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Class Park and Crabmeat Spring Rolls (cha gio)

Everyone loves these crispy Vietnamese spring rolls known as cha gio (pronounced “cha yoh”). These take a little time to prepare, but are well worth the effort.

- 12 dried rice paper wrap-peers (see note), each about 20 cm/8in in diameter.
- Oil for deep-frying
- 1 portion fish sauce dip

Filling
- 50 g (2 oz) dried glass noodles, soaked in water until soft, drained and cut in to lengths.
- 1 egg, beaten.
- 250 g (8 oz) cooked crabmeat.
- 1 mall onion, diced.
- 2 spring onions, mined.
- 1 small carrot, grated to yield 1 cup.
- 100 g (2 cups) bean sprouts, seed coats and tails removed, blanched and drained.
- 1/2 teaspoon salt. - 1 tablespoon fish sauce.
- 1/2 teaspoon freshly ground black pepper.

Accompaniments
- 12 butter lettuce leaves.
- Sprigs of mint leaves.
- Sprigs of coriander (cilantro) leaves.
- 1 small cucumber, cut in to matchsticks.

  • Prepare the fish sauce dip by following the recipe on page 6.
  • Make the filling by combining all the ingredients in a large bowl and mixing until well blended.
  • To make a roll, briefly dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place 2 heap-ing tablespoons of the filling along one side of the wrapper. Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up tightly, pressing to seal. Repeat until all the ingredients are used up.
  • Heat the oil in a wok or saucepan over medium heat until hot. Gently lower the rolls in to the oil, a few at a time, and deep-fry for 3 to 5 minutes each, until golden brown and crispy on all sides. Remove and drain on paper towels.
  • Place the deep-fried roll on a serving platter with the accompaniments and serve with dipping bowls of the fish sauce dip on the side.
Makes 12 rolls
Preparation time: 45 mins
Cooking tim : 20 mins

(Source: homestyle vietnamese cooking)


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