Vietnamese Summer Rolls in September with Thu of Emma’s Torch
Learn to cook on September 10th & support a meaningful mission to empower refugees, asylees, & survivors of human trafficking through culinary education.
On Friday, September 10th at 7:30pm EST, we learned one of the most traditional Vietnamese foods from Thu, the Leadership Development Fellow of Emma’s Torch, a nonprofit that empowers refugees, asylees, and survivors of human trafficking through culinary education. We encourage you to make a donation to support their meaningful work.
About the Dish
Summer rolls are light, clean, green and fresh because it has so many herbs and vegetables. There are different types of rolls from the North and the South of Vietnam. The idea of summer rolls encourages us to take time to sit and roll together, in particular after a big holiday season like Lunar New Year. They are sometimes known for their healing powers.
About our Teacher
Thu Pham is a Leadership Development Fellow and alumna of Emma’s Torch. Thu was born in the North of Vietnam so the summer rolls she learned to cook include a lot of herbs and vegetables to balance the hot and cold of a dish. She worked in Ho Chi Minh city before moving to New York. She used to make lunch for her colleagues, including vegan summer rolls twice a month because some of my coworkers are Buddhists and they eat vegan on the first day of month and on the full moon day. It was time for them to eat clean, clear spirits and build friendship by making lunch for friends. They wrapped and rolled, ate and laughed. Her friends still talk about this when they chat from afar.
About our Partner
Emma’s Torch empowers refugees, asylees, and survivors of human trafficking through culinary education. They evision a country where refugees are welcomed as drivers of the economy and as enhancers of their new communities. Founded in 2016, this non-profit social enterprise provides top-notch culinary training to refugees and has helped them find meaningful careers in the food industry. They run classes out of their restaurant in Carroll Gardens, Brooklyn and their cafe at the Brooklyn Public Library.
Kerry Brodie is Founder and Executive Director, Chef Alexander Harris is the Culinary Director and Thu Pham is a Leadership Development Fellow and alumna of Emma’s Torch. The team, was featured on CBS Sunday Morning sharing their powerful story. On the additional information section, write in honor of Tradition Kitchens.
Thank you to Kerry, Shelley and Marissa for helping make this event possible through the power of introductions and wonderful friendships.
Ingredients
200 gram rice vermicelli noodles (dry)
1 each carrot, use a vegetable peeler to shave off thin strips, cup them in half, stack together and slice into matchsticks
1 each Persian cucumber, use a vegetable peeler to shave off thin strips, cup them in half, stack together and slice into matchsticks
1/4 fresh pineapple chunks, cut each chunk into half lengthwise and than slice each piece into thin strips
1 cup mint leaves
1 cup Thai basil or sweet basil leaves
1 cup cilantro leaves
1 head Boston lettuce, torn into palm-sized pieces
1 bag rice wrap papers
Choose 1 of those below for more protein
1 pound of oyster mushroom,wiped clean with paper towel, shredded by hand into half-inch sticks, and sauteed in 2 tablespoons of vegetable oil, with 3 cloves of minced garlic, 1 tablespoons of soy sauce and pinch of salt and black pepper
1 pound of ocremini mushrooms, wiped clean with paper towel, sliced thinly, and sauteed in 2 tablespoons of vegetable oil, with 3 cloves of minced garlic, 1 tablespoons of soy sauce and pinch of salt and black pepper
Dipping Sauces
1st Sauce: "Nuoc cham"
1 cup warm water
2 tbsp sugar
2 tbsp rice vinegar
2.5 tbsp soy sauce
0.5 each fresh bird chili or jalapeno, seeds removed minced (sriracha hot sauce is a fine substitute)
1 clove
1/2 lime juice
2nd Sauce: Peanut butter dipping sauce (blender is needed for that option)
1/2 cup "Nuoc cham" sauce
1/3 cup peanut butter
1 tbsp hoisin sauce
1/4 cup crushed roasted peanuts to garnish
Directions for Summer Rolls
Fill a large bowl with hot water. Dip one wrapper into the water for 1 second to soften, rotate the wrapper to make it wet on all sides. Lay wrapper flat on a cutting board. Start putting the ingredients in a single row on the side of the wrapper that is closer to you (leaving about 1 inch uncovered): - 4 strips of mushrooms - a pinch of vermicelli - 3 leaves each of basil, mint, cilantro - a pinch of each carrot, cucumber, pineapple - 1 piece of lettuce Fold left and right sides inwards, then tightly roll the wrapper, beginning at the end where all the ingredients are.
Directions for Cold Noodle Bowl
To a serving bowl add noodles, torn Boston lettuce, mushrooms, cucumber, pineapple, carrot, hand torn herbs, add 2 tablespoons of peanut sauce and nuoc cham, crushed roasted peanut and mix well. Adjust the amount of sauce to your taste and enjoy.