Pho A.V - Vietnamese Restaurant in Greenway Park Plaza Phoenix, AZ 85032 - Pho Restaurant 85032 | Vietnamese Food 85032

The main structure of a roll of chả giò is commonly seasoned ground meat, mushrooms, noodles, 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 chả giò- 'chả 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.

Chả giò rế is an uncommon kind of chả giò (nem) that uses bánh hỏi (thin rice vermicelli woven into a sheet) instead of rice paper. The stuffing inside the roll is the same as normal chả giò, and the roll is also deep-fried. The sheets of bánh hỏi are narrow, and the rice vermicelli strands are brittle, chả giò rế rolls are often small and difficult to make. They are only seen at large parties and restaurants.

Pho A.V - What is Rice noodles? - Vietnamese Restaurant 85032