Goi cuon is a tasty, nutritious and eye-catching dish which is verypopular in Ho Chi Minh City and the southern provinces.
Themain ingredients for making this dish consist of pork, shrimp, salad,basil, rice vermicelli and rice paper - one of the most important andindispensable ingredients that decides the quality of the dish .
Tomake rice paper, it is necessary to clean and soak rice in water forsome hours before grinding it into batter. To make thin rice paper, athin layer of batter is poured on a cloth that is tautly stretched andplaced on top of the pot which can quickly cook the rice batter, keepingit moist and pliable. A flat and flexible bamboo stick is used to liftoff the delicate rice crepes that are put into flats for drying. Driedrice crepes are then preserved carefully for use over a long period oftime.
To prepare for the stuffing for the rolls, pork is boiledand sliced while the shrimp is cleaned and boiled before peeling andsplitting into two pieces.
The sauce for Goi cuon is madefrom a variety of ingredients, such as a dash of soybean sauce, coconutmilk, a squeeze of tamarind, chopped garlic, hot pepper, onions, groundpeanuts, fried sesame seeds and cooking oil.
To enjoy this dish,spread each rice paper that is made wet by water on a plate and thenput a piece of shrimp, pork, salad, basil, a chopstick portion of ricevermicelli and a stem of shallot and roll it tightly. Serve with thesauce.
Trying one, surely you want more.-VNA
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