"Ken Berry" > wrote in message
...
> Steve Wertz wrote:
> > On Mon, 6 Oct 2003 23:19:15 +0200, (Victor
> > Sack) wrote:
> > >Steve Wertz > wrote:
> > >> On Sun, 5 Oct 2003 21:42:55 +0200,
> > >> (Victor Sack) wrote:
> > >>
> > >> >- What is 'nem', as 'in nem nuong cuon'? Minced pork? Meatballs?
Is
> > >> >this spring roll steamed or fried? Is it supposed to be served hot
or
> > >> >cold?
> > >>
> > >> Grilled pork meatball spring roll - fresh.
> > >
> > >'Fresh' meaning it is served cold?
> >
> > It's simply a spring roll, with sliced 'pinkish' pork meatballs
> > instead of the long-sliced shrimp that most are accustomed to in fresh
> > spring rolls. [...]
> Sorry -- but the Nem Nuong that I have eaten a number of times in Saigon
were
> not wrapped in rice paper but in green leaves. Rice vermicelli was,
however,
> normally served with it. Most often the green leaves were lettuce leaves
which
> you wrapped yourself (like Sang Choy Bao) or else, in one upper class
> restaurant claiming to serve 'imperial' Vietnamese food from Hue, wrapped
in
> some local, almost bitter leaf whose name I was never able to discover.
This is the way I had the dish in Vietnam as well, with larger lettuce
leaves or the bitter leaf you describe, and is the way the recipe is given
in the _Savoring Southeast Asia_ cookbook, but I have found that here in the
US the dish is usually served with rice paper and fixings.
Victor, it would be interesting to learn what accompaniments are served in
Germany.
-Amalia