Family cha gio feast

From time to time, I go over to my grandma’s place, where my mother and my aunts will have cooked up some Vietnamese or Chinese feast, which usually involves copious amounts of one or two dishes. This time it was cha gio (Vietnamese spring rolls) and grilled beef wrapped in betel leaf. Both are eaten wrapped in lettuce leaves, along with some cucumber, rice vermicelli and various herbs. There were two dipping sauces, the nuoc mam cham (fish sauce prepared with lemon juice and sugar), or a more pungent, fermented fish sauce which my family just referred to as mam.