Gỏi Cuốn

Name: Gỏi Cuốn
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 60 g pork belly; 4 raw prawns; 40 g dried rice vermicelli; 4 rice paper rounds; 4 butter lettuce leaves; 12 mint leaves; 8 Vietnamese coriander; 4 garlic chives; 1.5 tbsp hoisin sauce; 2 tsp smooth peanut butter; 2 tbsp water; 1 tsp roasted peanuts; 0.5 red chilli; 0.5 tsp salt

Vietnamese fresh rice paper rolls filled with poached pork belly, sweet prawns, rice vermicelli and a bundle of herbs, served with a hoisin-peanut dipping sauce. Nothing is fried and nothing is cooked once rolled, so everything depends on cold, crisp herbs and a tight roll.

Lunch & dinner Under 20g carbs

50 min25 prep · 25 cookMedium584 kcalper serving

Method

Put 60 g of pork belly in a small saucepan, cover with cold water by 3 cm, add 0.5 tsp of salt and bring to a bare simmer. Poach uncovered for 20 minutes, skimming any scum, until a skewer slides through the meat cleanly.
Drop 4 prawns into the same pan for the last 2 minutes, until they curl and turn opaque. Lift out the prawns and the pork and cool both in cold water, then peel and devein the prawns and split each one in half lengthways. Slice the pork against the grain into strips about 3 mm thick.
Boil 40 g of rice vermicelli in plenty of unsalted water for 3 minutes until just tender, drain, rinse under cold running water until completely cool, then leave in the sieve for 10 minutes so the noodles are dry to the touch. Loosen them with your fingers.
Make the sauce: warm 1.5 tbsp of hoisin, 2 tsp of peanut butter and 2 tbsp of water in a small pan over low heat, whisking for 1 minute until glossy and just pourable. Tip into a dipping bowl, cool, then top with 1 tsp of crushed peanuts and 0.5 sliced red chilli.