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	<title>Rasa Malaysia &#187; Vietnamese Recipes</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Garlic Noodles</title>
		<link>http://rasamalaysia.com/garlic-noodles-recipe/</link>
		<comments>http://rasamalaysia.com/garlic-noodles-recipe/#comments</comments>
		<pubDate>Sun, 19 Feb 2012 07:05:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Noodles]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13379</guid>
		<description><![CDATA[About four years ago, I shared my take on the Vietnamese-style garlic noodles made famous by the An family of Crustacean restaurant. Garlic noodles remain my favorite noodle dish all these years, and the recipe is the ones that I have always tried to perfect each time I make the noodles. That&#8217;s the fun of cooking—our cooking skills and techniques progress and improve over time, and a good recipe could become an excellent recipe with time if we continue to fine-tune it. My favorite homemade version is the ones made with yellow noodles, or marketed as &#8220;Taiwanese noodles&#8221; or &#8220;油面&#8221; in the United States. The noodles are, well, yellow as the name suggests, and they are very oily as each strand of the noodle is  generously coated with oil. Yellow noodles are also commonly found in Malaysia and Singapore as they are used in many hawker food dishes. After many attempts, I now have a garlic noodles recipe that involves a two-part cooking process. First, making the garlic sauce, and secondly, mixing the blanched noodles with the garlic sauce. I absolutely love this method as I can always make a batch of the garlic sauce and toss the noodles right before serving. This ensures that garlic noodles always taste fresh and delectable, and not soggy or cold. Also, if you are like me, who prefer a heavier and more garlicky taste, you can add some extra garlic sauce to taste. You can eat the garlic noodles plain or serve it with my roasted crab recipe. One of these days, I will have to share my grilled prawn recipe to go with these sinfully luscious and delicious garlic noodles! (Click Page 2 for the Garlic Noodles Recipe)<br /><br /><div><img src="/images/homepage/garlic_noodles_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/garlic-noodles-recipe/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Lemongrass Shrimp</title>
		<link>http://rasamalaysia.com/lemongrass-shrimp/</link>
		<comments>http://rasamalaysia.com/lemongrass-shrimp/#comments</comments>
		<pubDate>Mon, 05 Sep 2011 06:38:17 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11360</guid>
		<description><![CDATA[I am lucky that I live in Orange County because I can pretty much get all the ingredients I want at the many ethnic food stores here. Whenever I want to cook Chinese, there is 99 Ranch Market. When I am in the mood for Japanese food, I go to Mitsuwa or Marukai. And when I need ingredients for Malaysian, Thai, or Vietnamese, I head to Little Saigon. Whenever I shop at Little Saigon, I tend to go hog wild on the spices and aromatics—lemongrass, turmeric, galangal, basil, fresh Thai chilies, etc. Things are cheaper, fresher at Little Saigon, so I always buy more than what I need. Case-in-point: I have 10 stalks of lemongrass in my fridge now because it was on sale! When life gives me lemongrass, I make lemongrass chicken or lemongrass shrimp, like what I have here. This lemongrass shrimp is aromatic, mouthwatering, and extremely tasty with steamed rice, plus it&#8217;s super easy to cook (it took me only 15 minutes). My designer and developer R at Zedesino recently told me that he loves shrimp, so I wanted to dedicate this lemongrass shrimp recipe to him so he can make the dish. I also wanted to thank him for making the new design of Rasa Malaysia so gorgeous looking. He is awesome! (Click Page 2 for the Lemongrass Shrimp Recipe)<br /><br /><div><img src="/images/homepage/lemongrass_shrimp_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/lemongrass-shrimp/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Vietnamese BBQ Shrimp Vermicelli (Bun Tom Heo Nuong)</title>
		<link>http://rasamalaysia.com/vietnamese-bbq-shrimp-vermicelli-bun-tom-heo-nuong/</link>
		<comments>http://rasamalaysia.com/vietnamese-bbq-shrimp-vermicelli-bun-tom-heo-nuong/#comments</comments>
		<pubDate>Sun, 18 Jul 2010 02:19:25 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vermicelli]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7376</guid>
		<description><![CDATA[Vietnamese BBQ  Shrimp Vermicelli or Bun Tom Heo Nuong is one of my favorite Vietnamese bun dishes. If you have tried Vietnamese food, I am sure you are familiar with bun, or dry rice vermicelli in nuoc cham (fish sauce) and topped with either grilled pork (thit), BBQ shrimp, sugarcane shrimp (chao tom), cha gio, tau hu ky, or a combination of them. I love Vietnamese bun because it&#8217;s not only tasty, but very healthy as it&#8217;s not greasy and comes with all sorts of vegetables and herbs. Every bite is refreshing and appetizing; a noodle dish that is both filling and satisfying&#8230; Summer is in high gear now so I made some BBQ shrimp and turn them into this BBQ shrimp vermicelli. It&#8217;s really quite easy to make. All you have to do is gather your fresh vegetables: cabbage, carrots, bean sprouts, cilantro, and mint leaves. (You can also add herbs such as perilla and Asian basil leaves, if you like.) For the rice vermicelli, you can get them dry at Asian markets. Please take note you will need rice sticks, which are slightly &#8220;fatter&#8221; than rice vermicelli. The packaging has Vietnamese and it will say &#8220;Bun&#8221; and the English label is &#8220;Rice Sticks.&#8221; For the fish sauce or nuoc cham, I have a great recipe that goes well with the vermicelli, as well as other Vietnamese recipes on this site. If you love Asian noodles, this is a great dish to try. As I mentioned above, you can have a few toppings if you want—shrimp, pork, cha gio, tau hu ky, etc. Regardless of your choice, it&#8217;s absolutely pleasing to the palate. If you love Vietnamese food, do check out my collections of popular Vietnamese recipes. (Click Page 2 for the Vietnamese BBQ Shrimp Vermicelli Recipe (Bun Tom...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/vietnamese-bbq-shrimp-vermicelli-bun-tom-heo-nuong/feed/</wfw:commentRss>
		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Vietnamese Spring Rolls (Cha Gio)</title>
		<link>http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/</link>
		<comments>http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/#comments</comments>
		<pubDate>Wed, 17 Mar 2010 01:17:06 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6660</guid>
		<description><![CDATA[I am a huge fan of Vietnamese spring rolls, or cha gio, roughly means &#8220;minced pork rolls&#8221; in Vietnamese language. I don&#8217;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) The most refreshing part about Vietnamese spring rolls (cha gio) is that they can be served with fresh herbs and lettuce leaves. Eat them as is, of course, with nuoc cham (Vietnamese dipping sauce), or wrap your cha gio with fresh lettuce leaves and other aromatic herbs such as mint leaves (my favorite). Either way, they are deeply satisfying! If you like Vietnamese food, you should check out the Vietnamese recipes on Rasa Malaysia. (Click Page 2 for the Vietnamese Spring Rolls Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/feed/</wfw:commentRss>
		<slash:comments>85</slash:comments>
		</item>
		<item>
		<title>Caramel Shrimp (Vietnamese Tom Rim)</title>
		<link>http://rasamalaysia.com/vietnamese-caramel-shrimp-recipe-tom-rim/</link>
		<comments>http://rasamalaysia.com/vietnamese-caramel-shrimp-recipe-tom-rim/#comments</comments>
		<pubDate>Tue, 15 Dec 2009 00:35:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Prawn]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5285</guid>
		<description><![CDATA[When it comes to one ingredient that I consume more than anything else in the world, it has to be shrimp. I love shrimp and I can eat it every day and for every meal. I am addicted to it. When I had caramel shrimp at Cat Restaurant in Little Saigon a few weeks ago, I fell head over heals in love with it. It was one of the most delicious shrimp dishes ever and the taste was rich and intense—sweet, salty, savory, and extremely umami. I came home and did some research on my cookbooks and the internet for the recipe but I was undecided. And then David of Houston Wok came to my rescue and shared his Vietnamese caramel shrimp or tom rim recipe with me&#8230; I made it for my good friend Show Shanti (check out her beautiful blog and awesome photography about learning authentic Chinese cooking from real Chinese families in China, a MUST-READ) and we all thoroughly enjoyed it. (Click Page 2 for the Vietnamese Caramel Shrimp Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/vietnamese-caramel-shrimp-recipe-tom-rim/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Banh Xeo Recipe (Sizzling Saigon Crepes)</title>
		<link>http://rasamalaysia.com/banh-xeo-recipe/</link>
		<comments>http://rasamalaysia.com/banh-xeo-recipe/#comments</comments>
		<pubDate>Wed, 25 Nov 2009 23:27:32 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Crepe]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5202</guid>
		<description><![CDATA[I have yet traveled to Vietnam but I am a big fan of Vietnamese food, thanks to the Little Saigon in Orange County—the largest Vietnamese enclave outside of Vietnam and the place I shop, eat, and have cheap massages! Last weekend, my friend Chef Danhi invited me to join his Little Saigon tour. Towards to the end of the tour, he did a cooking demo of banh xeo (pronounced as banh say-oh), or Vietnamese coconut crepes with pork, shrimp, and bean sprouts, a recipe that I have been wanting to learn. I volunteered to help him make a serving of banh xeo. The next day, I went to the market and got all the ingredients and practiced further at home. While banh xeo is not that hard to make, getting the perfect shape without breaking the crepe is a skill I surely need to work on, or perhaps, I will have to acquire the pan flipping skill that would flip the banh xeo and land it on the pan instead of the kitchen floor&#8230;(get Vietnamese banh xeo recipe after the jump) According to Chef Danhi, banh xeo is a southern Vietnam recipe. Xeo means &#8220;sizzling&#8221; so it&#8217;s also known as sizzling Saigon crepes. I used vegetable oil to make my banh xeo, but traditionally, it&#8217;s made with lard. To eat, just wrap it with a lettuce leaf and herbs (Thai basil, Perilla herb, mint leaves) and then dip in nuoc cham, the ubiquitous Vietnamese dipping sauce made of fish sauce, lime juice, and sugar. (Click Page 2 for the Banh Xeo Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/banh-xeo-recipe/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Bo Luc Lac (Vietnamese Shaking Beef)</title>
		<link>http://rasamalaysia.com/bo-luc-lac-vietnamese-shaking-beef/</link>
		<comments>http://rasamalaysia.com/bo-luc-lac-vietnamese-shaking-beef/#comments</comments>
		<pubDate>Mon, 10 Aug 2009 22:26:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Beef]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4081</guid>
		<description><![CDATA[Ravenous Couple: Cooking Up Life is one of the new blogs I discovered recently. Authored by Hong and Kim, Ravenous Couple is a chronicle of the authors&#8217; cooking and eating adventures, with an emphasis on Vietnamese cuisine. As a Vietnamese food lover, I often refer to great blogs such as White on Rice Couple and Vietworld Kitchen for inspirations, and Ravenous Couple is a great addition to that space. Please welcome Hong and Kim as they share with us the popular Vietnamese Shaking Beef or Bo Luc Lac recipe. Bo Luc Lac (Vietnamese Shaking Beef) Guest Writer: Ravenous Couple It&#8217;s been four months since we started Ravenous Couple and not much longer that we first discovered the world of blogging. Several blogs got us hooked and planted the seed, but if we were forced to single one out on a police line up, Rasa Malaysia would be the guilty one. Yes, Bee you didn&#8217;t know it then but now you do&#8211;your blog really inspired us to enthusiastically share our love of Vietnamese cuisine but to also learn about others as well. So when Bee asked us to write a guest post on Bo luc lac (Vietnamese Shaking Beef), we were surprised and flattered&#8211;you mean us newbies? But we gladly accepted as it&#8217;s one of our favorite dishes&#8230;(get shaking beef/bo luc lac recipe after the jump) Not completely lost in translation, the &#8220;luc lac&#8221; is merely a description for the &#8220;shaking&#8221; or tossing of the beef back and forth in the wok after it&#8217;s quickly seared.  It&#8217;s a widely popular Vietnamese dish and as such, has many variations on how it&#8217;s served. Some restaurants serve it with sauteed onions, lettuce, and rice (white or tomato paste rice) while others may present it more like a steak salad served on a bed of...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/bo-luc-lac-vietnamese-shaking-beef/feed/</wfw:commentRss>
		<slash:comments>55</slash:comments>
		</item>
		<item>
		<title>Banh Hoi (Vietnamese Rice Noodles with Beef)</title>
		<link>http://rasamalaysia.com/banh-hoi-vietnamese-rice-noodles-with-beef/</link>
		<comments>http://rasamalaysia.com/banh-hoi-vietnamese-rice-noodles-with-beef/#comments</comments>
		<pubDate>Thu, 25 Jun 2009 05:32:01 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Beef]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3639</guid>
		<description><![CDATA[I am a fan of Andrea Nguyen, the award-winning cookbook author/food writer and very talented cooking teacher. I first approached Andrea a few months ago to write a guest post on Rasa Malaysia. Despite her busy schedule&#8211;her new cookbook Asian Dumplings will be out in August&#8211;Andrea was kind enough to say yes to my invitation. Without a doubt, I feel honored and excited. Please welcome Andrea to Rasa Malaysia as she shares her Banh Hoi or Vietnamese Rice Noodles with Beef recipe with us. To learn more about Andrea and Vietnamese cuisine, please hop over to Viet World Kitchen. You can also check out her impressive bio here. Banh Hoi (Vietnamese Rice Noodles with Beef) Guest Writer: Andrea Nguyen I was flattered when Bee asked me to guest post on Rasa Malaysia about one of her favorite Vietnamese foods – banh hoi rice noodles. Delicate in flavor with a slight tang, the very thin (think of something finer than Italian angel hair pasta) noodles are a special event Vietnamese food that’s often enjoyed at parties and celebrations. They’re instantly recognizable as the white noodles are shaped like rectangular mats of thick white cheesecloth. It’s best to purchase banh hoi (pronounced “baan hoy”) fresh from a Vietnamese market or Chinese barbecue shop in a Vietnamese community where they’re typically sold on Styrofoam trays and wrapped in plastic wrap&#8230; Banh hoi are not eaten on their own, but rather as an accompaniment to rich, flavorful morsels, such as slices of this easy-to-prepare grilled beef. Vietnamese people love to bundle up food in lettuce and fresh herbs, which is exactly how this dish is enjoyed. Just grab a piece of lettuce, layer in some herbs, a piece of banh hoi rice noodle and slice of beef. Dip your creation in some nuoc cham...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/banh-hoi-vietnamese-rice-noodles-with-beef/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Grilled Shrimp with Green Papaya and Mango Salad</title>
		<link>http://rasamalaysia.com/grilled-shrimp-with-green-papaya-and-mango-salad/</link>
		<comments>http://rasamalaysia.com/grilled-shrimp-with-green-papaya-and-mango-salad/#comments</comments>
		<pubDate>Wed, 06 May 2009 19:21:59 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=3295</guid>
		<description><![CDATA[When a Michelin-trained private chef writes about food, you know it&#8217;s gotta be good and that&#8217;s exactly what Zen Chef at Zen Can Cook (previously known as Chefs Gone Wild) delivers&#8211;a food blog choked full of scrumptious dishes that rival the finest and best restaurants around. Zen is always wacky, hilarious, and I admire his cooking and wicked writing style (read this guest post and you&#8217;ll know what I mean!). He always provides great entertainment to his readers through his blog so you really have to check out his now spankingly new blog. Please welcome Zen Can Cook and his grilled shrimp and green papaya and mango salad to Rasa Malaysia. I am not sure about you but my stomach is growling at the very sight of this visually pleasing and utterly tantalizing dish. And Zen, you can be my private chef anytime! Grilled Shrimp with Green Papaya and Mango Salad Guest Writer: Zen Can Cook When the lovely Bee over at Rasa Malaysia asked me to guest post on her beautiful blog I almost freaked out. Rasa Malaysia isn&#8217;t a blog. Rasa Malaysia is a mammoth of a blog! Me, I&#8217;m just a mice of a food blogger who lives in a hole in a dark corner of the internet. This is one of the first blogs I discovered when I started blogging about two years ago and one that shines bright in the blogospheric firmament. Needless to say, I feel very honored to be here in front of Rasa Malaysia&#8217;s audience and I promise to do my best not to break anything in my short stay here. To make the best impression I can even offer to vacuum and take out the garbage after I&#8217;m done. Hmm.. Excuse me.. sir!?.. err.. Fine!.. I will mop the floor, too! I do not want...]]></description>
		<wfw:commentRss>http://rasamalaysia.com/grilled-shrimp-with-green-papaya-and-mango-salad/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Goi Cuon (Vietnamese Fresh Spring Rolls) with Hoisin Peanut Dipping Sauce Recipe</title>
		<link>http://rasamalaysia.com/vietnamese-spring-rolls-goi-cuon-with/</link>
		<comments>http://rasamalaysia.com/vietnamese-spring-rolls-goi-cuon-with/#comments</comments>
		<pubDate>Thu, 13 Nov 2008 13:08:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/goi-cuon-vietnamese-fresh-spring-rolls-with-hoisin-peanut-dipping-sauce-recipe/</guid>
		<description><![CDATA[Vietnamese cuisine is gaining popularity in the United States and the world, so today, I invited Todd and Diane of White on Rice Couple to share a delicious Vietnamese recipe with us: Goi Cuon Thit Heo Nuong (generally known as &#8220;Goi Cuon&#8221;) or Vietnamese fresh spring rolls with a killer hoisin peanut dipping sauce (my personal favorite!). Please welcome White on Rice Couple to Rasa Malaysia as they unveil the techniques of rolling these fresh spring rolls plus the secret family recipe of Goi Cuon. Vietnamese Fresh Spring Rolls (Goi Cuon Thit Heo Nuong) Guest Writer: White on Rice Couple Guest writing for Rasa Malaysia&#8217;s gorgeous and delicious blog is both exciting and an honor. To be part of this grand celebration of Asian foods from all around the world is both educational and inspiring. Reading all the great guest bloggers&#8217; family recipes and food traditions shows us just how much we all have in common, no matter what part of the world we hail from. I&#8217;m sharing my families &#8220;go-to&#8221; dish, grilled pork fresh spring rolls or know in Vietnamese as Goi Cuon Thit Heo Nuong. How could I not? Mom would have me feathered and tarred with caramel ginger sauce, just like she does with her precious duck. And Dad would have my head on a platter, covered in chilies and garlic, just like his special fried snapper dish. My parents certainly are not the abusive nor violent kind. They&#8217;re just very passionate about their food and even more thrilled to be able to share it with others&#8230;(get Vietnamese fresh spring rolls/Goi Cuon recipe after the jump) So Vietnamese fresh spring rolls, filled with fresh herbs, veggies and grilled pork all wrapped with rice paper, are always available in my parents kitchen. Whenever one of us homesick 6...]]></description>
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		<slash:comments>40</slash:comments>
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