Nems from the Cambodge

Everyone now knows Cambodge, the Asian institution on Canal Saint Martin where the entire bobo contingent in Paris comes to savor their good bobuns. So when this hip restaurant decides to come out with a cookbook « The recipes from the Cambodge » published by Hachette Pratique, where they share their manufacturing secrets we are all years !


Step 1 :

Dip the vermicelli and mushrooms in the water. When they are soft, clean the mushrooms and mince them.

Step 2 :

Mix the carrot, the vermicelli and the mushrooms. Chop the onion into small pieces.

Step 3 :

Mix the onion, the coriander, the garlic, the onion stems, the peanuts, the egg and the mixed preparation. Season with the fish sauce, the sugar and the glutamate.

Step 4 :

Dip a rice patty in hot water, place it on the dishtowel, and put a little stuffing in the middle. Fold over the sides of the patty, then roll it up by holding tight. Repeat the operation with the rest of the ingredients.

Step 5 :

In a big frying container, heat the oil than cook the patties . Place them on blotter paper.Photos taken from Les recettes du Cambodge, by Kirita Gallois published by Hachette Cuisine. Stylism by Marion Chatelain and photography by Laurent Besson.

Also discover the simplest thai salad in the world.


For 6 persons

20 g of soya vermicelli

30 g of dehydrated black mushrooms

1 average carrot

1 onion

3 branches of minced coriander

3 table spoon of dehydrated garlic

2 stems of washed and minced onions

10 g of ground salty peanuts

1 egg

2 tablespoons of fish sauce

2 tablespoons of powdered sugar

2 tablespoons of glutamate

1 pack or rice patties with a 16 cm diameter

3 to 4 l frying oil

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