hi foodtubers I’m you and Lu a
Vietnamese chef and food writer this is
my first time on foodtube today I’m so
excited to show you how to make the
classic saigon summer rolls we’re going
to fill these summer rolls with king
prawns and pork belly and loads of herbs
and noodles and then in the end finish
off with a lovely sweet and sour dipping
sauce some rolls are called white corn
in Vietnamese which means a rolled salad
and for us in Vietnam we eat it at lunch
time like we would here we’d eat a
sandwich the first thing I’m going to do
is poach some pork belly in some boiling
water season it with a generous pinch of
salt cover it and cook it for 15 minutes
so after 15 minutes your pork should be
cooked and then you can just let it rest
for a while and let it cool down make
sure the juices run clear it’s much
easier to slice when it’s cool and then
you can get it really really thinly with
a sharp knife so I know this looks a lot
but it’s gonna carry across six to eight
rolls depending on how much you put it
so now report that and I’m gonna make
some noodles I’ve got some rice
vermicelli here and I’m just going to
pour a kettle of boiling water over the
noodles make sure that it’s all
submerged in the water cover it with a
plate make sure it gets covered for
about five minutes so while we’re
waiting for our noodles to cook I want
to show you the herbs that we’re going
to be using we have garden mint and
coriander so we want to just take the
mint off the stalks so this is perilla
which is a classic Vietnamese herb which
you can get in Asian stores if you can’t
get perilla you can just use mint and
coriander
so my salads ready to go now so I’m just
going to check the noodles it’s got the
same lovely texture as that cooked pasta
drain and noodles
rinse them under running water so now
I’m ready to start rolling the summer
rolls
I need a tray of water so it can just be
regular tap water we need some rice
paper this is rice paper here and it’s
basically rice that’s flattened out it
and dried in the Sun so just get a sheet
and we’re just going to dip it in some
water just make sure you dip it don’t
leave it sitting in there place it onto
your chopping board or your plate so I’m
going to use some prawns but let’s place
that along there
and then I’m going to play some pork
belly in just two or three slices and
now I want to put some letters in but I
always remove the chunky spiny bit and
then I can add in my herb and just
tearing that coarsely along and making a
layer and then there’s some coriander
can add a layer of noodles just lie that
on top a little bit of garlic chives
okay so once you’ve got everything on
we’re going to start folding so I take
the sides in really slowly just using
two hands to make a line down there and
then I’m going to fold the other side
and so like making an envelope I’m going
to use the bottom flap and I’m going to
fold that over and once you fold it over
you can then start to tuck in everything
that’s coming loose and the paper is
really durable so you can just push
everything down and tuck everything in
and just take your time with it and
using all of your fingers like so there
you have the summer roll so onto the
dipping sauce pan on heat put a little
bit of oil into the pan when I chop some
chilies finely with some garlic and I
always use bedside Chili’s because
they’re really hot pry off my garlic and
chilli just for milder
and not too intense flavor couple
tablespoons of hoisin sauce mix that up
put in a pinch of sugar
so that’s your sweetness and just for
the sour
kick I’m going to add in some cider
vinegar about a tablespoon mix that
around so that’s done I’m just going to
put some more hoisin into the bowl and
then just a sprinkling of salted roasted
crushed peanuts on top now all that’s
left to do is to taste it dip in to your
sauce it’s not the most elegant thing to
eat mmm so there’s like the beautiful
flavors off the succulent prawns and
their pork belly and then you’ve got the
hint of the Chilean and a fresh chili
that’s just going wildfire in my mouth
this is just what Vietnamese food is
about so these are my Saigon summer
rolls if you like this recipe please
press the like button leave a comment
about what other recipes you want to see
and don’t forget to subscribe it’s free
you
Vietnamese chef and food writer this is
my first time on foodtube today I’m so
excited to show you how to make the
classic saigon summer rolls we’re going
to fill these summer rolls with king
prawns and pork belly and loads of herbs
and noodles and then in the end finish
off with a lovely sweet and sour dipping
sauce some rolls are called white corn
in Vietnamese which means a rolled salad
and for us in Vietnam we eat it at lunch
time like we would here we’d eat a
sandwich the first thing I’m going to do
is poach some pork belly in some boiling
water season it with a generous pinch of
salt cover it and cook it for 15 minutes
so after 15 minutes your pork should be
cooked and then you can just let it rest
for a while and let it cool down make
sure the juices run clear it’s much
easier to slice when it’s cool and then
you can get it really really thinly with
a sharp knife so I know this looks a lot
but it’s gonna carry across six to eight
rolls depending on how much you put it
so now report that and I’m gonna make
some noodles I’ve got some rice
vermicelli here and I’m just going to
pour a kettle of boiling water over the
noodles make sure that it’s all
submerged in the water cover it with a
plate make sure it gets covered for
about five minutes so while we’re
waiting for our noodles to cook I want
to show you the herbs that we’re going
to be using we have garden mint and
coriander so we want to just take the
mint off the stalks so this is perilla
which is a classic Vietnamese herb which
you can get in Asian stores if you can’t
get perilla you can just use mint and
coriander
so my salads ready to go now so I’m just
going to check the noodles it’s got the
same lovely texture as that cooked pasta
drain and noodles
rinse them under running water so now
I’m ready to start rolling the summer
rolls
I need a tray of water so it can just be
regular tap water we need some rice
paper this is rice paper here and it’s
basically rice that’s flattened out it
and dried in the Sun so just get a sheet
and we’re just going to dip it in some
water just make sure you dip it don’t
leave it sitting in there place it onto
your chopping board or your plate so I’m
going to use some prawns but let’s place
that along there
and then I’m going to play some pork
belly in just two or three slices and
now I want to put some letters in but I
always remove the chunky spiny bit and
then I can add in my herb and just
tearing that coarsely along and making a
layer and then there’s some coriander
can add a layer of noodles just lie that
on top a little bit of garlic chives
okay so once you’ve got everything on
we’re going to start folding so I take
the sides in really slowly just using
two hands to make a line down there and
then I’m going to fold the other side
and so like making an envelope I’m going
to use the bottom flap and I’m going to
fold that over and once you fold it over
you can then start to tuck in everything
that’s coming loose and the paper is
really durable so you can just push
everything down and tuck everything in
and just take your time with it and
using all of your fingers like so there
you have the summer roll so onto the
dipping sauce pan on heat put a little
bit of oil into the pan when I chop some
chilies finely with some garlic and I
always use bedside Chili’s because
they’re really hot pry off my garlic and
chilli just for milder
and not too intense flavor couple
tablespoons of hoisin sauce mix that up
put in a pinch of sugar
so that’s your sweetness and just for
the sour
kick I’m going to add in some cider
vinegar about a tablespoon mix that
around so that’s done I’m just going to
put some more hoisin into the bowl and
then just a sprinkling of salted roasted
crushed peanuts on top now all that’s
left to do is to taste it dip in to your
sauce it’s not the most elegant thing to
eat mmm so there’s like the beautiful
flavors off the succulent prawns and
their pork belly and then you’ve got the
hint of the Chilean and a fresh chili
that’s just going wildfire in my mouth
this is just what Vietnamese food is
about so these are my Saigon summer
rolls if you like this recipe please
press the like button leave a comment
about what other recipes you want to see
and don’t forget to subscribe it’s free
you
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