Dishes · A classic of Vietnamese · Southern Vietnam
Gỏi cuốn
Rice paper wrapped round prawns, pork, rice noodles, lettuce and herbs, eaten fresh with a dipping sauce.
What makes it gỏi cuốn
- Rice paper, softened in water, never fried.
- Prawns and pork, with noodles, lettuce and herbs — the prawns showing pink through the wrapper.
- A dip: hoisin and peanut, or nước chấm.
Where it comes from
Gỏi cuốn are southern: rice paper wetted until it's pliable, then rolled round cooked prawns, pork, noodles and herbs, and eaten as they are — not fried, unlike chả giò. In the south they're dipped in a sauce of hoisin and peanut; elsewhere, in nước chấm.
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Start your own gỏi cuốnNo one here has made gỏi cuốn yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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