Shrimp Rolls with Water Caltrop
Nem tom cu au (shrimp rolls with water caltrop) has become a good choice of many Vietnamese housewives for their family meals and parties.
Water caltrop is considered “ginseng” for the poor that helps one to sleep well and it cures ailments such as indigestion, abdominal pain, and stomach ulcers. It also is used to cook delicious and healthy dishes, including nem tom cu au.
The main ingredients of nem tom cu au are shrimp, minced pork, water caltrop and rice papers. It is quite simple to cook the rolls because it is in the same way as normal spring rolls. The shrimp and water caltrop are cleaned and peeled. Then, the minced pork, water caltrop and shrimp are rolled in a layer of rice paper so that the tail of the shrimp is exposed.
The nem tom cu au is deep fried in oil until golden brown. The dish is served hot with sour-sweet sauce and hot rice or vermicelli. As a simple and delicious dish, nem tom cu au has been favored by both domestic diners and international visitors.
A place to try nem tom cu au
Cho Que restaurant
The second floor – My Way Hotel &
Residence Building at No.2, alley 86, Duy
Tan street, Hanoi.
Tel: +84 93 657 1080
By Thanh Giang/VNP Translated by Nguyen Tuoi