Cha Gio (Vietnamese)

This is our version of Cha Gio or Vietnamese fried spring rolls. I am so sorry. I wasn't able to measure everything. Luckily, I have some pictures here. I think that would be enough. If you have any questions just send me a message.

You will need:

• 1 or half Jicama (or singkamas) cut in strips
• Thinely sliced pork tenderloin (cooked. Slow cook)
• Rice Paper

jicama

thinly sliced pork

Preparation:

• Soften rice paper using a wet cloth or your fingers.
• Put 3 - 4 pieces of meat (pork) then add jicama (singkamas). You can also add some cucumber of red bell peppers if you want.
• Roll carefully.
• Deep fry or just fry rolls until golden brown

jicama, pork and cucumber

ready to cook cha gios

Nuoc Mam (Nuoc Cham)

An authentic Vietnamese sauce. Perfect for Cha Gio (Fried spring rolls) Will post the recipe for Cha Gio later.

You will need

Photo: without the water, vinegar and sugar mixture

• 1 1/2 Cup or water or coconut juice
• 8 Tbsp. Fish sauce
• 6 Tbsp. Lime juice
• 6 Tbsp. Rice vinegar
• 6 Tbsp. Sugar
• 1 finely chopped fresh red chili. (I used bird's eye chili or siling labuyo)
• 4 cloves of finely chopped garlic
• OPTIONAL: 1/4 cup finely sliced carrots

Procedure:

• In a saucepan, water (or coconut juice), rice vinegar and sugar. Gently bring this to boil. Set aside and allow the mixture to cool down.
• Then add fish sauce, lime juice, chili and garlic into the mixture.

This Week's Menu:

This week's menu: Ramen (Japanese) as always and Cha Gio (Vietnamese) Fried Spring rolls. Weird combination, but it tastes really good! Another hefty and healthy meal for us. Enough to give us energy through out the day. I will post the recipe some other day. (I am busy with my blog commenting stuff.)

 

Cha Gio: Jicama (Singkamas) and thinly sliced pork wrapped with rice paper.

 

Nuoc Cham (Sauce), Cha Gio (with added red bell pepper), cucumber with Japanese mayo, and our comfort food, ramen.