Vietnamese rice paper rolls (spring rolls)

- 14 sheets of 22cm/8.5" round rice paper
- 11 small cooked prawns/shrimp (about 12cm/5" in length, unpeeled including the head)
- 50 grams dried vermicelli noodles
- 7 lettuce leaves
- 1 cup bean sprouts
goi cuon 1 


1. Combine the Peanut Dipping Sauce ingredients, starting with 2 tbsp of water. Mix well to a smooth paste. Then add more water to achieve a honey like consistency.
2. Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
3. Peel the prawns, slice in half lengthwise and devein.
4. Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
5. Place two rice papers together. Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
6. Place both the rice papers (one on top of the other) on a board or the counter with the smooth side down.
7. On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
8. Place some vermicelli noodles and bean sprouts in a lettuce leaf, then wrap the lettuce leaf around and scrunch together lightly in your hand to make a bundle that holds together.
9. Place the lettuce bundle with the seam side down onto the middle of the rice paper.
10. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up.
11. If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
12. Serve immediately with the peanut dipping sauce.

Shrimp Spring Roll (For 2 persons)

Spring rolls, together with Pho is considered as a great culinary gift to the world which is ranked in the top 10 delicious dish in Vietnam by CNN. Since long ago, spring rolls has been a familiar dish on the menu at all households during the New Year’s festivities, at family parties, and at receptions.

It is really fantastic. The stuffing of the spring roll is comprised of minced pork, crab, shrimp, egg, and shiitake mushrooms… Wrapped crispy spring rolls in fresh vegetables and dipped in Vietnamese Dipping Sauce, they are absolutely delicious!

   - 100gr of lean pork
   - 300gr of fresh shrimp.
   - 01 egg
   - 100gr of carrot.
   - 3 shallots
   - 50gr of spring onion.
   - 20gr of dried black fungus
   - 10gr of dried shiitake;
   - 20 rice papers,
   - Spices: vegetable oil, fish sauce, 3 cloves of garlic, herb and lettuce.
cha gio da xop huong viet
- To make dipping sauce:
- There are 2 ways:
- Mix spoons of fish sauce, 2 spoons of sugar, lime with water. Then add thinly chopped garlic and chilli into the sauce.
- Mix mayonnaise with chilli sauce, stir well.
- Wash shrimp and cut into small pieces.
- Soak black fungus and shiitake in water, drain and chop it thinly
- Mix garlic, carrot, onion, black fungus, shiitake, shrimp, minced pork, fish sauce, black pepper and egg into a big bowl. Spread a rice paper, cover it with a little water or vinegar, and place the filling on the rice. Roll up and fold the edge.
- Fry in hot oil until golden brown.
- Place the spring rolls into a plate. Serve with dipping sauce and herb.

Vermicelli With Chicken (for 2 persons)

Imagine in front of you, there is hot, delicious and sweet-smelling vermicelli with chicken broth. I bet you cannot resist the temptation and come eat it right away. It can be another recipe that you can make for your family in weekend if your time budget is not so tight.

Rice Noodles (“Pho”) With Beef (For 2 persons)

No matter what time day or night, a steaming bowl of Pho soup is never hard to find in Vietnam. Just as Pad Thai in Thailand, this dish in Vietnam is one of best delicious Vietnamese Food in the country. And everyone around the world always wants eating Pho when they have a chance to go to Vietnam. The balanced tastes of sweet, salty, spicy, and citrus are highly contagious; Pho usually becomes an instant favorite for anyone visiting Vietnam.

- Vina Rice Noodle
- 100gr of beef tips or marrow for broth
- Marrow beef bones
- 150gr of beef fillet
- 150gr of beef ball.
- 2 dried shallots
- 1 small white onion, 1 small ginger, spring onion, coriander, cinnamon, star anise, parsley, basil, bean sprout, lime.
- Spices: salt, monosodium glutamate, fish sauce, ketchup, chilli sauce. 
pho beef 5 


- Bring a pot of beef, bone and 2 liters of water to a simmer; remove lather from the broth and season with salt. Add two grilled shallots and one ginger into the broth. Cook for 1 hour, add monosodium, cinnamon and star anise.
- Thinly slice beef fillet and done beef
- Cut white onion into thin strips
- Place rice noodles in a pan of boiling water, cook for 5 minutes, transfer cooked rice noodles into a bowl of cold water for 5 seconds, and then pick them out, rinse with cold water and drain.
- Place rice noodles into a bowl, cover with beef, onion, and ladle the broth with beef ball, coriander and scallion. Sprinkle with a little pepper.