Goi Cuon
Translucent rolls packed with prawns, herbs and noodles - the rare snack that is genuinely refreshing and still counts as lunch. Your first two will look terrible and that is a tradition.
- Total time
- 16 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Simmer the prawns in salted water for 2 to 3 minutes until they are completely opaque, firm and curled, then drain and slice each one in half lengthways.
Pour just-boiled water over the vermicelli, stand 4 minutes, then drain, rinse cold and shake dry.
Whisk the hoisin, peanut butter and warm water into a dipping sauce and top with crushed peanuts.
Dip one rice paper wrapper in warm water for 3 seconds only - it should still feel slightly stiff, since it keeps softening on the board.
Lay three prawn halves cut-side down near the top, then pile lettuce, noodles and herbs across the lower third, fold the bottom up, fold the sides in, and roll tightly.
Repeat with the rest and serve immediately with the dipping sauce, keeping the finished rolls apart so they do not weld together.
Read all that and thought “absolutely not”?
Completely fair. Goi Cuon is sitting in the Vietnamese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Vietnamese kitchen
Clear broth, loud herbs, immediate calm.