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)
read more
I admire people who can write beautifully, especially about food, and that’s one of the reasons why I admire Carolyn Jung, A.K.A. Food Gal, a food and wine writer extraordinaire. Food Gal is an award-winning food blog about recipes, restaurants, celeb chefs, and everything food and wine related. I love great food writing and that’s why I am often glued…
Please welcome Wiffy of Noob Cook to Rasa Malaysia today. She is sharing with us a Chinese New Year recipe called 花开富贵, or stir-fried broccoli and scallops, which means richness and abundance. Noob Cook is a great Singaporean food blog with many delicious home-cooked recipes, I have to say that Wiffy is certainly no noob in the kitchen as she…
If you are a fan of Thai food, it’s very likely that you love Pad See Ew, or Thai-style fried flat rice noodles. Many readers have asked for the recipe, so today, I have a Thai native Jam as a guest writer. Based in Austin, Jam is a Thai cooking instructor and the brainchild behind Thai-fresh (a Thai cooking school…
Last week, I published the first ever Korean recipe on Rasa Malaysia and confessed to the world that I am a total klutz when it comes to Korean food. Debra Samuels, coauthor of “The Korean Table” came to my rescue. She encouraged me to learn about Korean cooking and sent me her beautiful cookbook. I invited her to share her…
A few weeks ago, I tweeted about guest bloggers on Rasa Malaysia and Mable Tan—a fellow Malaysian who resides in Australia—responded and came to my rescue. Mable is a fantastic baker and a great cook; her blog “Happy Monkee” is beautiful and delicious. In her past life, Mable was a writer and stylist working with Seventeen, Marie Claire, Female (leading…
(Attend hands-on hot pot workshop in Los Angeles by Harris Salat, the author of Japanese Hot Pots. Classes are available on November 14-15, 2009. Click here to learn more.)
Fall is in the air, even here in Southern California. Days are getting shorter and cooler. These past few days, the sky has been dull and wintry and this morning, it rained.
I…
