2 years, 7 months ago
How do you make goi cuon?
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M$3 Answers
Goi Cuon (Vietnamese Fresh Spring Rolls) with Hoisin Peanut Dipping Sauce Recipe
INGREDIENTS:
For the grilled pork:
1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil
Hoisin Peanut Dipping Sauce Recipe
1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness
For spring roll rice paper assembly:
About 10 rice paper wrappers
Lettuce
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, vietnamese coriander, balm or perilla
Bean sprouts
Method:
1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.
2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.
3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, then fold in the sides. View step-by-step photographs of spring rolling here.
5. Serve with hoisin peanut dip.
INGREDIENTS:
For the grilled pork:
1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil
Hoisin Peanut Dipping Sauce Recipe
1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness
For spring roll rice paper assembly:
About 10 rice paper wrappers
Lettuce
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, vietnamese coriander, balm or perilla
Bean sprouts
Method:
1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.
2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.
3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, then fold in the sides. View step-by-step photographs of spring rolling here.
5. Serve with hoisin peanut dip.
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M$Report Abuse
Ingredients
1 package clear edible rice paper sheet
1/2 lb cooked chicken
1/2 lb cooked small shrimp (, peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head leafy lettuce, washed and separated into leaves
1 cucumber, peeled and cut into very,very thin strips
1 cup fresh bean sprout, optional
1 package vermicelli rice noodles, prepared according to package directions
hoisin sauce, to taste
chopped peanuts
nuoc nam, vietnamese spicy fish sauce
Directions
1Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
2Make sure all veggies and herbs are cleaned, dried, and set out before you start.
3Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
4On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff.
5Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
6These rolls will be thicker than the typical Chinese-style fried eggrolls.
7Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
8Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
9Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
10Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.
1 package clear edible rice paper sheet
1/2 lb cooked chicken
1/2 lb cooked small shrimp (, peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head leafy lettuce, washed and separated into leaves
1 cucumber, peeled and cut into very,very thin strips
1 cup fresh bean sprout, optional
1 package vermicelli rice noodles, prepared according to package directions
hoisin sauce, to taste
chopped peanuts
nuoc nam, vietnamese spicy fish sauce
Directions
1Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
2Make sure all veggies and herbs are cleaned, dried, and set out before you start.
3Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
4On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff.
5Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
6These rolls will be thicker than the typical Chinese-style fried eggrolls.
7Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
8Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
9Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
10Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
GOI CUON (Vietnamese prawn rolls)
Credit goes to the original author.
http://photos1.blogger.com/img/299/1404/320/DSC07623%20copyc.jpg
-----quote-----
Ingredients:
---------------
16 rice paper rounds (banh trang)
200g rice vermicelli
400g pork mince
2 cloves garlic
500g cooked prawns
1 packet bean sprouts
shredded lettuce
flat garlic chives
mint
Peanut sauce
-----------------
crunchy peanut butter
hoisin sauce
chilli sauce or fresh chillies (if preferred)
crushed peanuts (to garnish if preferred)
hot water
1. Cook the rice vermicelli by soaking it in boiling hot water for 10 minutes. Gradually tease the noodles apart with chopsticks to ensure all threads are cooked through.
2. Finely chop the garlic and stir fry with the pork mince, seasoning to taste.
3. Peel the prawns (remove vein if preferred) and cut in half along its length ie. so it still looks like a whole prawn from one side.
4. Wash the sprouts, lettuce, chives and mint. Cut the top half of the chives into 10cm lengths. Chop the remainder into 1cm shreds.
Making the sauce-
------------------------
(Note by the author:)
I always make this sauce on instinct and never measure. Generally I suppose I use roughly equal measures of peanut butter and hoisin sauce but feel free to make to your preference. I tend to prefer mine extra peanutty and extra thick (for increased dollop factor!).
1. Combine about 3Tbs peanut butter with 3Tbs hoisin sauce and mix thoroughly.
2. Add chilli sauce to taste NOTE: The sugar in the hoisin counteracts the heat of the chilli so you will need to add lots to taste anything! We love Turbo Supercharge for its 10++/10 habanero heat factor.
3. Add hot water to thin as required.
4. Garnish with extra crushed peanuts if preferred.
Assembly
-------------
1. Place all ingredients on the table and have a large wide-mouthed bowl of hot water on the table within easy reach of everyone. Top this up as required.
2. Quickly dip and rotate one rice paper sheet into the bowl of water. TIP: It is sufficient to merely ensure the entire surface is wet. The rice paper will still be hard but trust me, it will soften on your plate as you start assembly. Overcooking your sheet will only make breakage more likely!
3. Place wet rice paper onto a flat plate.
4. Place two teaspoons of pork mince about 1/3 of the way up your rice paper sheet. Add vermicelli, sprouts, lettuce, chive shreds and mint as preferred. TIP: Resist the urge to overload on the ingredients as this will make it harder to roll.
5. Lift bottom flap of sheet and fold over your ingredient line. Holding your ingredients tightly with your index fingers, roll the whole thing once over using your thumbs, ensuring you try and remove as much air as possible (see, I told you not to be greedy). Fold in the left and right hand flaps.
6. Place three prawn slices "nice" side up onto your roll. Place a flat chive garnish on top so about 2cm of it sticks out on one side.
7. Hold the ingredients tightly again and roll over so you now have one compact parcel.
8. Cheer, eat and roll again!
-----end quote----
Credit goes to the original author.
-----quote-----
Ingredients:
---------------
16 rice paper rounds (banh trang)
200g rice vermicelli
400g pork mince
2 cloves garlic
500g cooked prawns
1 packet bean sprouts
shredded lettuce
flat garlic chives
mint
Peanut sauce
-----------------
crunchy peanut butter
hoisin sauce
chilli sauce or fresh chillies (if preferred)
crushed peanuts (to garnish if preferred)
hot water
1. Cook the rice vermicelli by soaking it in boiling hot water for 10 minutes. Gradually tease the noodles apart with chopsticks to ensure all threads are cooked through.
2. Finely chop the garlic and stir fry with the pork mince, seasoning to taste.
3. Peel the prawns (remove vein if preferred) and cut in half along its length ie. so it still looks like a whole prawn from one side.
4. Wash the sprouts, lettuce, chives and mint. Cut the top half of the chives into 10cm lengths. Chop the remainder into 1cm shreds.
Making the sauce-
------------------------
(Note by the author:)
I always make this sauce on instinct and never measure. Generally I suppose I use roughly equal measures of peanut butter and hoisin sauce but feel free to make to your preference. I tend to prefer mine extra peanutty and extra thick (for increased dollop factor!).
1. Combine about 3Tbs peanut butter with 3Tbs hoisin sauce and mix thoroughly.
2. Add chilli sauce to taste NOTE: The sugar in the hoisin counteracts the heat of the chilli so you will need to add lots to taste anything! We love Turbo Supercharge for its 10++/10 habanero heat factor.
3. Add hot water to thin as required.
4. Garnish with extra crushed peanuts if preferred.
Assembly
-------------
1. Place all ingredients on the table and have a large wide-mouthed bowl of hot water on the table within easy reach of everyone. Top this up as required.
2. Quickly dip and rotate one rice paper sheet into the bowl of water. TIP: It is sufficient to merely ensure the entire surface is wet. The rice paper will still be hard but trust me, it will soften on your plate as you start assembly. Overcooking your sheet will only make breakage more likely!
3. Place wet rice paper onto a flat plate.
4. Place two teaspoons of pork mince about 1/3 of the way up your rice paper sheet. Add vermicelli, sprouts, lettuce, chive shreds and mint as preferred. TIP: Resist the urge to overload on the ingredients as this will make it harder to roll.
5. Lift bottom flap of sheet and fold over your ingredient line. Holding your ingredients tightly with your index fingers, roll the whole thing once over using your thumbs, ensuring you try and remove as much air as possible (see, I told you not to be greedy). Fold in the left and right hand flaps.
6. Place three prawn slices "nice" side up onto your roll. Place a flat chive garnish on top so about 2cm of it sticks out on one side.
7. Hold the ingredients tightly again and roll over so you now have one compact parcel.
8. Cheer, eat and roll again!
-----end quote----
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
