The video is so nice Helen. Thank you so much for sharing this recipe. Gotta try this soon since I’m seriously craving for some Vietnamese food being faraway from home
So very nice and tasty looking! We will try these and other dishes you’ve shone , though we need to travel a bit to get to our nearest Asian market. Thank you so very much for your talent 💋
Ở Hải Phòng m thích ăn nhất là nem cua bể của quán Phương Mai, từ hồi quán hầu như chỉ bán mỗi bún chả cho đến giờ kinh doanh nhiều món khác nhau thì hương vị nem vẫn ko đổi. Nem dày cui, nhiều rau nhiều thịt, đặc biệt thịt cua rất tươi -))
Nem cua bể Hải Phòng đúng là số 1 đấy bạn nhỉ! Bao giờ có dịp quay lại HP, mình phải đến ăn thử quán Phương Mai này xem sao, bạn share địa chỉ quán được không?
Hello Helen, just one question, to wrap the nem cua be, do you need to soak the rice raper into the water to make it soft like banh trang? Because it seems you wrap the filling with hard dry rice paper. Thanks a lot, it looks really yummy!! Look forward to your next video :)
At majority grocery stores like wal mart or trader Joe's, they would be in the world food/asian/ speciality aisle. But it would be definitely easier to find in an Asian market
緑夏 If you r in California State, u can go to the Little Saigon in orange county to find the materials. if not, im quite sure that Every china towns have too
To kill the crab quickly, please bring a pot of water to a rolling boil first, then drop the crab in head first. Thank you for sharing your recipes. Love them.
Toi xin loi rat nhieu (my apologies). I had no idea rice paper was used for smoking tobacco and other herbs. I promise I will find the edible rice paper for you.
Toitesting depend on your where you live but here in the US where I live, Spring roll have thin, often translucent flour wrappers and usually aren't fried (stuffed with all cooked filling)usually eat with peanut butter sauce , while egg rolls have thicker, deep-fried wrappings (stuffed with raw filling) usually eat with the sweet tangy fish sauce :).
I'm a bit puzzled...it's a square egg roll (or some would call spring roll, but to me a spring roll is not fried but is stuffed with fresh veggies and meat). Is the popularity due to the shape? Because otherwise, the ingredients that go inside are too similar to a regular egg roll. It is pretty looking, though. :)
Doodah Gurl we have some kinds of roll. Fried ones are called "chả giò", and the others are call "nem", Atleast in my area. With the "nem" all the ingridients must be cooked. "Nem" is bigger usually eaten with dip sauce, and "chả giò" is eaten with noodles, or sometimes dip into sauce, but it is usually well seasoned so we dont need any sauce. Also chả giò has some different kinds of wrap Sorry for bad english:))
I'm Vietnamese but born in Laos. We always called our fried ones cha gio. And our cha gio is shaped like a short cigar and fried. I was talking about the English names for it. Some people in the Western countries call it spring rolls while others called it egg rolls. In parts of the US, when you say spring roll, that is the one that is wrapped in damp rice paper and contains veggies and meat, but is uncooked. Other people called the fried ones spring rolls, so it confuses everyone who thinks a spring roll is fresh and not fried. LOL! Then some people differentiate by calling them spring rolls, summer rolls, egg rolls, etc....and they don't always mean the same to everyone in the US. LOL
IMO a cha gio and a egg roll are two different things. One is Vietnamese, wrapped with rice paper (Traditionally) spring roll. The other is Chinese, wrapped with egg and flour based wrap hence the name egg roll. As for the Vietnamese rolls that are made of fresh greens, a protein and not fried we call it goi cuon and in English it's call fresh rolls or fresh spring rolls. Some ppl may call it all the same thing because they may not know better. But in menus here in the Mid West, Cali, Canada and most places I've seen they call it "fresh rolls" and "spring rolls."
The spring roll that is not fried is called fresh spring rolls. I and so have few others called it salad rolls as it mostly consist lettuce and fresh vegetables. But this recipe would be called spring rolls despite the shape. Just like dumplings, it come in different shapes, size, and fillings
Livin' LaVietia, you are technically correct. However, because a lot of Vietnamese people in the US used the egg roll wrappers (the recipe also does contain egg as a binding agent) and because when Vietnamese people first came over, what we made looks like an egg roll, it was often referred to as an egg roll. The unfried ones are not really called fresh spring rolls so much, they are just referred to as spring rolls. I think because no one definitively came out and said, "Hey, everyone let's agree to call them this or that," it became confusing to everyone to this day.
You need to reorganize your recipe in parts from ingredients and what need to be prepped before jumping onto directions. This video is so confusing to note down!
Ôi. Cảm ơn chị. Em thích món này lắm lắm. Đi ăn bun chả là thích nhất ăn nem. Chị làm ngon quá.
Well now this looks smashing! Amazing editing on this vid.
I had this when I went to Hanoi. It makes bun cha tastes better.
+Diyes_Celine agree :)
The video is so nice Helen. Thank you so much for sharing this recipe. Gotta try this soon since I’m seriously craving for some Vietnamese food being faraway from home
I love crab! Next month is crab season in N. California. I will try this recipe when I catch some!
Another thumb up cho em gái giỏi và luôn dể thương!!!!
mouth watering!! omg you're my new favorite UA-cam channel to watch!!!
wow the banh da nem makes it like phyllo pastry!!
That looks amazing
OMG, this looks so delicious. I have to try this recipe. 😋👏
thank you helen for sharing this amazing dish :)
You should sell some special rice paper wrapper on your website. Love watching your vedio.
Bánh đa nam có bán ở Mỹ không em?
looks delicious!🙂
Ngon qua, that kheo tay
I want about 100 of those.
Làm món bún cá rô chiên đi chị ơi
So very nice and tasty looking! We will try these and other dishes you’ve shone , though we need to travel a bit to get to our nearest Asian market. Thank you so very much for your talent 💋
+Rich Ceretto you are welcome :) pls send me some photos if you try
Love your vdo 😍😍😍
how many nem cau be does this recipe make? thanks. Making this for traditional thanksgiving dinner. :)
About 20-25 rolls 😉
Good luck making this. Share with me the result later!
So delicioud amd beautiful:) Thank you for sharing this wonderful recipe :3
Ở Hải Phòng m thích ăn nhất là nem cua bể của quán Phương Mai, từ hồi quán hầu như chỉ bán mỗi bún chả cho đến giờ kinh doanh nhiều món khác nhau thì hương vị nem vẫn ko đổi. Nem dày cui, nhiều rau nhiều thịt, đặc biệt thịt cua rất tươi -))
+CHIE khi nao co dip di Hai Phong Helen se ghe quan Phuong Mai an thu xem sao :)
Nem cua bể Hải Phòng đúng là số 1 đấy bạn nhỉ! Bao giờ có dịp quay lại HP, mình phải đến ăn thử quán Phương Mai này xem sao, bạn share địa chỉ quán được không?
god i love this food one of world best
You are the best. Love your recipes!
Need to buy rice paper ASAP.
where can i order bánh đa nem
Hello Helen, just one question, to wrap the nem cua be, do you need to soak the rice raper into the water to make it soft like banh trang? Because it seems you wrap the filling with hard dry rice paper. Thanks a lot, it looks really yummy!! Look forward to your next video :)
+Alexandre if you use banh da nem (like I do in the vid) you don't need to soak in water
Thanks a lot for the quick reply! :)
RIP crab :(
lovely and tasty Not to insult but I would recommend you take an accent improvement class so that people can hear you well.
I don't think we can find the other rice paper here in the US or Minnesota :(
OMG you are killing me young lady. You make my mouth watering.
Helen, could you fix the link to the full recipe? The link does not work. Thank you!
Where can I buy the rice paper? Helen
You can buy the Rose brand rice paper (banh trang) from Amazon. It is more expensive than the Asian market but you can get it online.
was that Crab STILL alive when you put it in the boiling Water?!?!? :O
Where can I find the wrapper? I live in Southern California can I find it at an Asian market?
At majority grocery stores like wal mart or trader Joe's, they would be in the world food/asian/ speciality aisle. But it would be definitely easier to find in an Asian market
i think Asian market have it. You also can find it in Little Saigon - largest Vietnamese-American enclaves
where can i get this rice paper wrapper in the us?? they only sell the circle shape rice paper at asian markets :(
緑夏 If you r in California State, u can go to the Little Saigon in orange county to find the materials. if not, im quite sure that Every china towns have too
I want to try this but WOW who has time to reward multiple times? Haha!
To kill the crab quickly, please bring a pot of water to a rolling boil first, then drop the crab in head first. Thank you for sharing your recipes. Love them.
Thanks for the tip ^^
What is the purpose of the 2nd wrap?
+Ash ng to make ot flaky and crispy
Hi Helen, what is the Vietnamese name for the super thin rice papers? I've never seen them in San Francisco . But maybe I can find them online?
+Elsa&lisa bánh đa nem are rare to find overseas. You need to buy it in Vietnam
ELEMENTS 300 Ultra Thin Rice Rolling Paper - Amazon
Thanks!
Very funny, I don't think they are big enough or really something you want to eat.
Toi xin loi rat nhieu (my apologies). I had no idea rice paper was used for smoking tobacco and other herbs.
I promise I will find the edible rice paper for you.
What brand stock powder do you use or will recommend?
Mayura Mahinthan she probably uses the Knorr brand of chicken stock
Linh Duong thanks a lot dear! I've always thought of what type of stock powder Viet people will use to make it more authentic.😊
Damn, no wonder those are $16/order, that's a lot work.
wats a difference between spring n egg roll
Toitesting depend on your where you live but here in the US where I live, Spring roll have thin, often translucent flour wrappers and usually aren't fried (stuffed with all cooked filling)usually eat with peanut butter sauce , while egg rolls have thicker, deep-fried wrappings (stuffed with raw filling) usually eat with the sweet tangy fish sauce :).
Sao ngay ni map rua
I'm a bit puzzled...it's a square egg roll (or some would call spring roll, but to me a spring roll is not fried but is stuffed with fresh veggies and meat). Is the popularity due to the shape? Because otherwise, the ingredients that go inside are too similar to a regular egg roll. It is pretty looking, though. :)
Doodah Gurl we have some kinds of roll. Fried ones are called "chả giò", and the others are call "nem", Atleast in my area. With the "nem" all the ingridients must be cooked. "Nem" is bigger usually eaten with dip sauce, and "chả giò" is eaten with noodles, or sometimes dip into sauce, but it is usually well seasoned so we dont need any sauce. Also chả giò has some different kinds of wrap
Sorry for bad english:))
I'm Vietnamese but born in Laos. We always called our fried ones cha gio. And our cha gio is shaped like a short cigar and fried. I was talking about the English names for it. Some people in the Western countries call it spring rolls while others called it egg rolls. In parts of the US, when you say spring roll, that is the one that is wrapped in damp rice paper and contains veggies and meat, but is uncooked. Other people called the fried ones spring rolls, so it confuses everyone who thinks a spring roll is fresh and not fried. LOL! Then some people differentiate by calling them spring rolls, summer rolls, egg rolls, etc....and they don't always mean the same to everyone in the US. LOL
IMO a cha gio and a egg roll are two different things. One is Vietnamese, wrapped with rice paper (Traditionally) spring roll. The other is Chinese, wrapped with egg and flour based wrap hence the name egg roll. As for the Vietnamese rolls that are made of fresh greens, a protein and not fried we call it goi cuon and in English it's call fresh rolls or fresh spring rolls.
Some ppl may call it all the same thing because they may not know better. But in menus here in the Mid West, Cali, Canada and most places I've seen they call it "fresh rolls" and "spring rolls."
The spring roll that is not fried is called fresh spring rolls. I and so have few others called it salad rolls as it mostly consist lettuce and fresh vegetables. But this recipe would be called spring rolls despite the shape. Just like dumplings, it come in different shapes, size, and fillings
Livin' LaVietia, you are technically correct. However, because a lot of Vietnamese people in the US used the egg roll wrappers (the recipe also does contain egg as a binding agent) and because when Vietnamese people first came over, what we made looks like an egg roll, it was often referred to as an egg roll. The unfried ones are not really called fresh spring rolls so much, they are just referred to as spring rolls. I think because no one definitively came out and said, "Hey, everyone let's agree to call them this or that," it became confusing to everyone to this day.
You need to reorganize your recipe in parts from ingredients and what need to be prepped before jumping onto directions. This video is so confusing to note down!
I feel sad about the crab
Helen, this was a bit disordered. It would be better if you went through the preparation of the ingredients before saying how they go together :)