Vietnamese Spring Rolls (Cha Gio)

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½ cup of KANI FRESH (tear into small pieces)

150g of ground pork

1 cup of vermicelli (soaked in water until soften, cut short)

1 tbsp of minced garlic

½ cup of shredded carrot

2 tsp of soy sauce

2 tsp of sugar

1 pack of Vietnamese rice paper

100g of bean sprouts

¼ cup of shredded ear mushroom

1 tbsp of flavored sauce

2 tbsp of vegetable oil for pan frying

Vegetable oil for deep frying



  1. Heat oil in a pan; fry garlic until golden brown, add ground pork and stir fry until medium cooked. Add carrot and ear mushroom. Stir fry together.

  2. Season with soy sauce and sugar. Add KANI FRESH, vermicelli and bean sprouts. Stir fry then set aside.

  3. Soften Vietnamese rice papers with water and place on flat container. Put the filling in the moist rice paper, fold the rice paper over the filling and roll. Deep fry the spring rolls till golden brown, then drain the oil. Serve with sauce.

Ingredients for Sauce

“WASABI-O” Wasabi Paste

3 tbsp of sugar

1 tbsp of coconut juice

2 tbsp of pounded red chilies

¼ tsp of salt

2 tbsp of vinegar

¼ cup of scrape carrot and radish


Mix sugar, coconut water and salt together. Stir to dissolve sugar, add vinegar and boiled. Add red chilies and simmer for a moment then set aside. Add radish and carrot, stir until blended. Top with “WASABI-O” Wasabi Paste

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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Grilled Pork with Steamed Rice (Com Tam Suon Nuong)

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5 pcs of KANI-O

400g of sirloin pork

1 egg

1 tbsp of minced lemongrass

1 tbsp of minced garlic

1 tbsp of flavored sauce

1 tsp of sugar

1 cup of steamed rice

2 tbsp of chopped spring onion

1 tbsp of fish sauce

¼ tsp of pepper

2 tbsp of vegetable

“WASABI-O” Wasabi Sauce


  1. Mix pork with garlic, onion, lemon grass, fish sauce, soy sauce, sugar and pepper. Well marinated for about 2 hours.

  2. Roast pork till cooked. Set aside to warm and slice into pieces.

  3. Fried egg in circle plate until cooked.

  4. Serve steamed rice with roasted pork, KANI-O, fried egg, pickles and “WASABI-O” Wasabi sauce

Ingredients for Pickles

½ cup of vinegar

½ cup + 2 tbsp of sugar

¼ tsp of salt

½ cup of scraped carrot

½ cup of scraped radish


Boil vinegar, sugar and salt together, then simmer for a moment. Add carrots and radish into the mixture for 15 minutes. Ready to serve.

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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My lovely lovely Dog (His name is TEMPO)


First day he come to my life. Please visit me.


First with a walk on the rocks. Please visit me.


First with sand. Please visit me.


New clothes. Please visit me.


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Wait noodles. Please visit me.


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Tong-Tom-Yai Homestay


Tong-Tom-Yai is small village in Chumporn Province of southern Thailand.
A village by the sea. Please visit me here.


Near the village have a jetty. Please visit me here.


Fishermen can fish here. Please visit me here.


Old home. Please visit me here.


octopus from boat. Please visit me here.


star gooseberry. Please visit me here.


My breakfast. Please visit me here.


evening. Bye bye the sun.

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