I was going to make this post about explaining the difference between “spring rolls” (gỏi cuốn) and “summer rolls” (bò bía), but then I thought, “Does it really matter? Whatever the semantic is, we’ve been eating them wrong anyway.”

You see, in Vietnamese culture, at least when I was growing up anyway, “Rolls” of any kind are meant to be eaten as a communal experience, not prepackaged and pre-assembled at the takeout counter. The ingredients are laid out on the table, and each person rolls their own based on their preference of ingredients. We roll them as we eat them, one by one.

The slow meal usually takes place on a Sunday, as we laugh and chatter and catch up on weekly updates.

If you’re thinking, “That sounds a lot like a Chinese hot pot, or a Korean BBQ,” you’re on the right track. What do all these meals have in common? The ingredients are provided and the participants assemble their own plates. Time is the secret ingredient here, my friend. A slow meal forces us to put our worldly distractions aside and enjoy each other’s company.

So the next time you make spring rolls, or summer rolls, whatever you want to call them...I highly recommend that you make it a family night.