Grilled rice papper with shrimp paste
“Banh trang mam ruoc nuong” is another version of “Banh trang cham mam ruoc”, which is a favorite dish of many students. This is a wonderful and tasty dish because of its ingredients, sauce, and the way to make it.
In a fishing village in Mui Ne, We first tasted this dish beside the warm stove in a small stall when the sunlight just went off, the wind started to blow. Phan Thiet (Binh Thuan) is a certainly a tourist attraction because of not only its beautiful beaches, wind and immense sand dunes but also its fresh and tasty seafood.
Only by tasting a warm, crispy and tangy roll of “Banh trang mam ruoc nuong”, which is full of flavor, tourist will totally fall in love with Phan Thiet. Unlike the original “Banh trang cham mam ruoc” (sesame-studded rice cracker dipping into shrimp sauce), “Banh trang cuon mam ruoc” is much more different because the rice paper is thinner, there are more ingredients and the cooking procedure is also more complicated. “Banh trang cuon mam ruoc” looks like the spring rolls in the south of Vietnam. However, it is special that the rice paper is gradually rolled up bit by bit when it is grilled over a stove.
Most of the stalls are on the pavement
Chopped green onion increases the flavor and colors for the dish
Boiled quail eggs
The secret that makes a unique dish is “Mam ruoc” (Special shrimp sauce)
Beside “Mam ruoc” coating the surface of the rice paper, boiled eggs or quail eggs, fermented pork roll, Vietnamese pork roll, fried green onion and chili sauce are scattered on top of the rice paper. Depending on the owner’s secret, pickled carrots and raddish or fine-cut cabbage and butter are added on the rice paper to make the dish tastier.
The way that you bake and roll up the rice paper is the secret that makes “banh trang cham mam ruoc” more tasty. The sesame-studded rice paper shouldn’t be either too thin or too thick so that it’s easier to roll up and create good looking rolls.
In order to roll up the rice paper while baking, you have to use a pair of long iron chopsticks. One of the chopsticks will be put on the surface of the rice paper and another of them will be put outside.
You need to keep a careful eye on the fire to make sure that when the sesame-studded rice paper is thoroughly cooked, you have to roll it up. And you have to roll it up carefully to make a beautiful roll, and preventing the ingredients inside from falling out.
Once you first try this dish, you can taste the combination between the warmth of baked rolls, the crispiness of crackers and the softness of the fermented pork roll, Vietnamese pork roll. You can alo feel the salty, sweet shrimp sauce, the fat fried green onion and hot chillisauce. All flow together, blending together, complementing each other, which makes you feel the totally wonderful flavor. At the end, every thing you want is to try some more until you’re completely full.
The last step is to roll up the sesame-studded rice paper.
Rolling up is not that simple, but you have to be really careful to roll the crispy rice paper
A complete roll of “banh trang cuon mam ruoc”
You can try this rustic dish is sold in the afternoon as a snack before dinner. In a fishing village in Mui Ne, We first tasted this dish beside the warm stove in a small stall when the sunlight just went off, the wind started to blow and next to us was a little girl sitting, waiting for the light to come to that small fishing village.
Just that! But there seemed to be something missing when we left Phan Thiet.
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