Mực Trứng Hấp Cuốn Rau Muống Bánh Tráng (Steamed Squid Eggs with Water Spinach Rolls)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring tender steamed squid eggs, fresh water spinach, and rice paper wrappers, served with a flavorful dipping sauce. This recipe focuses on the traditional preparation and authentic ingredients for a true taste of Vietnam.
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Nguyên liệu
- Squid eggs (mực trứng)500g
- Water spinach (rau muống)1 bunch
- Rice paper wrappers (bánh tráng)1 pack
- Garlic3 cloves
- Ginger1 inch piece
- Fish sauce2 tbsp
- Lime1
- Chili1
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Waterfor steaming and blanching
Các bước
- 1
Clean the squid eggs thoroughly. If large, cut them into bite-sized pieces.
- 2
Wash the water spinach and trim the tough ends. Blanch the water spinach in boiling salted water for 1-2 minutes until tender-crisp. Immediately shock in ice water to retain color, then drain well.
- 3
Prepare the steaming liquid: In a steamer pot, combine water, sliced ginger, and a few crushed garlic cloves. Bring to a boil.
- 4
Arrange the squid eggs in a single layer in a steamer basket. Steam over the boiling liquid for 5-7 minutes, or until cooked through and opaque. Season lightly with salt and pepper.
- 5
While the squid is steaming, prepare the dipping sauce (nuoc cham): Mince garlic and chili. In a small bowl, combine fish sauce, lime juice, minced garlic, chili, sugar, and a little water. Stir until sugar dissolves. Taste and adjust seasoning.
- 6
To serve, dip rice paper wrappers briefly in warm water until pliable. Place a piece of blanched water spinach and some steamed squid eggs on the wrapper. Roll tightly like a spring roll.
- 7
Arrange the rolls on a serving platter and serve immediately with the dipping sauce.
