Vietnamese Gỏi Cuốn (Vietnamese Summer Rolls with Peanut Sauce & Nem Nướng)
ID: ff1bceb8...
A fresh and delicious Vietnamese classic, Gỏi Cuốn features translucent rice paper packed with aromatic herbs, soft rice vermicelli, tender boiled pork, sweet shrimp, and homemade baked Vietnamese sweet pork sausage (Nem Nướng). Served with a rich, savory chunky peanut dipping sauce, it offers the ultimate balance of textures and flavors.
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🍳 調理の流れ
Boil the pork loin for 2 hours and boil the shrimp for 3-5 minutes, then cool both in cold water. → Mix the sweet sausage ingredients, press into a loaf pan, and bake in a water bath at 400°F for 30-40 minutes. → Simmer the chunky peanut butter, hoisin, soy sauce, coconut milk, and brown sugar to make the dipping sauce. → Boil the vermicelli, then slice the cooled pork, shrimp, and sausage. → Soften rice paper, layer the herbs, noodles, meats, and garlic chives, then wrap tightly.
調理手順
簡単な手順
Boil the pork loin for 2 hours and boil the shrimp for 3-5 minutes, then cool both in cold water. → Mix the sweet sausage ingredients, press into a loaf pan, and bake in a water bath at 400°F for 30-40 minutes. → Simmer the chunky peanut butter, hoisin, soy sauce, coconut milk, and brown sugar to make the dipping sauce. → Boil the vermicelli, then slice the cooled pork, shrimp, and sausage. → Soften rice paper, layer the herbs, noodles, meats, and garlic chives, then wrap tightly.
イントロ
A fresh and delicious Vietnamese classic, Gỏi Cuốn features translucent rice paper packed with aromatic herbs, soft rice vermicelli, tender boiled pork, sweet shrimp, and homemade baked Vietnamese sweet pork sausage (Nem Nướng). Served with a rich, savory chunky peanut dipping sauce, it offers the ultimate balance of textures and flavors.
ステップ 1
Season a pot of boiling water with 1 tbsp of salt. Add the pork loin and boil for about 2 hours until fully cooked and tender.
ステップ 2
In another pot of boiling water, cook the shrimp for 3 to 5 minutes. Drain the shrimp and immediately run under cold water to stop the cooking process. Soak the rice vermicelli in a bowl of water to hydrate.
ステップ 3
Make the Vietnamese sweet sausage (Nem Nướng) mixture: In a large bowl, combine ground pork, fish sauce, brown sugar, roasted rice powder, onion powder, paprika, chicken powder, black pepper, star anise powder, water, baking powder, pressed garlic, and red food coloring. Mix thoroughly by hand.
ステップ 4
Grease a bread loaf pan and press the sausage mixture into it. Place the loaf pan in a larger baking pan filled with water to create a water bath. Bake at 400°F (200°C) for 30 to 40 minutes to bake and steam simultaneously.
ステップ 5
Make the peanut dipping sauce: Heat olive oil in a pot over medium heat, fry the pressed garlic, then add chunky peanut butter, soy sauce, hoisin sauce, water, coconut milk, and brown sugar. Season with salt and pepper, stir well, and simmer until thickened.
材料リスト
重要なメモ
Always let the boiled pork and baked sausage cool down completely before slicing, otherwise they will fall apart and be difficult to slice thinly.
Placing the shrimp with the red skin side facing down on the rice paper ensures that they are beautifully visible through the translucent wrapper once rolled.
The water bath method for baking the sausage keeps the meat extremely moist and prevents it from drying out in the oven.
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