a Vietnamese dish;
- green onions - a bunch;
- lemon - 1 piece;
- garlic - without it there is no Vietnamese cuisine;
- 1 carrot;
- ground black pepper and paprika - to taste, a pinch;
- a little granulated sugar and ground dried ginger powder;
- fry - favorite vegetable oil, better - olive;
- a glass of cold boiled water;
- 100 ml store-bought fish sauce
Cooking
- Soak rice paper (or noodles) in warm water dried mushrooms- cold, fresh - finely chopped.
- Fry minced pork in vegetable oil. Fry the grated carrots in another pan.
- Prepare the filling - mix fresh cilantro, fried carrots and meat and fried mushrooms, rub the boiled chicken yolks on a fine grater, season with a mixture of ground pepper.
- Hold the filling for about 15 minutes so that the ingredients are saturated with each other's tastes.
- Sauce: water, fish sauce, freshly squeezed lemon juice, crushed garlic cloves, sugar, ground black pepper.
- Fry the pancakes, wrapping the pork filling in soaked sheets of rice paper. To eat - dipping in the sauce. Delicious - hot and warm. The Vietnamese do not eat this dish cold.
How to eat - the traditional way
The main condition: rice paper and a small size, for two or three bites.
This dish is eaten dipped in soy or fish sauce: add freshly squeezed lime juice with hot pepper, finely chopped onion and garlic.
The beauty of national dishes and delicacies is in an unusual taste. Soy sauce goes well with unleavened rice paper with cottage cheese and fruit, fish - with traditional Vietnamese pancakes with pork. Vietnam is a maritime country. Salt there, along with the sun, is present in the air itself. The combinations are not surprising. Once having tried this dish in the country, everyone will want to cook it at home, and if you don’t try it, without going to Vietnam, you can make a home culinary journey. And these pancakes will be loved for their lightness and unusual taste. Once you try it, you will definitely want to cook it!
