- Duck breast2 Piece(s)
- Duck leg2 Piece(s)
- Rice250 Gram(s)Vrmicelli
- Rice cake12 Piece(s)
- Spinach100 Gram(s)
- Carrot2 Piece(s)
- Green papaya1 Piece(s)
- Strands Mint4 Piece(s)
- Cashew nuts40 Gram(s)
- Soy sauce1 Cup(s)
- Honey1 Teaspoon(s)
- Egg1 Piece(s)Egg white
- Grape Seed OilAs needed
- Lime1 Piece(s)
- White vinegar2 Tablespoon(s)
- Garlic1 Piece(s)
- Fish sauce1 Cup(s)
It is a complete dish of Vietnamese origin, sometimes presented in the form of soup, others in the form of salad. Traditionally, it consists of bo bun , julienne vegetables and chopped fresh herbs, ground beef and peanuts and is served with nuoc mam sauce.
Making Sauce :
Bring to the boil 15 cl of water with the sugar, vinegar, crush some garlic and pour a pinch of salt. After cooling, add lemon juice and nuoc-mâm to mixture.
Preparing the duck legs :
Clean the duck legs confit under hot water. Wipe it, remove the skin and then tease the flesh. Mix it with half of the chopped coriander, soy sauce and honey together.
Folding and rolling
Dip each rice cake in a bowl filled with hot water. Put them on a damp cloth. Place 1 tablespoon duck confit near the curved edge. Fold this edge over the stuffing then fold each side before rolling in a small roll. Brush with egg white. Make the other nems until the stuffing is done. Fry them for 5 minutes in a pan of oil, turning them over and drain them.
Collecting rice and vegetables in bowls
Soak the rice vermicelli for 4 minutes in lukewarm water. Drain, untangle and divide in 4 bowls with spinach, carrots and papaya, cut in julienne with mandolin.
The right way to cook the duck breast
Slightly incise the fat of the duck breasts. Cook them 8 min in the skillet, skin side against the bottom. Empty the grease when returning. Continue cooking for 3 minutes on the flesh side. Then cut them into thin slices. seasoning it with salt, pepper.
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Last touch before serving bo bun
Divide them in the bowls with the spring rolls quickly warmed in the pan. Sprinkle sauce. Sprinkle with crushed cashews, coriander leaves and mint.
Originally from Vietnam, spring rolls or imperial pâtés are one of the best-known dishes of Asian cuisine . We are many to succumb to these crispy rolls and especially more and more to want to do it yourself.