EAT WELL VIETNAMESE CUISINES

Five-colors spring rolls (Chả giò ngũ sắc)

29/12/2019

Vietnamese cuisine uses a lot of spices and seasonings which diverse from the South to the North. Most of the main dishes are “slow cook” dishes (slow cooking) such as braised foods, soups (phở, bún bò – beef noodle, bún thang – noodle with chicken, ham, eggs, shrimps, onions and shrimp paste, bún riêu – noodle with crab broth, bún mắm – noodle with fish sauce broth …), cakes (bánh bèo – rice flan cake, bánh nậm – flat rice flour dumpling, bánh cuốn – steamed rice roll, bánh bò – sweet chewy sponge cake, bánh da lợn – Vietnamese steamed layer cake, bánh tôm – fried shrimp cake, bánh khoái – Hue crispy pancake, bánh giò – Vietnamese rice & cake dumpling, bánh chưng – chưng cake…), …), types of sweet desserts (chè đậu xanh bánh lọt – green bean and cendol sweet dessert, chè sương sa hột lựu – jelly sweet dessert, chè bà ba – taro & sweet potato sweet dessert, chè chuối – banana sweet dessert, chè đậu trắng – white bean sweet dessert…). Besides, there are countless types of dipping sauces (soy sauce, salty fish sauce, sweet fish sauce, chili lemongrass fish sauce, lemon pepper salt, green chilli salt, chao, shrimp sauce, cork sauce, seasoning sauce …).

 

My journey to learn to cook Vietnamese food was difficult because I could not cook the dishes with the taste of my grandmother or my mother’s dishes. With European, Japanese, Chinese, or Korean dishes … you can easily find many recipes and ways to prepare them. Vietnamese dishes are passed on from generation to generation by love and recorded with love rather than by black and white documents. Particularly as a Vietnamese cooking Vietnamese cuisine, you can only use your heart to feel each flavor.

 

Gradually, I realized that as long as the cook put his feelings into the dish, suddenly the dish will be delicious and rich in a very personal way. After mastering familiar dishes, I continued to create new dishes using familiar ingredients and always felt like an apprentice in the culinary treasure of Vietnam. Certainly, I still have to study for a long time.


Five-colors spring rolls (Chả giò ngũ sắc)
Servings
20 - 25rolls
Cook Time
45minutes
Servings
20 - 25rolls
Cook Time
45minutes
Ingredients
  • 50gram shredded carrots
  • 50gram shredded cucumbers
  • 60gram shredded purple cabbage
  • 100gram shredded fried tofu
  • 60 gram shredded yellow bell peppers
  • 60gram ground roasted peanuts
  • 20 - 25leaves rice paper
  • cooking oil
  • soy sauce, chili, garlic(to make dipping sauce)
Instructions
Method 1
  1. for those who eat bland food, and enjoy the freshness of the ingredients: add carrots, cucumbers, cabbage, tofu, bell peppers on top of rice paper, sprinkle ground peanuts and roll.
Method 2
  1. For those with a strong taste: Mix all ingredients together, marinate with soy sauce to taste, then put the mixture on the rice paper and roll.
  2. Pour the oil into the pan, wait for the oil to be hot, add the spring rolls to the frying pan, fry until golden on all sides. Take out, put on oil absorbent paper and then put on a plate. Serve with soy sauce, garlic, and chili.

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