GỎI CUỐN - The Host Kitchen

INGREDIENTS………………………………..

• Rice vermicelli	600 g
• Prawns	200 g
• Pork	300 g
• Carrot	1
• Cucumber	1
• Herbs	150 g
• Lettuce	200 g
• Coriander	100 g
• Rice paper	50 pieces
• Salt, seasoning	enough

DIPPING SAUCE………………………………

• Peanut butter	5 tbsp
• Minced ginger	1 tbsp
• Brown sugar	3 tbsp
• Chili sauce	2 tbsp
• Sugar	2 tbsp
• Lime juice	2 tbsp
• Garlic	1 clove
• Water	2 tbsp
• Crushed roasted peanuts	50 g
Mix peanut butter, minced ginger, lime juice, brown sugar, garlic, chili and water together in a blender. Top with crushed roasted peanuts before serving.

Cook the shrimp with a pinch of salt and seasoning until bright pink. Peel and halve each prawn horizontally. Cook the pork with a pinch of salt and seasoning then slice thinly.

Wash and roughly chop the fresh greens. Carrots should be fnely grated.

Completely wet the rice paper wrapper until it is soft and pliable. Place on a ﬂat surface and starting at one edge of the wrapper, add herbs and lettuce.

Add the rice vermicelli followed by sliced pork, a few strips of carrot and cucumber.

Place 3 prawn halves in a row at the center of the wrapper. Roll up tightly. Depending on what you like, you can substitute prawns with eggs, squid, beef, fsh, crab or tofu…