@dungjchichdo: #lienquanmobile #aov#rov

Bijan Ba Rọi

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Thursday 27 August 2026 09:34:28 GMT

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Comments

Aston1024 :

Chợt nhận ra thg hayate là huyền thương :

2026-08-28 02:51:51

19

tdatle :

cái tiếng haha bj nghe cứ lực:)

2026-08-30 14:09:27

2

Kẻ Lang Thang :

tuyển tài xế đánh hay ạ

2026-08-28 05:29:10

29

toibingu :

team cs setlove 100% thua

2026-08-27 14:53:32

16

Bijan :

ai phe k Ny đâu

2026-08-28 15:38:47

1

Tấn Kha :

Kiếm triệu vân

2026-08-27 16:56:21

10

TRÙM BỐC PHÉT 🤓 :

🤓 cần xe t chỉ có tận thế với vô song

2026-08-28 02:51:24

5

Lười quá đi :

Bỏ dơi ông alan r kìa

2026-08-28 01:52:41

5

22h30 đi ngủ :

tìm triệu vân

2026-08-28 05:33:23

1

ɴoxzz 🇻🇳 :

ae chơi nó đi

2026-08-28 04:36:13

8

Tsu :

build v đc k ạ

2026-08-28 12:31:47

1

hehehe :

thiếu allain

2026-08-28 11:59:00

2

Lưng đẹp nhưng có bụng bia:) :

Tài xế đây ai lên xe nào

2026-08-28 12:17:37

1

Đức kứt 1:1 :

kiếm vân tiến sĩ thiên tài🐧

2026-08-28 03:22:00

1

Dương :

Ai đi cùng ko

2026-08-28 06:18:46

1

HoangTuChauAu :

bijan ngất ngư hợp hơn khỏi chạy

2026-08-28 11:09:40

1

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🥢 NEM RÁN (aka chả giò)+ BÚN 🇻🇳 Crispy Vietnamese fried spring rolls over fresh bún with herbs, vegetables and plenty of nước chấm poured ALL over it. This is one of those meals where every bite is crunchy, fresh, savoury, sweet, sour and herby at the same time. Makes about 25–30 rolls 🥢 NEM RÁN • 1.5 lb [680 g] ground pork • 1 cup hydrated mung bean glass noodles [miến], chopped into 1-inch pieces • 1 cup [100 g] shredded carrot • 1 cup [130 g] shredded Japanese sweet potato • 1 cup hydrated wood ear mushrooms, thinly sliced • 1 medium onion, thinly sliced • 1 large egg • 1 tbsp [15 mL] fish sauce • 1 tbsp chicken bouillon powder • 1 tsp sugar • 1 tsp black pepper • Rice paper wrappers • Neutral oil, for frying 1️⃣ MAKE THE FILLING Soak the glass noodles in warm water for about 15 minutes until pliable, drain WELL and cut into 1-inch lengths. Combine with pork, carrot, sweet potato, mushrooms, onion, egg and seasonings. Mix until everything is evenly distributed. 2️⃣ WRAP Quickly dip your rice paper in water just until lightly moistened. Add filling near the bottom, fold in the sides and roll snugly. Don’t over-soak your rice paper. It will continue softening while you work! 3️⃣ FRY Heat 1–2 inches of neutral oil to about 325°F [165°C]. Fry in batches until lightly golden and cooked through, about 6–8 minutes. For EXTRA crispy nem rán, let them rest for a few minutes, then fry again at 350°F [175°C] until deeply golden and blistered. 🥣 LIGHT NƯỚC CHẤM Since we’re pouring this generously over a vermicelli bowl rather than using it strictly as a dipping sauce, I dilute mine with a little extra water. • 1/3 cup [67 g] sugar • 3 tbsp [45 mL] fish sauce • 3/4 cup [180 mL] warm water • 2 tbsp [30 mL] fresh lime juice • 1 tbsp [15 mL] rice vinegar • 1 tbsp sambal, optional • Minced garlic + sliced Thai chili, to taste Stir sugar into warm water until dissolved, then add everything else. Taste and adjust! More lime for tartness, fish sauce for savouriness or water if you want it even lighter. 🥬 TO SERVE Add fresh bún rice vermicelli to a bowl with lettuce, cucumber, carrots and LOTS of fresh Vietnamese herbs. Top with crispy nem rán, then spoon that nước chấm generously over EVERYTHING. Crunchy nem rán + cold noodles + herbs + nước chấm = one of my absolute favourite Vietnamese meals. #NemRan #VietnameseFood #VietnameseRecipes #BunNemRan #ItsAngusNguyen

🥢 NEM RÁN (aka chả giò)+ BÚN 🇻🇳 Crispy Vietnamese fried spring rolls over fresh bún with herbs, vegetables and plenty of nước chấm poured ALL over it. This is one of those meals where every bite is crunchy, fresh, savoury, sweet, sour and herby at the same time. Makes about 25–30 rolls 🥢 NEM RÁN • 1.5 lb [680 g] ground pork • 1 cup hydrated mung bean glass noodles [miến], chopped into 1-inch pieces • 1 cup [100 g] shredded carrot • 1 cup [130 g] shredded Japanese sweet potato • 1 cup hydrated wood ear mushrooms, thinly sliced • 1 medium onion, thinly sliced • 1 large egg • 1 tbsp [15 mL] fish sauce • 1 tbsp chicken bouillon powder • 1 tsp sugar • 1 tsp black pepper • Rice paper wrappers • Neutral oil, for frying 1️⃣ MAKE THE FILLING Soak the glass noodles in warm water for about 15 minutes until pliable, drain WELL and cut into 1-inch lengths. Combine with pork, carrot, sweet potato, mushrooms, onion, egg and seasonings. Mix until everything is evenly distributed. 2️⃣ WRAP Quickly dip your rice paper in water just until lightly moistened. Add filling near the bottom, fold in the sides and roll snugly. Don’t over-soak your rice paper. It will continue softening while you work! 3️⃣ FRY Heat 1–2 inches of neutral oil to about 325°F [165°C]. Fry in batches until lightly golden and cooked through, about 6–8 minutes. For EXTRA crispy nem rán, let them rest for a few minutes, then fry again at 350°F [175°C] until deeply golden and blistered. 🥣 LIGHT NƯỚC CHẤM Since we’re pouring this generously over a vermicelli bowl rather than using it strictly as a dipping sauce, I dilute mine with a little extra water. • 1/3 cup [67 g] sugar • 3 tbsp [45 mL] fish sauce • 3/4 cup [180 mL] warm water • 2 tbsp [30 mL] fresh lime juice • 1 tbsp [15 mL] rice vinegar • 1 tbsp sambal, optional • Minced garlic + sliced Thai chili, to taste Stir sugar into warm water until dissolved, then add everything else. Taste and adjust! More lime for tartness, fish sauce for savouriness or water if you want it even lighter. 🥬 TO SERVE Add fresh bún rice vermicelli to a bowl with lettuce, cucumber, carrots and LOTS of fresh Vietnamese herbs. Top with crispy nem rán, then spoon that nước chấm generously over EVERYTHING. Crunchy nem rán + cold noodles + herbs + nước chấm = one of my absolute favourite Vietnamese meals. #NemRan #VietnameseFood #VietnameseRecipes #BunNemRan #ItsAngusNguyen

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