Goi cuon with pork and prawns

Name: Goi cuon with pork and prawns
Prep time: 60 min
Total time: 60 min
Yield: 4 people
Cuisine: Vietnamese
Ingredients: 750 g Pork belly; 4 tbsp Salt; 4 tbsp Sugar; 2 tsp Oil; 2 cloves Garlic; 1 tsp Fresh ginger; 3 tbsp Sweet chilli sauce; 2 tbsp Hoisin sauce; 160 ml Water; 3 tbsp Crunchy peanut butter; 36 medium Prawns; 300 g Thin rice noodles; 12 Rice paper sheets; 4 tbsp Fish sauce; 1 large Carrot, cut into matchsticks; 4 Spring onions; 1 head Lettuce; 4 sprigs Fresh mint; 6 sprigs Fresh coriander

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These classic Vietnamese fresh rolls layer pork belly, prawns, noodles, herbs and crisp vegetables in translucent rice paper. They take a little time, but the result is fresh, substantial and perfect with a nutty dipping sauce.

Serves: 4 people

Preparation time: 60 min

Ingredients

Pork belly – 750 g
Salt – 4 tbsp
Sugar – 4 tbsp
Oil – 2 tsp
Garlic – 2 cloves
Fresh ginger – 1 tsp
Sweet chilli sauce – 3 tbsp
Hoisin sauce – 2 tbsp
Water – 160 ml
Crunchy peanut butter – 3 tbsp
Prawns – 36 medium
Thin rice noodles – 300 g
Rice paper sheets – 12
Fish sauce – 4 tbsp
Carrot, cut into matchsticks – 1 large
Spring onions – 4
Lettuce – 1 head
Fresh mint – 4 sprigs
Fresh coriander – 6 sprigs

Method

1. Cure the pork belly with salt and sugar, then roast it until cooked and the fat is nicely browned. Slice into thin pieces.
2. Make a quick dipping sauce by frying garlic and ginger briefly, then stirring in chilli sauce, hoisin, water and peanut butter until smooth.
3. Cook the prawns and rice noodles, and prepare the carrot, spring onions, lettuce, mint and coriander.
4. Soften the rice paper sheets one by one. Layer lettuce, noodles, herbs, carrot, spring onion, pork and prawns on each sheet and roll tightly.
5. Serve the rolls fresh with the peanut dipping sauce.