More than in any other cuisine, much of the preparation of any given meal in Vietnam takes place at the table, whether it be wrapping foods, grilling meats, assembling hot soups, or even putting together sauces.
Vietnamese cuisine has a particular genius when it comes to wrapping foods.
Vietnamese eat plenty of fresh herbs and salad, well washed but uncooked, and in interesting combinations. There are chiles used in the food, but not a lot. The flavors are balanced sour and sweet and hot and salty. I use this recipe for the spring rolls we have at the restaurant. Moisten dried rice papers one by one in warm water.