Nha Trang spring rolls (Cha Thanh Dien Khanh)

In the book "Love thanks to the twelve" writer Vu Bang describes about Hanoi's spring rolls and he only likes to eat 2 pieces of spring rolls at both ends of the tree. Because the bacon in that position has a lot of contact with the wrapping leaves, it has the most delicious flavor.

Thanh's spring rolls have a salty, sweet, and savory taste, different from other types of sausages. Cha is made from minced lean thigh meat, then seasoned with pepper, sugar, monosodium glutamate and fish sauce. Because of the addition of fish sauce, Cha Thanh has a rich taste, fragrant with fish sauce and has a darker color than other regions. After brushing, mix with a little pomegranate seed fat, wrap it in a layer of banana leaves, then string it back into bunches and boil for 40 minutes until cooked, then take it out and hang it on a wooden frame to drain.

Cha cuon Thanh wrapped a whole banana leaf bigger than the fist of a 6-7 year old child. Because most of the spring rolls are covered with banana leaves, the pork rolls are very fragrant. The patties fit the food. You can eat spring rolls with 1 clove of garlic or sandwiches with salt and pepper. End of criticism!

Cho Thanh - 70 Tran Quy Cap, Dien Khanh, Khanh Hoa, Vietnam

Spring rolls are sold at bakeries or some bread carts in Nha Trang