Difficulty: Medium to Hard
Goi means salad mixture and cuon means rolled. As you can see in the picture, it is a pork and shrimp salad. The great thing about goi cuon is that you build your own. You can put as much or as little as you like of something. The majority of people who have eaten Vietnamese food have tried goi cuon and know this is a classic dish served in every Vietnamese restaurant in America. This post will serve as an introduction to people who have never eaten goi cuon before. The post will also show people how to roll it in a nice and tight fashion. I hope you enjoy.
1/4 lb large size shrimp, peeled, deveined, cut in half lengthwise
1/4 lb boiled pork or chicken, sliced thinly
1 pkg rice paper
1 head soft large leaf lettuce or iceburg cut into strips
1 cucumber
1 bundle rice sticks / noodles (not banh pho noodles)
Garlic chives, optional
Mint, optional
Perilla, optional
Peanut Sauce
Boil your pork and/or chicken until cooked. Allow for it to rest before slicing it thinly. Boil your shrimp before cutting lengthwise, otherwise the shrimp will curl up into a tight wad.
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| There's usually 2-3 bundles in pkg. |
Cut cucumber in half lengthwise and slice it to 3-4 inch long strips.
Prepare your lettuce and allow to dry.
Prepare the table with a bowl or large pan of warm water to dip the rice paper in.
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| Dip the rice paper in water. You don't want it to be soft and limp. It will become soft and pliable as you make the roll. |
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| Add noodles first if you are using iceberg (other lettuce would be first) |
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| Add iceburg lettuce (otherwise the noodles would sit in the soft leaf lettuce) |
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| Add cucumber |
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| Add your pork and/or chicken |
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| take the bottom up and fold it up. pull back towards you if needed to keep it tight |
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| add shrimp with the pretty facing the bottom |
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| roll up sides so it is straight |
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| fold the sides towards the center. if you are using the garlic chives, this is the stage you would tuck it in |
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| roll it up |
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