Posts tagged rolls
Vietnamese Grilled/Baked Pork Sausage Spring Rolls with Orange Dipping Sauce (Nem Nuong Nha Trang)

Nem Nuong Cuon or Nem Nuong Nha Trang is a spring roll appetizer that appears in many Vietnamese restaurants. These spring rolls are made with rice paper and filled with Vietnamese grilled / baked pork sausage, lettuce, assorted herbs, a crunchy component made from either fried rice paper wrapper or egg roll wrapper and comes with its signature orange dipping sauce on the side.

Read More
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.

Read More
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.

Read More
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).

Read More
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.

Read More
Vietnamese Steamed Pork Buns (Banh Bao)

Vietnamese Steamed Pork Buns, or Bánh Bao, are fluffy savory buns made with ground pork, mushrooms, hard boiled eggs and Chinese sausages. It's simple and delicious on-the-go food. Everything you need in a meal conveniently fits in the palm of your hand.

Read More
Dim Sum: Chinese Soup Dumpling (Xiao Long Bao)

Xiao Long Bao, also known XLB for short or Little Dragon Buns for a literal translation, are steamed dumplings made of ground pork and pork broth. The common question with XLB is how they get the broth inside the dumpling. The answer fascinated me and many others. Click to learn more!

Read More
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.

Read More
Vietnamese Pizza Recipe (Banh Trang Nuong)

Banh Trang Nuong, or Vietnamese Pizza, is a popular street food among young people in Vietnam. It resembles pizza with an assortment of fun toppings. However, instead of a thick dough as the base, you have a thin sheet of rice paper. Instead of tomato sauce, you have a quail or chicken egg beaten directly on top of the rice paper and spread evenly. The egg prevents the rice paper from burning, and it serves as a glue for the toppings. There's no right or wrong topping. Some people like to add a Western spin with cheese and cut-up hot dogs. Whereas I like to keep mine very traditional with exotic Southeast Asian flavors, such as fermented shrimp paste (Mam Ruoc), dried pork, and Sriracha sauce.

Read More