La Veranda's Vietnamese Fresh Spring Rolls - Gỏi Cuốn (Serves 2)
- Rice Paper - 6 Pieces
- Mixed Herbs (Thai Basil, Mint, Cilantro, Perilla) - 40g
- Rice Vermicelli - 80g
- Cucumber, sliced - 40g
- Poached Pork (Belly or Shoulder), thinly sliced - 60g
- Prawns, cleaned, poached, shelled and sliced - 60g
- Chive Flower - 15g
Slightly wet both sides of rice paper with water or coconut water (or any other liquid for that matter), as you prefer. Arrange your fillings on the paper, and roll from the closest end of the paper to filling to envelop the filling. Fold the two ends and continue to roll, placing the chive flowers about half way through the rolling process. Best served immediately, but can be kept in the fridge about a day if well covered in a sealed container with a damp cloth covering, if keeping left over rolls this way, it is best to take them out of the fridge to come to room temperature before eating.
Traditionally served with a fermented soy bean and peanut sauce, but also often enjoyed with sweet and sour fish sauce.
Sweet and Sour Fish Sauce – Nước Mắm Chua Ngọt
- Fish Sauce - 50g
- Sugar - 30g
- Lime Juice - 30g
- Chopped Chili - 1 Piece
- Chopped Garlic - 1 Clove
Mix fish sauce, sugar and lime juice until well combined and sugar is dissolved, then stir in chopped chili and garlic. This is best enjoyed fresh – lime juice starts to taste old within hours of being squeezed. Alternatively can be made with white vinegar and kept for up to a month in the fridge.
This recipe shared with permission from
La Veranda Resort in Phu Quoc, Vietnam.
xx, SF
All photos by David and Stacie Flinner for stacieflinner.com
