SHRIMP AND PORK ROLLS

CUON TOM THIT

SHRIMP AND PORK ROLLS

   If talking about Hanoi "Ladder" noodle without talking about shrimp and pork rolls is quite a mistake.

   In the old days the Hanoian people often make two dishes of "Ladder + Rolls" in parallel with the spritit monet burning ceremony. According to the concept of the old Hanoian, all the three New Year holidays, the feasts are full of dishes that can easily cause the tiring feeling thus by the fourth day of Tet, it is the spirit money burn-ing ceremony, it is also the wrap-up day of Tet, thus people often cook something that is easy to eat, cool in the stomach and utilizing all the outstanding ingredients. "Ladder" noodle and shrimp rolls came into being from then.

   Shrimp and pork rolls use the corm lettuce to roll such ingredients as vermicelli noodle, dif-ferent kinds of herbs, fermented distiller's grain stir-fried with sugarcane molasses and a slice of lean pork paste inside, outside the roll leaving a piece of fried eggs, a piece of boiled fat and lean meat, a falty roasted shrimp the user the flash boiled onion stem to tie at the outside.

   When eating shrimp and pork rolls, it is neces-sary to eat it with sour and sweet sauce. For the Hanoian people, the "Ladder" roll feast is usually a feast that expresses the skillfulness of the Ha-noian girl.