Cha Gio
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Cha Gio
  Vietnamese    Appetizers  
Last updated 6/12/2012 12:46:59 AM. Recipe ID 7519. Report a problem with this recipe.
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      Title: Cha gio
 Categories: Vietnamese, Appetizers
      Yield: 1 Servings
 
      2    Tb tree ear mushrooms
      1 c  Soaked, roughly chopped
           -bean thread noodles
      1 lb Ground pork
    1/2 lb Chopped shrimp or crabmeat
      1    Tb fish sauce
      1 ts Each salt & pepper(white)
      2    Garlic cloves, chopped
    1/4 c  Each chopped red onion &
           -chives
      8    Rounds Rice paper
           Beer
           Mint, basil & coriander
           -leaves
           Lettuce leaves
           Cucumber slices

-----------------------DIPPING SAUCE----------------------------
    1/4 c  Minced garlic
    1/2 c  Fish sauce
    1/3 c  Lime juice
      1 tb Sugar
      1 ts Sa-te oil
 
  Soak tree ears, set aside bean thread noodles.  Chop pork to a finer
  consistency, put it in a bowl and add shrimp or crab, fish sauce,
  salt, pepper, garlic, onions and chives. Drain and dry the tree ears
  and add them.  Add the bean thread noodles and blend thoroughly
  kneading with the hands.
  
  Brush the rice paper on each side with the beer and set aside.
  
  Cover with a cloth as you work.  They take a minute or two to soften.
  
  Put a heaping spoonful of the filling across the bottom third of the
  rice skin.  Tuck away from you twice. Fold the sides over, then
  continue to roll. Seal with beaten egg and cornstarch. Fry in oil
  heated to about 350F until golden.  Serve with lettuce leaves,
  garnishes and dip sauce.
  
  This is from the "Art of Asian Cooking" by Bruce Cost. I was
  fortunate to have taken classes from him in Berkeley.




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Recipe ID 7519 (Apr 03, 2005)

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