Vietnamese Food Archives - Good Food St. Louis

Robin looks approvingly at the spring roll she just made.

Vietnamese spring rolls are one of my favorite appetizers. Recently, I invited my farm guests to make their own from an assortment of ingredients. I went with Mark Bittman’s recipe from the New York Times. True, the recipe requires a run to United Provisions, Jay International or Global Market. (You can’t get Thai basil leaves and rice paper rounds at just any grocery store.)

On a Roll

There are only two cooked items in this recipe: rice vermicelli and the protein. (I used fried tilapia; Bittman uses pork or spiced shrimp.) So everything can be assembled pretty quickly.

The fun begins with dipping the transparent rice paper rounds into hot water for several seconds to make them pliable enough to wrap around the filing.

Robin dips a rice paper wrapper in hot water while Grace adds the filling and forms each packet into a tight, yummy bundle.

The secret to success is rolling the appetizers tightly, so they have a nice shape. The first few may look a bit shaggy, but you’ll soon get the hang of it.

Spring rolls should be served at room temperature and eaten immediately. Supposedly, you cover them with a damp cloth until served, but these disappeared too quickly. I never got a towel over them! I didn’t even get a photo of a full plate!!

Sassy and Saucy

Bittman also includes a recipe for the Vietnamese dipping sauce, or nuoc mam, but I use the house version made at Banh Mi So on South Grand, because it’s so doggone good. Some people prefer a peanut sauce, but either, or both, are fine accompaniments.

Vietnamese Spring Rolls

Ingredients:

16 (6” rounds) rice paper
8 lettuce leaves, washed dried and torn or chopped. (I use Bibb)
2 cups cooked rice vermicelli, cooked, rinsed and drained.
1 cup peeled, shredded carrots
½ cup each fresh mint leaves, Thai basil leaves, and cilantro
Fried tilapia pieces or grilled shrimp that’s split lengthwise in half

Directions:

Dip a sheet of rice paper into a bowl of hot water for several seconds and lay on damp towel.

Working on bottom third of rice paper, spread a bit of lettuce, rice vermicelli, carrots, herbs, and cooked fish. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Repeat with remaining ingredients.

Serve rolls immediately or lightly cover with damp cloth. Serve with dipping sauce and/or peanut sauce

Dipping Sauce

4 tsp. fish sauce
¼ cup water
2 Tbs. fresh lime juice
1 clove garlic, minced
2 Tbs. white sugar
½ tsp. garlic-chili paste
Mix all ingredients in a small bowl.

Peanut Sauce

3 Tbs. peanut butter
3 Tbs. soy sauce
2 Tbs. lime juice
1 tsp. fresh minced ginger
1 clove garlic, minced
2 tsp. honey
Sriracha, as desired for heat

Combine all ingredients in bowl and stir until smooth. May be doubled, if needed.

A pair of family birthdays in October means fun celebrations

In our family the birthday celebrant picks the place to eat. I’ve sighed over a few selections from teenage kids (and younger), who favored fast food rather than anything more adventuresome. With each birthday, they’ve become more discerning. This year my 11-year-old granddaughter, Harper, selected Vietnamese fare at Mai-Lee. Good choice!

Kwee Tran, old friend and owner of the Richmond Heights restaurant, said he’d hold the large corner table for us on a recent Sunday. I’m glad he did, because the place was packed that afternoon.

Even when crowded, Mai Lee’s kitchen knows how to deliver orders promptly. In no time at all, we were enjoying such delicacies as pho, chicken noodle bun, meatball banh mi, Vietnamese-style green beans and the must-have spring rolls.

A delightful pair of spring rolls, the perfect starter

Banh mi meatball sandwich at Mai Lee, one of my favorites

Designing a bowl of pho with just the right ingredients for your taste.

Fortunately, Vietnamese food sits lightly upon the innards, so there was room for birthday cake, which Lisa had brought along for the occasion.

Another October Birthday

Later in the week, my grandson, Andrew, celebrated his 25th birthday. He chose French cuisine. No argument there, especially when it’s Brasserie in the Central West End.

Andrew (center left) and family gathering for his birthday dinner at Brasserie in the Central West End.

Profiteroles—-the little cream puffs stuffed with ice cream—-are a splendid substitute for birthday cake.

What’s Next?

I’m the next one up to bat in the family birthday roster, but that’s not until late December. I once requested to eat in a restaurants that necessitated a trans-Atlantic trip. No more. Now a meal within a ten-mile radius of St. Louis works fine for me. Happily, there are a number of great restaurants in the area from which to welcome a new year no matter what your age.