Coddle up any remaining sausages or rashers. The name comes from the verb "coddle", meaning to cook food in water below boiling (see coddled egg), which in turn derives from "caudle", which comes from the French term meaning ‘to boil gently, parboil or stew’. Coddle Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced sausages (pork sausages) and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs (parsley or chives). Traditionally, it
Gỏi cuốn , and are typically filled with shrimp. The fillings can vary from the standard pork slices, pork sausage slices ("chả"), and shrimp; fish, pan-fried seafood (such as squid), beef poached in a lemongrass broth, tofu (for vegetarians), grilled "nem nướng" sausages, braised pork, and egg are among some of the other popular spring roll variations. Gỏi cuốn Gỏi cuốn, Vietnamese spring roll or summer roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, "bún" (rice vermicelli), and other ingredients wrapped in Vietnamese "bánh tráng" (commonly known as rice paper). Like other spring roll dishes, they are believed to