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#60218

Peter Dy (Visitor)

table etiquette in france Vietnamese table etiquette
I use the term 'spring roll' meaning they are wrapped with rice paper and conatining fresh greens - never fried, just as in thai cuisine. Why do you use it like that? Spring roll is from Chinese chun1juan3, spring roll , and they are always fried and almost always with wheat wrappers. Peter

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#60219

Peter Dy (Visitor)

table etiquette in france Vietnamese table etiquette

OT, but how are Chinese egg rolls served in Europe, or better yet, in China? In China, just by themselves usually, as far as I remember. In Europe, just what a spring/egg roll is differs depending on where you are. In Germany, they are a unique German creation, rectangular and flat, with a soft, barely crispy wheat wrapper. Unless things have changed recently. In France, at least in Paris, they have great nem ran in Vietnamese restaurants, served just like in Vietnam, as you describe. Don't know about how Chinese rolls are served there though. BTW, Victor, where in Germany is that Vietnamese restaurant? Peter

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#60220

Peter Dy (Visitor)

table etiquette in france Vietnamese table etiquette

Steve Wertz < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it wrote in message [...] I use the term 'spring roll' meaning they are wrapped with rice paper and conatining fresh greens - never fried, just as in thai cuisine. Why do you use it like that? Spring roll is from Chinese chun1juan3, spring roll , and they are always fried and almost always with wheat wrappers. So what do you call fresh vermicelli/salad/meat rolls wrapped in rice rehydrated paper and uncooked? I call them fresh spring rolls . Mai Pham calls them salad rolls . Restaurants mostly call them spring rolls though, I guess, can't find my restaurant menu collection at the moment. I seem to remember them being called garden rolls as well, not sure. In Vietnamese, cuon means roll, so the fresh ones are called pork roll , shrimp roll . Actually, maybe I misunderstood what you wrote. Do you always use spring roll to refer to the fresh Vietnamese rolls, or was it just for that post? Peter

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#60221

Peter Dy (Visitor)

table etiquette in france Vietnamese table etiquette
Actually, maybe I misunderstood what you wrote. Do you always use spring roll to refer to the fresh Vietnamese rolls, or was it just for that post? I meant, do you call Vietnamese rolls spring rolls and Chinese deep-fried rolls something else? Peter

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#60222

Peter Dy (Visitor)

table etiquette in france Vietnamese table etiquette

rolls something else? Many menus I've seen don't specify whether their spring rolls are the fried kind or the fresh kind. I tend to always use the term spring roll as the fresh kind, and egg roll for the fried kind. The cheaper (less austhentic) vietnamese restaurnts seem to consistently use these terms as well. The more authentic the restaurant, the more vietanmese you have to know to discern whether its fried or not (what term indicates that it's fried?). Well, it should be that the fried ones are called cha gio (or nem ran , though that's not a common appelation in the US). The fresh rolls should have the word cuon (roll) in the name. Cha Gio/Nem Ran should be made with rice wrappers. But Cha Gio/Nem Ran is not a traditional southern dish, and most Vietnamese in the US are from the south. Also, many (most?) Vietnamese in the US are Chinese-Vietnamese

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#60223

Peter Dy (Visitor)

table etiquette in france Vietnamese table etiquette
Peter Dy < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it wrote in message Chinese eat rice on a plate with spoons quite often (usually?). Either with chopsticks and a chinese _style_ spoon, or fork and spoon western _style_ . Yes. Though, I've never seen it done with Chinese-_style_ spoons, only with _meta_l Western ones. Peter

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