GOIVIETNAM RECIPES

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GOI CUON (VIETNAMESE SPRING ROLL WITH PORK AND PRAWNS ...



Goi Cuon (Vietnamese Spring Roll with Pork and Prawns ... image

This classic snack is known by many names, spring roll, salad roll, fresh roll, Vietnamese roll. Whatever you want to call it, it's delicious, healthy, and one of my favorite things to eat. Serve with nuoc cham (Vietnamese dipping sauce) or hoisin dipping sauce.

Provided by vietlove

Categories     Appetizers and Snacks    Wraps and Rolls

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 8

½ pound pork tenderloin, cut into thin strips
½ pound prawns, peeled and deveined
¼ pound rice vermicelli noodles
1 (12 ounce) package rice wrappers (such as Blue Dragon®)
1 bunch fresh cilantro, leaves picked from stems
5 spring onions, cut in half
¼ cup fresh mint leaves, or more to taste
¼ head romaine lettuce, cut into bite-size pieces

Steps:

  • Heat a skillet over medium heat; cook and stir pork in the hot skillet until cooked through, 5 to 7 minutes.
  • Bring a pot of water to a boil; add prawns and cook until meat is pink. Drain water and slice prawns in half lengthwise.
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli and return to a boil. Cook until vermicelli is tender yet firm to the bite, 2 to 4 minutes. Drain.
  • Fill a large shallow bowl with warm water.
  • Dip a rice wrapper into the warm water until softened, 3 to 5 seconds. Place rice wrapper on a work surface. Let the rice paper soften for about 30 seconds. Arrange pork, a prawn half, vermicelli noodles, cilantro, spring onions, mint leaves, and romaine lettuce on the bottom third of the wrapper; roll it up halfway, tuck in the sides, and finish rolling the rest of the way. Repeat with the remaining ingredients.

Nutrition Facts : Calories 327.8 calories, CarbohydrateContent 56.6 g, CholesterolContent 73.8 mg, FatContent 2 g, FiberContent 2.2 g, ProteinContent 19.6 g, SaturatedFatContent 0.6 g, SodiumContent 88.2 mg, SugarContent 1.5 g

G?I TÔM B?P C?I RECIPE | BON APPÉTIT



G?i Tôm B?p C?i Recipe | Bon Appétit image

Tyna Hoang’s g?i tôm b?p c?i is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nu?c ch?m.

Provided by Tyna Hoang

Yield 4 servings

Number Of Ingredients 15

2 Tbsp. sugar
2 red or green Thai chiles, thinly sliced
1 garlic clove, finely grated
Juice of 1 lime
¼ cup fish sauce
1 13.5-oz. can unsweetened coconut milk
1 tsp. kosher salt, plus more
8 oz. large shrimp, peeled, deveined
½ head small green cabbage, shredded (about 5 cups)
2 medium carrots, peeled, shaved
½ medium red onion, thinly sliced
¼ cup coarsely torn cilantro
¼ cup coarsely torn mint
¼ cup store-bought fried shallots
¼ cup crushed dry-roasted peanuts

Steps:

  • Combine sugar and 7 Tbsp. warm water in a small bowl and whisk until sugar is dissolved. Stir in chiles, garlic, lime juice, and fish sauce. Set nuóc cham aside.
  • Bring coconut milk, 1 tsp. salt, and ½ cup water to a simmer in a small saucepan over medium heat. Remove from heat and add shrimp. Cover and let sit until shrimp are opaque and pink, about 4 minutes. Drain and chill until ready to use.
  • Toss cabbage, carrots, onion, cilantro, and mint in a large bowl. Pour half of reserved nuóc cham over and gently massage into vegetables until evenly distributed. Top with chilled shrimp, fried shallots, and peanuts. Serve with remaining nuóc cham alongside. Do ahead: Nuóc cham can be made 1 week ahead. Cover and chill.

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