Vietnamese

Spring Rolls

Vietnamese spring rolls are quick and easy to make. Most families will simply put out a platter of rice noodles, roasted meat or seafood and herbs and everyone can help themselves. Rolling the spring rolls can take a little practice, but once you’ve done a few, you’ll be making neat little bundles every time. They are nutritious and light and make an ideal summertime lunch or dinner.

To Make Vietnamese Spring Rolls (Goi Cuon):

Rice noodles, cooked (Bun Gao – vermicelli or thin straws)

Spring roll wrappers (Bánh Tráng)

Thinly sliced meat or seafood (roast pork, chicken, beef or shrimp or crab meat)

Cilantro and mint, rinsed and patted dry

Nuoc Cham (Vietnamese Dipping Sauce) or Hoisin Dipping Sauce  (See recipes below)

 

 

 

 

 

 

 

 

 

 

The rice noodles can be cooked in a pot of boiling water until just tender, then drained. You can also put the thin rice noodles in a bowl of hot water and let them sit for about 20 minutes, just until tender. If you boil the noodles, it is extremely important to keep a close eye on them; they should be tender, but not mushy. Rice noodles will turn into a soggy mess very quickly if cooked too long. The amount of time needed will depend on the type of rice noodle and its thickness. Vermicelli will need only a couple of minutes while the wider noodles may need a little longer.   

 

 

 

 

Traditional Dipping Sauces

Nuoc Cham – Vietnamese Dipping Sauce

1/4 c sugar

1/2 c warm water

1/4 c fish sauce

1/4 c white vinegar

1/2 lime, freshly juiced

3 large garlic cloves, minced

2 or 3 Thai chili peppers, minced 

Combine sugar and warm water and stir to dissolve. Add remaining ingredients and stir well. Adjust sweetness and acidity to your own personal preference. In Vietnam this traditional sauce is typically sweeter in the south than it is in the north, but it’s a personal thing. If you like it a little sweeter, add a bit more sugar or use a little less lime juice. Every area has their own nuoc cham, the ingredients stay the same, but proportions will vary. 

Hoisin Dipping Sauce

3 T Hoisin Sauce

1 T water

1 T lemon or lime juice

Stiracha Hot Chili Sauce to taste

Combine all ingredients and mix well.