Samosas are a common sight on catering lines. We always think of them as factory-made, frozen triangles of ancient food, deep-fried in huge baskets, then left to go soggy on the buffet line.
But after having travelling thousands of miles and taking on dozens of names since they were birthed in the Middle East, Samosas have won a special spot in the hearts – and tummies – of the Vietnamese.
Painstakingly hand-made one by one, award-winning restaurant and caterer Wrap & Roll wants to spread their labour of love – all the way to wedding buffets and birthday parties right here in Singapore.
“Our Vietnamese Samosa is a guilt-free treat,” explains Jacinta, General Manager of Wrap & Roll. “It’s vegetarian, but it’s not bland. It’s deep-fried, but it’s not sinful.”
I’m not taking Jacinta’s word for it. As the Chef puts together the ingredients, I carefully study every step.
Preparation begins with the meticulous slicing of fresh ingredients: A tuber of yam, carrots, jicama, black fungus and tofu.
This assortment of superfoods makes Vietnamese Samosas a nutritious appetiser. My inner health enthusiast gives a tiny squeal as Chef adds yellow mung beans to the mix, along with coconut milk and an array of condiments.
“Vietnamese cuisine calls for a harmony of flavours,” Jacinta points out. “The flavours aren’t heavy, so it’s obvious when a dish isn’t well-balanced.” Chef illustrates this point by expertly mixing the ingredients by hand. When he’s satisfied with the blend, Chef divides them into dome-shaped portions on a plate.
The next step comes as a surprise. Laying out long strips of rice paper, Chef niftily coats them with a bright-red liquid. A second strip is placed atop the previous one, and more liquid is applied. Jacinta catches my furrowed face.
“That’s gac fruit juice,” she interjects. The name doesn’t ring a bell, so the General Manager goes on: "Gac fruit is considered a super fruit as it's high in anti-oxidants. Traditionally, Vietnamese use the juice to give their samosas a natural red. By staying true to this tradition, we avoid artificial colours and add nutrition at the same time."
This dedication doesn’t come easy. Both gac fruit juice and rice papers are brought in from Vietnam – a tedious but necessary step in the authentic recreation of Vietnamese Samosas.
"Gac fruit is considered super fruit as it's high in anti-oxidants. Traditionally, Vietnamese use the juice to give their samosas a natural red.
By staying true to this tradition, we avoid artificial colours and add nutrition at the same time."
The dollops of ingredients are now placed at the tip of the rice paper. Chef begins the painstaking process of wrapping the samosas. It’s a fine balance between being generous with the filling, and making sure it’s well wrapped. Chef’s look of concentration says it all.
"It’s a fine balance between being generous with the filling, and making sure it’s well wrapped.
It’s time-consuming, but Wrap & Roll prides itself on preparing Vietnamese Samosas the traditional way."
It’s time-consuming, but Wrap & Roll prides itself on preparing Vietnamese Samosas the traditional way. To make sure buffet guests get to savour them warm and crisp, high-end caterer Catersmith places a heat lamp over this delicious snack.
Chef has now collected dozens of samosas. He gingerly drops them into a wok of searing hot oil.
In a matter of minutes, the Vietnamese Samosas arrive at the dining table, beautifully plated. I pick up a piece with my fingers, eager to indulge my taste buds.
“Not yet, Sir!” I look up. It’s a Vietnamese waitress by the name of Annie. Apparently I’m doing it wrong. Annie tells me to wrap my Vietnamese Samosa with lettuce, along with an oodle of rice vermicelli, and dip it in soy sauce.
Finally, I’m ready to experience this Vietnamese delicacy the Vietnamese way.
The Vietnamese way of eating samosas:
Wrap a samosa with lettuce, along with an oodle of rice vermicelli, and dip it in soy sauce.
I bite down, and a satisfying crunch fills my ears. I’ve tasted samosas in India and Egypt, but this is something different altogether.
It’s the harmony Jacinta has spoken about. That perfect balance of sweetness and savouriness, smoothness and crunchiness.
And while Vietnamese Samosas have travelled far and wide, I know I won’t have to go far to savour it. Catersmith will see to that.
