Chương 04 · Chapter 4
Rolls & GỏiGỏi
Fresh rolls, fried rolls, and the bright pounded salads that wake a whole table up.
GỏiRolls & Gỏi·25 min·Beginner
Green Mango SaladGỏi xoài
Green mango cut into crunchy threads, tossed with dried shrimp, rau răm, and a bold fish-sauce dressing — the central coast's sharpest little salad.
GỏiRolls & Gỏi·75 min·Beginner
Fresh Spring RollsGỏi cuốn
Southern Vietnam's pork-and-shrimp fresh roll — herbs, vermicelli, and rice paper rolled with proper tension, plus the peanut-hoisin sauce it was born to meet.
GỏiRolls & Gỏi·60 min·Beginner
Pork & Rice Paper RollsBánh tráng cuốn thịt heo
Đà Nẵng's boiled-pork platter — thin slices with their ribbon of fat, rice paper, a garden of herbs, and pungent mắm nêm doing the talking. You roll.
GỏiRolls & Gỏi·75 min·Intermediate
Square Crab Spring RollsNem cua bể
Hải Phòng's square-folded fried rolls — crab, pork, and wood ear sealed in rice paper and fried to a shattering crust, the port city's proudest snack.
GỏiRolls & Gỏi·55 min·Advanced
Nam Ô Cured-Fish SaladGỏi cá Nam Ô
The raw-fish salad of Nam Ô fishing village — lime-cured herring rolled in toasted rice powder with wild herbs, made safely abroad with frozen sushi-grade fish.
GỏiRolls & Gỏi·45 min·Beginner
Chicken & Cabbage GỏiGỏi gà bắp cải
The leftover-chicken salad of scarcity-era kitchens — shredded cabbage, poached chicken, and a fistful of rau răm doing the work a whole spice rack couldn't.
GỏiRolls & Gỏi·70 min·Intermediate
Stuffed Cabbage RollsBắp cải cuộn thịt
Cabbage leaves tied with scallion around a pork-and-mushroom filling in a clear broth — a northern dish carried to the highlands by 1954 resettlers and never let go.
GỏiRolls & Gỏi·50 min·Beginner
Huế Fig SaladVả trộn
Huế's vả trộn — young green figs simmered tender, crushed with pork, shrimp, and sesame, and scooped up on toasted rice crackers. Garden thrift in company dress.
GỏiRolls & Gỏi·35 min·Beginner
Đồ Sơn Jellyfish SaladNộm sứa
Cool ribbons of jellyfish with the snap of the sea, tossed with herbs, peanuts, and lime fish sauce — Hải Phòng's coastal salad, texture first.
GỏiRolls & Gỏi·50 min·Intermediate
Lotus-Stem SaladGỏi ngó sen tôm thịt
Shrimp and pork over shredded lotus rootlets, squeezed and dressed until every strand snaps — the Mekong Delta's crunchiest gỏi, jarred rootlets included.
GỏiRolls & Gỏi·50 min·Beginner
Young Jackfruit SaladMít trộn
Quảng Nam's mít trộn — boiled young jackfruit shredded like meat, tossed with pork, shrimp, rau răm, and peanuts, scooped up on toasted sesame rice crackers.
GỏiRolls & Gỏi·70 min·Intermediate
Nem Rán (Northern Fried Rolls)Nem rán
Hanoi's fried rolls — pork, wood ear, and glass noodles rolled in rice paper and fried twice for shatter, then eaten over herbs with nước chấm.