There is a dish that can be served all year round, and present in almost every menu of Vietnamese restaurant abroad: A dish that is so famous that many locals of Vietnam assume it as their own specialty and give it their own name such as: “Nem Ran” by northerners and “Cha Gio” by southerners. A typi
cal Vietnamese deep fried spring rolls plate Unlike popular myth, Vietnamese do not eat fried spring rolls with rice everyday. In fact it is a preferred food on special occasions such as Tet and other family festivities. Spring rolls not always go along with rice but also seen with round noodle in
the mouth-watering bún nem dish. Spring Rolls served with Bun to make the savoury Bun Nem Ingredients used for the fried spring roll are different depending each local but usually it comprises of lean minced pork, sea crabs or unshelled shrimps, edible mushroom, dried onion, duck/chicken eggs, pepp
er, salt and different kinds of seasoning. There are also special variants of the traditional pork-based roll, such as Crab spring. Whichever they are, all ingredients are mixed thoroughly before being wrapped with rice paper into small rolls. These rolls are then fried in boiling oil. The cooked r
olls are usually garnished with fresh lettuce and herbs
Enjoy warm space and delicious meals with relatives and family.