Made from fresh ground shrimp, deep fried, so when you eat spring rolls you will feel the sweet, crunchy taste in your mouth.
Nem ram shrimp is one of the attractive dishes for diners coming to Binh Dinh. With the same way of processing like the spring rolls of the North, but the shrimp spring here is smaller, only with the little finger, not too many inside, plus different flavors, crunchy.
To make shrimp spring rolls, people have to choose the fresh ground shrimp that are picked up the tail, marinated to infuse and then mashed with bacon with a stone mortar. Wood ear fungus is also soaked to bloom and then chopped into small fibers mixed with shrimp, meat and chopped onions, fish sauce, sugar, a little more pepper to taste. In addition, the processor also mixes a small amount of chopped pork skin so that when making spring rolls, it is sticky but still tough.
The vermicelli noodles with crispy shrimps in the mouth always attract customers when coming to Binh Dinh. Photo: amthuc.
It sounds so simple, but the new way of processing is an important step, how to make crispy spring rolls and still retain the typical shrimp flavor.
The packaging is also very meticulous, making the person fit in the hand, not too loose or too tight, which can cause frying. Put the rolls in a pan of boiling oil, let the heat simmer until they are cooked evenly inside and turn yellow, giving off a rich aroma.
Nem is served with herbs, fish sauce mixed with sour, spicy, sweet, full of flavor. Submerge the spring rolls in the water of the waves, feel the crunchy shrimp crumble in the mouth, the aroma blends with the atrial ear fungus, relentlessly eating. Just looking at the nem plate is displayed enough to see "stylish", thoroughly in the way of martial arts people.
According to Anh Phuong