Gỏi Cá Sặc Cuốn (Fermented Fish Salad Rolls)
75% chuẩn vị · Vietnamese
A creative take on Gỏi Cá Sặc, where the fermented fish salad is served as a filling for fresh rice paper rolls, offering a different way to enjoy the flavors with added freshness and texture from vegetables.
Đánh giá công thức này
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Nguyên liệu
- Snakehead fish400g
- Salt1.5 tbsp
- Rice wine80ml
- Lemongrass1 stalk
- Chili peppers1
- Rice paper wrappers12 sheets
- Lettuce leaves1 head
- Vermicelli noodles100g
- Mint leaves1 bunch
- Perilla leaves1 bunch
- Peanuts30g
- Fish sauce2 tbsp
- Lime juice2 tbsp
- Wateras needed
Các bước
- 1
Prepare the fermented fish: slice snakehead fish thinly, marinate with salt and rice wine, and ferment for 24 hours.
- 2
Finely mince lemongrass and chili pepper.
- 3
Drain the fermented fish. Mix with minced lemongrass, chili, fish sauce, lime juice, and chopped peanuts.
- 4
Cook vermicelli noodles according to package directions. Rinse with cold water and drain.
- 5
Prepare the rice paper wrappers by dipping them one at a time in warm water until pliable.
- 6
Assemble the rolls: place a lettuce leaf on a softened wrapper, followed by a portion of vermicelli noodles, the fermented fish mixture, mint leaves, and perilla leaves.
- 7
Roll tightly to enclose the filling.
- 8
Serve the rolls immediately with a side of dipping sauce (e.g., peanut sauce or nuoc cham).
