Vietnamese Pork and Shrimp Spring Rolls (Gỏi Cuốn)
ID: 3e31a25b...
A fresh and healthy Vietnamese classic featuring tender pork loin, succulent shrimp, soft rice noodles, and crisp fresh herbs wrapped in delicate rice paper. It is served with a rich, savory, and creamy peanut dipping sauce.
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🍳 Cooking Flow
Boil the pork loin and shrimp in seasoned broth, then slice and set aside. → Soak the rice vermicelli noodles in boiled water, rinse with hot water, and let dry in the warm pot. → Whisk peanut butter, hoisin sauce, water, and vinegar over medium-low heat until thickened to make the sauce. → Quickly wet the rice paper, layer with lettuce, herbs, pork, shrimp, noodles, and chives, then roll up tightly.
Cooking Steps
Brief Cooking Order
Boil the pork loin and shrimp in seasoned broth, then slice and set aside. → Soak the rice vermicelli noodles in boiled water, rinse with hot water, and let dry in the warm pot. → Whisk peanut butter, hoisin sauce, water, and vinegar over medium-low heat until thickened to make the sauce. → Quickly wet the rice paper, layer with lettuce, herbs, pork, shrimp, noodles, and chives, then roll up tightly.
Introduction
A fresh and healthy Vietnamese classic featuring tender pork loin, succulent shrimp, soft rice noodles, and crisp fresh herbs wrapped in delicate rice paper. It is served with a rich, savory, and creamy peanut dipping sauce.
Step 1
Prepare the ingredients by cutting the pork loin into thick pieces, peeling and deveining the shrimp, and peeling the shallots.
Step 2
In a large pot, bring 9 cups of water and 5 shallots to a boil. Season the water with kosher salt and sugar.
Step 3
Add the pork loin pieces to the boiling pot. Cook on medium-high heat for 15 minutes, skimming off any foam that rises to the surface.
Step 4
After 15 minutes of boiling, turn off the heat, cover the pot, and let the pork sit in the hot broth for an additional 10 minutes to finish cooking gently. Once done, remove the pork and shallots.
Step 5
Bring the remaining broth back to a boil, add the shrimp, and cook for 1 to 2 minutes until fully pink and cooked through. Remove the shrimp and let cool. Save the broth for future soup bases.
Ingredients List
Important Notes
If using pork belly instead of pork loin, you will need to boil the meat for twice as long.
Rinsing the rice noodles with hot water keeps them warm and helps the remaining moisture evaporate, leaving the noodles dry, chewy, and non-sticky.
Always cook the peanut dipping sauce over low to medium-low heat to prevent it from burning at the bottom of the pot.
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