{"id":664,"date":"2016-02-08T09:00:34","date_gmt":"2016-02-08T08:00:34","guid":{"rendered":"http:\/\/macaronsundco.com\/?p=664"},"modified":"2016-02-24T15:04:43","modified_gmt":"2016-02-24T14:04:43","slug":"nems-vietnamiens-cha-gio","status":"publish","type":"post","link":"https:\/\/macaronsundco.com\/de\/nems-vietnamiens-cha-gio\/","title":{"rendered":"Nems vietnamiens – CHA GI\u00d2"},"content":{"rendered":"

\ud83d\udc12<\/strong><\/span>
\n En ce jour de Nouvel An en Asie, venez d\u00e9couvrir ma recette des nems vietnamiens.<\/strong><\/span><\/h4>\n

\"Nems<\/p>\n

Les ‘nems’ (nom au Nord du Vietnam) ou ‘p\u00e2t\u00e9s imp\u00e9riaux’ (CHA GI\u00d2, nom au Sud du Vietnam), confectionn\u00e9s avec des galettes de riz puis frits, sont typiquement vietnamiens !
\nIls seront d\u00e9gust\u00e9s chauds, roul\u00e9s dans une feuille de laitue garnie de quelques feuilles de menthe, puis tremp\u00e9s dans une sauce au Nuoc-M\u00e2m. Comptez environ 5 rouleaux par personne pour une entr\u00e9e.<\/p>\n

INGREDIENTS pour environ 50 petits rouleaux<\/p>\n

\ud83d\ude09 Comptez 1 heure de pr\u00e9paration (farce, sauce, garniture), 1 heure de\u00a0confection des rouleaux, 1 heure de cuisson. Vous pouvez bien s\u00fbr r\u00e9duire\u00a0les quantit\u00e9s. Mais sachez aussi qu’ils se cong\u00e8lent tr\u00e8s bien pr\u00e9cuits !<\/em><\/p>\n

500 g \u00a0Viande de porc hach\u00e9e
\n350 g Chair de Crabe (ou Crevettes crues)
\n2 Carottes (env. 100 g)
\n2 Oignons (env. 100 g)
\n10 g Champignons noirs s\u00e9ch\u00e9s
\n15 g Gingembre frais
\n50 g Vermicelles de Soja
\n1 cs\u00a0Nuoc-Mam (pur)
\n2 cc Sel
\n1 cc Poivre<\/p>\n

+ 1 paquet de Galettes de Riz rondes 16 ou 22 cm\u00a0\u00d8 (500 g)
\n1 cs Vinaigre de riz
\n1 cs Sucre en poudre
\n2 litres d’Huile de friture (si possible Huile d’Arachide)<\/p>\n

Pour la garniture :
\n1 Laitue
\n1 bouquet de Menthe poivr\u00e9e (+ \u00e9ventuellement d’autres herbes : \u00a0Basilic tha\u00ef, Coriandre, P\u00e9rille…)<\/p>\n

Pour la sauce :
\n5 cs Nuoc-Mam
\n1 Citron vert
\n2 cs Sucre en poudre
\n250 ml Eau ti\u00e8de
\n2 Gousses d’Ail
\n1-2 Piments rouges frais<\/p>\n

Vaisselle : assiettes et petites coupelles<\/em><\/p>\n

Pr\u00e9paration de la farce<\/span><\/p>\n

Faire tremper les champignons s\u00e9ch\u00e9s dans de l’eau ti\u00e8de (la veille ou au moins 1 heure). Les \u00e9goutter et bien les s\u00e9cher. Supprimer les pieds qui restent durs et les hacher finement.<\/p>\n

Faire bouillir une petite casserole d’eau et hors du feu y tremper les vermicelles de soja\u00a02 minutes – ils doivent rester un peu fermes pour absorber l’humidit\u00e9 de la farce. Les \u00e9goutter et les passer imm\u00e9diatement sous l’eau froide pour arr\u00eater la cuisson. Bien les laisser s\u00e9cher, puis les couper en morceaux d’env. 4 cm \u00e0 l’aide de ciseaux.<\/p>\n

Egoutter le crabe, l’\u00e9mietter si n\u00e9cessaire (ou d\u00e9cortiquer les crevettes crues et les hacher finement au couteau).<\/p>\n

R\u00e2per les carottes et le gingembre.\u00a0Hacher finement les oignons.<\/p>\n

M\u00e9langer \u00e0 la main tous les ingr\u00e9dients de la farce.<\/p>\n

Confection des rouleaux<\/span><\/p>\n

Pr\u00e9parer votre plan de travail (ou une planche), un torchon (ou du papier absorbant), une plaque de four (ou un plat) pour poser vos rouleaux .
\nRemplir une assiette creuse d’eau ti\u00e8de et y ajouter une cuill\u00e8re de vinaigre et une cuill\u00e8re de sucre. M\u00e9langer jusqu’\u00e0 dissolution.
\nMettre devant vous \u00e9galement votre r\u00e9cipient de\u00a0farce avec 2 cuill\u00e8res \u00e0 soupe et les galettes de riz.
\nTremper rapidement une galette de riz dans \u00a0l’eau pr\u00e9par\u00e9e. La d\u00e9poser sur votre plan de travail. D\u00e9poser une quenelle de farce en bas de la galette (\u00e0 quelques centim\u00e8tres du bord et au centre). Replier les 2 c\u00f4t\u00e9s – en essayant de calibrer la longueur des rouleaux (env. 6 cm) afin qu’ils soient tous identiques , puis replier le bas et rouler jusqu’en haut, en serrant l\u00e9g\u00e8rement.
\nPr\u00e9parer 3-6\u00a0galettes en m\u00eame temps, ainsi le temps de disposer sur chacune d’elles la farce, elles auront assez ramollis pour permettre de les rouler.
\nBien essuyer votre plan de travail avant d’y d\u00e9poser les prochaines galettes, jusqu’\u00e0 \u00e9puisement de votre farce.<\/p>\n

\"Nems2<\/p>\n

Cuisson des nems<\/span><\/p>\n

Dans une friteuse ou une po\u00eale , faire chauffer l’huile de friture. Pr\u00e9parer une grille sur un plat.
\nY faire frire les rouleaux d’abord\u00a010 minutes\u00a0, par\u00a05 – 10 selon la taille de votre r\u00e9cipient. Veiller \u00e0 ce qu’ils ne collent pas entre eux au d\u00e9but de la cuisson. Au terme de la cuisson, les d\u00e9barrasser sur la grille.<\/p>\n

Pour une d\u00e9gustation imm\u00e9diate, les faire dorer dans un deuxi\u00e8me bain de friture ou les passer 10-15 minutes dans un four pr\u00e9chauff\u00e9 \u00e0 200 \u00b0C. Les d\u00e9barrasser sur un plat recouvert de papier absorbant.<\/p>\n

Pour une d\u00e9gustation ult\u00e9rieure, les nems pr\u00e9cuits se cong\u00e8lent tr\u00e8s bien. Au moment de leur d\u00e9gustation, les faire dorer dans un deuxi\u00e8me bain de friture ou les passer 25-30\u00a0minutes dans un four pr\u00e9chauff\u00e9 \u00e0 200 \u00b0C.<\/p>\n

D\u00e9gustation des nems<\/span><\/p>\n

Pr\u00e9parer la sauce : dans un bol verser l’eau ti\u00e8de, le sucre et le Nuoc-Mam, m\u00e9langer jusqu’\u00e0 dissolution. Presser le citron vert, presser les gousses d’ail, ciseler finement le piment. Ajouter tous ces ingr\u00e9dients \u00e0 la sauce. R\u00e9partir la sauce dans les coupelles individuelles.<\/p>\n

Pr\u00e9parer la garniture : laver et s\u00e9cher la salade et les herbes. Les disposer sur un plat de service.<\/p>\n

Les nems se d\u00e9gustent chauds, roul\u00e9s\u00a0dans une demie feuille de laitue sur laquelle on aura pr\u00e9alablement d\u00e9poser quelques feuilles d’herbes, puis tremp\u00e9s dans la sauce \u00a0au Nuoc-m\u00e2m pr\u00e9par\u00e9e.<\/p>\n

\ud83c\udf46 \u00a0VARIANTE VEGETARIENNE<\/em>
\n Pour des nems v\u00e9g\u00e9tariens, vous pouvez bien s\u00fbr remplacer le porc par des crevettes, ou n’y mettre que des l\u00e9gumes en confectionnant un m\u00e9lange de radis blanc r\u00e2p\u00e9, germes de soja coup\u00e9es en morceaux, ch\u00e2taignes d’eau pel\u00e9es, shitak\u00e9s… en plus des carottes, oignons et champignons noirs.<\/em><\/p>\n

Bon voyage\ud83c\udf90\u00a0Bon app\u00e9tit !<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83d\udc12 En ce jour de Nouvel An en Asie, venez d\u00e9couvrir ma recette des nems vietnamiens. Les ‘nems’ (nom au Nord du Vietnam) ou ‘p\u00e2t\u00e9s imp\u00e9riaux’ (CHA GI\u00d2, nom au Sud du Vietnam), confectionn\u00e9s avec des galettes de riz puis frits, sont typiquement vietnamiens ! Ils seront d\u00e9gust\u00e9s chauds, roul\u00e9s […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false},"categories":[493743590,134272733],"tags":[365149,4249408,86318225,244704,4174818,17110,10717],"class_list":["post-664","post","type-post","status-publish","format-standard","hentry","category--asie","category-recettes","tag-cuisine-vietnamienne","tag-nems","tag-pates-imperiaux","tag-recette","tag-sans-gluten","tag-vegetarien","tag-vietnam"],"yoast_head":"\nNems vietnamiens - CHA GI\u00d2 • Macarons und Co.<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/macaronsundco.com\/de\/nems-vietnamiens-cha-gio\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nems vietnamiens - CHA GI\u00d2 • Macarons und Co.\" \/>\n<meta property=\"og:description\" content=\"\ud83d\udc12 En ce jour de Nouvel An en Asie, venez d\u00e9couvrir ma recette des nems vietnamiens. Les ‘nems’ (nom au Nord du Vietnam) ou ‘p\u00e2t\u00e9s imp\u00e9riaux’ (CHA GI\u00d2, nom au Sud du Vietnam), confectionn\u00e9s avec des galettes de riz puis frits, sont typiquement vietnamiens ! 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