Molecular Gastronomy Nộm

Ingredients

In the original Vietnamese Nộm, the ingredients are typically chopped or shredded and mixed together in a bowl. In this molecular gastronomy adaptation, we transform the liquid components of the salad into spherified bursts of flavor. This technique adds a unique textural element to the dish and enhances the visual appeal. We alse have the original recipe for Nộm, so you can check it out.

• 200g (7 oz) cucumber juice 200g (7 oz) cucumber juice
• 200g (7 oz) carrot juice 200g (7 oz) carrot juice
• 200g (7 oz) daikon radish juice 200g (7 oz) daikon radish juice
• 200g (7 oz) pomelo juice 200g (7 oz) pomelo juice
• 10g (0.35 oz) agar-agar powder 10g (0.35 oz) agar-agar powder
• 100g (3.5 oz) mixed fresh herbs (mint, cilantro, Thai basil) 100g (3.5 oz) mixed fresh herbs (mint, cilantro, Thai basil)
• 50g (1.75 oz) roasted peanuts, crushed 50g (1.75 oz) roasted peanuts, crushed
• 50g (1.75 oz) fried shallots 50g (1.75 oz) fried shallots
• 50g (1.75 oz) pickled onions 50g (1.75 oz) pickled onions
• 50g (1.75 oz) pickled carrots 50g (1.75 oz) pickled carrots
• 50g (1.75 oz) pickled daikon radish 50g (1.75 oz) pickled daikon radish
• 50g (1.75 oz) pomelo segments 50g (1.75 oz) pomelo segments
• 50g (1.75 oz) cherry tomatoes, halved 50g (1.75 oz) cherry tomatoes, halved
• 50g (1.75 oz) edible flowers (optional) 50g (1.75 oz) edible flowers (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 5g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In separate bowls, combine the cucumber juice, carrot juice, daikon radish juice, and pomelo juice.
2. 2.
   Sprinkle agar-agar powder over each juice and let it hydrate for 5 minutes.
3. 3.
   Heat each juice mixture separately over low heat until the agar-agar is fully dissolved.
4. 4.
   Using a pipette or syringe, drop small droplets of each juice mixture into a bowl of cold oil to form the spherified bursts. Let them set for a few minutes.
5. 5.
   Carefully strain the spherified bursts from the oil and rinse them with cold water.
6. 6.
   In a large bowl, combine the spherified bursts, mixed fresh herbs, crushed peanuts, fried shallots, pickled onions, pickled carrots, pickled daikon radish, pomelo segments, cherry tomatoes, and edible flowers (if using).
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Gently toss the ingredients together to ensure even distribution of flavors.
9. 9.
   Serve immediately and enjoy the burst of flavors with each bite.

Treat your ingredients with care...

• Cucumber — Use fresh and crisp cucumbers for the juice to ensure a vibrant flavor.
• Carrot — Choose young and tender carrots for the best juice extraction.
• Daikon radish — Look for daikon radishes with a firm texture and a mild flavor.
• Pomelo — Select ripe pomelos with juicy segments for a burst of citrusy flavor.
• Agar-agar powder — Follow the instructions on the packaging for the correct usage and proportions.

Tips & Tricks

• Experiment with different vegetable and fruit juices to create a variety of spherified bursts.
• Adjust the amount of agar-agar powder based on the desired texture of the spherified bursts.
• Serve the dish on a chilled plate to enhance the sensory experience.
• Garnish with microgreens or edible flowers for an elegant presentation.
• Pair the Molecular Gastronomy Nộm with a crisp white wine to complement the flavors.

Serving advice

Serve the Molecular Gastronomy Nộm as an appetizer or a refreshing palate cleanser between courses. Present it on a chilled plate to maintain the temperature and enhance the visual appeal.

Presentation advice

Arrange the spherified bursts and other ingredients in an artistic and visually appealing manner. Use contrasting colors and textures to create an eye-catching presentation.