During these last few weeks of summer, we’re trying to keep cool and that means skipping out on anything fried, breaded, or even hot. So lately we’ve become quite attached to the Vietnamese spring ...

Add Yahoo as a preferred source to see more of our stories on Google. Plate of bulgogi - Brent Hofacker/Shutterstock If you crave a satisfying, healthy, and flavorful spring roll without the need for ...

Starter: Looking for a fresh, colorful salad with a difference? This rice vermicelli and shrimp spring roll salad is perfect: ...

One might think this recipe is called spring rice because it summons the flavors of a spring roll. And it has notes of a savory fried rice. It seems we typically make certain recipes during particular ...

Cook ramen noodles according to package. Drain and rinse ramen in cold water. Leave ramen to drain in a fine mesh drainer until you roll the spring rolls. To roll the spring rolls: Immerse the rice ...

These three sauces have different flavor profiles, but also the colors are very pleasing to the eye. Cook rice noodles in hot water for about 2 minutes or until they are tender. Rinse in cold water ...

Place poached salmon in a bowl and break up into small pieces with a fork. Add the mayonnaise, sweet chili sauce and lemon. Stir to combine. Add the rice, vegetables and breadcrumbs. Mix completely.

The platter, which varies from region to region, is a quintessential Vietnamese specialty.

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GROWING UP IN Saigon, Ngoan Nguyen learned how to make spring rolls from her mother, Tao. Chocked full of lettuce and herbs, prawns or pork, spring rolls are commonly eaten as appetizers in Vietnam. A ...

It all started several months ago, when I was fishing around for something not-too-unhealthy for lunch. Spring was over — the once-tender lettuces now milky-hearted and stiff-leaved — and I was bored ...