Sunday, August 07, 2005

Gỏi Cuốn

2 ounces fine rice vermicelli, cooked
15 medium shrimp, cook, shell, devein and cut in half lengthwise
10 8-inches diameter rice paper
5 large lettuce leaves, chopped
1 cup fresh bean sprouts
1/2 cup mint leaves
chive sprigs (optional)
1/4 cup shredded carrot
1/4 cup roasted peanuts, finely crushed
1/2 cup hoisin sauce
1/2 cup chicken broth
1 T peanut butter
Siracha chili sauce
1 T tamarind paste, soak in warm water, remove seeds and pouches
Sugar to taste

Put hoisin sauce, chicken broth, peanut butter, tamarind paste in a small pan, cook and stir evenly. Add sugar.
Top with peanut, carrot and Siracha chili sauce when served.

Moisten rice paper with warm water. Place on flat surface until soften. Top with 1 T lettuce, 1 T noodles, few bean sprouts and several mint leaves.

Roll up paper halfway into cylinder. Fold sides of paper inward. Place 3 shrimp halves. Tuck few chive sprigs under shrimp, leaving about 1 inch extending outside (optional). Continue to roll paper into cylinder.

Cut each roll in half and serve with the sauce.

1 comment:

Gia said...

I love this dish so much. It is fresh and flavourful. I am so happy to see that your sauce is hoisin based with just a touch of peanut butter - just like my mom makes. I've seen so many restaurants serve this with what seems like thinned out peanut butter. yuk.