Loving Cha Gio (Recipe included!)

My memory of Vietnamese food goes as far back as pho and Banh mi, but I’ve never really been adventurous enough to try others. Vietnamese cuisine incorporates a lot of fresh vegetables, which I do not enjoy. Let’s just say that I love greens so much that I can’t bear to eat them 😉

However, I recently discovered a Vietnamese food store in Taipei which serves really good fried Vietnamese spring rolls. Fried Vietnamese spring rolls, also known as Cha Gio, is a fried snack made of rice paper skin, stuffed with meat filling and then deep-fried.

Let’s begin by describing this dish. Unlike Chinese spring rolls which are wrapped in egg or flour-based skin, being wrapped in rice paper skin provides a chewy and crispy texture to the spring rolls. The filling consists of ground pork, shrimps, black fungus, mushroom and other garnish and because of the variety of ingredients, it has many textures in one bite. The dipping sauce consists of fish sauce, chopped nuts, lime/lemon juice, sugar, garlic and fresh chili – this combination complements the fried dish with a tangy and savoury aftertaste.

Cha Gio with rice noodles

So I’ve side-tracked a bit, but this dish is amazing, and I had it served with cold rice noodles at the Vietnamese food store (they diluted the sauce to ensure that it’s not too overpowering).

Sauce for the noodles; The actual sauce for Cha Gio is slightly thicker!

I’ve linked the store here, but this post is different – a friend shared a recipe and here’s something that you may want to try yourself!

Have fun and enjoy making it!

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