Cá Lóc Nướng Trui Cuốn Bánh Tráng (Grilled Snakehead Fish with Rice Paper Rolls)
85% chuẩn vị · Vietnamese
A slightly adapted version of the classic, focusing on the interactive experience of wrapping the smoky grilled fish with fresh herbs and vegetables in rice paper. This version emphasizes the accompaniments for a more complete meal.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Whole snakehead fish (Cá lóc)2
- Lemongrass stalks4-5
- Saltto taste
- Black pepperto taste
- Fresh herbs (mint, basil, perilla, cilantro)2 large bunches
- Lettuce leaves1 head
- Cucumber1
- Pickled carrots and daikon (Đồ chua)1 cup
- Rice paper wrappers1 pack
- Nuoc cham (Vietnamese dipping sauce)for serving
Các bước
- 1
Clean and prepare the snakehead fish as described in the traditional recipe.
- 2
Grill the fish over charcoal or gas grill until charred and cooked through (approx. 20-30 minutes).
- 3
While fish grills, wash and prepare all fresh herbs, lettuce, and cucumber. Slice cucumber thinly. Prepare pickled carrots and daikon if not store-bought.
- 4
Once the fish is cooked, carefully remove the flesh from the bones, keeping it in large pieces.
- 5
To serve, guests dip rice paper in warm water, then layer with lettuce, herbs, cucumber, pickled vegetables, and pieces of grilled fish. Roll up tightly.
- 6
Serve immediately with nuoc cham for dipping.
