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VietnameseAuthentic Cuisine

Goi Cuon

Serves 4 to 6 Appetizer seafood, Appetizers

Goi Cuon

Goi Cuon, or Vietnamese spring rolls, hails from the bustling kitchens of southern Vietnam, where family cooks craft these delicacies with intuitive skill. Salt is measured by feel, and the generous use of fresh ingredients reflects the region's bounty. Traditionally, these rolls are prepared at home for casual gatherings, offering a taste of everyday southern Vietnamese life.

These rolls are a textural delight, with tender shrimp and succulent pork belly nestled alongside crisp lettuce and fragrant herbs, all wrapped in a soft, chewy rice paper. Each bite reveals a harmonious play of savory and fresh, perfectly balanced with a dip into lush peanut sauce.

Ingredients

  • 12rice paper sheets
  • 200 gshrimp
  • 150 gpork belly — sliced
  • rice vermicellicooked
  • lettuce and herbsto wrap
  • peanut sauce — to serve
  • to tastefine sea salt

Method

  1. Begin by preparing all components for the Goi Cuon. Bring a pot of water to a boil and add a pinch of fine sea salt. Add 150 g of pork belly and simmer on medium heat until the pork is cooked through and tender, approximately 20-25 minutes. The pork should be firm yet tender when pierced with a fork. Remove the pork from the pot and let it cool before slicing it thinly.
  2. In the same pot, bring the water back to a gentle boil and add 200 g of shrimp. Cook the shrimp until they turn pink and opaque, which should take about 2-3 minutes. Immediately transfer the shrimp to an ice bath to stop the cooking process, then peel and devein them once cooled.
  3. Prepare the rice vermicelli according to package instructions, ensuring they are cooked but still firm to the bite. Drain and rinse the noodles under cold water to stop them from cooking further, then set them aside to drain completely.
  4. Wash and dry the lettuce and herbs thoroughly. Tear the lettuce into manageable pieces and keep the herbs whole. Arrange them on a platter for easy access during assembly.
  5. Set up a large shallow dish with warm water to soften the rice paper sheets. Dip one rice paper sheet into the water for about 5 seconds, then lay it flat on a clean, damp kitchen towel. The sheet should be pliable but not overly soft.
  6. Assemble the Goi Cuon by layering a few pieces of lettuce, a small handful of rice vermicelli, slices of pork belly, shrimp, and herbs onto the lower third of the rice paper. Fold the bottom of the rice paper over the filling, then fold in the sides and roll tightly to encase the filling completely.
  7. Repeat the assembly process with the remaining rice paper sheets and fillings. Arrange the finished Goi Cuon on a serving platter.
  8. Serve the Goi Cuon immediately with peanut sauce on the side for dipping. Adjust the seasoning with fine sea salt if needed, keeping in mind that the flavors should be balanced and harmonious.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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