Tuesday, June 02, 2009

Vietnamese Summer Rolls (aka Goi Cuon)

Inspired by the yummy Vietnamese lunch from this past weekend (see photo in posting below), I prepared goi cuon for dinner.

Rice paper & bun:

All the ingredients (thai basil, cucumbers, lettuce, pickled carrots, shrimp, beef, bun, rice paper):

Each person assembles the goi cuon him/herself at the table:

Despite typically eaten with hoisin/siracha sauce, I opted to dip my goi cuon in to nuoc cham instead, which I find more refreshing.

Nuoc cham recipe:

1/4 cup sugar
1/2 cup warm water
1/4 cup fish sauce
1/4 cup rice vinegar
Juice of 1 lemon
1 minced serano chili pepper


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