Vietnamese Chả Giò a Long Lost Favorite
I would like to introduce a very lovely lady, Christine from http://holybasil.wordpress.com/ whom I met 8 years ago in Ann Arbor, Michigan. My husband and I took a Vietnamese cooking class together and had a wonderful time and learned so much from Christine.
If you happen to visit Ann Arbor, Michigan, be sure to book a cooking class with Christine as it will be a very memorable experience.
Please visit http://holybasil.wordpress.com/?s=Spring+Rolls+ for the complete Vietnamese Chả Giò recipe with instructions.
Vietnamese Chả Giò is a lovely roll that is stuffed with pork, mushrooms, shallots, jicama, cellophane bean noodles, carrot, shrimp, bánh tráng (rice paper). These little treats are fried and it makes the exterior crunchy and glistening. I love to dip my Vietnamese Chả Giò in Thai Sweet and sour sauce.
Nuoc Cham (Dipping Sauce)
- 1 cup fish sauce
- 1/2 cup white vinegar
- 2 tablespoons sugar
- 1 cup water
- juice of 1 lemon
- 1 teaspoon crushed hot red pepper sauce
- 4 carrots finely shredded
- 1 clove garlic finely minced
- daikon radish finely shredded