Counting down one more week to my no pay leave. I am getting stressed up because there still seems to be a lot of work undone and a lot of handover matters to do. I hope I can be more efficient and achieve all that I need to do in the remaining one week ahead.
I also seem to have a lot of people around me go to Vietnam recently. The last I went there, it was 2014, and I can remember so clearly when it was because it was right before I got pregnant. It was therefore a memorable trip, also because of all the sights and smells and sounds that I took in from the unique environment in Vietnam. Twelve years have gone by in the blink of an eye!
What do I like most about Vietnam? The bushy stalks of mint and herbs and basil and coriander when they serve up their dishes. The leafy greens were always in abundance, and they tasted so so fresh. Nice! But of course, you’ve got to love the herby taste, otherwise it’ll be painful for you to stomach them (like the boy…)
And so I had to make two versions of this dish, one with and one without the herby leaves. I hope you like the original version like I do – it brings you back to Vietnam straightaway!
Ingredients:
- Prawn-flavoured instant noodle: 2 packs
- Sesame oil: 1 tbsp
- Rice paper: 8
- Basil leaf: a few stalks, stems removed
- Mint leaf: a few stalks, stems removed
- Coriander: a few stalks, cut into long strips
- Lobster / crab claw: shell removed, cut into long strips
- Japanese soy sauce: 2 tbsp
Method:
- Cook noodles per instructions on the packet with the condiments. Drain out the stock and keep to consume separately. Stir sesame oil into noodles to prevent noodles from sticking into a lump. Set aside.
- Dip 1 rice paper into water. Lay on flat dry surface.
- Lay 3 – 4 basil and mint leaves across diameter of the rice paper, near the bottom of the rice paper. Place coriander on top of the leaves.
- Place lobster / crab meat above leaves, across the diameter of the rice paper in the center.
- Place a scoop of noodles on top of lobsters. Roll up, fold in the sides and continue rolling up neatly.
- Repeat steps 2 to 5 for the rest of the rice papers and ingredients.
- Brush rolls with Japanese soy sauce to serve.
Disclaimer:
-
This recipe is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.
Trick:
- Make sure to place the lobster in a row above the leaves so that the bright red colour of the meat shows clearly and contrasts with the leafy greens when you roll them up.
Serving:
8 rolls
