Gỏi cuốn

Translucent rolls revealing the pink of the shrimp and the green of fresh herbs. The rice paper is supple and slightly chewy, contrasting with the crunch of bean sprouts.

• Prep time: 45 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 720
• Protein: 24 g
• Carbs: 51 g
• Fat: 45 g

Ingredients

• 300 g Pork belly ( whole for cooking, then thinly sliced )
• 200 g Shrimp ( peeled and halved )
• 150 g rice vermicelli ( cooked )
• 12 piece rice paper
• 1 piece Butterhead lettuce ( whole leaves )
• 100 g bean sprouts ( fresh and rinsed )
• 20 g Mint fresh ( leaves only )
• 20 g Fresh cilantro ( leaves only )
• 4 piece Scallion or chives ( in long sticks )
• 4 tbsp hoisin sauce
• 2 tbsp Peanut butter
• 1 piece Lime juice
• 1 piece Garlic ( minced )

Instructions

1. Cooking the pork belly

   Submerge the pork belly in simmering water. Cook until the meat is tender at the center. Let it cool completely before slicing it into very thin strips.

2. Preparing the shrimp

   Poach the shrimp in boiling water. As soon as they are pink and firm, cool them in ice water. Peel and slice each shrimp in half lengthwise.

3. Cooking the vermicelli

   Cook the rice vermicelli in boiling water for 5 minutes. They should be supple but not mushy. Drain and rinse thoroughly with cold water.

4. Preparing the herbs

   Wash and spin-dry the lettuce, mint, and coriander. Cut the chives into 10 cm sticks. The freshness of the herbs is key to the dish.

5. Assembling the rolls

   Dip a rice paper in lukewarm water to soften. Lay flat. Arrange lettuce, vermicelli, pork, bean sprouts, and herbs. Finish with three shrimp halves, skin side against the paper. Roll tightly, folding in the sides.

6. Dipping sauce

   Mix hoisin sauce, peanut butter, a splash of lime juice, and minced garlic. Thin with a little water until the sauce coats the back of a spoon.

Chef's tips

• Don't over-soak the rice paper; it should still be slightly firm when you start rolling, as it will continue to soften from the moisture of the filling.
• Tighten the first fold to secure the filling; this is what gives the roll its structure.

Storage

Must be eaten immediately. If necessary, store for a few hours under a damp cloth to prevent the rice paper from hardening.