vietnamese foods

pho is the vietnamese noodle soup dish that can make sweat come out of your forehead. even using homemade chicken stock and a "beef pho paste", i could not quite get the taste of the broth right despite several attempts. like the conclusion i reached after several attempts at making that ethiopian spongy sour-dough bread, i decided i would leave making pho to the vietnamese restaurant.

after memories of this failure had passed, it was time to try spring rolls, another favorite item on the menu at the local vietnamese eatery. i got a package of 48 spring roll wrappers and a crappy recipe of the internet, and i was ready to go.

for the filling, some ground turkey was browned and drained then mixed in with shredded cabbage, carrot, green onion, garlic, cilantro, and a little sesame oil and oyster sauce.

and getting the filling in the wrappers? you have to dip the wrapper in water briefly. this makes it go from hard to almost slimy. put it on a dry surface like a cutting board, put the filling in, and wrap it up.

at this point, my recipe said to bake these rolls. however, i dont think this is necessary, just brown the garlic with the turkey initially.

also, next time i may use iceberg lettuce, shrimp, and sliced pork, as at the restaurant. there should be another post about this in the future.