“Chả Giò” (Spring roll)
Vietnam’s spring rolls are known and loved worldwide due to their Freshness and full of the texture of "meat light," with the flavors of refreshing herbs erupting in your mouth. Originated from the Southern part of Vietnam, Spring Roll is the fried version with minced pork, shrimp, herbs, rice vermicelli, and other ingredients wrapped in rice paper which is served at room temperature. The cuisine has different names as “chả giò” (southern Vietnam), “nem cuốn”, “chả cuốn” or “Nem rán” (northern Vietnam). Central Vietnam has its own version of a fried roll called “ram”. "Ram" is always made from whole shell-on shrimp or chopped de-shelled shrimp with some green onions, wrapped in rice paper and deep fried. "Ram", like most specialty food items from central Vietnam, is not widely available in Vietnamese restaurants overseas.
It is true that spring roll is one of the most complicated food in Vietnamese cuisine with many shapes, many versions, sizes, and ingredients. To make this dish completely, the ingredients you need to prepare to include many things and you must prepare enough to make a truly Vietnamese spring roll:
- Rice paper: is the main ingredient that is traditionally used in wrappers.
- Rice vermicelli.
- Cooked seafood (such as shrimp, or crab), pork, beef, and chicken, depends on your taste.
- Dipped in a slightly sweet Vietnamese sauce which is composed of fish sauce, lime, garlic, sugar, and chilies, or simply fish sauce, sugar, and vinegar, it's wholesome, easy, and the very definition of "moreish".
