Vietnamese cuisine is always a bright spot in promoting Vietnamese tourism. Because when it comes to Vietnam, international tourists often think of pho, bread , spring rolls…
The purpose of Taste Atlas is to promote great local dishes, bring your own media and spark curiosity about dishes you have never tried.
This ranking is based on audience ratings on the Taste Atlas site . Up to now, there have been 18,896 votes recognized by the system.
Vietnamese spring rolls and their own characteristics
According to the culinary website Taste Atlas , in Vietnam, the South calls it spring rolls , the North calls it fried spring rolls, the Central calls it ram, all three names are used to refer to the same dish.
A special feature of this dish is the filling of pork and shrimp, wrapped in a thin layer of rice paper.
The filling ingredients include vegetables such as carrots, cabbage or mushrooms, vermicelli, and bean sprouts.
The rolls will be deep-fried until they reach an eye-catching golden color, the thin, crispy outer layer and the delicious filling are what keep diners alive.
When enjoying this dish, diners will be served with herbs and dipped with chili fish sauce to spice up the dish.
In order to keep up with the vegan trend of diners, vegetarian spring rolls were born with the filling of vegetables such as taro, cassava, carrots…
Not only being honored on the food website Taste Atlas, spring rolls have also been voted in the top 50 best dishes in the world by CNN.
And in the list of 12 Vietnamese delicacies in the Asian Culinary Records 2012.
Also on the list are other appetizers such as Guotie (China), Mixed Ceviche (Peru), Amêijoas à Bulhão Pato (Portugal), Gambas al ajillo (Spain), Blini (Russia), Garlic Knots (USA)…
Spanish dish Gambas al ajillo