Pauline Nguyen, Luke Nguyen, Mark Jensen

Crisp Vegetarian Parcels

Name: Crisp Vegetarian Parcels (Chả Giò Chay)
Yield: Makes 24 parcels
Cuisine: Vietnamese
Ingredients: 1 teaspoon white pepper; 100 g (3½ oz) store-bought deep-fried tofu, finely sliced; 50 g (1¾ oz) glass noodles; vegetarian dipping sauce, to serve; 12 spring roll papers, without egg; 2 tablespoons soy sauce; 1 teaspoon salt; 50 g (1¾ oz) split yellow mung beans; 1 carrot, grated; 25 g (1 oz) dried mushroom strips, such as wood ear mushrooms or Chinese black fungus; vegetable oil, for frying; 1 tablespoon sugar; 50 g (1¾ oz) bamboo shoot strips; 1 teaspoon sesame oil; oil, for deep-frying; 2 teaspoons dark soy sauce; 1 celery stalk, finely sliced

Chả Giò Chay

Preparation info

Makes
24
parcels

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

50 g (1¾ oz) split yellow mung beans
50 g (1¾

Asia
Vietnam
Starter
Vegan
South East Asia

Method

Soak the mung beans in hot water for 1 hour, then steam for 15 minutes, or until tender. Soak the noodles and mushrooms separately in cold water for 20 minutes, drain and dry well with a cloth. Cut the noodles into 4 cm (1½ in) lengths.

Add 2 tablespoons oil to a wok set over high heat, add