Recipe n°6 - Vietnamese Nems

DID YOU KNOW?

How about a trip this month?

With a wealth of culinary experience in Asia - in Japan, but especially in Cambodia - I've often wondered why Vietnamese cuisine keeps cropping up in the various comparisons that some foodies come up with.

Why is Vietnamese cuisine so often mentioned?
Perhaps because of the incredible beauty of this country, so touching because of its sometimes sad and tumultuous past.

It's a country I've had the opportunity to visit, and which also surprised me with its rich gastronomy. Surrounded by so many countries and diverse influences, Vietnam also has the advantage of being stretched over a long distance, from north to south, which means it has an incredible and diverse choice of products.

What's striking about this recipe is the permanent contrast that can be felt in the 5 senses:
A balanced visual with red, white and green, but above all the 4th color which is the final point of this balance: brown from frying.

The contradiction can be felt in the texture: tender food in a crispy batter. That's all it takes to excite our most delicate appetites.
As for the flavours, just close your eyes and guess the fresh coriander in the middle of the Nuoc mam!

Have you ever felt the pleasure of biting into an egg roll and hearing it crunch in your mouth - what a divine moment, right?

And what about touch? Well, if you're worried about lacking dexterity with Chinese springforms, take a lettuce leaf and wrap it around your egg roll, and you'll smile as you think of this tip, which will certainly take you back to memories of travel or even childhood...

But!

It seems to me that we've lost ourselves for a few moments in Jean-Anthelme Brillat-Savarin's magnificent 1825 book "La Physiologie du goût ou Méditations de gastronomie transcendante". This book is always by my side in my life as a man and as a cook... It's all there!

Enjoy the tasting!