Goi Cuon Thit Nuong (Grilled Pork and Vermicelli Fresh Rolls with Peanut-Hoisin Dip)
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Ingredients
- 400 g pork loin steaks, thinly sliced
- 12 rice paper wrappers
- 150 g rice vermicelli noodles
- 2 little gem lettuce
- 1 fresh mint
- 1 cucumber, cut into batons
- 3 tbsp hoisin sauce
- 40 g roasted peanuts, roughly chopped
Nutrition (per serving)
- Calories
- 520 kcal
- Protein
- 27.4 g
- Carbohydrate
- 67 g
- of which sugars
- 6.3 g
- Fat
- 15 g
- of which saturates
- 4.2 g
- Fibre
- 3.6 g
- Salt
- 0.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Grill or fry the pork slices for 6-8 minutes until browned and cooked through with no pink remaining.
- 2
Cook the rice vermicelli noodles in boiling water for 3 minutes, then drain and rinse under cold water.
- 3
Dip a rice paper wrapper in a bowl of warm water for a few seconds until pliable, then lay flat.
- 4
Layer a lettuce leaf, a little noodle, cucumber, mint and 2-3 slices of pork onto the lower third of the wrapper, then roll up tightly, folding in the sides. Repeat with the remaining wrappers.
- 5
Mix the hoisin sauce with the chopped peanuts and 2 tablespoons of water for dipping, and serve alongside the rolls.
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