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Vietnamese · Lunch

Goi Cuon

Non-vegMedium

Diet: Non-veg · High-protein

Goi Cuon is a Vietnamese dish. Rice paper continues softening after it leaves the water.

Prep
30 min
Cook
10 min
Total
40 min
Servings
4
Difficulty
Medium
Cuisine
Vietnamese
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Goi Cuon. The photograph shows a chili dipping sauce; this recipe uses peanut-hoisin sauce.
The photograph shows a chili dipping sauce; this recipe uses peanut-hoisin sauce. Representative photograph of Goi Cuon. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Noodles

Filling

Wrap

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; rolling pin; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 10 min

  1. Soak or boil 100 g rice vermicelli, 1000 ml boiling water according to packet, drain and cool. Arrange 250 g cooked shrimp, 150 g lettuce, 150 g cucumber, cut into sticks, 20 g mint, 20 g coriander.

Roll · About 10 min

  1. Briefly dip each sheet from 12 rice-paper sheets, 1000 ml warm water in warm water. Add filling and noodles, fold sides and roll snugly.

Sauce · About 2 min

  1. Warm 60 g hoisin sauce, 40 g peanut butter, 60 ml water in a small pan 2 minutes, whisk smooth and cool before serving with rolls.

    Check: The noodles are tender and the softened wrappers hold the filling without tearing.

Tips

  • Rice paper continues softening after it leaves the water.
  • Judge Goi Cuon by the texture and doneness signs in its steps. Your pan and heat affect how long Goi Cuon takes to cook.

Substitutions

  • Use cooked tofu strips instead of shrimp.

Storage

  • Get perishable Goi Cuon into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Goi Cuon within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Goi Cuon to 74°C / 165°F, stirring or turning it for even heating. When Goi Cuon is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Goi Cuon one day ahead. For Goi Cuon, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Goi Cuon on the day of serving.

FAQ

What matters most when making Goi Cuon?

Rice paper continues softening after it leaves the water.

What can I substitute in Goi Cuon?

Use cooked tofu strips instead of shrimp.

Can I prepare Goi Cuon ahead?

Prepare the measured ingredients for Goi Cuon one day ahead. For Goi Cuon, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Goi Cuon on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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