1st Vietnam dish post: GOI CUON (Fresh spring rolls) with 2 Special Sauce

I love the fresh flavors of Vietnam!!! But a little disclaimer first: I have NEVER been to Vietnam (another one for the bucket list!), and the closest to authentic Vietnamese food I have devoured was taken care of Pho Hoa and Pho Bac, which I both love none the less.

Pho Hoa in particular holds a special place in my heart, since this was where my husband and I dined after his so called "wedding proposal". Well anyway, fast forward to several years after since that momentous event, I am still in love with him and with Vietnamese cuisine! tee-hee! =)

"Pho Hoa's Goi Cuon"

For my first Vietnamese dish post, I have decided to feature their famous appetizer: GOI CUON (Vietnamese Fresh Spring Rolls) to entice your appetite for more to come! =) Plus, they are the perfect appetizer this summer, refreshingly cool and yummy! =)

Here's my first ever made Goi Cuon:

"Love at first bite!"

Not bad at all! But several versions after, here's a more polished recipe with not one, but two sauces to go perfectly with the Goi Cuon: (recipe adapted from Allrecipes.com and Good Housekeeping)

Ingredients: 

For GOI CUON (makes 6 pcs.)

- 2 small packages of Vermicelli noodles; less than 2 ounces

- 6 pcs. rice paper

- Your choice of fresh green leafy vegetables: 

*I got myself some fresh basil leaves and mint leaves from the pots in my garden! It pays to grow your own herbs! The fresher the herbs, the better the rolls will be. =)

- a handful of basil

- a handful of cilantro (my favorite herb!)

- some mint leaves

- a handful of chopped Romaine Lettuce leaves 

*wash all the leaves thoroughly

tip: you can use cucumber too!

- small carrot, grated 

- 9 pcs of shrimp

Directions:

1) Boil a pot of water and cook the shrimps until orange, this will take just a few minutes, about 3 minutes.

2) Once shrimps are done, remove them from the pot but do not throw the water and do not remove the pot from heat. While water is still boiling, soak the vermicelli noodles until they are soft about 3 minutes. Remove pot from heat and soak the vermicelli for another 3 minutes. 

3) Drain and cut into shorter pieces. 

3) Peel, and cut in half the cooked shrimps.

 4) Prepare all ingredients for assembly and have a plate with 2 small kitchen towels dampened in lukewarm water ready. Place one of the dampened towels in a large plate and place one rice paper over it. Cover with the remaining towel to soften for 10-15 seconds.

5) Transfer the rice paper to your "assembly" plate, they should be not too wet and be pliable without tearing. Place a handful of vermicelli first.

5) Top with a handful of your vegetables of choice. 

6) Roll it to the center, sides still uncovered and follow it with a layer of 3 pcs shrimp, its orange side should be the one touching the wrapper. Then fold in the sides of the rice paper inward, then continue to roll the paper. 

*You're right! I ran out of 1 shrimp! that's why 2 rolls only have 2 shrimp halves! haha

Let's proceed with making the 1st sauce: I am more partial to this by the way. =)

FISH SAUCE-LIME JUICE DIP

(recipe from Allrecipes.com)

In a bowl, combine the ff.:

- 4 tsp fish sauce (It's my recommendation to use Thai fish sauce; it has a cleaner taste than our local ones, IMO)

- 1/4 cup water

- 1 clove of garlic, minced

- 2 tbsp of white sugar

- 2 tbsp lime juice (No lime so I used our Local Calamansi a.k.a Philippine Lime), you can use Lemon too! 

- 1/2 tsp of Chili Garlic sauce

Just mix everything until well combined.

The next sauce, I am not sure if is still "Vietnam" in origin, for it is very similar to "Thailand's" peanut sauce. 

PEANUT-COCONUT DIP

(recipe adapted from Allrecipes.com)

Make sure to make this ahead of time to appreciate its flavors. When eaten right away, it can taste like any peanut butter.

In a microwaveable bowl combine:

- 1/3 cup of creamy peanut butter

- 1 1/2 tbsp of water

- 1 1/2 tbsp of calamansi/ lime juice

- 1 1/2 tbsp of soy sauce

- 1/2 tbsp of minced ginger root

- 1/2 tbsp of Thai fish sauce

- 1-2 cloves of garlic, minced

Mix everything well and microwave on medium heat for 20-30 seconds just to heat it through. Stir in 1/4 cup of coconut milk and stir to dissolve thoroughly. Let this sit for a while for a minimum of 30 minutes before serving.

Mix in about 2 tbsp of fresh cilantro before serving.

DONE! =)

Serve the fresh spring rolls with the 2 sauces and dip it in your choice of sauce. =)

Come to think of it, it wasn't much of a work, if you just get through the fresh spring roll assembly then everything is just a breeze! =) Just mixing everything well. =) 

The mint, cilantro and basil in the rolls with the shrimp and the dips are all an explosion of wonderful flavors in each bite!!! GO-MAKE-ONE-NOW! This is definitely the perfect appetizer this summer! Oh wait, haven't I mentioned that already! Oh well, this will definitely make you ridiculously redundant, that's how good this is! ;-)

You can also get creative with this and add other protein, like seasoned minced pork or shredded chicken. Or some mushrooms perhaps! The choice is yours! =)

Another tip: If you can't find any rice paper wrapper, no problemo! In your salad plate, combine some vermicelli, your choice of veggies and fruits (mangoes, papayas, pineapples, etc.) and drizzle with the fish sauce-lime juice dip. Voila! Another healthy salad to include in your salad creations! =)

Next Vietnamese dish post must be the PHOS, if only I can get through this summer heat first! I am soooo hot! Errrrr, I mean I feel so freaking hot because of the freaking hot weather! So let's beat it first with all the refreshing food and drinks as much as we can to avoid heat stroke! =)

Happy Eating! =)