Everyday Kitchen

Vietnamese · Lunch

Goi Cuon

Draft recipe — not kitchen-tested
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 draft uses peanut-hoisin sauce.
The photograph shows a chili dipping sauce; this draft uses peanut-hoisin sauce. Representative photograph of Goi Cuon. Garnishes and presentation may differ. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cooked tofu strips instead of shrimp.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Goi Cuon one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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