Ch? giò (Vietnamese: [t?a?: j??]) also known as Nem rán (fried spring roll) in the North, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe and North America, where there are large Vietnamese communities. It is ground meat, usually pork, wrapped in rice paper and deep-fried.
Video Ch? giò
Ingredients
The main structure of a roll of ch? giò is commonly seasoned ground meat, mushrooms, and diced vegetables such as carrots, kohlrabi and jicama, rolled up in a sheet of moist rice paper. The roll is then deep fried until the rice paper coat turns crispy and golden brown.
The ingredients, however, are not fixed. The most commonly used meat is pork, but one can also use crab, shrimp, chicken, and sometimes snails (in northern Vietnam), and tofu (for vegetarian ch? giò- 'ch? giò chay'). If diced carrots and jicama are used, the stuffing is a little bit crunchy, matching the crispy fried rice paper, but the juice from these vegetables can cause the rolls to soften after a short time. If the rolls are to be stored for a long time, mashed sweet potato or mung beans may be used instead to keep the rolls crispy. One may also include bean sprouts and rice vermicelli. Eggs and various spices can be added to one's preference. Sometimes, the ingredients can include julienned taro root and carrots if jicama cannot be found. Taro roots give it a fatty and crunchy taste.
Ch? giò r? is an uncommon kind of ch? giò (nem) that uses bánh h?i (thin rice vermicelli woven into a sheet) instead of rice paper. The stuffing inside the roll is the same as normal ch? giò, and the roll is also deep fried. The sheets of bánh h?i are narrow, and the rice vermicelli strands are brittle, ch? giò r? rolls are often small and difficult to make. They are only seen at large parties and restaurants.
The most interesting part in nem recipe is that it varies on different families and also different regions of Vietnam. No recipe is official. It depends on the custom of eating of each family. Therefore,in some ways the ch? giò made by the wives show their cares for their own family.
Maps Ch? giò
Condiments
Ch? giò can be eaten by itself, dipped into n??c ch?m or n??c m?m pha (fish sauce mixed with lemon juice or vinegar, water, sugar, garlic and chili pepper), or served with rice vermicelli (in bún ch? giò). Usually it is served with a dish of rau s?ng ( raw vegetable) containing several kinds of vegetable such as lettuce, coriander, etc.
Confusion with other varieties of rolls
There can often be confusion as to what exactly is meant by nem depending on the circumstances. In Vietnam, there can be confusion between northerners and southerners because northerners tend to use the term nem to refer to a variety of different rice paper rolls containing meat, including g?i cu?n, which Northerners call nem cu?n (often referred to in western restaurants as "salad rolls"). The southerners, however, tend to adopt a more precise definition of nem, using the word nem to only refer to ground meat food items like nem n??ng (literally "grilled sausage", a minced pork sausage mixed infused with crushed garlic and fish sauce and then grilled).
Further confusion can occur outside of Vietnam because the English translation of ch? giò varies according to restaurants' menus, ch? giò is often confused with other dishes such as egg rolls or salad rolls. As ch? giò made with rice paper can easily be shattered when fried, and also stay crispy for only a few hours, restaurants outside of Vietnam have adopted wheat flour sheet to make ch? giò, in place of rice paper, thus blurring the difference between ch? giò and the Chinese egg roll.
See also
- List of stuffed dishes
References
External links
- Authentic Vietnamese crispy spring roll recipe (Nem rán)
Source of article : Wikipedia
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