I love herbs. Love them, and any chance I have to cook with a whole bunch of them I’m game. Not only are they medicinal and flavorful but they are a great catalyst for discussion especially if you have have big bouquet of Vietnamese herbs just sitting there in the middle of the table just begging to be nibbled on.
I have been experimenting heavily with various herbs and tastes for the perfect Gỏi cuốn – Chinese liver sausage version. I will put this out there even though it is super obvious. Gỏi cuốn / Goi Cuon / Vietnamese rolls are not hard to do. It’s all about the dipping sauce and the procurement of fresh, high quality ingredients.