Explore Vietnamese fare, like this variation on the summer roll, served with chile-fish dipping sauce (pictured on the cake stand).
Photography: Gentl and Hyers
Martha Stewart Living, December 2000
- 7 ounces rice noodles or cellophane noodles
- 24 rice-paper wrappers
For the Rice-Vinegar Mixture
- 6 tablespoons seasoned rice-wine vinegar
- 4 tablespoons mirin (Japanese cooking wine)
- 2 tablespoons sugar
- 1/2 teaspoon coarse salt
For the Rolls
- 1 cucumber, peeled, seeded, and cut into 3-inch-long matchsticks
- 1/2 small jicama, peeled and cut into 3-inch-long matchsticks
- 1/2 cup mint leaves
- 1 small bunch chives, cut into 3-inch-long lengths
For the Dipping Sauce
- 1/4 teaspoon fish sauce
- 1 small red chile pepper
- 1 tablespoon grated carrot
- Combine the rice-wine vinegar, mirin, sugar, and salt in a small bowl.
- Bring a pot of water to a boil; cook rice noodles until tender, about 3 minutes. Drain in a colander; transfer to a bowl.
- Pour 2 tablespoons rice-wine-vinegar mixture over noodles, and set aside. Place the cucumber and jicama in a bowl, and combine with 2 tablespoons rice-wine-vinegar mixture.
- Fill a medium bowl with warm water, and dip rice-paper wrappers, a few at a time, until malleable. Lay wrapper on a clean towel, and arrange small bundle of rice noodles, 4 pieces cucumber, 2 pieces jicama, several mint leaves, and 1 chive across lower quarter of wrapper. Roll, folding in ends as you go, forming a tight roll. Place on a plate lined with damp paper towels, and repeat until all 24 rolls are formed. Keep covered with damp paper towels until ready to serve.
- For the dipping sauce, add fish sauce, chile pepper and carrot to remaining reserved rice-wine-vinegar mixture. Just before serving, cut rolls in half on the diagonal, and arrange on a serving plate with dipping sauce.
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