Rice Paper Broken Rice Salad Rolls

There's a reason rice paper rolls are so popular. They're fresh, they're vibrant, and you can change up the fillings. Today, Brendan's going to show us his version with broken rice. Yes, so these are broken rice rice paper rolls inspired by Vietnamese flavours. So I love that you can put anything in them, have some fun. We're going to put in some pork mince, which we're going to kind of caramelise with some jasmine rice or broken rice. And then we're going to make a dipping sauce, like a nok cham to go with it. All of those delicious flavours. Great. So I reckon let's get started on the pork mince. I might get you to fry that off. I've just been heating that up. Yes, perfect. A bit of oil there. And you are very clever, obviously bringing out your fourth book. This one's all about rice. Yes, definitely. I wanted to kind of go back to the basics, so something that I grew up eating. You know, a lot of people say, I can't live without bread. For me, it's like, I can't live without rice. And I wanted to show people how you can make so many different dishes with basically one grain of rice. Whilst you're frying that off, I'm just going to work on the sauce. So I'm going to finally chop up some chilli. Spicy if you want, or not too spicy. Yeah, it's up to you how hot you want it. I mean, when I've been to Vietnam, the nok mam. I say nok mam, is it nok mam or nok cham? I call it nok cham. Yeah, nok cham. I find the long chilli nowhere near as hot as the smaller one. So it's completely up to you. So I'm going to chop up some garlic as well. And then I might get you to just slice the spring onion, which is also going to go in with the pork. Yeah, usually with rice paper rolls, it's got the rice noodles in it. Yeah, so this is kind of my idea, is to like take out the vermicelli or the rice noodles and put another rice-based kind of dish in there instead. Yeah. Absolutely. Am I cutting this to your standards? Is it fine chunks? Yeah, I think that's good. I think that's plenty. I reckon we can add that into the pan shortly. And I haven't added any salt to the pork. Not yet. We're going to actually season it with, instead of salt, we're going to use fish sauce for that pungent kind of like saltiness. Yeah. So is this what we're after with the pork? Yeah, so it's starting to brown around the edges, crisp up. Yeah. All right. I'm going to add this into the bowl. And whilst that's frying off, I'm just going to add in the rest of the ingredients. So I'm going to slice up the lime. Lots of lime juice. I like a fair bit of lime, yeah. A lot of lime juice. I think with Vietnamese food, this is a sauce that goes with everything. Every household has their own way of doing it, but it's served with most dishes. Yeah, I love this sauce so much. In Mauritius, so like where my family's from, we have a very similar sauce called Lassos Lai, which is like garlic sauce. We put on everything like fried rice, noodles with like lots of fried stuff because it cuts through the, it like brightens it up a bit. Have you got some Mauritian dishes in the rice book? Yeah, I do actually. We use a lot of rice in Mauritius, a lot of Indian inspired dishes. So we've got like a biryani in there as well. Yes. Okay, so lime is in. I'm going to go in with sugar, sweetness. We're going to go in with some fish sauce, just like that. And then just a little bit of water as well. And then that's done. I think that looks good. I'll give that a little mix. Just make sure the sugar is, has dissolved. You make a big batch of this, it will last in the fridge. Yeah, it does. Absolutely. Yeah, awesome. So let's get back to the pork. Let's go with some fish sauce to like deglaze. How much? Season it maybe. Yeah, I reckon that's good. The sugar as well. Okay, brown sugar. Brown sugar for this one. And a pinch of black pepper. Yeah. Oh, so much flavour. It's basically it, really. So we're going to turn off the heat. The pork's cooked. Yes. We're going to mix the cold rice through, because it's going to actually bring the temperature down, because we want to roll these cold. And whilst that's doing that, I'm going to chop up the carrot and the cucumber. Sounds good. Okay, everything's ready. So I think it's time to assemble. So we've got the rice paper rolls, which are just going to soak for about 30 seconds. Warm water makes them rehydrate quicker. So we'll just let that sit in there for a few moments. And then we're going to... Okay, so this one's been in for about 30 seconds. I'm going to put another one in, and I'll show you how to roll this one. Okay, so rice paper rolls go in. So you like to leave that in there for about 30 seconds. Yeah, it depends on which brand you have as well. There's lots of different types. But to go in, we've got our vegetables first. All right. We've also got some fresh herbs. You use anything here. I've got coriander. And we've got some mint leaves. I might get you to pick some of those mint leaves. Oh, I mean, Vietnamese food. I love Vietnamese food. It's so fresh and still punchy, but it doesn't ever feel too heavy. Maybe a lettuce leaf or two. I think one's fine. And then a few spoonfuls of that broken rice right in the middle there. Tell me if I overfill. I have a habit of doing that. That's good. And then to roll it, we're basically going to pull it up, just like a burrito. And you wouldn't want to do this on a plate, would you? It just wouldn't work. So I like to do it on a wooden board because it doesn't stick. If you're doing it straight onto a plate, I find sometimes it does stick, which is annoying. So there we go. That's it. Let's make a few more. Yes, please. How good does that look? There you go. Gorgeous. Mine are a little inconsistent. Yours are perfect. That one's a little bit... There we go. Beautiful. They look great. So colourful. And we can't miss out on that. Oh yes, the dipping sauce. I might cut into that one. I'll just show you how nice it looks when you break into it. We can share this one. There you can see the cross section looks so good. Such clever cooking. I never think to use rice in there when I'm making the noodles and they're all sticky. Rice is so much easier. I mean, you could almost use like leftover fried rice as well. They are so good. And that nyok mum, nyok chum, however you say it, is a must when you make your rice paper rolls. Cheers. Yum.