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Vietnamese Chả Giò a Long Lost Favorite

Vietnamese Cha Gio a Long Lost favorite
I found it. I found it! I have moved 3 times across borders and there was something that has gone missing. Well not missing, but just hidden.
Vietnamese Cha Gio a Long Lost favorite
This was a very vital piece of paper as it had Christine's fantastic recipe for Vietnamese Chả Giò. My teenage boys have been begging for this yummy recipe for years and I just found it folded neatly in one of my other cooking books that have sailed the great seas from America to Asia.
Vietnamese Cha Gio 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 Cha Gio a Long Lost favorite

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.

Vietnamese Cha Gio a Long Lost favorite

Here is another yummy dipping sauce that I like to make is Nuoc Cham...It has all the yummy Asian flavors of salty, sweet, sour and spicy....

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
Step 1: Combine all the ingredients together and allow them to marinate. If stored in the refrigerator in a sealed jar can be kept for up to a month.

LESS THAN 30 MINUTE DINNERS

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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Vietnamese Chả Giò a Long Lost Favorite

By HWC Magazine  ,   

March 31, 2012

  • Cook: 45 mins
  • Yields: 4 Adults or 1 Hungry Teenager

Ingredients

fish sauce -

white vinegar -

sugar or sugar alternative -

lemon juice -

hot pepper sauce -

Carrot -

diakon radish -

garlic -

00:00
  • Oh, it looks marvelous (just like all your food)!!! 🙂

    • You are so sweet Sibella. My boys threaten me every day they are leaving and going to the lady that bakes… That would be your house Ms. Sibella…. LOL You better stock up on groceries….

  • Anonymous

    I always miss the good stuff, need to travel less

    • Dear Mr. Anonymous, I agree. I will make sure to make something fun and delicious upon your return. Hurry home!

  • So right, a fave in my house for sure!

    • My hubby just texted me as he was bummed as once again he was traveling when I usually make all the really yummy dishes. LOL

  • Nami | Just One Cookbook

    I can imagine your joy when you found the recipe! Now it’s on the internet you will not lose it anymore. 🙂 I love Vietnamese food and this looks great! Rice paper dish is so versatile and love it. Beautiful presentation!

    • Arigato Gozarimus Nami-san. I was super happy to see that Christine’s website and her cooking classes are still growing strong. Please check out her site. so many yummy treats. Take care, BAM

  • Dear Bam, I am super impressed with your multi-culturalism!! You seem to know about every single type of cuisine!! Your recipes of Asian cuisine clearly demonstrates great knowledge!! These spring rolls are definitely a MUST-TRY!!!

    • Thank you for your kind words. I always love trying new cuisines and am always up for the challenge. I think it is most easy for me to cook different Asian foods right now as I can find all of my ingredients I need, locally. I think a goal for Bam’s Kitchen is to try at least one dish from each and every culture. I think that would keep me very very busy in Bam’s Kitchen and I would be really happy learning along the way. Take care, BAM

  • Don’t you hate it when you can’t find a recipe? Someday, someday, we’ll all compile our recipes into books where they can be found easily. At least now, you can find Vietnamese Chả Giò on your blog, or on Pinterest.com where I’m going to post it. Your boys obviously love your cooking and I can see why. Another yummy recipe!

    • I agree Kathleen it is so frustrating have your recipes in may different places. I think that is part of the reason I started Bam’s Kitchen just to get everything documented in one little place that I can quickly obtain the things I love. You are a very sweet Kathleen . Thanks so much for posting my recipe on Pin Interest. Happy Spring to you! Take care, BAM

  • Heavenly!
    🙂 Mandy

  • Oh, my…that looks yummy!

  • Thanks for reminding me I have rice paper in the cupboard! I’ve been meaning to make these for forever! Look delicious.

    • I also think as it it is getting warmer some nice cool uncooked wraps with some yummy veggies sounds great as well. However, I have teenage boys so have to go with the flow….

  • Thank goodness you located this one! My family would love it as well and I think pan frying a healthier option anyway:)

    • I always find myself substituting for my recipes, we always seem to be out of something in our house… The inconvenience of not having a car and having to walk everywhere or take public transport, really makes you come up with some creative options for cooking.

      • That’s an excellent point! And being confident in one’s choices sure helps, you always seem to have the perfect substitution!

  • I’m happy to have your dipping sauce recipe…I have never been completely happy with the recipes I have tried.

    • This dipping sauce is really nice with all of the sweet, savory, sour, spicy flavors going on. It can keep in the fridge for quite some time in the proper tightly sealed container.

  • Oh wow, I’d be heartbroken if I had tasted that then lost the recipe. So glad you found it. Looks awesome.

    • My teenage boys were most delighted to hear about the discovery of our long lost favorite.

  • Sounds like an addictive combination of flavors alright! Wow, am I craving spring rolls like nothing else now. I know it wouldn’t be exactly the same, but I’m going to try substituting mushroom stock for the fish sauce, and maybe throw in a dash of kombu as well for an oceanic, savory taste. I just can’t resist this recipe!

    • Hannah your substitutions sound super yummy. I know many people do not like or cannot find fish sauce in their markets so you have to find alternatives. Have a great weekend. BAM

  • Thank goodness you found it! Reading through the recipe, i can easily see why you missed it so. It sounds delicious!

    • Hello John and happy spring to you! There are many versions of this recipe on line but this one is very traditional and I like that aspect of it very much.

  • I love it when I find things that I thought I’d lost – and this recipe surely looks like a great re-find! Yum!

    • Moving so much is really stressful. However, I think that with each move I get a little smarter on organization and packing. I hope you will give this a try as kids love it.

  • I love Vietnamese food. The rice paper rolls look delicious!

    • Thank you Asmita. I have just visited your website and love that new Paneer wrap. Super yummy flavors!

  • What a wonderful looking appetiser 😀
    This version of spring rolls are delicious!
    Thanks for yet another perfect recipe 🙂

    Cheers
    Choc Chip Uru

    • Thanks CCU! I just had a very dangerous thought for you the chocolate lover. You could probably slather nutella on rice wrappers and then fry and take out and sprinkle with sugar just hot off the skillet. That actually kinds sort of sinful. Take care, BAM

  • Oh, these look dangerously delicious! I would love to try these 🙂

    • They are really no that hard to make. You can make the filling in advance. Take Care, BAM

  • Hi Bam – I love things like these – I’m not sure if I’ve had this specific dish before but it’s got all the things I love inside, so I’m certain it would be a winner for me – I bet my wife would love it too! So crispy and golden and delish 🙂

    • Thanks Charles. I think even the pickier eaters seem to like this dish. After all, my teenagers LOVE it! Right there that says it all. Have a great day. BAM

  • These spring rolls have my mouth watering with envy. Ahh I wish I could make these right now. I miss spring rolls so much and I think its about time I make my own 🙂

    • Can you get the rice wrappers where you live? I know that sometimes hard to find unless you have a good Asian market. Of course that is not a problem here. LOL

      • There is a bunch of Asian markets here in NYC.. so I can get them :). I;m excited about this

  • these look PERFECT and then you add the dipping sauce. Did I mention perfect?

  • These look so terrific, even before you pan fried them! I adore vietnamese rolls and haven’t tried my hand at making any, but these are so tempting.

    • Thanks, I also love spring rolls just plain not fried stuffed with tons of fresh veggies with my dipping sauce, but I have teenage boys at home and that would not go over well. My boys would be saying, where the meat mom?

  • Oh My Gosh Bam this looks so wonderful! We were on a weekend trip all around the Texas hill country, so there was no access to Asian food the whole time. Coming home and read your blog posting has me craving some good Viet food, thanks for sharing and the inspirations!

    • I am sure there was lots of TEX MEX in Texas Hill country…. Welcome back home. Thanks for your kind comment and as you know these are quite simple to make so you can take care of that Vietnamese food craving. Take care, BAM

  • Bam, Can I come live with you for a week??? I love all of your recipes, so much!!! 😉

    • Absolutely Jen, We would love to have you! Really, if you do ever decide to take a trip to HK give me a ring. Take Care, BAM

  • What have I been doing that I only just discovered your blog and what a goldmine it is 🙂

    Deep fried, pan-fried any which way would work for me. These look absolutely delicious.

    • I am so glad you stopped by my website so I could find yours. I am looking forward to keeping in touch. Take care, BAM

  • One of the reasons I started blogging is so I’d finally collect all of my recipes. Anyway, thanks for the like to the Chả Giò recipe, and for your Nuoc Cham. I love these flavors, but don’t cook them enough. You’re an inspiration – thanks.

    • Creating our websites is a perfect way to keep all the recipes that are very dear to us in one convenient location. I think you will really like the flavors of the dipping sauce as it can be used with many dishes. Take Care, BAM

  • Jo-Lyn

    My father-in-law used to work at the USPS and he worked with a guy from Vietnam and he gave us a fabulous recipe for Vietnamese egg rolls. They are sooooooo good. When we make them we have to make a double batch because they don’t last long enough!! I might have to make some and post the recipe some time!! 🙂

    • I can’t wait to see your Vietnamese egg rolls as it is always interesting seeing the slight differences in the recipes. I just popped over to your blog and those little cakes inside the eggs are just so cute! Happy Easter to you! BAM

  • I am salivating looking at those delicious and crunchy looking rolls. Very nicely presented, Bam!

    • Thanks Ray. I was very thankful to just get in a very quick photo before my hungry teenage boys demolished the plate. Take care, BAM

  • This recipe is all I would like for today, yummy:)

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