Cha gioVietnamese Foods 

Cha gio



Cha gio

Cha gio

Vietnamese spring rolls are very delicate compared to other Asian varieties. They should be about the length of a man’s index finger and just a little wider. They are served with a dipping sauce and a bowlful of aromatic herbs such as cilantro, mint, and Thai basil (which has a licorice or aniseed flavor), as well as other lemony and peppery leaves. To eat, take the fried spring roll, wrap it in a couple of leaves, and dip it into the hot, salty, and sour dipping sauce, causing a culinary firework display in your mouth. The herbs provide a refreshing zing and crunch.

– Serves 4.
– 4 tbsp Asian fish sauce.
– 2 tbsp freshly squeezed lime juice.
– 2 fresh red jalapeño or serrano chilies, seeded and finely chopped.
– 1 tsp sugar.
– 2 cups vegetable oil for cooking.
– 8oz (225g) oyster mushrooms, coarsely chopped.
– 2 garlic cloves, finely chopped.
– 2 small onions, finely chopped.
– 8oz (225g) minced chicken breast.
– 4 scallions (green onions), finely chopped.
– 2 eggs, beaten.
– 2in (5cm) piece of fresh ginger, grated.
– 1 tsp five-spice powder.
– ½ tsp salt.
– 30 fresh cilantro leaves, coarsely chopped, plus 20 extra leaves, to serve.
– 16 rice paper wrappers.
– 2 tbsp freshly squeezed lime juice.
– 1 tsp sugar.
– 20 fresh mint leaves, to serve.
– freshly ground black pepper.


Step 1: Make a dipping sauce by mixing together half the fish sauce, the lime juice, half the chilies, and the sugar in a small bowl. Add 3–4 tbsp warm water and stir. Set aside. Heat a little oil in a heavy pan over high heat. Add the mushrooms and fry for 3–4 minutes until browned. Remove from the pan. Heat a little extra oil in the same pan and add the garlic. Reduce the heat and cook for another 2 minutes, then add the onions and cook for 8–10 minutes until softened. Chop the mushrooms into smaller pieces and return to the pan. Season well.
Step 2: Mix the remaining fish sauce and chilies, chicken, scallions, eggs, ginger, five-spice powder, salt, and chopped cilantro in a bowl. Add the mushroom mixture. Take a small piece of mixture and fry in the pan. Taste and adjust the seasoning—it should be well spiced with an underlying sweetness.
Step 3: Soak the rice paper wrappers 4 at a time in warm water for about a minute. Lay on a clean damp cloth. Place a tbsp of the filling on each one, about 1½in (3.5cm) from the edge nearest to you. Fold in the two sides on each wrapper and roll tightly away from you, like a cigar. Heat a wok or heavy pan over medium heat for a couple of minutes. Add the oil and heat. To test, carefully drop in a spring roll—it should sizzle and bubble. Reduce the heat by a third and fry the spring rolls in small batches for about 5 minutes. Drain and serve hot with the dipping sauce and whole cilantro and mint leaves in the center of the table

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