Authentic Vietnamese Goi Cuon (Fresh Summer Salad Rolls with Poached Shrimp and Pork Belly)
Translucent Vietnamese rice paper hand-rolled with sweet halved tiger prawns, thinly sliced poached pork belly, cool rice vermicelli, and crisp aromatic herbs, paired with warm hoisin-peanut dip.
History & Origins
Southern Vietnamese Fresh Market Heritage
Originating in Southern Vietnam’s fertile Mekong Delta where fresh rice sheets and waterways abound, Gỏi Cuốn (‘salad rolls’) was conceived as an unfried, refreshing contrast to deep-fried chả giò, balancing protein, herbs, and dipping sauce.
Ingredients
Poached Fillings & Fresh Wrapping Core
- •12 whole Large black tiger shrimp (head-on), poached and halved lengthwise
- •8 oz Pork belly or pork shoulder, simmered in salted water with shallot until tender, chilled and shaved paper-thin
- •12 sheets High-quality Vietnamese rice paper wrappers (Bánh Tráng, 22cm)
- •4 oz Fine Vietnamese rice vermicelli noodles (Bún), boiled, rinsed cold and drained
- •1 head Butterhead lettuce, washed and leaves separated
- •1 bunch each Fresh spearmint, Thai basil (Húng Quế), and fresh cilantro sprigs
- •12 stalks Garlic chives (Hẹ), cut to 5-inch stems (signature protruding garnish)
Finishing, Garnishes & Chef’s Additions
- •1/2 cup Premium hoisin sauce simmered with 3 tbsp creamy peanut butter and 1/4 cup broth
- •2 tbsp Roasted peanuts, crushed coarse for topping dip
- •1 tsp Sambal oelek chili paste and quick pickled carrot threads for dipping bowl
Step-by-Step Instructions
PREPARATION & METHOD
Simmer pork belly in salted water for 25 minutes until cooked; ice-bath immediately and slice into translucent ribbons. In the same water, poach shrimp for 2 minutes; peel, devein, and slice in half lengthwise to display vibrant coral pink exterior.
In a small saucepan, sauté 1 clove minced garlic in 1 tsp oil for 30 seconds. Whisk in hoisin sauce, peanut butter, and reserved pork poaching broth. Simmer for 2 minutes until glossy and thick. Pour into ramekins; garnish with crushed peanuts and sambal.
Dip one rice paper sheet into warm water for 3 seconds; lay flat on a damp cutting board. On the lower third, place lettuce, a tangle of bún vermicelli, fresh mint, Thai basil, and 3 slices of pork belly.
Roll bottom edge tightly over the greens once. Fold in both sides. Lay 3 halved shrimp cut-side up along the fold and insert a garlic chive stalk. Complete rolling firmly so pink shrimp shine clearly through translucent paper.
Beverage Pairing
Bia Saigon Special or Iced Jasmine Tea with Calamansi
The brisk carbonation of an ice-cold Vietnamese rice lager or the floral citric acidity of iced jasmine calamansi tea highlights the freshness of herbs and cuts through creamy peanut sauce.
Culinary Science Insight
Tapioca-Rice Polymer Hydration & Tensile Plasticity
Authentic bánh tráng relies on a calibrated ratio of tapioca and rice starches. Brief hydration softens crystalline amylose polymers, yielding high tensile elasticity that clings firmly to fillings without tearing or turning gummy.