Mei-Ling McCann ETHN 680 11/26/09
My mother’s childhood recipe The recipe I decided to pick is spring rolls. The reason I decided to pick these recipes, is because this food bring back memories from my mother’s childhood in Vietnam. A at the early age of ten, my mother had to work to help my grandmother pay the bills (so she tells me). Before she went to work, she usually would make her lunch from scratch or buys it from a street vender. She would either have soup, spring rolls or Bánh chưng as her lunch (If she can make it or afford it). When I was young I always wanted to help her out in the kitchen, but she wouldn’t let me. She would assume that I’ll mess up on the first try. I kept telling her to let me try until she got tired of my wining. The spring roll we made had green onions, lettuce, mint leaves, and cilantro with shrimp inside it. Then we roll the raps and dip it in the peanut sauce, but I couldn’t because I would make mine too big, so the rap split a little. My mom started to yell at me in Vietnamese, sadly I have no idea what she was saying. Later she tells me to sit down and eat my Bánh chưng while she makes the rest of the spring rolls. After she finishes the rolls, she would tell me more stories about her childhood. Like my family tree, the Vietnam War, etc. Even though my mother doesn’t live in Vietnam anymore, she still brings her childhood memories with her.
2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp - peeled, deveined and cut in half 1 1/3 tablespoons chopped fresh Thai basil 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 2 leaves lettuce, chopped 4 teaspoons fish sauce 1/4 cup water 2 tablespoons fresh lime juice 1 clove garlic, minced 2 tablespoons white sugar 1/2 teaspoon garlic chili sauce 3 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts