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Celebrated a friend's birthday at Chat Thai, in Sydney Westfield! This is one of the best Thai restaurants I've experience. Now I understand why this restaurant is so popular, with queues every night.
Fresh spring rolls for entrees!
Fresh spring rolls of smoked fish sausage, chicken and crab with caramelised tamarind relish.
Delicious entrees! That was the first dish of the night, and I was eager for the next few dishes to arrive.
For more info on Chat Thai: check out their website www.chatthai.com.au
Eating where friendly locals eat has it perils.
As I approached this busy stall in the market filled with dishes, the lady motioned to me saying "Cao lầu, Cao lầu". I didn't need any more persuading and sat down to a bowl of her slippery chewy noodles. Being greedy, I order a couple of spring rolls. The spring rolls was mostly shredded vegetables with tiny bits of pork, and unfortunately served cold.
But back to the perils. As I started eating the lady pour herself a cup of tea from a jug, gulped it down and tipped the rest towards the back of her stall. Then, she motioned to me, thrusting the same cup at me in what I assumed was an invitation to me to help myself. I nodded graciously and smiled... and kept eating! It's hard to refuse such hospitality! I know she meant well, but I'm not the kind who will swap saliva with any girl in town :P
Vietnamese-style fresh spring rolls (or "summer rolls" as they are sometimes called) filled with vegetables, hand-shredded chicken and peanut sauce, plus some extra sauce for dipping.
Yoghurt with walnuts and maple syrup for dessert.
Spring roll is a very popular Asian version of crepe. Basically, it consists of a circular or square rice paper (think of thin crepe made of rice), wrapping around some foodstuff, sealed with some corn flour mixture and deep fried. The ingredients can be sweet or savory.
It can be served as a salad in its fresh form, called popiah.
In short, spring roll = deep fried popiah
Ingredients: (Serve 5, cook time 10 minutes)
5 pieces of popiah skin or bean sheets, readily available at supermarkets frozen section. To be thawed or steamed before use.
5 lettuce leaves
5 tsp of chili sauce or tomato sauce
5 tbsp hoisin or seafood sauce
(A) main stuff:
400 g yam bean, shredded
3 pips garlic, chopped
2 mushrooms, shredded
2 carrots, shredded
1 cup chicken broth
salt and pepper to taste
Method for cooking (A):
Heat 2 tbsp cooking oil in a wok. Fry the garlic and mushroom till fragrant.
Add carrot and yam bean, stir fry for 3 minutes. Add chicken broth, simmer for 5 minutes. Add salt and pepper to taste.
(B) Additional stuff:
1 piece tofu, chopped finely and pan-fried
5 tbsp crispy fried onion
2 eggs, beaten, pan fried and shredded
100 g minced prawns or minced pork, stir- fried till just cooked
100 g crab meat or crab sticks, cooked
Arrangement each ingredient in separate tray e.g. trays for lettuce, tofu, fried onion, omelet, chili sauce, minced meat, popiah skin. There can be as many as 10 - 15 trays of cooked ingredients, like peanut, shredded French beans, blanched bean sprouts, crab sticks and chopped Chinese sausage, too.
To make a popiah:
Lay a piece of bean sheet neatly on a serving plate.
Carefully smear a thin layer of chili/tomato sauce on it.
Smear the hoisin sauce too (optional).
Place a lettuce leaf on top.
Place 1 small scoop of the main ingredients A (drained); on top the lettuce.
Add bits of every ingredients(B) according to you liking, neatly arrange the bulb into a 12cmx5cm strip.
Wrap and secure into a roll.
Serve immediately. It is a fresh and tasty salad!
Popiah is a pot-luck favorite, or a barbecue favorite, when it is served as a complementary salad. Guests is expected to make their own popiah, choosing combination ingredients of their liking. It is fun!!
To make the spring roll from here:
Exclude the use of lettuce leave, and deep fry the popiah in hot oil, the way you fry fritters and croquettes.
Serve hot while the spring roll skin is crispy.
The whole preparation may sound complication, but do not worry, only my description is lengthy!! Haha.....bear with my language weakness!!
In actual case, it takes 1 minute to prepare from the ready ingredients, and less than 1 minute to finish it down into your stomach!
Hanoi fried spring rolls are very popular and appear on almost every restaurant menu. Hanoians are very proud of their spring rolls. It's a perfect starter for whoever loves fried spring rolls. There are quite a few different recipes for fried spring rolls but I would like to give you the following recipe which includes pork rather than fish or something else.
Ingredients:
Onion: 200g (finely chopped)
Carrot: 150g (finely chopped)
Dry vermicelli: 30g
Earwood: 30g
Black mushroom: 30g
Minced pork: 300g
Crab meat: 500g
Egg : 02
Pepper, sugar: 1/10 teaspoon
Chicken powder ¼ teaspoon
Cooking oil: 200ml
Fish Sauce: 1 teaspoon
Sugar: 1 teaspoon
Fresh Water: 03 teaspoon
Vinegar or fresh lime juice: 01 teaspoon
Fresh Chilli, garlic: 01 teaspoon
Square rice papper, Coconut milk.
How to make:
Soak dry vermicelli, earwood, black mushroom in water for 20 minutes. Then dry & finely chop. Put all the prepared ingredients into a large mixing bowl and mix them well. Place some of the above prepared ingredients on a sheet of rice paper before rolling it into rolls. Put cooking oil into a pan, bring to a high heat, put spring rolls in & turn occasionally until the color of the “nem” turns light brown. Serve hot with herbs & dipping sauce.
Dipping Sauce:
Lemon: squeeze for juice. Put fish sauce, sugar, lemon juice, garlic and chili in a large mixing bowl; add 2 spoonfuls of water in, then stir well.
On a cold and Wintery Tuesday night, Bistro Vue was fully booked, with a private function occupying half the restaurant.
As the dining room began to fill, an accordian player started playing, adding to the ambience.
The menu was typically French, although the current specials seem to all involve curry of one form or another.
We ordered 3 hors d’oeuvres (starters) and 2 entrees (mains), in the hope that we would have enough room for the chocolate souffle!
The clam gratinée was a nice start. Although the clams weren't very meaty, the flavours of the sea combined with dollops of tomato, garlic and parsley and a light sprinkling of cheese was probably the best tasting grilled clams I've had! The little micro-coriander and drizzle of basil oil made the dish colourful too!
Next up were the posh-sounding Poulet et escargot en rouleaux. In other words, chicken spring rolls with snails! :P We couldn't quite work out if there were any snails in the spring rolls themselves, but the chicken was light and the pastry skin was crunchy and not greasy. It was served with 2 escargot in a curry sauce, which seemed a bit out of place. We were also given a small pot of curry sauce for the spring rolls, but that seemed unnecessary as well.
The 2-hour poached eggs were quite a treat! Visually playful, 3 eggs were served in an egg carton, with 6 halved egg shells holding the yolks and a mushroom jus and air. The confit egg yolks were unimaginably creamy and went very well wild mushroom purée and the fingers of toast! It's an amazing combination. We followed that with the mushroom jus which was like a strong beef consomme.
After a short rest, our mains arrived. The grilled skate was a simple piece of fish with slightly crisped edges and a moist center. The naturally sweet, garlicky fresh pea puree balanced out the saltiness of the fish. The accompanying scalloped potato were waxy and fragrant with butter. Yum!
We also got a duck dish, with a slow-roasted duck breast that was tender and juicy. However, the confit duck leg was a bit over-seasoned, but very flavoursome. The braised cabbage went some way to temper the salt, but we had to order more of the warm mini baguettes to help calm our tastebuds.
When asked if we'd liked dessert, we knew we did! We ordered the chocolate souffle and some coffees.
The souffle was accompanied with some theatrics! Before I could take a photo, our waitress stabbed it with butter knife and proceded to make a hole. She then poured a jug of hot chocolate into the hole, finishing by drizzling some over the top. The souffle was very light and fluffy, almost too light, giving it the texture of beaten egg whites that hadn't had time to firm up. Tastewise, the souffle wasn't as intensely chocolatey and we'd like, but still very good. After the dessert, we all agreed that the lightness was a welcome end to a good dinner!
Bistro Vue
430 Little Collins St Melbourne 3000
(03) 9691 3838
vuedemonde.com.au/bistro-vue.aspx
- Bistro Vue - Dani Valent, Reviewer - January 22, 2007
- Bistro Vue - John Lethlean, Reviewer - February 12, 2007 - 14/20
fresh spring rolls are the best. even better, from this street vendor.
slather some sweet sauce, followed by ground fresh chili on a crepe-like popiah skin. then put a piece of lettuce before piling on the omelette, braised turnip (jicama), julienned cucumber and blanched beansprouts. fold and roll it up neatly.
the lettuce stops the skin from soaking up jus from the wet ingredients. too soggy and it falls apart before you take your first bite, which is a no-no. the secret ingredient is in the white bowl. lard. liquid gold.
this was meal #3 for the day.
Rice sprinkled with furikake; steamed bok choi, mini springrolls, breaded fried carrots, red capsicum kinpira. Cinnamon caramel bananas for dessert.
The mini springrolls are homemade. I prepared a big batch ahead of time and froze them in portions to be used for bento. The stuffing was made with minced meat, leek, carrots and other root vegetables, Chinese cabbage and beansprouts.
By the way, there's a cabbage leaf hidden underneath the springrolls as a sort of edible divider, to keep them from getting too soggy due to being right next to the steamed bok choi.
purple rice with shu mai, purple goldfish crackers, plum, grape Jell-o, purple cabbage/carrot salad, spring rolls, gyoza, purple potato flower
Eastern and northern China
In Chinese cuisine, egg rolls are sweet spring rolls with red bean paste inside from areas such as Zhejiang in eastern China, and northern China. Spring rolls are usually eaten during the Spring Festival in China, hence the name.
Taiwan
In Taiwan, spring rolls also come in a number of varieties, such as:
Fried vs. non-fried
Fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with vegetables. This version is fully wrapped before being pan fried or deep fried.
Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients. The most commonly eaten style of non-fried Taiwanese spring rolls is called rùn bǐng (润饼) in Mandarin (or po̍h-piáⁿ (薄餅) in Taiwanese, see popiah). Traditionally, non-fried spring rolls are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the 3rd day of the 3rd month of the lunar calendar (三月三 sān yuè sān). The wrappings can be a flour based mix or batter.
Northern vs. southern Taiwan
In northern Taiwan, the ingredients are generally flavored with herbs, stir-fried and sometimes topped with a finely ground peanut powder before being wrapped. The northern-Taiwanese style spring roll is usually lightly topped with or accompanied by a soy sauce.
In southern Taiwan, the ingredients are generally boiled or blanched in plain water. Sometimes caster or superfine sugar is added along with the peanut powder before all the ingredients are wrapped.
Thailand
In Thailand, there are many types(three, apparently) of spring roll style dishes.
Fresh type,"Guay-tiew lui suan"(ก๋วยเตี๋ยวลุยสวน). Guay-tiew lui suan contains various fresh vegetables and juicy cooked meat wrapped in steamed ([long-uncutting]) noodle sheets(pen pang แผ่นแป้ง) then, topped with sweet, sour and spicy green dressing.
Fresh type,"Por-pia sod"(ปอเปี๊ยะสด). The appearance of Por-pia sod is similar to Guay-tiew lui suan with some differences in ingredients(sai ใส้) and pen pang. The dressing of Por-pia sod is sweet-tasting with high viscosity and a mailard color style.
Fried type,"Por-pia tod"(ปอเปี๊ยะทอด). Generally, Por-pia tod is smaller than the above two types with strong taste [sai]. Pen pang & Sai are modified to be suitable for frying. The dressing of Por-pia sod is high viscosity, transparent, heterogenous sweet and sour taste (nam jim buay น้ำจิ้มบ๊วย).
Vietnam
See Chả giò
In some restaurants, gỏi cuốn, a Vietnamese salad roll, is referred to as a "spring roll"; others use the term "summer roll". Ingredients include slivers of boiled pork, shrimp, rarely chicken or tofu, fresh herbs, lettuce, sometimes fresh garlic chives, rice vermicelli, all wrapped in moistened rice paper, served at room temperature with fermented soybean sauce (tương xào) or hoisin sauce. The salad roll is easily distinguished from a "minced pork roll" by the fact that it is not fried, the ingredients used are different. Spring roll refer to the freshness of the spring season with all the fresh ingredients, therefore frying takes away that feeling.
The fried version with minced pork is called chả giò (southern Vietnam), nem, or Nem rán (northern Vietnam); it has been mistakenly referred to as an egg roll or spring roll on some restaurant menus. Central Vietnam has its own version of a "fried roll" called "Ram." "Ram" is always made from whole shell-on shrimp or chopped deshelved shrimps and some green onion, wrapped in rice paper and deep fried. "Ram", like most food items from central Vietnam, are not widely available in Vietnamese restaurant overseas. The collective Vietnamese "egg rolls" are different from the Chinese egg roll in that it is typically smaller and contains ground or chopped protein such as pork, crab, shrimp (but rarely) chicken, taro, glass noodle, wood-ear mushrooms and shredded carrots. It would be more correctly referred to as a "Vietnamese fried Roll". It is sometimes called eggrolls even though no eggs are used in the making. Rice papers are always used as the wrappers in Vietnam. Vietnamese restaurants in western countries tend to use the Chinese eggroll wrappers due to the inavailability of rice papers initially. However, some restaurants have slowly reverted back to using rice papers now that they are widely available.
To create a dipping sauce nước mắm pha (nước chấm) renowned in central Vietnam, add fish sauce, lime, garlic, sugar, small red and green peppers and water. Mince the garlic and peppers. Add the sugar into a bowl of hot water to help dissolve it quickly. Add fish sauce, lime, and the minced garlic and peppers into the sugar water.
It can also be found at some Grocery Retail stores in the U.S., such as Trader Joe's.[1]
Eastern and northern China
In Chinese cuisine, egg rolls are sweet spring rolls with red bean paste inside from areas such as Zhejiang in eastern China, and northern China. Spring rolls are usually eaten during the Spring Festival in China, hence the name.
Taiwan
In Taiwan, spring rolls also come in a number of varieties, such as:
Fried vs. non-fried
Fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with vegetables. This version is fully wrapped before being pan fried or deep fried.
Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients. The most commonly eaten style of non-fried Taiwanese spring rolls is called rùn bǐng (润饼) in Mandarin (or po̍h-piáⁿ (薄餅) in Taiwanese, see popiah). Traditionally, non-fried spring rolls are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the 3rd day of the 3rd month of the lunar calendar (三月三 sān yuè sān). The wrappings can be a flour based mix or batter.
Northern vs. southern Taiwan
In northern Taiwan, the ingredients are generally flavored with herbs, stir-fried and sometimes topped with a finely ground peanut powder before being wrapped. The northern-Taiwanese style spring roll is usually lightly topped with or accompanied by a soy sauce.
In southern Taiwan, the ingredients are generally boiled or blanched in plain water. Sometimes caster or superfine sugar is added along with the peanut powder before all the ingredients are wrapped.
Thailand
In Thailand, there are many types(three, apparently) of spring roll style dishes.
Fresh type,"Guay-tiew lui suan"(ก๋วยเตี๋ยวลุยสวน). Guay-tiew lui suan contains various fresh vegetables and juicy cooked meat wrapped in steamed ([long-uncutting]) noodle sheets(pen pang แผ่นแป้ง) then, topped with sweet, sour and spicy green dressing.
Fresh type,"Por-pia sod"(ปอเปี๊ยะสด). The appearance of Por-pia sod is similar to Guay-tiew lui suan with some differences in ingredients(sai ใส้) and pen pang. The dressing of Por-pia sod is sweet-tasting with high viscosity and a mailard color style.
Fried type,"Por-pia tod"(ปอเปี๊ยะทอด). Generally, Por-pia tod is smaller than the above two types with strong taste [sai]. Pen pang & Sai are modified to be suitable for frying. The dressing of Por-pia sod is high viscosity, transparent, heterogenous sweet and sour taste (nam jim buay น้ำจิ้มบ๊วย).
Vietnam
See Chả giò
In some restaurants, gỏi cuốn, a Vietnamese salad roll, is referred to as a "spring roll"; others use the term "summer roll". Ingredients include slivers of boiled pork, shrimp, rarely chicken or tofu, fresh herbs, lettuce, sometimes fresh garlic chives, rice vermicelli, all wrapped in moistened rice paper, served at room temperature with fermented soybean sauce (tương xào) or hoisin sauce. The salad roll is easily distinguished from a "minced pork roll" by the fact that it is not fried, the ingredients used are different. Spring roll refer to the freshness of the spring season with all the fresh ingredients, therefore frying takes away that feeling.
The fried version with minced pork is called chả giò (southern Vietnam), nem, or Nem rán (northern Vietnam); it has been mistakenly referred to as an egg roll or spring roll on some restaurant menus. Central Vietnam has its own version of a "fried roll" called "Ram." "Ram" is always made from whole shell-on shrimp or chopped deshelved shrimps and some green onion, wrapped in rice paper and deep fried. "Ram", like most food items from central Vietnam, are not widely available in Vietnamese restaurant overseas. The collective Vietnamese "egg rolls" are different from the Chinese egg roll in that it is typically smaller and contains ground or chopped protein such as pork, crab, shrimp (but rarely) chicken, taro, glass noodle, wood-ear mushrooms and shredded carrots. It would be more correctly referred to as a "Vietnamese fried Roll". It is sometimes called eggrolls even though no eggs are used in the making. Rice papers are always used as the wrappers in Vietnam. Vietnamese restaurants in western countries tend to use the Chinese eggroll wrappers due to the inavailability of rice papers initially. However, some restaurants have slowly reverted back to using rice papers now that they are widely available.
To create a dipping sauce nước mắm pha (nước chấm) renowned in central Vietnam, add fish sauce, lime, garlic, sugar, small red and green peppers and water. Mince the garlic and peppers. Add the sugar into a bowl of hot water to help dissolve it quickly. Add fish sauce, lime, and the minced garlic and peppers into the sugar water.
It can also be found at some Grocery Retail stores in the U.S., such as Trader Joe's.[1]
Pretty amazing dinner last night with my colleagues at Nakhon Kitchen. This Thai restaurant already have quite a number of outlets around Singapore. Had a cheat meal off my usual diet for this delicious meal.
#dinner #thaistyle #nakhonkitchen #asian #papayasalad #greencurry #bbqpork #fish #foodgasm #foodies #foodporn #food_rick_eats #instagrammers #instafood #instagramsg #sgfoodplaces #sgfood #sgfoodies #springrolls
For the springrolls : shell shrimps but leave the tail on, marinate with sesame oil, salt & pepper. Wrap in springroll wrapper. Deep fry.
For the noodles: prepare some soaked rice noodles, scrambled eggs, some cooked meat pieces & any veggies u like. Stir fry minced garlic, add curry & turmeric powder, add in noodles & other ingredients. Season.
For the soup : Boil water in a small pot, add finely sliced ginger, fish meat, 1 diced century eggs, chopped onion leeks & chinese parsley. Season with salt & chicken powder.
Steamed green beans, peanut sauce, strawberries, two (slightly squished) apple-tofu spring rolls (recipe from the Vegan Lunch Box), and a kiwi.
i wish i could eat this right now
vietnamese spring rolls /paper rolls
this is one of my earliest sets of re-ment
When I was a kid, we used to spend way too long making spring rolls. All the aunties, grandmother, grandaunties and cousins would be roped in to chop and slice. This recipe by Kyle's dad took (only) two hours. I wonder whether it only ever took that long in Malaysia, and that time seemed to stand still when forced inside, chopping a mountain of vegetables, or whether it really did take all day...
The whole process is described on my blog papayatreelimited.blogspot.com/2009/09/spring-rolls-yum.html, but here's the recipe...
You will need:
A packet of spring roll wrappers - either wheat, or rice paper wrappers
Filling:
all ingredients have to be sliced finely and long
chicken thighs - marinaded in a bit of garlic, soy, sesame oil, oyster sauce, pepper. pan fry until browned.
carrot
garlic shoots
spring onions
bamboo shoots
water chestnuts
fungus - wood ear
chinese dried mushrooms - soaked in hot water, sliced
snake beans
3 eggs - omelette - seasoned with a dash of soy, pepper, make a thin omelette and slice finely
beansprouts
Stir fry all the ingredients - and add sesame oil, oyster sauce, cornflour (and water), pepper, soy sauce.
Let the mixture cool.
Then roll into spring rolls.
deep fry until golden brown.
Dipping sauce:
thick soy sauce, soy, chopped garlic, oyster sauce - or any other dipping sauce you like.
Clear your schedule, eat and have a nap.
This page also has a recipe for edomame dressing - soy bean pods snack.
Spring rolls made with minced chicken, shiitake mushrooms, napa cabbage, bean sprouts, carrots, cilantro, oyster sauce, and hoisin sauce
Eastern and northern China
In Chinese cuisine, egg rolls are sweet spring rolls with red bean paste inside from areas such as Zhejiang in eastern China, and northern China. Spring rolls are usually eaten during the Spring Festival in China, hence the name.
Taiwan
In Taiwan, spring rolls also come in a number of varieties, such as:
Fried vs. non-fried
Fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with vegetables. This version is fully wrapped before being pan fried or deep fried.
Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients. The most commonly eaten style of non-fried Taiwanese spring rolls is called rùn bǐng (润饼) in Mandarin (or po̍h-piáⁿ (薄餅) in Taiwanese, see popiah). Traditionally, non-fried spring rolls are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the 3rd day of the 3rd month of the lunar calendar (三月三 sān yuè sān). The wrappings can be a flour based mix or batter.
Northern vs. southern Taiwan
In northern Taiwan, the ingredients are generally flavored with herbs, stir-fried and sometimes topped with a finely ground peanut powder before being wrapped. The northern-Taiwanese style spring roll is usually lightly topped with or accompanied by a soy sauce.
In southern Taiwan, the ingredients are generally boiled or blanched in plain water. Sometimes caster or superfine sugar is added along with the peanut powder before all the ingredients are wrapped.
Thailand
In Thailand, there are many types(three, apparently) of spring roll style dishes.
Fresh type,"Guay-tiew lui suan"(ก๋วยเตี๋ยวลุยสวน). Guay-tiew lui suan contains various fresh vegetables and juicy cooked meat wrapped in steamed ([long-uncutting]) noodle sheets(pen pang แผ่นแป้ง) then, topped with sweet, sour and spicy green dressing.
Fresh type,"Por-pia sod"(ปอเปี๊ยะสด). The appearance of Por-pia sod is similar to Guay-tiew lui suan with some differences in ingredients(sai ใส้) and pen pang. The dressing of Por-pia sod is sweet-tasting with high viscosity and a mailard color style.
Fried type,"Por-pia tod"(ปอเปี๊ยะทอด). Generally, Por-pia tod is smaller than the above two types with strong taste [sai]. Pen pang & Sai are modified to be suitable for frying. The dressing of Por-pia sod is high viscosity, transparent, heterogenous sweet and sour taste (nam jim buay น้ำจิ้มบ๊วย).
Vietnam
See Chả giò
In some restaurants, gỏi cuốn, a Vietnamese salad roll, is referred to as a "spring roll"; others use the term "summer roll". Ingredients include slivers of boiled pork, shrimp, rarely chicken or tofu, fresh herbs, lettuce, sometimes fresh garlic chives, rice vermicelli, all wrapped in moistened rice paper, served at room temperature with fermented soybean sauce (tương xào) or hoisin sauce. The salad roll is easily distinguished from a "minced pork roll" by the fact that it is not fried, the ingredients used are different. Spring roll refer to the freshness of the spring season with all the fresh ingredients, therefore frying takes away that feeling.
The fried version with minced pork is called chả giò (southern Vietnam), nem, or Nem rán (northern Vietnam); it has been mistakenly referred to as an egg roll or spring roll on some restaurant menus. Central Vietnam has its own version of a "fried roll" called "Ram." "Ram" is always made from whole shell-on shrimp or chopped deshelved shrimps and some green onion, wrapped in rice paper and deep fried. "Ram", like most food items from central Vietnam, are not widely available in Vietnamese restaurant overseas. The collective Vietnamese "egg rolls" are different from the Chinese egg roll in that it is typically smaller and contains ground or chopped protein such as pork, crab, shrimp (but rarely) chicken, taro, glass noodle, wood-ear mushrooms and shredded carrots. It would be more correctly referred to as a "Vietnamese fried Roll". It is sometimes called eggrolls even though no eggs are used in the making. Rice papers are always used as the wrappers in Vietnam. Vietnamese restaurants in western countries tend to use the Chinese eggroll wrappers due to the inavailability of rice papers initially. However, some restaurants have slowly reverted back to using rice papers now that they are widely available.
To create a dipping sauce nước mắm pha (nước chấm) renowned in central Vietnam, add fish sauce, lime, garlic, sugar, small red and green peppers and water. Mince the garlic and peppers. Add the sugar into a bowl of hot water to help dissolve it quickly. Add fish sauce, lime, and the minced garlic and peppers into the sugar water.
It can also be found at some Grocery Retail stores in the U.S., such as Trader Joe's.[1]
I just read that the ownership of Pho Hua has been ordered to change the name of the restaurant. Apparently, there's a restaurant chain clear on the other side of the country that has a similar name. With one kind of accent "hua" means "peace" and with another it means "flower." I don't remember which the Cleveland actually uses but whichever it is, now that I finally know what the name of the restaurant means I'm sorry that it has to change.