🇻🇳 How to Make Goi Cuon

Craving Goi Cuon? On FoodNeverComes the food never actually comes — so here's how to make real Goi Cuon at home, in about 25 min, with stuff you probably already have.

🛒 Ingredients

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• 8 round rice paper wrappers (22cm)
• 100g rice vermicelli, cooked and cooled
• 8 cooked prawns, halved lengthways
• 150g boiled pork belly, thinly sliced (optional)
• lettuce leaves, mint, coriander, garlic chives
• Dip: 3 tbsp hoisin + 1 tbsp peanut butter + 2 tbsp warm water
• crushed peanuts and sliced chilli to finish

👩‍🍳 Method

1. Have everything cooked, cooled and lined up in front of you before the first wrapper touches water. Rice paper waits for nobody.
2. Dip a wrapper in warm — not hot — water for about 2 seconds only. It should still feel slightly stiff when you lay it down, because it keeps softening on the board. Over-soaked paper tears every single time.
3. Place lettuce and a small nest of vermicelli on the third of the wrapper nearest you, with herbs on top.
4. Fold the near edge up over the filling, fold in both sides, then roll once, tightly.
5. Before the final roll, lay two prawn halves cut-side down on the bare paper, then finish rolling. They show through pink from the outside, which is the whole point of the dish.
6. Whisk the hoisin, peanut butter and warm water into a smooth dip and scatter the peanuts over. Serve within the hour — refrigerated rolls go hard and cloudy.