We enjoyed our Cha Gio at the tiny, six table restaurant Nam’s Red Door in San Pedro, California where the menu hasn’t changed one bit in over 30 years.
Chopped pork, crab meat, black mushrooms, cellophane noodles and Asian spices wrapped in rice paper, then fried.
To assemble: wrap the spring roll in a lettuce leaf, add cucumber, mint, and cilantro, then dip in nuoc mam and, if fond of heat, add the ubiquitous Chili Garlic Sauce.
Beverage pairing: Cold Vietnamese Beer “33” Export
Also try:
Mi Xao Ga – crispy egg noodles topped with chicken and vegetables
And for dessert:
Bánh Flan
Caramel custard became part of Vietnamese cuisine through the French colonization of Vietnam. The Vietnamese way is to steam the custard as opposed to the French method of cooking in a bain-marie. Delicious, very light and fluffy.
Ăn nào! Bon appétit !
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I missed this the first time around! I LOVE places like this. That is so great, for 30+ years? The rolls look scrumptious. As does the flan.
Hi Maryann and Marie – New York , Chicago, Los Angeles…it’s great that we can have a virtual meal together.
I’m loving the heat of the chili’s and the ice cold beer! Everything looks fantastic !
Your blog always makes me hungry 🙂
Hi Ronell – This is the only dessert they serve here. No other choices are necessary…it’s that good 🙂
I love these rolls…once I get started, I can’t stop! the dessert look wonderful too.
Ronell