gỏi cuốnGoi cuon

The summer roll: the rice paper, soaked to the soft, laid flat, the vermicelli and the shrimp and the herbs in the last third, rolled tight enough that the cut through the filling is the plate. No heat on the dish — the wrapper article's one family that does not need the oven — and the nuoc cham the sauces 101 article's dip on the side.

The page is the wrapper article, on the wet end, with the spring roll the neighbor on the fried side — the same roll, the same cut, and the one the xiao long bao does on the soup is the one this dish does on the herbs. The wrapper is the dish, and the roll is the shape it takes.

Origin

Central and Northern Vietnam — the cold roll

Difficulty

1 / 5

Servings

4 (16 rolls)

Prep

20 min

Cook

0 min — the roll is the cook

Total

~20 min

Equipment

• A wide, flat plate, or a board, the 30 cm across, for the roll — the plate article's own surface, in this dish the roll instead of the plate
• A sharp, narrow knife, for the diagonal cut — the knife article's own blade, in this dish the goi cuon instead of the wrapper
• A shallow dish of water, for the rice paper — the rice article's water, in this dish the paper instead of the grain

Ingredients

• 16 sheets of the rice paper, the 20 cm round, the wrapper article's own family, in this dish the roll instead of the spring roll
• 150 g of the vermicelli, soaked the 10 min in hot water, the noodle article's own rice strand
• 200 g of the shrimp, shelled, the tom kha kung article's own shrimp, blanched the 1 min of the gentle water until the outside just sets, laid whole in the roll
• 100 g of the pork, the moo hong article's own pork, in this dish the roll instead of the braise
• 16 leaves of the mint, and 16 of the perilla, and 8 of the Thai basil, the Thai section's own herbs, in this dish the fill instead of the plate
• 1 carrot, the middle, 2 mm thin, the boeuf bourguignon article's own carrot, in this dish the fill
• The nuoc cham: 4 tbsp of the fish sauce, and 3 tbsp of the lime, and 2 tbsp of the sugar, and 2 tbsp of the water, the sauces 101 article's spine, and 1 chili, and 2 garlic, the outer skin on

Method

1. The fill, on the board. The vermicelli, the 150 g, and the shrimp, the 200 g, and the pork, the 100 g, and the carrot, and the mint, the perilla, the Thai basil, laid out, the plate article's own register, in this dish the fill instead of the plate. The nuoc cham, the fish sauce, the lime, the sugar, the water, the chili, the garlic, into the mortar, and the stirred, the sauces 101 article's own register, at the table.
2. The roll. The rice paper, into the water, and the 20–30 s until the paper, the outside just soft, and the center, the faintest give, and the paper, off the water, onto the board — the wrapper article's own register, in this dish the roll instead of the spring roll. The vermicelli, a third of the 150 g, laid on the last third of the paper, and the shrimp, one, and the pork, a little, and the herbs, the mint, the perilla, the basil, over it, and the roll, the near edge folded over the fill, and the two sides pulled in, and the roll, rolled tight, the wrapper article's own pull, in this dish the goi cuon instead of the spring roll. The roll, the 16, one after the other, and the board, the wet cloth over it, waits until the knife, and the plate, and the hand, are at their window.
3. The cut, and the plate. The knife, the sharp, the knife article's own blade, in this dish the goi cuon, and the roll, cut on the diagonal through the fill, the plate article's own cut, in this dish the cross-section is the plate. The goi cuon, the 16, on the plate, and the nuoc cham, the sauces 101 article's own dip, on the side, is the half the sauces 101 article does at the table, and the plate, with the rolls and the dip, is the dish as it is.

Common failures

• The paper, torn, with the roll read as two. The water, the 20–30 s, too long, or the hand, the roll, too slow, and the one that is torn is the one that missed the wrapper article's own soft. The paper, the 20 cm round, and the water, the gentle, are the two that keep the roll on the correct side of the line.
• The roll, loose, with the fill spilling on the plate. The roll, the near edge, not folded tight enough, or the fill, the vermicelli, too much of the 150 g, and the one that is loose is the one that missed the wrapper article's own pull. The fold, the tight, and the roll, the 16, are the two that do the half the paper does not do on its own.
• The nuoc cham, sweet, with the dip read as syrup. The sugar, the 2 tbsp, and the lime, the 3 tbsp, not in the right order, and the one that reads as syrup is the one that missed the sauces 101 article's own spine. The fish sauce, the 4 tbsp, first, and the lime, the 3 tbsp, over it, are the two that do the half the dip does not do on its own.

Variations

• The tofu: the shrimp, the tofu instead, the mapo tofu article's own tofu, in this dish the roll instead of the pan, and the nuoc cham, the same, at the table.
• The herb, the hot one: the perilla, the 16, and the chili, the massaman article's own heat, in the nuoc cham, at the table.
• The cut, the straight one: the knife article's blade, in this dish the goi cuon, and the cross-section, the straight, is the plate, with the nuoc cham, the same.

What to serve with it

The bun cha, as the neighbor on the fire, and the banh xeo, as the neighbor on the shell, on the same register of the wrapper article. The spring rolls, as the neighbor on the fried side, and the miso soup, as the neighbor on the bowl, are the two the goi cuon sits beside on the table. The nuoc cham, the sauces 101 article's own dip, is the half at the table, and the plate, with the rolls and the dip, is the dish as it is.

Wrappers · Spring rolls · Bun cha