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Yield 4

Author Chef Tu David Phu

Prep time

14 Min

Total time

14 Min

Nước Chấm

Nước Chấm (Seasoned Fish Sauce)is the staple table condiment on most Vietnamese dining tables. Most commonly used as a dressing and a dipping sauce. Its complex, yet balanced flavors [spicy, savory, bright, sweet, and salty] have the ability to enhance any dish. It's this distinction that determines the Vietnamese palate. And often serves as the mark of quality in a traditional Vietnamese meal.

Ingredients

1 cup, Coconut Water
1/4 cup, Lemon Juice
1/4 cup, Son Fish Sauce
2 tsp, Chopped Thai Chili
2 tsp, Minced Garlic
2 tbsp, Minced Shallot
2 tsp, Sambal (Fermented Chili Paste)
3 tbsp, Organic Sugar (or 1/3 tsp stevia)

Instructions

Chop Thai Chili
Mince garlic and shallot
In a medium-sized mixing bowl the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
Add2 tsp. of Fermeneted Chiil
Add 1/4 cup of Lemon Juice
Add 1 cup of Coconut Water
Add 1/4 cup of Son Fish Sauce
Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
And last, stir the sauce until the ingredients all well incorporated.

Recommended Products:

Artisanal Aged Son Fish Sauce

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Nước Mắm Gừng [Ginger Fish Sauce]

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Yield 4

Author Chef Tu David Phu

Gỏi Cuốn Tôm [Shrimp Summer Rolls]

Gỏi Cuốn is typically wrapped with thinly sliced meats that have been grilled or poached; rice noodles; lots of leafy greens, lettuces, and herbs. As painstaking as it may seem, it’s a matriarch standard (and expectation) to meticulously go through each and every green, lettuce, and herb; to use them only at their peak freshness. At the heart of Vietnamese cuisine are herbs. They add complexities and identity to Vietnamese dishes that set them apart from Thai, Cambodian, Burmese, and other Southeast Asian cuisines. Take away the garnishes from this dish, and not only is it not Gỏi Cuốn anymore, but it’s not Vietnamese.

Ingredients

Gỏi Cuốn (Summer Roll)

1 pack, Simply Food Rice Paper
4 oz., Simply Food Bánh Hỏi (Fine Vermicelli)
2 heads, Separated & Washed Green Leaf Lettuce
2 cups, Picked & Washed Mint Leaves
2 cups, Picked & Washed Cilantro
6 oz., Garlic Chives

Poached Shrimp

2 lbs., Prawns, Shell-on (size: U-15)
2 each, Lemons
1 stalk, Bruised Lemongrass
2 tbsp., Kosher Salt
6 cups, Water

Nước Tương Chấm (Peanut Sauce)

2 tbsp, Chunky Peanut Butter, unsweetened
1/2 cup, Hoisin
1/2 cup, Coconut Milk
1 tbsp, Sriracha
2 tbsp, Rice Vinegar
1 tbsp, Toasted Peanuts

Vietnameses Pickles

2 cups, Carrots cut into matchsticks
2 cups, Daikon cut into matchsticks
½ each, Yellow Onion
1 clove, Crushed Garlic
1-2 slices, Ginger (coin-sized)
2 cups, Rice Vinegar
2 cups, Water
1 tbsp, Sugar, Organic
1 tsp, Kosher Salt

Instructions

Poach the Prawns

Skewer the prawns with an 8" bamboo skewer to keep the prawn from curling when cooked.
In a medium-sized pot, add 6cups of water, 2 lemons cut in half, 1 bruised lemongrass stalk, 2 tbsp. of kosher salt
Add the prawns to the pot.
Bring the pot to a simmer on low heat, stirring occasionally
Once the pot gently simmers [175 F] take the pot off the heat
Immediately take the prawns out of the pot into an ice water bath.
Keep the prawns in the ice water bath for 15 minutes.

Butterfly the Poached Prawns

Removed the skewer from the poached prawn
Then gently peel to remove the prawn shell. (save the prawn shells for prawn stock)
Use a pairing knife to make an incision on the underside of a prawn; down the middle; cutting to expose the vein that runs along the top-back of the prawn.
Remove the vein
Rinse the prawn
Lay the butterflied prawn on a pan lined with paper towels; to remove excess moisture.

Cook the Bánh Hỏi (Fine Vermicelli Noodles)

Line a wide, low pot with Bánh Hỏi.
Fill the pot with boiling water.
Allow the Bánh Hỏi to steep for 1 minute. Or until the noodle softens. *Bánh Hỏi will disintegrate if steeped for too long*
Drain the Bánh Hỏi in a colander. And allow the Bánh Hỏi to drain for a few minutes.
Place the Bánh Hỏi on a large plate, lined with paper towels to remove any excess moisture.

Make the Nước Tương Chấm (Peanut Sauce)

In a small mixing bowl, whisk together 1/2 cup of Hoisin, 1 tbsp of Sriracha, 2 tbsp. Rice Vinegar, and 1/2 cup of Coconut Milk.
Gradually whisk in 2 tbsp of Chunky Peanut Butter to eliminate chunks
Garnish with Toasted Peanuts and Sriracha

Make the Vietnamese Pickles

Cut the daikon and carrots into matchsticks
Slice the yellow onions. Try to mirror your daikon and carrots matchsticks cuts/size.
In a small pot bring [2 cups of rice vinegar, 2 cups of water, 1 tbsp. sugar, 1 tsp. kosher salt] to a simmer.
Take the pot off the heat
Add sliced onions, garlic, daikon, and carrots.
Submerge and steep for 30 minutes.
Store the pickles in their own pickling liquid, refrigerated.

How to Use Rice Paper

Find a large tray that has *(at least) a 2” raised lip. The tray needs to be large enough to fit rice paper in its cavity. (or purchase a Rice Paper Dipper)
Fill the tray with cold water
Submerge rice paper in the cold water for ½ a second.
The rice paper will immediately hydrate. As time progresses, the rice paper will begin to soften. You want to catch ( a sweet spot) where the rice paper is still firm, and not too soft. As the rice paper gets softer, at some point the rice paper will be delicate to work with.

Make The Gỏi Cuốn

Take moistened rice paper and add one sheet of cooked bánh hỏi noodles 1.5” from the bottom of your rice paper.
Rest 2 pieces of butterflied prawn on top of the bánh hỏi.
Fold the 1” of the (left and right) sides of rice paper inward.
Take the roll (with the ingredients) and do a quarter roll, so that the ingredients are wrapped on all sides with rice paper. However, make sure that there still is 2-3” of rice paper left to roll.
Add 1-2 leaf of lettuce
Add 1 sprig of Cilantro and Mint
Add 1 tbsp. of the Vietnamese Pickles (optional)
Finish rolling the Gỏi Cuốn with the rest of the 2-3” of rice paper.
Press down firmly to seal.

Notes

Fun Fact:

Rice paper is the lowest GI of the rice varieties, alongside short-grain glutinous rice and rice noodle. As a result, this translates to lower carbs; lower glucose spike when consumed.

Cooking Tips:

Bánh Hỏi is used in place of Bún because it's less sticky.
Rice Paper Dippers are a game-changer.
Rice paper and noodle quality make a huge difference.
This is a great family recipe to include your kids in the cooking process. Specifically rolling the Gỏi Cuốn
Use cold water for rice paper, it will hydrate the rice paper slower for ease.

Can you make the Gỏi Cuốn ahead of time?

Yes. Individually wrap each roll to prevent it from drying out. They need to keep at ambient temperature. (max 2 hours). If you refrigerate them, the rice paper will cease and become chewy.