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PasGo once guided you on making rice vermicelli rolls with grilled pork. Today, let's dive into preparing shrimp paste on sugarcane wrapped in rice paper!
Originating from Hue, shrimp paste on sugarcane is a royal delicacy crafted by skilled chefs, now offering a taste of ancient court life to locals and tourists alike.
Rice vermicelli, with its delicate, sweet strands, is a must-have for special occasions, paired with green onion oil, roasted pork, and grilled meat, embodying the culinary culture of the local community.
Combine shrimp paste and rice vermicelli with fresh herbs, cucumber, green banana, and pickled starfruit wrapped in rice paper, served with sweet and sour fish sauce for a distinctive, enticing flavor that captivates diners.
Ingredients:
- Rice vermicelli: 500g (you can learn how to make rice vermicelli here)
- 200g shrimp (peeled and deveined)
- 200g raw pork sausage
- 50g pork belly fat
- 3 green onions
- 1 egg white
- 4 sugarcane sticks, each 15cm long
- Seasonings: Fish sauce, sugar, pepper, cooking oil
- Fresh herbs (lettuce, mint, cilantro, cucumber, sour starfruit, green banana...)
- Rice paper
- Lime: 2 pieces
- Red bell pepper: 2 pieces
- Garlic: half a bulb
How to make shrimp paste rice vermicelli:
- Wash and soak fresh vegetables in saltwater for about 10 minutes, then drain. Cut pickled starfruit into star shapes or thin slices. Peel and thinly slice green bananas, soak in water with a bit of vinegar to reduce bitterness. Wash and thinly slice cucumbers.
- Peel and devein shrimp, wrap in a clean cloth to remove excess water, the drier the better. Marinate with a pinch of salt, mix well, and refrigerate for about 1 hour.
- Finely chop shallots.
- Dice pork belly fat, marinate with a bit of sugar, and refrigerate.
- Sugarcane: split each segment into 4 pieces lengthwise
- Pound shallots in a mortar until smooth. Take shrimp out of the fridge, use a knife to crush them, put shrimp into the mortar and pound until smooth. Add pork sausage to the mortar and continue pounding until shrimp and sausage are mixed. Then add egg white and continue pounding, add diced pork belly fat and mix well (Note: Pounding shrimp in a mortar yields better results than grinding in a blender).
- Season the mixture with a bit of pepper, a bit of fish sauce (preferably fermented fish sauce for thicker consistency, the shrimp and pork mixture won't become too wet).
- Place cooking oil on a plate, rub evenly on hands to prevent sticking. Use hands to wrap the shrimp and meat mixture around each sugarcane piece as shown in the image below.
- After wrapping the shrimp paste around the sugarcane, fry them in hot oil until the outer layer is slightly cooked, which prevents sticking to the grilling rack (if not frying, steaming is also an option).
- Grill the shrimp paste over charcoal or gas stove until they are evenly golden brown and cooked through. The shrimp paste should be crispy, chewy, fragrant, not dry, meeting all requirements.
- Prepare the dipping sauce: Finely chopped garlic and chili. Squeeze lime to extract the juice. Then mix fish sauce, sugar, lime juice, water in a ratio of 1:1:1:2. Add garlic and chili to complete the sauce.
Arrange the shrimp paste, rice vermicelli, and fresh herbs on a plate, serve with a bowl of dipping sauce, then invite everyone to enjoy.
How to eat: Chạo is finely chopped and wrapped in lettuce, herbs, cucumber, green banana, sour starfruit, bánh hỏi... all encased in rice paper and dipped in a fragrant, spicy, sweet and sour fish sauce, rich in flavor.
If one day, amidst the hustle and bustle of Saigon, you suddenly miss your father, your mother, your grandmother, your home, the taste of rau ca or bánh hỏi with shrimp paste; then hesitate no more, put your work aside for a moment, visit Hai Lúa for a few hours, order some hometown specialties, and leisurely enjoy with your loved ones.
With two branches located in Gò Vấp and District 5, Hai Lúa boasts a spacious area, offering a diverse menu that encapsulates the delicacies of the Southern region and the culinary highlights from across the country.
The expansive space is designed with an open concept, integrating nature, trees, and gardens with modern dining architecture, offering diners a warm, cozy, and friendly atmosphere.
When you visit the nearest Hai Lúa branch, don't forget to Make a reservation through PasGo to choose the most suitable seating for you and your loved ones, along with many great deals from PasGo!
>> Check out the latest offers from Hai Lúa Restaurant HERE!
Address: 648 Nguyen Trai, District 5, Ho Chi Minh City
Sương Mai Collection – PasGo.vn
