A convenient Vietnamese take-away meal made by layering rice, eggs, laver seaweed, vegetables, and proteins between layers of nori to create a compact, nutritious sandwich that is easy to transport.
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Adapted from a video by Helen's Recipes (Vietnamese Food)
Rice Sandwich - Cơm Nắm Đơn Giản | Helen's Recipes
Crack 2 eggs into a bowl and beat well. Season with fish sauce and black pepper.
2
Heat a pan on high heat and add a little oil with a few slices of shallots, sautéing until fragrant.
3
Pour the egg mixture into the pan and cook it into a very thin omelette.
4
Line a cutting board with cling film and lay out one sheet of laver. Place half a cup of rice in the center and spread it evenly.
5
Optionally sprinkle some seasoned seaweed or pork floss over the rice.
6
Fold the lettuce leaves in half and place them on the rice. Add one slice of Vietnamese sausage and two slices of tomato on top.
7
Fold the omelette into a square and stack it on the vegetables. Add pickles, cucumber, and pork floss, then top with the remaining half cup of rice.
8
Fold the four corners of the laver toward the center. Gather the edges of the cling film and compress firmly with your hands to help the laver stick to the rice.
9
Dab some sesame oil on a serrated knife and cut the rice sandwich in half.
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