Cold & fresh
Gỏi Cuốn
Rice paper, cold vermicelli, herbs and prawn. No cooking beyond a pot of noodles.
Ingredients and method
The whole dish lives or dies on the rice paper staying pliable and the vermicelli being properly cold and separated. Both are a product question more than a technique question.
Cook the vermicelli, rinse it under cold water until it stops being sticky, and drain it well. Wet noodles tear the paper.
Set up a station: a shallow bowl of warm water, a damp tea towel, and everything else in reach.
Dip a sheet of rice paper in the water for two or three seconds only. It should still feel slightly firm - it keeps softening while you work.
Lay the prawn halves cut-side down near the top third, then the pork, then noodles and herbs below.
Fold the bottom up over the filling, fold in both sides, and roll tightly. The prawns end up showing through the top.
Whisk hoisin, peanut butter and warm water into a dipping sauce and finish it with sriracha to taste.
Worth knowing
Rolled ahead of service, keep them under a damp cloth and never in the fridge uncovered - cold air dries the paper into leather.
Ingredients
7 itemsRenso products are priced at the member tier.
- RENSO Square Rice Paper - 22 cm
20 sheets
- RENSO Premium Fresh Rice Vermicelli
400 g
- RENSO Sriracha Chili Sauce
For the dipping sauce
- Cooked prawns, halved lengthways
20
- Pork belly, poached and sliced thin
300 g
- Lettuce, mint, coriander, garlic chives
A generous handful each
- Hoisin, peanut butter, warm water
For the dip
