New and Improved TnT Foodie thread

Making a large batch of Cha Gio today. Vietnamese fried spring rolls with minced shrimp and pork filling.

They’re fried twice, but I’ll freeze most of them after the first fry to have on hand any time.

Once fried, served with whole red leaf lettuce, pickled daikon, and mint…

Dipped in Nuoc Cham, a salty and sour sauce made out of fish sauce, sugar, vinegar, fresh lime, chili, and garlic

for some reason, I’m lookin at you @shnkrmn

Oh man put some of those in the mail too :lol:
 
Making a large batch of Cha Gio today. Vietnamese fried spring rolls with minced shrimp and pork filling.

They’re fried twice, but I’ll freeze most of them after the first fry to have on hand any time.

Once fried, served with whole red leaf lettuce, pickled daikon, and mint…

Dipped in Nuoc Cham, a salty and sour sauce made out of fish sauce, sugar, vinegar, fresh lime, chili, and garlic

for some reason, I’m lookin at you @shnkrmn
Define large batch. And can you shoot some my way? Pleeeèase?
 
Just had an unwich for lunch to hold me over til I can get home to the London broil I found in the freezer this weekend. I love finding surprise meat in the freezer. Especially when it's already prepped and ready to just drop into the sous vide and will be ready when I get home from work. :)

20240108_140029.jpg20240108_074639.jpg
 
Back
Top