Pork Omelette Rolls in Varoma

This omelette is based on a recipe from the book "Vietnamese Cooking" by Robert Carmack, Didier Corlou and Nguyen Tranh Van.

Didier Corlou and Nguyen Tranh Van were chefs at the Sofitel Metropole Hotel in Hanoi, when I visited in 1998 with Tony Tan's Unlimited Cuisine Co. We had a cooking demonstration in the kitchens of the Spice Garden restaurant of the hotel. A similar demonstration may be on offer with Tony's Tour to Vietnam later this year.

In the morning, we were taken on a tour of the December 19 Market to see the variety of Vietnamese foods and herbs before returning for the demonstration and lunch. The food at the Spice Garden was so fresh and flavoursome. The banana blossom salad lives in the memory.

It is possible to make an omelette in the Varoma and so the whole dish could be completed in the Thermomix.




Pork Omelette Rolls

Ingredients

6 eggs
vegetable oil for cooking
500 g lean pork, cut into 2 cm chunks and placed in freezer for 30 minutes
1 teaspoon ground pepper
3 tablespoons fish sauce
6 flat mushrooms, (or fresh shiitake) , cut into thin slices
1 bunch garlic chives, trimmed

Method:

Place eggs into TM bowl and blend for 20 seconds on speed 4.

Use this mix to prepare thin, flat omelettes, either in a 20 cm fry pan with vegetable oil, or you can use a non-stick Swiss roll tin carefully over a flame on the stove, to make rectangular omelettes.

Place the partly frozen pork, pepper and fish sauce into the TM bowl and mince for 40 seconds on speed 7, scraping down the sides a few times, until the mix is smooth.

Divide the meat mixture into portions to fill the omelettes. If you have used the frypan you will possibly have 6 omelettes, so 6 balls of mix.

Lay out an omelette and spread one meat portion evenly on it. Lay strips of mushroom and chive shoots evenly across the entire top, arranging them lengthwise to facilitate rolling. Tightly roll omelette into a cylinder. Wrap tightly with plastic wrap, twisting the ends to secure. Repeat with remaining omelettes.

Place the wrapped rolls into the Varoma base and tray. Place 700g water into the TM bowl and position the Varoma. Cover and set TM for 25 minutes at Varoma temperature on speed 2. Check the rolls with a skewer to make sure the meat is thoroughly cooked.

Remove Varoma from TM bowl and allow the rolls cool, then remove plastic wrap and cut the rolls into rounds about 5 mm thick. Arrange these on a platter, such as in the fan-shape of a peacock's tail. These rolls are traditionally served plain.

If desired, accompany with lettuce leaves, softened rice vermicelli and Nuoc Cham Sauce, or other dipping sauce. Tear a piece of lettuce to place the roll into with some noodles and fresh herbs of choice, and dip into sauce.