Posts tagged rice paper
Vietnamese Sizzling Crepe / Pancake (Banh Xeo)

If you walk the streets of Vietnam, you will get bombarded with an array of amazing smells from the abundance of street food all around you. One famous street foods that not only can you smell, but hear is Banh Xeo (Vietnamese sizzling crepe/pancake)

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Vietnamese Egg Rolls (Cha Gio)

Vietnamese Egg Rolls are marinated ground pork rolled in wheat wrappers and deep fried. It can be eaten as a main dish with a sweet and spicy dipping sauce (Nuoc Mam Cham) or as a component to a main dish like Vietnamese Grilled Pork with Vermicelli Noodles (Bun Thit Nuong). Vietnamese egg rolls filling may also include ground shrimp, chopped jicama, shredded carrot and cabbage. This recipe is a basic traditional recipe of ground pork, minced woodear mushroom and thin rice vermicelli noodles.

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Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit)

The Holidays are around the corner and that means one thing. Gaining weight with lots of good food.

One of my favorite dishes to make during the Holidays is Vietnamese shrimp and pork egg rolls (Cha Gio Tom Thit). It’s a combination of traditional Vietnamese egg rolls (Cha Gio) and whole shrimp. Carry a basket of these bad boys to a dinner party and you’ll be the life of the party… or at least until the egg rolls runs out.

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Vietnamese Clear Shrimp & Pork Dumpling (Banh Bot Loc)

Banh Bot Loc is a small, chewy, translucent pork and shrimp dumpling, generally eaten as a snack in Vietnam. The pork-and-shrimp-filled dumpling is wrapped in a small piece of banana leaf, steamed in large batches and served with a side of sweet chili dipping sauce.

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Vietnamese Steamed Rice Rolls (Banh Cuon)

Vietnamese Steamed Rice Rolls (Bánh Cuốn) are thin sheets of steamed rice batter filled with ground pork, jicama and woodear mushrooms. The rice rolls get a glaze of scallion oil, a sprinkle of crispy fried shallots, served on a bed of fresh thinly sliced cucumbers, chopped lettuce, Vietnamese herbs, blanched bean sprouts, slices of Vietnamese sausage (Chả Lụa) and Vietnamese fish sauce dipping sauce (Nước Mắm Chấm).

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Vietnamese Spring Rolls (Goi Cuon Tom Thit)

Vietnamese Spring Roll or Goi Cuon Tom Thit is a refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. They are served at room temperature with a side of peanut dipping sauce or alternatively, Vietnamese fish sauce dipping sauce. This dish is best eaten in Spring and Summer when fresh herbs such as Perilla, Sorrel, and Chinese chives, are plentiful and cheap.

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Vietnamese Steamed Savory Rice Cakes with Mung Bean Paste & Dried Shrimp (Banh Beo)

Banh Beo are steamed savory rice cakes. Banh is cake in Vietnamese and Beo is the delicate white flower of a water fern that the steamed rice cake resembles. Locals in Vietnam usually graze all day, and Banh Beo can be one of many small meals that they eat.

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Fried Banana Spring Roll with Coconut Caramel Sauce (Chuoi Chien)

Fried bananas, or Chuoi Chien, is a popular street food in Vietnam. Here I did a take on this traditional Vietnamese snack.The bananas were crispy on the outside, and warm and sweet on the inside. The caramel sauce and toasted shredded coconut transformed this traditional Vietnamese snack food into a beautiful and decadent dessert. 

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Vietnamese Jicama and Carrot Spring Rolls (Goi Cuon Bo Bia)

Vietnamese Jicama and Carrot Springs Rolls, or Goi Cuon Bo Bia, is a refreshing and healthy traditional Vietnamese appetizer and snack. It is rice paper wrapped around julienned jicamas and carrots, Chinese sausages, dried shrimp, ribbons of fried eggs and Thai basil.

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