Goi Cuon is Vietnamese spring roll. It is healthy, tasty and easy to make. The basis dipping sauce for “Goi Cuon” is made from hoisin sauce, peanut butter, sugar, lime. Here, I use Nuoc Cham dipping sauce and add few drops of hoisin sauce for flavor.
Banh Beo Chay is Vietnamese vegan steamed rice cake. This savory Banh Beo is topped with seasoning cooked mung-bean, scallion oil, chopped carrot, andserved with Nuoc Cham Chay. Continue reading “Recipe: Banh Beo Chay – Vegan Steamed Rice Cakes”
In the engineering world, we use the term “fundamental” that is the foundation of what we need to learn before we can move to the next level. Here, we present the fundamental and best method of making spring rolls with rice papers.
Why making Eggrolls? Eggrolls are the best finger food, a favorite dish at every potluck and gathering party. Cha Gio, Vietnamese egg rolls and Chinese Eggrolls are not hard to make. However, it is not easy to make good “cha gio” unless you’re an expert in making it. A good eggroll has delicious taste and flavor, good shape and golden look, not greasy and stay crunchy for a long time. The Cha Gio recipes and cooking tips are presented here.