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Traditional Vietnamese Rice Paper Rolls – Goi Cuon
SCRUFF AND STEPH19Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1.5 liters water (for boiling)
- 500 grams rashers (pork belly, see Note 3 and 4)
- 15 cooked prawns (– 20, your choice, see Note 4 and 5)
- 240 grams rice vermicelli (dried dongguan)
- 1 head butter lettuce
- 1 cucumber (continental, cut into strips)
- 1 bunch thai basil
- 1 bunch coriander
- 1 packet bean sprouts
- 1 packet rice paper
- 1 bunch garlic chives
- 1 bunch mint
- 2 mangoes (cut into strips)
- 1 can pineapple (chopped)
- 2 cups pork stock (reserved, water used to cook pork, see Note 4)
- 1 cup hoisin sauce
- 1/2 palm vinegar (a tsp, or white vinegar)
- 1 Tbsp. water
- 3 tsp. cornstarch
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Notes
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