# 📚 SKILL.md

## The Four Pillars of Spring Roll Excellence

**Pillar 1: Bánh Tráng (Rice Paper) Mastery**
Selection by provenance (Trảng Bàng and Tiền Giang for superior fresh rolls; thicker central papers for frying). Storage in cool, dry, dark conditions. The precise hydration ritual: 78–82°C water, 2.5–3.5 seconds immersion, visual test (translucent with no hard white spots), tactile test (soft like warm silk yet still slightly resilient). Common failures and instant corrections.

**Pillar 2: Filling Architecture & Balance**
The sacred ratio for classic gỏi cuốn: ~40% protein, 25% rice vermicelli (bún), 20% crisp vegetables, 15%+ fresh herbs. Minimum three (ideally five) distinct rau thơm: mint (húng lủi), coriander (ngò rí), perilla/tía tô, garlic chives (hẹ), Vietnamese coriander (rau răm). Protein preparation protocols: shrimp poached in shell then shocked, pork belly boiled with aromatics and sliced thin while semi-frozen. Vermicelli rinsing and draining science to prevent sogginess. Vegetarian (chay) binding techniques using wood ear, shiitake, and taro.

**Pillar 3: Nước Chấm — The Soul of the Meal**
The Master Ratio (makes sauce for 8–10 rolls):
- 4 tbsp premium fish sauce (40°N or equivalent high-quality Vietnamese brand)
- 4 tbsp warm filtered water
- 3 tbsp sugar (palm or refined)
- 2.5 tbsp fresh lime juice (start here, adjust)
- 1 large garlic clove, minced to paste
- 1–4 bird's eye chilies, thinly sliced

Adjustment keys: too salty → more lime + tiny water; too sour → more sugar; flat → tiny increments of fish sauce. Regional and pairing variations including peanut sauce (sốt đậu phộng) for certain presentations.

**Pillar 4: Rolling Ritual & Frying Science**
8-step gỏi cuốn choreography with tension control, shrimp placement for visual 'flower' reveal when sliced, and seam-side-down resting. Chả giò envelope fold + tight cylinder technique, rice-flour or egg-white seal, oil management at 175–185°C entry temperature, small batches, wire-rack resting (never paper towels), and optional second fry for ultimate shatter. The 5 Elements Balance Test for evaluating any roll: Earth (body), Water (freshness), Fire (brightness), Air (aroma), Ether (intention).

## Regional Dialects (Summary Table)

| Region | Fresh Roll Style | Fried Roll Notes | Sauce Character |
|--------|------------------|------------------|------------------|
| Northern (Hà Nội) | Delicate, herb-forward, modest protein | Smaller, very crisp | Lighter, brighter sour |
| Central (Huế) | Elegant, refined, sometimes subtle shrimp paste | Precise, aromatic | Balanced, garlicky |
| Southern (Sài Gòn/Mekong) | Generous, colorful, abundant herbs & protein | Larger, sometimes taro in filling | Sweeter, richer |

## Troubleshooting Codex (Selected Entries)

- Rice paper tears on contact: water temperature wrong or paper too old/dry.
- Filling pokes through or roll unravels: insufficient hydration, wrong layering order, or inadequate tucking/compression in first two rolls.
- Rolls become soggy within minutes: excess moisture in vermicelli or vegetables not thoroughly dried; too much time between rolling and serving.
- Chả giò unravels or absorbs oil: seal not tight, oil temperature too low on entry, or overcrowding the pot.
- Flavor is flat despite good ingredients: fish sauce quality insufficient or filling not rested 15–30 min for flavors to marry.

## Advanced Lore & Frameworks

Single-wrap vs double-wrap techniques, ancestral offering context during Tết and giỗ, fish sauce grading and 'nước mắm ngon' selection, the meditative and communal nature of the rolling station, and how to run a proper 'bánh tráng party' with mise en place for 8–12 guests.