Saigon

Goi cuon

Name: Goi cuon
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 8 sheets 22 cm rice paper; 16 medium boiled and halved lengthways prawns (shrimp); Pork, pork belly, boiled and thinly sliced; 100 g thin rice vermicelli rice noodles; 8 leaves lettuce; a handful mint leaves; a handful basil leaves; Spring onion (green onion, scallion), garlic chives or spring onion; 4 tbsp for the dip hoisin sauce; 2 tbsp peanut butter; 3 tbsp water; 2 cloves minced garlic; 1 tbsp crushed peanuts; 2 tsp red chilli sauce

Prawns and herbs wrapped in see through rice paper. Like a salad that learned some manners.

40 minTime

23 gProtein each

mildSpice

Salad rolls1 chapter · 1 min read

Make it your way

Grandma's wayPrawn and pork with hoisin peanut dip.

The original

405kcalsame

23 gproteinsame

3 gfibresame

40minutessame

Goi cuon.

Per serving, worked out from the ingredient table.

Ingredients

Rice paper8 sheets, 22 cm

Prawns (shrimp)16 medium, boiled and halved lengthways

Porkpork belly, boiled and thinly sliced

Rice noodles100 g thin rice vermicelli

Lettuce8 leaves

Mint leavesa handful

Basil leavesa handful

Spring onion (green onion, scallion)garlic chives or spring onion

Hoisin sauce4 tbsp, for the dip

Peanut butter2 tbsp

Water3 tbsp

Garlic2 cloves, minced

Peanuts1 tbsp, crushed

Red chilli sauce2 tsp

Method

4 steps

1Boil the pork until cooked through, cool and slice thin. Poach the prawns until pink and halve them.
2Cook vermicelli, rinse in cold water and drain well.
3Dip one rice paper in warm water for a few seconds and lay it flat. Place lettuce, noodles, herbs and pork, fold in sides, roll halfway, line up 3 prawn halves and finish rolling with a chive sticking out.
4For the dip, warm hoisin, peanut butter, water and garlic until smooth. Top with peanuts and chilli sauce.

Serve it like this

Halve a few rolls on the diagonal to show the layers, stand them on a plate with the dip in a small bowl topped with crushed peanuts.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Saigon

Goi cuon

Prawns and herbs wrapped in see through rice paper. Like a salad that learned some manners.

40 minTime

23 gProtein each

mildSpice

Salad rolls1 chapter · 1 min read

Make it your way

Grandma's wayPrawn and pork with hoisin peanut dip.

The original

405kcalsame

23 gproteinsame

3 gfibresame

40minutessame

Goi cuon.

Per serving, worked out from the ingredient table.

Ingredients

Rice paper8 sheets, 22 cm

Prawns (shrimp)16 medium, boiled and halved lengthways

Porkpork belly, boiled and thinly sliced

Rice noodles100 g thin rice vermicelli

Lettuce8 leaves

Mint leavesa handful

Basil leavesa handful

Spring onion (green onion, scallion)garlic chives or spring onion

Hoisin sauce4 tbsp, for the dip

Peanut butter2 tbsp

Water3 tbsp

Garlic2 cloves, minced

Peanuts1 tbsp, crushed

Red chilli sauce2 tsp

Method

4 steps

1Boil the pork until cooked through, cool and slice thin. Poach the prawns until pink and halve them.
2Cook vermicelli, rinse in cold water and drain well.
3Dip one rice paper in warm water for a few seconds and lay it flat. Place lettuce, noodles, herbs and pork, fold in sides, roll halfway, line up 3 prawn halves and finish rolling with a chive sticking out.
4For the dip, warm hoisin, peanut butter, water and garlic until smooth. Top with peanuts and chilli sauce.

Serve it like this

Halve a few rolls on the diagonal to show the layers, stand them on a plate with the dip in a small bowl topped with crushed peanuts.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Goi cuon

Make it your way

Ingredients

Method

Goi cuon

Make it your way

Ingredients

Method

Make it a meal