Goi Cuon
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 2 quarts water – for boiling pork and shrimp
- 2 tsp kosher salt – for boiling water
- 12 ounces pork belly, skin-on
- 12 ounces shrimp, medium (31/40), shell-on
- 3 quarts water – for boiling noodles
- 5 ounces rice vermicelli
- 8 cups water – warm (for soaking wrappers)
- 12 pieces rice paper wrappers
- 12 leaves lettuce leaves – rinsed and dried
- 1 cup mint leaves – picked
- 1/2 cup Thai basil leaves – picked
- 2 cups bean sprouts – rinsed
- 12 stalks garlic chives – trimmed to 8-inch lengths
- 1/2 cup water – for nuoc cham
- 1/4 cup granulated sugar – for nuoc cham
- 1/4 cup fish sauce – for nuoc cham
- 1/4 cup lime juice – freshly squeezed (for nuoc cham)
- 1 clove garlic – finely minced (for nuoc cham)
- 1 piece Thai bird chili – thinly sliced (for nuoc cham)
Instructions
1. Bring 2 quarts water and 2 tsp kosher salt to a gentle boil in a medium pot over medium heat. Add the pork belly, reduce to a simmer, and cook until just tender when pierced, 20–25 minutes. Transfer the pork to a plate to cool; keep the pot over low heat.
2. Add the shrimp to the same pot and poach until pink and opaque, 2–3 minutes. Drain and let cool, then peel and devein. Slice each shrimp in half lengthwise. Thinly slice the cooled pork belly across the grain.
3. In a separate pot, bring 3 quarts water to a rolling boil. Add the rice vermicelli and cook until tender but springy, 3–5 minutes. Drain well and spread on a tray to cool completely.
4. Make the nuoc cham: In a small bowl, stir together 0.5 cup water and the granulated sugar until dissolved. Add the fish sauce, lime juice, garlic, and Thai bird chili; stir to combine and set aside.
5. Set up a rolling station: Pour 8 cups warm water into a wide, shallow bowl. Arrange the rice paper wrappers, lettuce leaves, mint leaves, Thai basil leaves, bean sprouts, garlic chives, sliced pork, sliced shrimp, and noodles within easy reach.
6. Roll the first goi cuon: Submerge 1 rice paper wrapper in the warm water for 2–3 seconds, then lay it smooth-side down on a clean surface. Near the bottom third, place 1 lettuce leaf, a small bundle of noodles, a few mint and Thai basil leaves, and a small handful of bean sprouts. Position 2–3 slices of pork just above the greens, then 3 shrimp halves, cut side down, near the top edge. Lay 1 garlic chive so its tip extends out one end.
7. Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly toward the top so the shrimp show through. Repeat with remaining ingredients to make 12 rolls.
8. Serve the goi cuon immediately with the nuoc cham for dipping.
Goi cuon are fresh Vietnamese rolls that showcase light, clean flavors and crisp textures. Tender slices of pork and sweet shrimp are wrapped with cool rice vermicelli, crunchy bean sprouts, fragrant herbs, and lettuce in delicate rice paper. The result is a balanced bite—savory, herbal, and just a little sweet—especially when dipped in bright, tangy nuoc cham.
Originating in southern Vietnam, goi cuon literally translates to “mixed salad roll,” reflecting the herb-forward character of the dish. They are a common street and home food, often assembled at the table and eaten as a snack or appetizer. While international restaurants frequently pair them with a peanut–hoisin dip, in Vietnam they are just as often served with nuoc cham, illustrating regional and diaspora variations over time.