Recipe by: Linda Le

Source: Family recipe

goi-cuon

Ingredients

  • 800g of pork belly, boiled in 3tsp salt and 1tsp pepper
  • 1-2 packets of rice paper
  • 2 large cucumbers, peeled and sliced into long thin strips
  • 500g of prawns, deveined, shell off and boiled (sliced in half if you like)
  • 1 packet of vermicelli noodles, boiled and rinsed with cold water
  • Half a head of lettuce, sliced into small pieces
  • 1-2 bunches of mint leaves (pluck good leaves and rinse in cold water)
  • 1-2 bunches of coriander leaves/Chinese parsley (cut off roots and rinse in cold water)
  • 1 bunch of chives (rinse in cold water)
  • 1 packet or a few bunches of laksa leaves (pluck good leaves and rinse in cold water)

Filling variations include: Chicken and prawn, tofu and egg, cooked beef or fish

Veg and herb inclusions/variations: carrot, bean sprouts, basil, laksa leaves, fish mint, sliced mushroom, mango, avocado, capsicum… anything really! (The traditional rolls have been adapted and changed by different cultures across countries).

Note: Usually you will see these rolls pre-rolled in restaurants, at parties, functions etc. However traditionally in the Vietnamese home all of these ingredients are spread out across the table and each person will have to roll their own according to their own taste. It’s that sitting together and sharing, rolling, then eating, then rolling and bonding is what makes this dish fun, homely and special. Plus we all had to learn at a very young age to make our own!

In our home these rolls are served as the main course – so you’d eat till you’re full.

Instructions

  • Cut pork belly into long strips (approx. 3cm width) and boil in a pot with salt and pepper for ~45 minutes. Once done, drain (or keep stock for soup or other dishes), rinse in cold water and slice the strip into small square/rectangle pieces (from top of the belly to the bottom meat part)
  • Place all ingredients in serving bowls/plates on the table (i.e. bowl full of vermicelli, plate for the pork belly, plate for the prawns, platter for the herbs/veges, plate for the rice paper)
  • Place a large bowl of luke warm water on the table (not too hot/boiling) – this is for the rice papers
  • Take one sheet of rice paper and quickly dip it into the water for a few seconds and place on a plate – if the water is too hot or if you take too long it will become mushy and difficult to work with. It will also fall apart as you try to roll with it
  • Working horizontally – on the top section place your vegies/herbs and vermicelli, roll paper over once then add some chives, so it sticks out on one side then fold in the other side to close, add a couple of prawns in the next section then add some pork belly on top of the prawns. Proceed to roll all the way through to the end
  • Dip with the hoisin peanut sauce  and enjoy!

Note: Depending on your preference you can eat these with any sauce; some people use Nouc Cham, sometimes sweet chili sauce for some Western tastebuds.

Tip: Vermicelli doesn’t need to be cooked in a pot – it’s too much hassle and timely to monitor. Also if you accidentally overcook it, it becomes mushy and falls apart. Or if you forget to stir the bottom, the noodles will stick to the bottom of the pot and burn. They work just as well if you place it in a large heat proof bowl, overfill in boiling water, leave it and then drain/rinse with cold water when it’s ready (approx. 10-15 minutes).

Download PDF version here: vietnamese-goi-cuon-vietnamese-rice-paper-rols-summer-rolls-linda-le

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