Ram (cuon cai) – Spring roll
|Vietnamese spring rolls|
In Da Nang and Quang Nam, most popular is the version of spring rolls filled with shrimp, pork and spring onion. Also, the rice paper is generally thicker than those used in the North or South. A spring roll is only 4-5cm in length, quite tiny, crispy, with an irresistible combined scent of shrimp, pork and spring onion. There are many ways to eat these spring rolls. When served as an offering at traditional celebrations such as new year, spring rolls can be eaten alone after being dipped in fish sauce. Or in daily meals, they can be wrapped in another layer of rice paper along with lots of herbs and greens and then dipped in fish sauce like other types of Vietnamese rolls. In Da Nang, another popular way is to wrap them in green mustard leaves and some papaya pickles for a new and fresher taste. Click here for recipe of Central-style spring rolls.
Although spring roll is super popular in any Viet restaurant abroad, it is not as easy to be found in Vietnam, or at least in Da Nang. Maybe because it is too traditional and popular that households would prefer making it at home? That I am not sure (if you know any better reasons, please leave a comment below). What I am sure is that any version of Vietnamese spring roll, be it Northern, Central or Southern, is an absolutely delightful dish that can satisfy every taste.
|Can you spot spring rolls among other Vietnamese offering dishes?|
Post By Summer Le (139 Posts)
Summer created danangcuisine.com in 2010 to share her eating experience in her hometown Da Nang. Follow her on Instagram, Facebook and Youtube @danangcuisine for daily updates. If you're in Danang, sign up for her popular street food tours www.summer.com/foodtour
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