Nime Chow

Spotlight on Nime Chow: Ensuring that your Nime is a Ten

Pronunciation variations: neem-chow, nim-chow, neemeh-chow

You’re not that hungry, but you’re in the mood for something fresh and satisfying. You walk into the Blue Room and notice that the sandwich line is too long, you’ve had the sushi too many times, and the wait for General Tso’s Chicken just doesn’t seem worth it. You turn to leave, disappointed by your options, when something amidst the yogurts catches your eye. You walk over. Curious, you read the label: Nime Chow. “What’s Nime Chow?” you might ask yourself as you examine the two perfectly wrapped rolls of Cambodian goodness. Luckily for you, we’re here to give the Nime Chow nitty-gritty. 

Nime Chows are Cambodian spring rolls that are sourced from the Lotus Division of Shanghai that makes food exclusively for Brown Dining Services. Yes, kids, this is where babies the Blue Room sushi comes from. They’re made with rice noodles, cucumbers, carrots, basil, mint, cilantro and either tofu or shrimp. One major disclaimer: if you’re not into cilantro (hate it or love it), Nime Chow may not be for you…but we still think you should have a taste.  The dipping sauce is made with peanuts, fish sauce, and some spices, a perfect combination of sweet and umami (yeah, we just said that). Every bite counts, and your taste buds will thank you. But, we have to warn you: unlike men, women, and transgender folk (#pc), not all Nime Chow are created equal. Fortunately, we’ve come up with a system to rate your Nime Chow selection using three primary criteria, because, on a scale from 1-10, Nime Chow are f-ing awesome.

  1. Check for rips. This is extremely important, as rips indicate high risk of ingredient loss upon dipping. To savor the flavor, try to find the Nime Chows that seem rip-free. Note: there’s no telling what’s on the underside of each roll, so don’t be too disappointed if there are rips there.
  2. Get it right, get it right, get it tight. Lulz, that’s what he said.  But seriously, Nime Chows that are wrapped more tightly and look compact tend not to fall apart and are easier to dip.
  3. Opacity: General rule of thumb: if you can clearly see the vegetables underneath the wrap, chances are that it is thin, and therefore more flimsy and prone to rips. The more opaque the roll, the more sturdy your Nime Chow will be.

Unfortunately, this goodness comes at a high price: $7.95. So, is it worth it? Maybe. Since points by this time in the semester are so valuable, it may be better to only purchase Nime Chow after 4pm so you can use a meal credit (and points). But regardless, you should seriously consider the splurge—the Nime Chow experience is worth the $7.95, which is also worth more than $6.40, the cost of the chance to see Gail at the Ratty. Dammit, Veo.

5 Comments

  1. David Winer

    Do NOT spend your $7.95 of monopoly money on these suckers if you dislike cilantro. For the cilantro averse, the Nime Chow might be the worst thing to come to Brown Dining since the Ratty’s Cilantro Chicken.

  2. Danielle Marshak

    I discovered these a few weeks ago– they’re my new favorite Blue Room food. I’ve never tried the shrimp, but the tofu at least is great. Perfect meal for when you’re heading to Studio Mio after and don’t want to feel bloated.

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