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Chả giò (Vietnamese: [ca᷉ː jɔ̂]), or nem rán, also known as fried egg roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe, North America and Australia, where there are large communities of the Vietnamese diaspora. It is ground meat, usually pork, wrapped in rice paper and deep-fried. [1] [2]
Fresh rolls are easily distinguished from similar rolls by the fact that they are not fried, and the ingredients used are different from (deep-fried) Vietnamese egg rolls. In Cambodia, Vietnamese gỏi cuốn are called nime chao, meaning "raw rice paper"; they are produced by a different technique in the Siem Reap and Battambang areas from ...
Also known as Vietnamese fresh rolls, salad rolls, or summer rolls, they are rice-paper rolls that often include shrimp, herbs, pork, rice vermicelli, and other ingredients wrapped up and dipped in nước chấm or peanut sauce. Spring rolls almost constitute an entire category of Vietnamese foods, as the many different kinds of spring rolls ...
For a quicker version, swap out the curry for some cold shredded green cabbage, along with some katsu sauce for dipping.Get the Tofu Katsu Curry recipe. PHOTO: RACHEL VANNI ; FOOD STYLING: BROOKE ...
Image credits: anon #3. Carrot soup. Rough chopped onion, fat of your choice. Saute until slightly brown. Bunch of rough chopped carrots. Add to the pot, continue sautéing for a couple more minutes.
Dipping sauce made with Vietnamese coriander, bird's eye chilis, lime, and other ingredients. Used as a dipping sauce for meats or trứng vịt lộn. Muối ớt xanh: Central Vietnam: Condiment Dipping sauce with green bird's eye chilis and kaffir lime leaves as main ingredients. Usually served with seafood.
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fried "rươi" omelette (chả rươi), fermented "rươi" sauce (mắm rươi), steamed rươi (rươi hấp), stir-fried rươi with radish or bamboo shoot (rươi xào củ niễng măng tươi hay củ cải).