Glossary C

Cha Gio pronounced "chow yau" are Vietnamese spring rolls in the south. It is called and Nem sai gon or Nem ran in the north. Cha Gio are small rice papers filled with minced pork, crab, vermicelli, Moc Nhi, a kind of edible fungus , onion, mushrooms and egss and then fried until the rice paper turns crispy brown. Nem Rau are vegetable spring rolls.

Cha Que is a Vietnames type of Cha prepared with cinnamon. Cha refers to a Vietnames pork paste fried in fat or broiled over hot coals.

Cha Shu Bow refers to a Chinese steamed bun with dry roasted pork filling.

Cha yen is a Thai term for iced tea

Cha-ohm is a Thai vegetable supplement whether boiled or steamed and also mixed with egg and fried. It is used in some curries in the north and northeast recipes; Kaeng

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Cha-Zuke refers to a Japanese dish made of cooked rice with various toppings and other ingredients over which green tea is poured. The toppings can be salmon or tarako. It is a suitable dish for making used of left over rice. Cha-zuke is also known as Chazuke or O-Cha-Zuke

Chaa is a Thai word for sizzle. As in a sizzling sound when frying fish

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Chaae is a Thai word for soak, steep or immerse, as in soaking a meat into a sauce before frying or simply soaking rice into water before grinding

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Chaam is a Thai word for bowl or dish.

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Chaas is a Hindi term that refers to butter milk