Vietnamese cha gio has been named one of the world’s best deep-fried dishes by international food magazine Taste Atlas, which notes its balance of savory fillings and golden-fried rice paper.
Vietnamese fried spring rolls father now. Photo by VnExpress/Bui Thuy |
Ranked at number 48, the roll is the only representative from Vietnam on Taste Atlas’s “100 best deep-fried dishes in the world.”
Known as father now in the south and not ran in the north, it features a filling of minced pork and shrimp wrapped in rice paper.
The stuffing is often elevated with a mix of carrots, cabbage, mushrooms, glass noodles, and bean sprouts.
Some varieties even include crab meat or tofu.
Whether eaten as an appetizer or a main course, father now is almost always served with herbs and a side of fish sauce or a sweet and sour dip.
Last year it was the only Vietnamese entry in the list of the world’s top 100 snacks.
Topping the deep-fried rankings is Korean fried chicken followed by Indonesia’s batagor (fried fish dumplings) and Peru’s jalea (deep-fried seafood).
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