A Singaporean Mum

I never used to like Vietnamese Spring Rolls.

I find them too healthy and bland. But that was before I met a very good friend in Shanghai – they are French but her husband’s Vietnamese descent. My good friend S, is a really good cook and she mainly cooks Vietnamese food (even though she’s Cambodian descent) as her husband loves his Viet food. haha!

So, she has invited our family over for Vietnamese food many times but there was one time, she made Vietnamese Spring Rolls. I was like “OH NO… I don’t know how to tell her I don’t take Viet Spring Rolls!” But she made an effort to make them, so I decided to just give it another go.

Obviously I loved it, else there will not be this recipe to share with you guys!

So, long story short, the main reason why I started to love this dish again is because of the sauce. The nuoc cham sauce is KEY!

Until now, I (and she) remember that I drank every single drip of the nuoc cham sauce that she made – like a soup. Haha!

Please do take a look at the video I’ve made – the steps are too many for me to write it down in method. I hope you will enjoy this as much as I do!

To recap, below is the list of ingredients for the Vietnamese Spring Rolls.

Ingredients (makes 6-7)

300g Pork Belly strips, boiled

300g Prawns (optional)

Vietnamese Rice Paper (22cm)

1/2 pack Rice Vermicelli (Bun Tuoi)

Butterhead Lettuce

Coriander

a bowl of Hot Water

Nuoc Cham:

4 cloves Garlic, minced

1 Chili Padi (or more if you want it spicier)

50g Sugar

30g Hot Water

30g Fish Sauce

3 Limes, juiced

1 tbsp White Vinegar

That’s all for now! Stay tuned for the next recipe!