Since moving out, I have had the ‘odd’ Vietnamese Food craving and the one thing I’ve missed the most is mum’s ‘Goi Cuon’. So every time it’s on the menu for family dinner, I am more than excited to make my way down to suburbia. This dish perfectly sums up Vietnamese cuisine – fresh, healthy, budget eating; all packaged in a sometimes wonky over-filled parcel.
More commonly known as Rice Paper Rolls, these little goodies have been trending around Melbourne eateries thanks to the likes of Miss Chu’s and Roll’d. They are so simple to prepare, I have likened them to ‘burritos’ due to the DIY nature of the eating process. Just lay everything out on the table and watch as chaos will ensue as your friends/ family literally roll up their own dinner.
Prep and cooking time: less than 30mins
- 1 kg topside beef (ask your butcher to slice thinly);
- 1 oak leaf lettuce;
- 2-3 bunch of herbs of the following combinations (mint/coriander/garlic chives/parilla leaf/fish mint); and
- A bunch of bean sprouts.
From the pantry:
- Rice paper roll sheets;
- Rice vermicelli noodles;
- Cooking butter;
- Fish sauce;
- Garlic clove;
- Thai chillies;
- Lemons; and
- Cook vermicelli noodles like you would with pasta.
- Wash lettuce and herbs thoroughly and set aside.
- Cook meat in butter with a few slices of onion.
- To make the dipping sauce – add one-third: fish sauce, lemon; water. Add chillis, mince garlic and sugar. Adjust to taste.
To make the rolls:
- Re-hydrate the rice paper sheets in a bowl of warm water.
- Set aside onto a plate for a few seconds to dry-up slightly.
- Add noodles, lettuce, herb/bean sprouts and meat to your plate in a row towards the end closest to you.
- To roll – fold the two sides of the sheet then tightly roll it up like a cigar. If you find your rolls are breaking just wrap it in another sheet.
Substitute: The slice beef with poached pork, prawns and chicken or fried bean curd as a vegetarian option.
Tip: Most the ingredients for this recipe can be found at an Asian Grocery.