Vietnamese Popiah

This should be the second time I’m preparing this dish. which is inspired by a similar dish I ordered at Kad Farang, Hang Dong, Thailand.

I tasted mint leaves, basil and shrimp, so here it is – my interpretation.

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Most of the ingredients are here – all available at Cold Storage.

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The sweet and sour dipping sauce is all important to this dish. I’ve decided to use honey as my sweetener.

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Shrimp and bean sprouts, all done in less than 5 mins. I like my bean sprouts crunchy. A couple of table spoons of soya sauce would be all the seasoning you need.

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For the sourness, I add vinegar. Some crushed peanuts appeared in the sauce at the restaurant. I’ve decided to follow that.

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My wrapping skills still have some way to go, but I think I did a pretty decent job here. In terms of taste, I like it even better than the restaurant dish. Go try it yourself.

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