Culture & Lifestyle > Cuisine > Recipes

Vietnamese Spring Rolls
(Chả Giò Việt Nam):



·        2 oz Cellophane noodles, soaked in warm water for 20 minutes,  then drained and cut into 1-inch lengths 

·        1 lb Ground pork

·        1 lg Onion, finely chopped

·        2 tb Tree ears, soaked in warm water for 30 minutes, then drained and finely chopped

·        3 Cloves garlic, finely chopped

·        3 Shallots or white part of 3 scallions, finely chopped

·        1 cn (7 ounces) crabmeat, cartilage removed and meat flaked with fingers

·        1/2 ts Freshly ground black pepper

Assembling & Serving Ingredients:

·        20 Sheets dried rice papers -(bánh tráng)

·        4 Eggs, well beaten

·        2 c Peanut oil

·        Basic Vegetable Platter

·        Carrot Salad

·        Double recipe of sauce (make from fish sauce)


Combine the filling ingredients in a bowl and set aside.

Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes. When you become adept at this, you can work on several wrappers at a time.

When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle. Fold the sides over to enclose the filling and continue to roll.

After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown.


Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of sauce.

Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the spring roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of sauce (make from fish sauce).

Tip: Frying the spring rolls in peanut oil keeps them crisper than frying in any other oil.

Beef Noodle Soup (Pho):


  • 6 ounces dried rice-stick noodles (rice vermicelli)
  • 1/4 pound snow peas, cut diagonally into 1/4-inch strips (1 cup)
  • 1 cup sliced shallots (3 large)
  • 3 (1/8-inch-thick) slices fresh ginger, smashed
  • 1 teaspoon minced fresh serrano chile, including seeds, or to taste
  • 1 tablespoon vegetable oil
  • 3 1/2 cups beef broth (28 fluid ounces)
  • 1 3/4 cups water
  • 1/2 pound thinly sliced roast beef, torn into pieces
  • 6 ounces fresh bean sprouts
  • 1/4 cup loosely packed fresh cilantro leaves
  • 1/4 cup loosely packed fresh basil leaves, torn if large
  • 1/4 cup loosely packed fresh mint leaves
  • 3 tablespoons Asian fish sauce, or to taste
  • 3 tablespoons fresh lime juice
Assembling & Serving Ingredients:

  • Lime wedges

Cook noodles in a 4-quart pot of boiling water (not salted) 4 minutes, then add snow peas and boil 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Drain well. Divide noodles and snow peas among 4 large soup bowls.

Cook shallots, ginger, and chile in oil in same pot over moderate heat, stirring occasionally, until shallots are browned, 7 to 8 minutes. Add broth and water and simmer, uncovered, 10 minutes.


While broth is simmering, divide roast beef, bean sprouts, and herbs among soup bowls with noodles.

Discard ginger from broth and stir in fish sauce, lime juice, and salt to taste. Ladle broth into bowls and serve immediately.

Vietnamese Chicken Sandwich (Banh Mi):


  • 1/2 pound daikon, peeled
  • 1 carrot, peeled
  • 1/2 cup rice vinegar (not seasoned)
  • 1 tablespoon sugar
  • 1 (24-inch) soft baguette
  • 2 tablespoons vegetable oil
  • 1 tablespoon Asian fish sauce
  • 1/2 teaspoon soy sauce
  • 1/4 pound liverwurst
  • 2 fresh jalapeños, thinly sliced
  • 1/2 sweet onion, cut into 1/4-inch rings
  • 3/4 cup packed cilantro sprigs
  • 2 cooked chicken breasts from a rotisserie chicken, thinly sliced
  • Lettuce leaves
  • 2 tablespoons mayonnaise

Preheat oven to 350°F with rack in middle.

Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes.

Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.

Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro.

Drain slaw in a colander.


Arrange chicken, slaw, and lettuce on cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.

Fresh Spring/Summer Rolls (Gỏi Cuốn):



  • 3-4 oz dried thin rice stick noodles
  • Boiling water, as needed
  • 3/4 lb boneless pork loin, in one piece
  • 12 large shrimp, peeled and deveined
Assembling & Serving Ingredients:

  • 12 dried large rice paper rounds, each 8 1/2 inches in diameter
  • 12 large red-leaf lettuce leaves or other soft, pliable lettuce, stiff stems discarded
  • 1 large carrot, peeled and finely julienned, then tossed with 1 teaspoon sugar until softened, about 10 minutes
  • 1 small cucumber, peeled and finely julienned
  • 12 fresh mint sprigs
  • 12 fresh cilantro sprigs, plus extra leaves for filling
  • 1 tablespoon coarsely chopped dry-roasted peanuts

Filling: Place the noodles in a bowl, and add boiling water to cover. Let stand for 1 minute. Drain, rinse with cold water, drain again and set aside.
Place the pork in a saucepan, add water to cover and salt to taste. Bring to a boil. Cover, reduce the heat to medium-low and simmer until opaque throughout, about 20 minutes. Drain and let cool. Cut across the grain into very thin slices about 2 inches long and 1/2 inch wide. Set aside.
Bring a saucepan three-fourths full of water to a boil. Add salt to taste and the shrimp. Boil until they curl slightly and are opaque throughout, 1-2 minutes. Drain and rinse with cold water. Cut each shrimp in half lengthwise, pat dry and set aside.

Rice Paper: Dampen several clean kitchen towels with water. Fill a pie plate with cold water. Spread a damp towel on a flat work surface. Dip 1 rice paper round at a time into the water and spread it flat on the towel. Continue dipping and laying the rice papers in a single layer. When you run out of room, lay a damp towel on top of the rounds and continue, always alternating a layer of rice papers with a damp towel. Let the rice papers stand until pliable, about 1 minute or longer.


Place 1 pliable rice paper round on the work surface and position a lettuce leaf on the lower third of it, tearing the leaf as needed to make it fit and leaving uncovered a 1-inch border on the right and left edges. Take a small amount (about one-twelfth) of the rice stick noodles and spread in a line across the width of the leaf. Arrange one-twelfth each of the pork slices, carrot and cucumber, and 1 sprig of mint on the noodles. Fold the bottom edge of the rice paper over to cover the ingredients, then roll up tightly one complete turn. Fold in the left and right edges to enclose the filling. Across the top length of the roll, place 1 sprig of cilantro and 2 pieces of shrimp, end to end and cut side down. Finish rolling up the rice paper to contain the shrimp and form a taut spring roll. Set seam-side down on a baking sheet. Cover with a damp towel. Make the remaining rolls in the same way. The rolls can be made several hours in advance; cover with a damp towel and plastic wrap and refrigerate. Bring to room temperature before serving. Serve the rolls with dipping sauce.

 Vietnamese Crepes (Banh Xeo):


  • 1 ea (12 oz) package rice flour with turmeric
  • 3 c Water (divided use)
  • 1 t Sugar
  • 1 ea (116 oz) package Orients -Delight coconut milk

(heavy cream can be Substituted) frozen, not canned coconut milk

  • 4 ea Green onions
  • 1 lb Large shrimp (36 - 48 size)
  • 1/2 lb Lean pork, thinly sliced
  • 2 ea Yellow onions
  • Oil
  • 16 ea Handfuls fresh bean sprouts (put in microwave for a little while to Soften)
  • 1 ea Head red leaf lettuce
  • 1 bn Cilantro, basil or mint
  • Fish Garlic Sauce

Prepare crepe batter the night before serving. Thinly slice green onions. Place one-cup water in small pan on high heat. Thoroughly blend the 12-ounce package of rice flour mix with the two remaining cups water until completely moistened. Dissolved sugar in boiling cup of water and add to batter. Add coconut milk and green onions and mix thoroughly. Refrigerate overnight.

The next day, peel and dive in shrimp. Cut in half lengthwise. Cut pork in 2" slivers. Cut yellow onion into quarters, then in thin slices. Heat a few drops of oil on medium-high heat in a 10" heavy frying pan. Add 3 slices yellow onion and two slices pork. Cook for a few seconds until onion is slightly translucent and pork is white. Add 5 shrimp halves and cook for 10 seconds.

Pour in 1/2 cup batter and quickly tilt pan to form a 10" circle. Cover one-half crepe with one-cup bean sprouts. Reduce heat to medium. Cook until batter looks solid. Cover partially (if you cover completely, water will condense on crepe) and cook one minute. Uncover and flip crepe using a spatula. Cook until slightly crisp (approximately 1 minute). Serve immediately to keep warm.

Serve with fresh cilantro, mint or basil leaves (optional) and large leaves of red lettuce. To eat, tear off a piece of crepe, fill with cilantro and wrap in lettuce leaf. Dip in sauce and eat. Serves 4.