Comments on: Bún Chả Giò – Vietnamese Spring Rolls with Vermicelli Noodles

By: Yen

Yen — Fri, 09 Apr 2010 13:19:31 +0000

@Annie: Cutting the carrots and radish in the different shapes is quite easy but hard to explain. If you still want to know how to do it, email me and I can explain to you with some pictures.

By: Annie

Annie — Tue, 30 Mar 2010 15:48:33 +0000

Wow I love that, you’ve proudly carried out the dish. I always wondered how you cut the pickled carrots and white radish in that shape? Please do tell!

By: Kat (Spatula, Spoon and Saturday)

Kat (Spatula, Spoon and Saturday) — Sat, 27 Mar 2010 03:14:59 +0000

wow these look really good. of all the spring rolls, I think I really like them with bun best.

By: betty

betty — Thu, 25 Mar 2010 02:30:49 +0000

i love LOVE LOVE vietnamese spring rolls!!!!
but ever since i stopeed eating meat ive been eating the vegetarian version which is just as good mmmmm :O)

By: Leigh

Leigh — Fri, 19 Mar 2010 05:44:30 +0000

Brag away as these look perfect! I even love the wonderful shapes you chopped your vegetables in…just lovely.

By: sarah

sarah — Fri, 19 Mar 2010 05:18:46 +0000

I am so impressed by how those spring rolls look! I cant fold mine anything like that!

By: Cookbook Challenge W17 (Vietnamese) Caramelised fish with pineapple | Addictive and consuming

Thu, 18 Mar 2010 13:15:45 +0000

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