When it comes to Vietnamese food, I usually let Nhan do the cooking. Although I have tried to make a few classic Vietnamese dishes, they never turn out quite as good as Mom's cooking despite all those years spent as her "sous chef" in Mom's kitchen. And like many hand-me-down recipes, Mom's instructions usually consist of "a pinch" of this, or "a spoon" of that. I really need to start convincing her to measure everything and write it all down so these recipes can truly be preserved. Nevertheless, I was able to pick up a thing or two.
Spring rolls are one of my favorite Vietnamese appetizers. There are so many different types of spring rolls. What's so great about them is how light and refreshing they usually are and that you can eat a ton of them without feeling bloated and heavy afterwards. One of my favorite spring rolls is bo bia: stir fried jicama root with fresh mint leaves, eggs, and Chinese sausage wrapped in rice paper and accompanied by a peanut dipping sauce.
