Every time I’ve eaten at a Vietnamese restaurant with a group, deciding on appetizers has become a whole discussion. Should we get spring rolls, or egg rolls? How many? Tofu or pork? Shrimp or sweet ...

What is the perfect food? To my mind, it's a comforting dish that is easily accessible, affordable, relatively painless to cook, and just hits every time, even when the version you're eating is not ...

To make these spring rolls for Tet, the Vietnamese New Year, or any time, use any cut of lean pork and a medium-size fresh shrimp. Makes about 10 1/2 pound 36/40-size shrimp 1/2 pound lean pork 1-1/2 ...

Rice-paper rounds, Chinese chives and rice vermicelli are sold at Asian markets. Pour enough water in large pot to cover entire piece of pork. Add pork and 2 tablespoons salt. Bring to boil on high ...

Cook’s notes: Rice paper rounds and rice noodles are sold at Asian markets and some supermarkets with large Asian specialty sections. Cook noodles in boiling water just until softened, 2 to 3 minutes.

We feature a lot of food on the show, but more often than not, we’re shining a light on new takes of American staples. From vegan tater-tot casserole to protein puppy chow, we’ve covered our fair ...

Trang sprinkles shredded shrimp, pork, and vermicelli over a rounded sheet of rice paper. The shredded lettuce, bean sprouts, and mint leaves are added on next. The ingredients are ordered fresh every ...

Though they’re often called spring rolls, a more accurate name for the Vietnamese rice paper rolls is summer rolls. Using this name distinguishes them from spring rolls, which are deep-fried. In fact, ...