Authentic Vietnamese Bún Nem Cua Bể Recipe: Experience the Flavors of Vietnam in Your Kitchen

Ingredients

  • 400 grams of Crabmeat
  • 400 grams of Ground Pork
  • 200 grams of Shrimps, peeled and deveined
  • 200 grams of Rice Vermicelli, soaked in warm water
  • 30-40 Rice Paper wrappers
  • 1 Carrot, grated
  • 1 Onion, finely chopped
  • 4 Garlic cloves, finely chopped
  • 2 Eggs
  • 2 tablespoons of Fish Sauce
  • 1 tablespoon of Sugar
  • 2 teaspoons of Black Pepper
  • Fresh herbs for garnish (mint, cilantro, basil)
  • Vietnamese dipping sauce (Nuoc Cham) for serving
  • Vegetable oil for deep frying
  • 1 Head of Lettuce, leaves separated
  • 1 Cucumber, thinly sliced

Steps and instructions

  1. In a large bowl, combine the crabmeat, ground pork, shrimps, carrot, onion, garlic, eggs, fish sauce, sugar, and black pepper.
  2. Drain the soaked rice vermicelli and cut into small pieces. Add to the meat and vegetable mixture.
  3. Mix everything together until well combined.
  4. Prepare the rice paper wrappers by dipping each one in warm water until soft.
  5. Place a spoonful of the meat and noodle mixture onto the center of each wrapper. Fold the sides in and roll the wrapper up tightly.
  6. Heat the vegetable oil in a deep fryer or large pot.
  7. Fry the rolls in batches until they are golden brown and crispy.
  8. Remove from the oil and drain on paper towels.
  9. Serve the rolls with fresh herbs, lettuce, cucumber, and Vietnamese dipping sauce.

Tools for making

Recipe variations

  • Replace the crabmeat with minced shrimp for a shrimp-only version.
  • Add chopped mushrooms or tofu for a vegetarian option.
  • Include shredded cabbage or julienned bell peppers for extra crunch and flavor.
  • Experiment with different dipping sauces like sweet chili sauce or peanut sauce.
  • Create a spicy version by adding chili flakes or Sriracha to the filling mixture.
  • Use lettuce leaves instead of rice paper wrappers to make lettuce wraps.
  • Try baking the rolls in the oven instead of deep frying for a healthier alternative.
  • Add grated cheese to the filling mixture for a cheesy twist.
  • Include chopped herbs like lemongrass or Thai basil to enhance the aroma.
  • Replace the ground pork with ground chicken, beef, or turkey for different flavor profiles.

Recipe overview

Bún Nem Cua Bể is a delectable Vietnamese dish that offers a burst of flavors with every bite. It's a delightful combination of crabmeat, ground pork, and shrimps mixed with noodles and vegetables, all wrapped up in a crispy rice paper roll. This dish is perfect for a light lunch or dinner, and can also be served as a hearty appetizer. The rolls are fried until golden brown and served with fresh herbs, lettuce, cucumber, and a savory Vietnamese dipping sauce. As you prepare this dish, be prepared for a fun culinary journey that encapsulates the vibrant flavors of Vietnamese cuisine. Enjoy the process of mixing, wrapping, and frying these rolls, culminating in a delicious meal that is sure to impress.

Common questions

  1. Can I use imitation crabmeat instead of real crabmeat?
    Yes, you can substitute imitation crabmeat if you prefer.
  2. Do I need to use ground pork, or can I use another type of ground meat?
    Ground pork works best for this recipe, but you can experiment with other ground meats if you'd like.
  3. Can I bake the rolls instead of frying them?
    Frying the rolls gives them a crispy texture, but if you prefer, you can bake them in the oven at 400°F (200°C) until they are golden brown.
  4. What other vegetables can I add to the filling?
    You can add other vegetables such as shredded cabbage, bean sprouts, or mushrooms to the filling if desired.
  5. Can I make the rolls ahead of time and reheat them?
    It is best to serve the rolls immediately after frying for the best taste and texture. However, you can reheat them in a preheated oven at 350°F (175°C) for a few minutes if needed.
  6. How should I store any leftover rolls?
    Store any leftover rolls in an airtight container in the refrigerator. Reheat them in the oven or microwave before serving.
  7. Can I make this recipe vegetarian or vegan?
    To make a vegetarian version, you can omit the meat and seafood and use additional vegetables or tofu as a replacement. For a vegan version, omit the eggs and use vegan-friendly rice paper wrappers.

Serving dishes and utensils

Origin stories

Bún Nem Cua Bể, a tantalizing dish of crab spring rolls served over noodles, has its roots in the vibrant city of Hanoi, the culinary heartland of Vietnam. This dish is an icon of the street food culture of Vietnam, with its alluring aroma wafting through the bustling streets and markets, beckoning locals and tourists alike. The name 'Cua Bể' specifically refers to a type of crab found in the northern regions of Vietnam, known for its rich and sweet meat. However, the true magic of this dish lies in the harmonious blend of the various ingredients which reflect the Vietnamese philosophy of the 'five elements' (Ngũ Hành) - sweet, sour, salty, bitter, and spicy, each corresponding to a traditional medicinal organ. It's a testament to the Vietnamese's deep respect for balance and harmony in their cuisine and in life.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.