No recipe is official. It depends on the custom of eating of each family. Therefore, in some ways the "chả giò" made by the wives show their cares for their own family. "Chả giò" can be eaten by itself, dipped into "nước chấm" or "nước mắm pha" (fish sauce mixed with lemon juice or vinegar, water, sugar, garlic and chili pepper), or served with rice vermicelli (in "bún chả giò"). Usually it is served with a dish of "rau sống" ( raw vegetable) containing several kinds of vegetable such as lettuce, coriander, etc. It is very common to wrap the chả giò in lettuce before eating it. There can often be confusion as to what exactly is meant by "nem" depending on the circumstances. In Vietnam, there can be confusion between northerners and southerners because northerners tend to use the term "nem" to refer to a variety of different rice paper rolls containing meat, including "gỏi cuốn", which Northerners call "nem cuốn" (often referred to in western restaurants as "salad rolls"). The southerners, however, tend to adopt a more precise definition of "nem", using the word "nem" to only refer to ground meat food items like "nem nướng" (literally "grilled sausage", a minced pork sausage mixed infused with crushed garlic and fish sauce and then grilled). Further confusion can occur outside of Vietnam because the English translation of "chả giò" varies according to restaurants' menus, "chả giò" is often confused with other dishes such as egg rolls or salad rolls. As "chả giò" made with rice paper can easily be shattered when fried, and also stay crispy for only a few hours, restaurants outside of Vietnam have adopted wheat flour sheet to make "chả giò", in place of rice paper, thus blurring the difference between "chả giò" and the Chinese egg roll.