VẬT LIỆU VÀ CHUẨN BỊ (Ingredient And Preparation)
—For the Rolls—
1 package rice paper sheets
1/2 lb lean pork loin, cooked
1/2 lb shrimp, cooked
1 bunch cilantro
1 cup firmly packed basil leaves
2 cups blanched bean sprouts
1 head lettuce, shredded
1 package rice vermicelli
—For the Dipping Sauce—
2/3 cup hoisin sauce
2/3 cup coconut milk
1/4 cup rice vinegar
3/8 cup chopped onions
1/2 cup chopped roasted peanuts
CÁCH LÀM VÀ TRÌNH BÀY (METHODS)
1. Prepare sauce: combine hoisin sauce, coconut milk, rice vinegar, and onion in a blender; puree until smooth.
2. Place mixture in a saucepan and bring to a boil over medium heat; reduce heat and simmer 5 minutes, adding water to control consistency if necessary.
3. Allow to cool.
4. Prepare rolls: Julienne pork into thin strips.
5. Chop shrimp into 1/2″ tidbits.
6. Boil vermicelli 2-3 minutes, then rinse in cold water and drain.
7. Separate cilantro into sprigs that are of the right size to go onto the rolls.
8. Wet rice papers, one at a time, BRIEFLY, and blot on paper toweling.
9. Place some noodles, pork, shrimp, lettuce, bean sprouts, basil and cilantro on each roll.
10. Fold in the sides, and wrap the top down and roll up, envelope style, keeping tension moderately tight (not too tight or loose).
11. Place it on a plate and cover with a very damp paper towel, while you finish the others.
12. Place some dipping sauce in small bowls and garnish with roasted peanuts.
13. Serve goi cuon with dipping sauce; and hot chili sauce also, if desired.