Culinary Travel: Vietnam

Blessed with a ravishing coastline, emerald-green mountains, breathtaking national parks, dynamic cities, outstanding cultural interest and one of the world’s best cuisines, Vietnam has it all.

This is a country of myriad influences and reference points. In the south, Indian and Hindu culture had a lasting influence in the Cham temples and spicy regional cuisine, spiked with chilli and tempered with coconut. Head north and Chinese connections are far more apparent. Between these two competing cultures, you’ll find a quintessential Vietnam in the central provinces: the graceful historic old port of Hoi An, and the royal tombs, pagodas and imperial cuisine of Hue.  Factor in an enduring French colonial legacy, which is evident in Hanoi’s graceful boulevards, in Ho Chi Minh City’s stately museums and in the crispy baguettes and coffee culture you’ll find on every street corner.  You’ve got Vietnam: heady, intoxicating and unique.

Vietnamese Fresh Spring Rolls

Recipe makes 8 spring rolls

Ingredients
 2 ounces rice vermicelli
 8 rice wrappers (8.5 inch diameter)
 8 large cooked shrimp - peeled, deveined and cut in half
 1 1/3 tablespoons chopped fresh Thai basil
 3 tablespoons chopped fresh mint leaves
 3 tablespoons chopped fresh cilantro
 2 leaves lettuce, chopped

Fish Sauce Mixture
 4 teaspoons fish sauce
 1/4 cup water
 2 tablespoons fresh lime juice
 1 clove garlic, minced
 2 tablespoons white sugar
 1/2 teaspoon garlic chili sauce

 Hoisin Sauce Mixture
 3 tablespoons hoisin sauce
 1 teaspoon finely chopped peanuts

Directions
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.

Let Rawhide Travel and Tours help you with all your reservation needs. Call us at (602) 843-5100 or visit our website: rawhidetravel.com.

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(602) 843-5100
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