Time passes and I realize that there is little group of people who read me also try my recipes and launched bravely prepare at home. Thanks. I am pleased and encouraged me to follow. In essence that was the goal of beginning to write the blog.
One of these people, "adventurous" is Gianni, a good friend Paris cruceño of time. The other day I commented that it had begun to cook Asian recipes, including "nem", the name under which, especially in France, is known to Vietnamese spring rolls.
After chatting a while he understood cooked something similar to Chinese spring rolls, without using or filling or packaging, or how to eat, typically Vietnamese ...
So I decided to mismatch the mess, writing, not one but 3 post ...
So I decided to mismatch the mess, writing, not one but 3 post ...
technique actually "roll", although born in China, is common throughout Asia because it is difficult to find a country on the continent where not prepare a local mode. The Filipino lumpia, the Popiah Malays, Vietnamese cha gio ...
In summary, this is complete some mixture of food and frying, steaming or taking raw wrapped in a wafer thin dough.
In Vietnam spring rolls are called "Cha Gio", literally "rolls of minced pork," and although originating in Saigon, is a true national dish.
The Vietnamese Cha Gio are 4 sides, for its filling, the wrapping, the sauce that accompanies them and how they eat.
Unlike other dishes similar, wrapped in rice paper, called "Banh Trang." Chinese wafer rolls are flour for wheat or rice, square and fluffy, very soft and malleable, while the Vietnamese rice are extremely delicate, transparent, brittle, and must be moistened before use.
In the filling combine several types of meat (pork, shrimp, crab) with vegetables and mushrooms, with cellophane noodles. The noodles are important and "truly Vietnamese, as is the accompanying sauce, Nuoc Cham, a fish sauce with vinegar, garlic and chilli.
are eaten in a particular and unique. rolls after fried, wrapped in lettuce with mint, cucumber and carrot and dipped in hot sauce.
The result is a totally different roll with a thin, crispy texture, a particular filling, juicy and point of noodles, and a way of eating that makes them cool and makes them lose much its heaviness.
Indeed, the post title refers to a curious documentary that I found on youtube, "Anatomy of a springroll." The story of an exiled Vietnamese and his family through the memory of flavors of childhood. Here's the link .
The next post a video so you can see as you prepare the rice paper.
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