Fresh Shrimp and Pork Rolls (Gỏi Cuốn)

Method

1. 01

   Poach the pork until tender

   Place pork, ginger, salt and 1 L water in a snug saucepan. Bring to a boil, skim, then cover loosely and simmer 35–45 minutes until a skewer enters easily and the centre reaches 74°C. Rest on a clean plate for 10 minutes, then slice 2 mm thick.

   

2. 02

   Poach and halve the shrimp

   Bring the remaining 1 L fresh water to a boil in a separate pot. Add shrimp and simmer 2–3 minutes until opaque, curled and 63°C at the thickest part. Transfer to ice water for 1 minute, drain and pat dry, then cut each shrimp lengthwise into two halves.

   

3. 03

   Cook and cool the noodles

   Boil vermicelli in fresh water according to the package, usually 5–7 minutes, until tender with no hard centre. Rinse in cool potable water and drain 5 minutes. Snip into 10 cm lengths and divide loosely into 12 small bundles.

   

4. 04

   Simmer the peanut sauce

   Heat oil over medium-low and stir garlic for 30 seconds. Add hoisin, peanut butter and 120 ml water; whisk and simmer gently 2–3 minutes until smooth and spoon-coating. Transfer to a bowl, cool to lukewarm and top with crushed peanuts and optional chile sauce.

   

5. 05

   Set out a dry rolling station

   Wash and thoroughly dry lettuce, cucumber and herbs. Remove stiff lettuce ribs and woody herb stems. Arrange pork, 36 shrimp halves, 12 noodle bundles, cucumber sticks and optional chives separately. Use a clean damp board and keep cooked proteins refrigerated until rolling.

   

6. 06

   Moisten one wrapper briefly

   Fill a wide shallow dish with room-temperature drinking water. Dip one rice-paper sheet for 2–3 seconds, coating both faces, and lay it on the damp board. Wait 15–20 seconds until flexible but still strong; it continues softening as you add the filling.

   

7. 07

   Fill and roll snugly

   Place lettuce, one noodle bundle, pork, cucumber and herbs across the lower third, leaving 3 cm at each side. Lay three shrimp halves above, pink side down. Fold the bottom over the filling, fold sides inward, add one optional chive and roll forward snugly without stretching the paper.

   

8. 08

   Repeat and serve fresh

   Repeat to make 12 rolls and place seam-side down in one layer, leaving space so they do not stick. Cover loosely with a barely damp clean cloth while finishing. Serve immediately with the peanut sauce; these are fresh soft rolls and are not fried.