Fresh spring roll with grilled fish, rice thread noodle "num banh hoi" and mix vegetables is absolute delicious Khmer Krom country food.
On Pchum Ben my family makes fish roll to takes to our pagoda for foods offerings. My father's uncle, a former Buddhist monk said if we cut fish roll to bite sizes, it would make easy for our ancestors to tastes all the foods offerings. :)
- Ingredients :
- 1 lb Salmon, catfish or basa fillet
- ¼ Teaspoon salt
- ¼ Teaspoon black pepper
- 1 Package rice paper wrapper
- A large bowl warm water to moist the rice paper
- ½ lb Package fresh, already prepared banh hoi noodle
- 1 Cucumber, peeled, cut into half and sliced at length wide
- A handful of chopped, fresh mint leaves or mix herbs
- 2 Cups chopped lettuce
- Fresh chive, cut in half (option)
- Procedures :
Sprinkles salt and black pepper on fish fillet. Put fish in fish grill holder, cook it on hot grill for 10 minutes per each side or till golden brown.
Removed fish from fish grill holder, cut fish into bite sizes strips and set a side.
Take a piece of rice paper, dips it in bowl of warm water, removed from water and spread wet rice paper on a cutting board or a plate.
When the rice paper moistens, put a strip of grilled fish on the center of upper 1/3 portion of rice paper.
Top with some rice thread noodles, a slice of cucumber, some mix herbs and lettuce .
Lifts the top part of rice paper and fold it over the stuffing; repeats the same step for both sides.
Roll it forward, away from you, like rolls the spring roll till it almost toward the end, add few stalks of chive (option.)
Serve as whole or cut it to chunks of bite sizes.
Serve with sweet fish sauce or with pickle fish dipping sauce (tirk pahok).
Copyright by Mylinh Nakry.