Stories from tables around the world
Thin wrappers filled with ingredients and fried until crisp, Vietnamese chả giò is served here with sauce.
Origin and food culture
Chả giò is a Vietnamese dish in which fillings are wrapped in a thin skin and deep-fried. The wrapper, filling, and dipping sauce can vary by region and by the person preparing it. On Vietnamese tables, crispy fried rolls are sometimes eaten with a sauce based on nước mắm. The exact filling and sauce mix at today’s booth must be checked against the actual preparation.
What is it usually eaten with?
Chả giò can be served with vegetables or dipped in sauce. The crunch of the fried roll is enhanced by the sauce, but the type of sauce varies from place to place. Vegetables are a general pairing example, and today’s menu has been confirmed as chả giò with sauce.
Today’s served menu
Chả giò and sauce
Today we are serving chả giò with sauce. Using pork, shrimp, glass noodles, and vegetables is a tentative sample recipe, and the actual filling has not yet been checked.
Basic composition · Check the actual product first
Chả giò and sauce. Using pork, shrimp, glass noodles, and vegetables is a tentative sample recipe, and the actual cooking ingredients have not yet been checked.
Allergy and ingredient check
Ingredients to check in the menu name and basic sample recipe
Items to check additionally in the product and sauce
- fish fish
- eggs egg
- soybeans soy
- wheat wheat
- crab crab
- shellfish and molluscs molluscs
Pork and shrimp are only a tentative sample recipe. Please check the chả giò wrapper, filling, and sauce, as well as the type of fish used in the fish sauce and whether crab or shellfish are used. Also check the frying oil and any shared fryer.
If you have an allergy, please ask the booth staff to confirm the full ingredients list and product labels before tasting. If you cannot confirm cross-contact from the actual product, sauce, or shared utensils, please do not taste it.
