Roll – one of the unique features of Vietnamese cuisine has left many impressions with international friends thanks to its frugality, simplicity but has a unique flavor. Let’s explore the differences of this dish in the North – Central – South of the S-shaped country.
Fried Spring Rolls
For Vietnamese in general and Northern people in particular, fried spring rolls is not only a familiar dish in daily meals but also an indispensable dish on special occasions and festivals.
Fried spring rolls have a harmonious, smooth combination of familiar ingredients such as minced pork, shiitake mushrooms, carrots, onions, vermicelli, eggs. All are chopped, mixed well, and wrapped tightly by the rice paper. The spring rolls are fried on medium heat until there is an eye-catching yellow color with a crispy outer layer.
Spring rolls are often eaten with raw vegetables such as lettuce, lettuce, perilla, basil, … dotted with typical sweet and sour sauce, creates a taste like melting in the mouth, strange, delicious, but not satiated.
If referring to the northern rolls, it is impossible to ignore the famous Rolled Pho of Hanoi. With pure beauty, signature refreshing taste, rolled pho is always an attractive dish even with the most fastidious diners.
Pho is not too complicated in the way of processing. Thinly sliced beef, marinated with ginger, garlic, oyster sauce, pepper, and sautéed with sliced onions. White noodles, thin, soft but must have a toughness, spread into a rectangular plate, then put lettuce, coriander, sautéed beef, and onions, in the middle and then roll.
Different from the familiar traditional Pho, the spring rolled Pho is dipped with a spicy chili garlic sauce and pickles. The dipping sauce is cleverly concocted, plays a vital role in creating a unique and attractive flavor, highlighting the strange and deliciousness of Hanoi’s Pho.
Nem Tai is originally a special dish of Nam Dinh people, but it is now one of the famous three-region dishes. This dish requires a meticulous and careful process from selecting materials to cooking.
Nem Tai is a folk cuisine of Vietnam in which the main material is the steamed pig ears. They are sliced and mixed with roasted rice powder. Nem Tai is accompanied by rice crepes, fig leaves, and salted fig, raw vegetables, and sweet and sour sauce.
As one of the famous dishes in the dreamy Hue, with its unforgettable taste, Nem Lui always cling so many souls of Vietnamese cuisine lovers.
Despite its unforgettable taste, Nem Lui is quite simple to prepare. Finely ground pork mixed with thinly sliced pigskin then marinate with salt, pepper, sugar and special rice powder. The mixture is then rolled on small bamboo sticks or lemongrass and grilled on charcoal.
The special of Nem Lui is the dipping sauce, made from pureed peanuts, added fish sauce, a little pork liver, or pureed pork to increase the rich flavor of the dish.
Pork roll is one of the must-try dishes when coming to Danang. Although rustic and quite simple with the familiar ingredients in daily meals, it is cleverly combined, ingenious, creating an unforgettable taste in the hearts of diners.
The main ingredient of this dish is a fragrant, delicious pork belly meat, which is boiled and then cut into thin slices about 10-15cm long. Accompanied with this dish is fresh vegetables such as lettuce, perilla, coriander, basil, fish lettuce, a few slices of green banana, a few slices of pineapple, carrots, bean sprouts… All are arranged side the rice paper then roll evenly.
The dipping sauce is what determines the flavor of this dish if replaced with other sauce, will lose the characteristics of Danang pork roll. Pork and vegetables are rolled in a fresh rice paper, dipped with fish sauce, rich with the taste of sea fish, which makes people eat and be amazed.
Fresh Spring Roll
Fresh spring roll is a dish that has been introduced to Saigon for a long time and become a popular dish here. Coming to Ho Chi Minh City, diners can enjoy gourmet fresh spring rolls at luxurious restaurants or popular eateries or even on street vendors.
The delicious fresh spring rolls need boiled pork, boiled shrimp, vermicelli, thinly sliced cucumber, body chives, spring onions, carrots in vinegar or green mango, herbs, salads… rolled outside with rice paper. The dipping sauce can be a sweet and sour sauce or black soy sauce with chili and roasted peanuts to increase the intensity and stimulate the taste.