Nem Ran
Crackling fried rolls with a hot pork and glass noodle centre, best eaten wrapped in lettuce so your hands survive the experience. Make more than you think you need; they evaporate.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Mix the pork, drained glass noodles, carrot, shallot, egg and 1 tbsp fish sauce until well combined but not compacted.
Soften a wrapper briefly in warm water, place 1 heaped tbsp of filling near the edge, fold the sides in and roll tightly - a loose roll bursts in the oil.
Heat the oil in a deep pan to 170C, checking with a thermometer or by dropping in a scrap of wrapper that should bubble steadily rather than violently.
Fry the rolls 4 or 5 at a time for 6 to 7 minutes, turning, until deep golden and crisp, and cut one open to confirm the pork inside is cooked right through with no pink.
Drain on a rack rather than paper so the underside stays crisp, and let them cool for 2 minutes before eating - the filling is molten.
Serve wrapped in lettuce with herbs and a bowl of nuoc cham.
Read all that and thought “absolutely not”?
Completely fair. Nem Ran is sitting in the Vietnamese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Vietnamese kitchen
Clear broth, loud herbs, immediate calm.