Tuong Goi Cuon Vietnamese Bean Dipping Sauce Food

TUONG GOI CUON (HUE-STYLE PEANUT DIPPING SAUCE)

Steps:

• Combine the hoisin sauce, water, bean sauce, vinegar, onions, and sugar in a pan over moderate heat and simmer until the onions are soft, about 15 minutes. Add the peanut butter and stir well. The sauce should be just thick enough to coat a spoon. If it is too thick, add a little water. Set aside to cool.
• When serving, transfer to an individual sauce bowl and garnish with chili paste and chopped peanuts. This sauce will keep up to two weeks if refrigerated.

VIETNAMESE FRESH SPRING ROLLS ( GOI CUON )

Steps:

• Cook the prawns, for 3 minutes until cooked, remove and peel, cut them lengthwise.
• Cook the pork, let it cool down and cut into thin slices.
• Spread one sheet of paper rice on a flat surface, use your fingers to wet it with water to make pliable, place another half in the middle to avoid cracking.
• Spread evenly a clump of noodles, 3 to 4 mint leaves, a pinch of bean sprouts at the bottom third of the rice paper.
• Fold the bottom portion over the filling, fold the left and right sides, roll one more time so it is 2/3 rolled.
• Place 2 or 3 halves of the prawns, face out so it looks nice when finished, next to them a leaf of chive half in and half out.
• Roll the paper tightly until the edges stick together.
• Place the rolls under a damp towel until serving time to keep them moist.
• Dipping sauce.
• Put 3 to 4 tbs of hoisin sauce with 1 tbs of cooking oil, warm it up and taste with sugar, avoid boiling.
• Chopped finely a pinch of roasted peanuts and spread on top when serving.

GOI CUON (VIETNAMESE COLD SPRING ROLLS)

Steps:

• Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
• Make sure all veggies and herbs are cleaned, dried, and set out before you start.
• Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
• On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff.
• Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
• These rolls will be thicker than the typical Chinese-style fried eggrolls.
• Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
• Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
• Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
• Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.