One of my favourite Perth discoveries was Viet Hoa Vietnamese Restaurant (Unit 1 349 William Street, Northbridge), where they served DIY spring rolls, all the fillings laid out on your table along with stacks of rice paper rounds and bowls of steaming water to soften them.
- ½ BBQ Duck, Meat removed and shredded
- 12 Prawns, shelled, de-veined, tails removed
- 2 cloves Garlic, crushed
- 2 tablespoons Oil
- 30-40 sheets Rice Paper
- 2 Carrots, sliced into matchsticks
- ½ head Lettuce, sliced
- 1 Mango, peeled and sliced
- 4 Spring Onions, sliced into matchsticks
- 1 Cucumber, Seeds removed, sliced into matchsticks
- 1 bunch Thai Basil, leaves removed and washed
- 1 bunch Vietnamese Mint, leaves removed and washed
- 5-6 Red and Green Chillies, sliced
- 1 package Vermicelli Noodles
- 1 tub Bean Sprouts
- 1 cup Hoisin Sauce
- 1 can Satay Sauce, gently heated
- 1 cup Sweet Chili Sauce
- Chargrilled pork sausage skewers (nem nuong)
1. Heat oil in a large frypan and cook garlic for 2 minutes until softened. Add prawns and cook for 2 minutes on each side until golden and just-cooked.
2. Prepare Chargrilled pork sausage skewers (nem nuong) as per recipe, and slice cooked sausages.
3. Blanch vermicelli noodles in boiling water until just-cooked. Rinse under cold water and drain.
4. Serve all the ingredients on separate dishes in the centre of dining table. Place bowls of just-boiled water to share between each 2-3 people.
5. Each person can then make spring rolls by gently soaking each rice paper round in water, and then fill with different fillings. Dip in sauce and enjoy.
Whole and half BBQ ducks can be bought from asian butchers.