Bánh tráng chả cá thác lác, or crispy rice paper rolls filled with grilled fish cakes, is a beloved Vietnamese street food known for its delightful blend of textures and flavors. Imagine the satisfying crunch of the rice paper, the delicate sweetness of the fish cakes, the vibrant freshness of herbs, and the subtle tang of dipping sauce – all working together in perfect harmony. This seemingly simple dish is a testament to Vietnamese culinary ingenuity, showcasing the country's masterful use of fresh ingredients and balanced flavors. It's a dish that's both incredibly flavorful and surprisingly easy to make.
This guide will walk you through the process of creating your own authentic Bánh tráng chả cá thác lác, from preparing the fish cakes to assembling the perfect roll. We’ll cover everything you need to know to replicate this Vietnamese street food favorite at home, so get ready to embark on a culinary journey to the vibrant streets of Vietnam, right in your own kitchen. Prepare to be amazed by how simple it is to recreate these delicious and satisfying rolls!
Tools Needed
- Frying pan
- Bowl
- Spoon
Ingredients
- Grilled fish with salted fish: 500g
- Rice paper
- Herbs
- Lettuce
- Lemon
- Chili
- Garlic
- Onion: 1 tbsp (root) + 1 tbsp (fried)
- MSG: 1/2 tsp
- Salt: 1/2 tsp
- Fish sauce: 1/3 tbsp + (for dipping sauce)
- Cooking oil: 1 tbsp + (for frying)
- Pepper: a little bit
- Sugar: 2 tbsp (for dipping sauce)
- Water: 3 tbsp (for dipping sauce)
- Cucumber
Step-by-Step Instructions
Step 1. Prepare the Filling
- Combine grilled fish with salted fish, onion (root and fried), MSG, salt, fish sauce, cooking oil, and pepper. Knead thoroughly until supple. Smash the fish cake mixture against the bowl to ensure softness and chewiness.
Step 2. Prepare the Dipping Sauce
- Mix sugar, water, fish sauce, lemon juice, crushed garlic, and chili in a bowl.
Step 3. Assemble and Fry the Rolls
- Dip a spoon in cooking oil to prevent sticking. Spread a moderate amount of fish cake onto half of a rice paper sheet. Fold the rice paper to enclose the fish cake.
- Heat oil in a pan. Fry the rolls until both sides are golden brown and crispy.
Step 4. Serve and Enjoy
- Cut the fried rolls into bite-sized pieces. Arrange on a plate with fresh vegetables. Serve with the prepared sweet and sour fish sauce.
Read more: Crispy Vietnamese Fried Spring Rolls: A Foolproof Recipe
Tips
- Knead the fish cake mixture patiently for a soft and chewy texture.
- Don't overload the rice paper with fish cake; it will expand during frying.
- Adding garlic and chili at the end to the fish sauce keeps them visually appealing.
- Adjust the amount of fish sauce in the dipping sauce according to your preference.
Nutrition
- N/A
FAQs
1. Can I use different types of fish for the fish cakes?
Yes! While basa or catfish are traditional, you can experiment with other firm white fish like cod or tilapia. Just ensure they're deboned and processed similarly.
2. What if my rice paper sheets tear easily?
Gently soften the rice paper in warm water for just a few seconds, not too long. Make sure your hands are wet when handling them, and work quickly and carefully.
So there you have it – your very own delicious Bánh tráng chả cá thác lác! This recipe is a fantastic way to enjoy the authentic flavors of Vietnam from the comfort of your kitchen. Now go forth and impress your friends and family with this delightful and surprisingly simple dish!