1-2 pounds Salmon Fillet, skinless
1-2 pounds Shrimp, deveined and peeled
1 Sweet Onion, thinly sliced
stick of margarine or extra virgin olive oil
for Shrimp Sauce Dipping Sauce
2 tablespoons Shrimp Sauce
1 piece Pineapple, finely minced or pureed
1 tablespoon, finely chopped Lemongrass
1 tablespoon, finely chopped Garlic
1 tablespoon Shallot, thinly sliced
1 tablespoon Ginger, finely chopped
1/2 cup Coco Rico Soda, or Coconut water
1/2 small Lime, juiced
1 tablespoon Sugar
1 package of fine Rice Vermicelli
Baby Spring Mix Salad, or Romain Lettuce
assorted Vietnamese Herbs
1 English Cucumber or Baby Cucumbers
1 package of Rice Paper, I prefer Three Ladies brand
While bringing a pot of water to a boil, soak rice vermicelli in hot sink water. Once the water is boiling, add rice vermicelli to the pot. Cook for approximately 5 minutes or when softens and thickens.
Rinse with cold water and drain. Set aside.
Cooking Shrimp Sauce Dipping Sauce
In a sauce pan, bring a tablespoon of oil on medium heat. Once it's hot, add lemongrass, ginger, shallot, and garlic.
Saute until they start to turn slightly brown. Add pineapple, shrimp sauce, Coco Rico soda or coconut water and sugar. Mix it well.
Once the sauce is blended well and start to boil, remove from heat. Add lime juice. Transfer the sauce to a serving bowl. Add garlic chili sauce for spicy flavor. Set aside.
If you like the taste of raw shrimp sauce in the dipping sauce, you can eliminate a few ingredients, and the cooking process. It can be simply prepared by adding sugar to Coco Rico soda or coconut water to dissolve. Mix in shrimp sauce , pineapple pureed, red chili pepper and garlic. Set aside until ready to use.
Preparing Sweet Onion
Cut onion into rings. Set aside.
Preparing Salmon and Shrimps
Cut salmon into 2x1 thick pieces. In a serving plate, place salmon, shrimps, and garnish with sweet onions on top. Set aside.
Use olive oil or cut margarine into small sticks. Set aside.
Place salad and herbs into a serving bowl. Set aside.
Cut cucumber into pieces about 4-in long. Set aside.
Place all the dishes and an electric grill pan or a griddle in the center of the table.
In a frying pan, add margarine and onion. Once onion has caramelized, add in salmon and shrimp.
Once salmon and shrimps are golden brown and crisp, moisten the rice paper in warm water and lay it on a plate.
Place the vegetables, noodle, and cooked salmon and shrimp on the rice paper. Fold at ends and roll into a cylinder.
Dip the roll into your favorite sauce, taste every morsel and wash it down with a nice glass of Riesling.
Eat well. Stay hungry!