View allAll Photos Tagged springroll,
the brown stuff on the bottom is a spicy peanut dipping sauce. to make that i sauted garlic and red pepper flakes in some oil, added some creamy peanut butter, soy sauce, sugar, and water. The reason it looks off-brown is because that's not real peanut butter, it's a soy peanut butter, why soy? because it's all i had in the house. why did i have it? well i wanted to see how bad it really tasted, trust me, no so good.
A delicious Thai feast for a group of food bloggers. foodforfel.com/2010/05/nakkara/
----------
Peking roast duck, romaine heart, rice paper, hoisin and Sriracha sauce.
Image taken by myself released under Creative Commons.
Feel free to use this photo for your website or blog as long as you include credit via the following do-follow hyperlink:
www.ourtravelmix.com/must-eat-restaurants-in-ho-chi-minh-city/
@Lekkers Springroll , filled with tofu,egg,bamboo and shrimp - Famous Indonesian and Vietnamese Snacks
Los arrollados primavera rellenos con carne molida -picada- y cebolla. ¡Perfecto cruce de empanada y lumpia!
Its worth the tripp alone :-) 10o Km south of us is a town, Mosjøen, there is a china returant.. they are making food from heaven :-)
There's a seafood joint on the right on the National Highway as you head back into HCMC from Vung Tau. I don't know it's name, but it serves the most incredible seafood spring rolls.
That optimal golden colour and crispy/flaky finish is achieved by using clean oil at a moderate-high temperature.
It's Spring Rolls!!
The asian food restaurant where it just sells service and atmosphere but the chinese food is so bad!! (Im chinese so i know what good chinese food taste like)