Have you guys tried the version with scallion oil and peanuts on the fish? You might like that version, too, as it's very popular for fish spring rolls. Vi, you should do the butter beef (and other proteins like shrimp, seafood, chicken, etc.) version for him if he's never had it before. We love eating that at gatherings and would have several electric griddles set up to cook the beef slices on.
Oh he’s definitely had the other versions 🥰 Thit nuong… tom thit.. We had Bò Nhúng Dấm recently. The salmon is my quickest “on-the-go” version. ☺️ Thanks (as always) for the tips!!
BTW, that's sweet basil, not Thai basil. Sweet basil has the huge, softer leaves. Thai basil typically has smaller, narrower leaves that are less rounded in shape, and the leaves taper off more at the ends. You didn't haver to chop up the lettuce and cilantro. I use the big lettuce leaf as a base, then layer the other stuff on. I pick off the leaves on the cilantro and mint as I make my rolls. No garlic or pepper in your nuoc mam?
@@fantomburns I always thought that was common knowledge for Viets, but I've seen many Viets not do that. Yeah, it's the biggest leaf, so it makes sense to put it down as the base then add other stuff on top. It's how we'd eat anything that requires wrapping in greens/herbs.
The spring rolls & salmon are looking so delicious!. Yummy!. Great job❤️❤️❤️.
Looks really delicious! Im currently on a warer fast, 90hrs in. Im planning different meals to try after I've broken my 21 day fast - this is perfect
Wow!! 21 day fast??? I did a 7-day once… good luck to you, friend! Can’t wait for you to try these fresh rolls afterwards! :)
@@ViVoContent thank you!
Have you guys tried the version with scallion oil and peanuts on the fish? You might like that version, too, as it's very popular for fish spring rolls. Vi, you should do the butter beef (and other proteins like shrimp, seafood, chicken, etc.) version for him if he's never had it before. We love eating that at gatherings and would have several electric griddles set up to cook the beef slices on.
Oh he’s definitely had the other versions 🥰 Thit nuong… tom thit.. We had Bò Nhúng Dấm recently. The salmon is my quickest “on-the-go” version. ☺️ Thanks (as always) for the tips!!
BTW, that's sweet basil, not Thai basil. Sweet basil has the huge, softer leaves. Thai basil typically has smaller, narrower leaves that are less rounded in shape, and the leaves taper off more at the ends. You didn't haver to chop up the lettuce and cilantro. I use the big lettuce leaf as a base, then layer the other stuff on. I pick off the leaves on the cilantro and mint as I make my rolls. No garlic or pepper in your nuoc mam?
That’s a good idea about the lettuce leaf. I will definitely try that. Thank you😊
@@fantomburns I always thought that was common knowledge for Viets, but I've seen many Viets not do that. Yeah, it's the biggest leaf, so it makes sense to put it down as the base then add other stuff on top. It's how we'd eat anything that requires wrapping in greens/herbs.