March 16th, 2010 | Chinese, Chinese Recipes, Vietnamese Recipes | 51 Comments
Vietnamese Spring Rolls (Cha Gio) pictures (1 of 5)
I am a huge fan of Vietnamese spring rolls, or cha gio, roughly means “minced pork rolls” in Vietnamese language. I don’t like most Chinese spring rolls or egg rolls served in the United States. They are mostly bad, filled with vegetables flavored with MSG. Some of them even taste like they are infused with a dose of antibiotics. I am not kidding. I am sure you have had one of those!
But cha gio, the Vietnamese interpretation of spring roll, is what spring roll should be. The filling is made of group pork, shrimp, crab meat, with shredded carrots, mung bean noodles (cellophane noodles/glass noodles), etc., and the end result is utterly delicious and tantalizing. The deep-fried, crunchy, and golden brown exterior is just another plus..(get Vietnamese spring rolls or cha gio recipe after the jump)
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Hong Kong is one of my favorite places in the world. Since my first visit with my family when I was 18-year old, I have fallen in love with the exquisite Cantonese cuisine. And when I first stumbled upon Taste Hong Kong, a website about Cantonese/Chinese recipes, I become an instant fan. Taste Hong Kong is a great food…
I have many fond memories about eating mussels—big pots or buckets of mussels, over a glass of wine, or better still, Belgian beer. Such memories take me back to my fun travels to London, south of France, Sydney, Monaco, and the times I lived in San Francisco (Plouf, a small French bistro at Belden Place was my favorite place for…
I adore Thai cuisine and am always in search of great Thai cooking blogs. She Simmers is a fabulous resource for Thai cooking with many Thai recipes, including Thai pantry. Authored by the talented Leela, She Simmers is a gem—authentic and easy-to-follow Thai recipes, gorgeous food photography, and beautiful food writing and story-telling. I am a big fan of She…
Yam or taro is a root vegetable that I love to eat. There are quite many ways to make yam (taro)—sweet as in Bubur Cha Cha, sweet yam paste (or nee), or savory as in Yam Rice.
My late parents loved Yam Rice and I am glad that I’d acquired the liking for this dish. In my family, we almost never…
Welcome to Rasa Malaysia 3.0, the spanking new design and updated version of Rasa Malaysia.
Gosh, where do I start?
My developer R and I have been working on this project for 6 months—yes, half a year!—because we are both hopeless perfectionist (I am a Virgo) and we wanted a great design that looks familiar to all the loyal fans and readers…
If you read food blogs, I am sure you already know the fabulous food blog PigPig’s Corner authored by the lovely Ann and Jeff, a Malaysian couple based in the United Kingdom. Pig Pig’s Corner covers both recipes and also restaurant reviews; regardless of what they post, I am always drooling over their foods. This week, I started off the…
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