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Brittle round rice paper wrappers and small triangular ones, embossed with a basket-weave design, are the key to goi cuon (summer rolls), one of the many brilliant culinary inspirations from the kitchens of Vietnam. Think of them as a kind of big, flat, chewy, and salty noodle—one that doesn’t even need cooking to be ready to eat. They also enclose crispy cha gio (spring rolls), and appear alongside salad platters for making wraps at the table.
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