Culinary | Rolls in Vietnam | Delicious food in the world famous

Culinary | Rolls in Vietnam | Delicious food in the world famous

Rolls are made from a thin, wide sheets steamed rice fermented dough filled with a mixture of ground pork cooked dry, wood ear mushrooms and chopped shallots chopped. Party dishes often include silk rolls (Vietnamese pork sausage), sliced ​​cucumber, and sprouts, with a dipping sauce called nuoc mam sauce. Sometimes, a drop of coffee strength, which is the nature of a giant water bugs, tomato stalks, is added to the sauce for more flavor, although this component is scarce and relatively expensive.

The rice in the rolls plate is extremely thin and delicate. It is made by steaming a slightly fermented rice flour on a cloth stretched over a pot of boiling water. It is a light snack, and often eaten at breakfast everywhere in Vietnam.

Another version of the rolls, called rolls and rolls Thanh Tri village Channel,

which can be found in Thanh Tri, a southern district of the village Hanoi and Nam Dinh.

Channel, an ancient village in the heart of Nam Dinh city. Bread rolls or

rolling Lang Thanh Tri Channel does not roll, but just eat rice plate with silk

rolls, fried shallots, or shrimp.

This type of rice noodle roll known in Thai dishes such as khao phan (Thai: ข้าว พัน ผัก, means "lunch pack"). It is considered to be a specialty of Uttaradit province where it is eaten fresh as in many variations, but also dried. Dry versions are often added spice to them and are popularly used as a wrap for a spicy salad made with rice noodles and minced pork. Khao phan not easy to find in the rest of Thailand.