GOI CUON - SPRING ROLLS
Goi cuon (Sai Gon):
The goi cuon whether appearing in high places or idyllic are not lost features inherent: rolls thin rice paper, inside are herbs, vermicelli, shrimp, meat. This dish requires a skillful hand-to-hand book, compact and handy; There are some green chives come out ...
The salad is delicious, first of all, fresh ingredients, but the sauce is a decisive factor. It is difficult to count in Vietnam how many books and each dish used sauce. But the dish of shrimp salad originated from the South was honored to be in the rankings are usually dots with seasoning sauce.
Spring rolls (Saigon):
Depending on the region, spring rolls have different names. Nem fried is the way to call in the North. In the Central, this dish is often called chopsticks, while in the South there are spring rolls. The northern nem usually has more eggs, the nem Sai Gon often adds cassava roots to cool it, instead of taro or sweet potato. Particularly spring roll spring is also depending on the person, which is changed in a subtle way, such as shrimp, seafood ...
Saigon spring rolls have many kinds: spring rolls, vegetarian spring rolls, spring rolls, spring rolls wrapped with wonton rolls, spring rolls, ram rambutan, but nonetheless have to depend on the main ingredients that select the side Vegetables and vegetables make the dishes rich and palatable.
