Appetizers/Small Plates · Seafood · Vietnamese

Gỏi Cuốn Tôm {Shrimp Spring Rolls}

Vietnamese Shrimp Spring Rolls

Dear Mother Nature,

You know that I adore Spring and Summer. In fact, I’m a Sun Baby through and through.

It may be a result of those early years where I froze in the Minnesota snow and now I’m at my best when I can feel the warmth of the sun on my face and can wear my flipflops 365.

Vietnamese Shrimp Spring Rolls

But with that said, I think you’re playing a cruel practical joke on me this late in the game.

90+ degree weather EVERY day this week?!?!

And that’s with mi casa sitting on the coast. Where or WHERE did you send my beloved Pacific Ocean breeze?

My poor puggle and I are melting.

Melting….

And it’s already September.

Vietnamese Shrimp Spring Rolls

Spring Rolls.

Lately, all I want are Spring Rolls and popsicles….and slurpees.

Gỏi Cuốn, as you know, are Vietnamese spring rolls….sometimes noted as “summer rolls”.

They’re light, filled with veggies and low maintenance.

Thankfully, because I can barely muster enough energy to boil water to cook the vermicelli noodles and poach the shrimp. And lucky for both of us, I don’t like poached pork belly which is commonly used in Vietnamese spring rolls. It gives me one less thing to worry about.

Vietnamese Shrimp Spring Rolls

Now, if my face wasn’t melting off my head (is that T.M.I.?), I’d marinate the shrimp in a little garlic, fish sauce and then grill them. It really does add that extra oompf of flavor but trust me, poaching them are just as delish.

Oh–and Mother Nature, if you’re fixing up some spring rolls, feel free to add in other herbs and veggies you may have on hand….bell peppers, bean sprouts, Thai basil….

And thin slices of poached pork belly if it tickles your fancy.

Vietnamese Shrimp Spring RollsAnd once you’re done making your rolls, could you find it in your heart to send back our “normal” weather?

We would love you even more….like, times infinity.

xoxo ❤ ,

N

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Gỏi Cuốn Tôm {Shrimp Spring Rolls}
Serves approximately 4

Ingredients:

2 tablespoons granulated sugar
1 teaspoon kosher salt
½ cup boiling water
1 cup rice wine vinegar
1 cup julienned carrots
1 cup julienned daikon radish
8 sheets round bánh tráng (dried rice paper sheets)
lettuce leaves
2 cups cooked vermicelli noodles
1 small Persian cucumber, sliced thinly lengthwise
fresh mint leaves
fresh cilantro leaves
fresh Thai basil, optional
fresh Vietnamese coriander, optional
1 dozen poached shrimp, sliced in half lengthwise
8 thin scallions or Chinese chives

Prepare the đồ chua (pickled vegetables). In a medium sized bowl, dissolve the sugar and salt with the boiling water. Add the vinegar and allow the liquid to cool to room temperature. Add the carrots and daikon and refrigerate for at least 1 hour. *This can keep in a sealed container in the fridge for 2-3 weeks and are a must in Vietnamese sandwiches (bánh mì).

Dip one rice paper sheet in warm water and place on a flat surface. The rice paper will slowly become pliable. Lay one piece of lettuce in the middle of the rice sheet and top with vermicelli noodles, cucumber slices, mint leaves, cilantro leaves, Thai basil, Vietnamese coriander and some of the refrigerated đồ chua. Lay 3-4 shrimp slices, cut side up, in one line above the layer of vegetables.

Tightly roll the bottom of the rice paper over the mound. Fold the right side of the roll in and lay one scallion/chive above the roll. Fold the left side in and continue rolling the rice paper up until you’ve created a secured roll. Repeat with the remaining ingredients.

Serve at room temperature with hoisin peanut sauce or other dipping sauce of your choice.

 

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Seafood · Vietnamese

Cá Nướng {Vietnamese Roasted Fish}

Cá Nướng {Vietnamese Roasted Fish}

Cá Nướng is a really common Vietnamese dish of roasted fish. And although it’s most often made with catfish because of its firm and somewhat fatty flesh, you can use any fish that can hold up to high heat while still staying moist.

When given the choice, I recommend roasting a whole fish. Not only does it help retain moisture but you’ll almost always get a better flavor when you cook your proteins bone-in.

Cá Nướng {Vietnamese Roasted Fish}

This is when it’s so nifty to have a trusted fishmonger — or in my case, an Asian grocery store, nearby. The latter almost always has live catfish on hand (so you’ll know it’s super fresh) and both options can do the dirty work for you –which I totally appreciate as I hate cleaning fish.

And don’t be surprised to see your once silver/black catfish “turn” white when it comes back cleaned for you. Many fishmongers will scrub the catfish skin to remove the dark outer layer. Although it’s completely edible, the darker skin does make your fish taste a tad “fishier” so the extra scrub down is a good thing.

Cá Nướng {Vietnamese Roasted Fish}

I’ve adopted my eldest seester’s method of preparing Cá Nướng which is not only easy to do but is rather simple when seasoning the fish. A lot of folks will use a variety of aromatics and spices to marinate it. But since you’ll typically dunk the roasted fish into a nước chấm (dipping sauce), you can stick with a minimal preparation before cooking the fish as the sauce will provide the extra flavor punch.

Cá Nướng {Vietnamese Roasted Fish}

Cá Nướng can be served over rice, with vermicelli noodles, inside a bánh mì (sandwich) or how we typically like it —cuốn bánh tráng (wrapped in rice paper).

The rolls are filled with tons of fresh herbs and veggies that when combined with the roasted fish, is absolutely amazing. They have tons of different textures, knock-out flavor and are deliciously light on the tummy.

Cá Nướng {Vietnamese Roasted Fish}

Serving your Cá Nướng as spring rolls is also a fantastic way to entertain family-style and would be a prefect al fresco dining option during the upcoming warm months. Your guests will love making their own rolls and adding their favorite items inside.

And don’t let the ingredients list and recipe fool you. It may seem like a lot of different components but it’s not difficult at all. You can also prepare many of the components in advance to cut down on prep time.

Easy and delish……Total Nguyen-Win!

 

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Cá Nướng {Vietnamese Roasted Fish}

Ingredients:

¼ cup vegetable oil
¼ cup chopped scallions
1 whole catfish (2-3 pounds), cleaned/scaled with head removed
1 teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon kosher salt
2 scallions stalks
½ cup fried shallots
¼ cup roughly chopped peanuts
1 cup roughly chopped fresh cilantro leaves

For Nước Chấm dipping sauce:
¼ cup nước mắm (fish sauce)
¼ cup sugar
¼ cup  fresh lime juice,
2 tablespoons warm  water,
1 finely minced garlic clove
1 teaspoon chili paste, more to taste

Serve with:
1 package bánh tráng (dried rice paper sheets)
lettuce leaves
1 small cucumber, thinly sliced
1 cup đồ chua (pickled carrots and daikon slices)
fresh mint leaves
fresh Vietnamese cilantro leaves
fresh Thai basil leaves
whole Thai chiles
lime wedges

Prepare scallion oil (hành mơ):  In a sauté pan, slowly heat the vegetable oil over low. Add the chopped scallions. Cook the scallions until they are wilted but still bright green–approximately 2-3 minutes. Pull from heat and allow the scallion oil to cool until room temperature.

Rinse the fish with cool water and pat dry with paper towels. Coat the fish with the scallion oil and season the exterior and interior with the garlic powder, black pepper and kosher salt. Stuff the fish cavity with the scallion stalks and prop it upwards on a baking tray. Allow the fish to marinate for 20 minutes.

While the fish marinates, prepare the nước chấm.  Whisk all the items together in a small bowl. Add chili paste to taste. Set aside.

Roast the fish in an oven heated to 400 degrees F for approximately 25-30 minutes or until the flesh is opaque and cooked through. Turn on the broiler of your oven and broil the fish for about 60-90 seconds to slightly crisp & brown the skin. Remove the fish from the oven and transfer to a platter. Top the fish with the fried shallots, chopped peanuts and cilantro leaves.

To serve the fish as a spring roll (bánh tráng cuốn), dip one rice paper sheet in warm water and place on a plate/flat surface. The rice paper will slowly become pliable. Lay one piece of lettuce in the middle of the sheet and top with some of the fresh herbs, đồ chua, cucumber slices and pieces of the fish. Spoon some of the peanuts and fried shallots on top. Tightly roll the bottom of the rice paper over the mound and then fold the sides in. Continue rolling the rice paper up until you’ve created a secured roll.

Serve the rolls and fish with the nước chấm. Ăn ngon!