Wraps and Rolls

Banh Hoi (Rice noodle sheet)
Its name is a little bit confusing, it actually is not a cake at all, but a dish of thin rice noodles woven into intricate bundles. In spite of the texture and taste quite similar to vermicelli‘s, fresh bánh hỏi is distinctively thin and soft. Processing bánh hỏi entails simple steps and a few ingredients. Firstly, soaked rice is ground with clean water by a mill, creating a flour solution. Next, cook the flour, stir it regularly until it starts coagulate, well-done and ready enough for pressing. The pressing machine turns the dough into long thin strands that are grouped in sheet, placed on banana leaves and then steamed for a while. Cool them and finally fresh bánh hỏi is done. Traditionally, bánh hỏi is brushed with chopped scallions or garlic chives sautéed in oil, and commonly served with chạo tôm or grilled pork. To make chạo tôm, shrimp paste is molded around a sugar cane stick and then broiled. Place chạo tôm or grilled pork on the noodle sheet, roll it up, pour spicy fish sauce on and then gradually enjoy this perfect combination.
Tre Ba De
Tre Ba De is a Da Nang-Quang Nam’s special cuisine made of pork. It has become not only the favorite cuisine of many local inhabitants but also a tasty dish that the people from all over the country love. In Da Nang, Tre Ba De is something similar to a “snack”. It is a spicy food that anyone ever tasted would never forget the mouthwatering flavor. At first, Tre Ba De looks like another famous dish that is really popular in the Northern part of the country called Nem Chao. However, Tre Ba De is cooked ways differently. The main ingredients include the meat and the skin of the pig. They are then sliced into small stick-shaped pieces and mixed with garlic and galingale. The mixture is kept covered from 2 to 3 days until it has the unique and intriguing smell of fermented pork, galingale and garlic. A good Tre Ba De dish must be wrapped in banana leaves and guava leaves, which boost the fragrance and make dish taste better. The sauce used with Tre Ba De is Ba De chili sauce which is made by frying boiled and grinded chilies with many types of spices to create a spicy yet sweet flavor.
Pork Summer Roll
Pork Summer Roll is a speciality of Da Nang that satisfies even the most demanding gourmet. Make from such an ordinary type of meat such as pork, this dish has gain a universal reputation in Da Nang and many other regions in Vietnam. To make the exact kind of roll, the pork chosen must have a balance between meat and fat. It is then boiled until it reaches a certain degree of softness. Boiled pork is slice and placed onto the plate. Next, the vegetables are prepared. They include cucumbers, perillas, lettuce, green bananas and other kinds of fresh veggies. Eaters can either choose the wrapped rolls or enjoy wrapping their own Pork Summer Roll. When making your own rolls, make sure that you eat them with the tasty sauce that can only be found in Quang Nam and Da Nang. Even though the ingredients of the sauce (chilis, garlic and pineapple) are easy to recognize, no one can ever discover the trick of local people to make this sauce. Last but not least, Pork Summer Roll dish cannot be completed without a plate of white noodle. You have to eat the rolls and the noodle together to fully experience the real flavor of this speciality.
Trang Bang Rice Paper
Trang Bang is one of the lands on which people have been residing for the longest time in Tay Ninh. Nowadays, even though the old village has turned into a busy urban area, the local inhabitants are still able to preserve the traditional cuisines, one of which is the tasty Trang Bang Rice Paper dish. The most important ingredient of this dish is rice powder. However, in order to make the right rice papers, the rice powder must be made from a special type of rice that can only be found in Trang Bang, Tay Ninh. The cook must then follow a complicated procedure consisting of many phrases. First, he must wash the rice thoroughly before grinding it to make the powder. Then, an adequate amount of salt and water must be added. These elements are then blended well together to create the desired liquid. The cook uses a spoon to put the liquid into the steaming pan to make the rice paper. When each slice of rice paper is cooked, it is dried under the sunlight for about a day. The next phrase is to grill the rice papers with peanuts until they swell into the desirable size. When the grilling phrase is done, the cook puts the rice papers outside in early morning so that the dew can instill in each sheet of rice paper. The last phrase is to wrap the rice papers with banana leaves to keep them soft and tasty. The Trang Bang Rice Paper taste best when we eat them with boiled pork meat, bean sprouts, and carrots. Besides, fresh herbs are also another important companion of the dish. When eating, we put the ingredients mentioned above onto a sheet of Trang Bang Rice paper, wrap them, and then dip the roll into the special fish sauce of Tay Ninh to fully savor the taste of this delicious dish.
Fresh spring roll (Gỏi cuốn)
It is also interesting to make, simply a do-it- yourself-dish. The mission of chef is to prepare all necessary ingredients, namely rice paper, boiled shrimp, boiled pork, cooked vermicelli noodles, fresh bean sprout, cucumber, lettuce, mint, herbs and of course other things for a mouthwatering sauce. You could replace boiled shrimp, boiled pork by shrimp paste, grilled pork, grilled beef or whatever you like; therefore, there are various versions of gỏi cuốn, but all are indeed tasty. And now, it is your turn to choose your preferred ingredients, place them down middle of a floppy wrapper, with veggie first, then fold over each end and tightly roll the rice paper into a neat tube. Be careful to have a nice piece and finally dip it into a sweet sour spicy sauce. Making an appetizing sauce is challenging and each restaurant has their own recipe. It is commonly made from fish sauce blended with the correct proportion of vinegar, garlic, sugar and chili. Sometimes tapioca flour and coconut milk are boiled with ground garlic and onion to make an eye-catching viscid sauce. More specially, a little glutinous rice wine added to the sauce is the secret of Hanoians. Some regions prefer fish sauce with minced kohlrabi and carrot tenderized with salty water, blanched quickly and tossed with garlic, chili, and vinegar. Indeed, relishing gỏi cuốn is an amazing experience. Easy to prepare, gỏi cuốn can be enjoyed both in a restaurant shopping and in every family dinner.
Crab Spring Rolls (Nem cua bể)
If you fall in love with “nem rán” (Vietnamese spring rolls), nem cua bể, is bound not to let you down for the first try. Known as a specialty of Hai Phong, a beautiful coastal province, nem cua be seems not only to satisfy your taste but also bring you a little sunshine, a little sea breeze and even a little hardship of coastal locals. With the same cooking method as “nem ran”, nem cua be, however, distinguishes itself by its materials. The main ingredients include ground crab meat, ground crab tile, lean pork, egg white, kohlrabi, carrot, ear mushrooms, bean sprout, rice paper and vermicelli. First, mix most ingredients together, apart from crab meat and egg white; add pepper, fish sauce, and then combine all things to make a sticky paste for stuffing. While other Vietnamese rolls are of tube shape, nem cua be is wrapped into square shape; thus, the wrapping process entitles special rice paper, leathery and soft plus a lot of culinary skills. Additionally, a little beer sprayed on rice papers is a secret for soft wrappers. Next, spring rolls into boiled oil, and wait until they turns golden brown and particularly appetizing. This dish is served with rice vermicelli, lettuce, chopped cucumber, and a sour spicy sweet sauce. Minced carrot and kohlrabi tenderized by salty water, soaked into vinegar, also are eaten with nem cua be. Crab meat flavor is so special, sweet, fragrant but not too greasy. Savoring the dish gradually, you are certain to feel that the name nem cua bể is step by step embedded in your mind, gastronomists.