TUONG GOI CUON (HUE-STYLE PEANUT DIPPING SAUCE)
Make and share this Tuong Goi Cuon (Hue-Style Peanut Dipping Sauce) recipe from Food.com.
Provided by Member 610488
Categories Sauces
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Combine the hoisin sauce, water, bean sauce, vinegar, onions, and sugar in a pan over moderate heat and simmer until the onions are soft, about 15 minutes. Add the peanut butter and stir well. The sauce should be just thick enough to coat a spoon. If it is too thick, add a little water. Set aside to cool.
- When serving, transfer to an individual sauce bowl and garnish with chili paste and chopped peanuts. This sauce will keep up to two weeks if refrigerated.
Nutrition Facts : Calories 446.7, Fat 18.3, SaturatedFat 3.4, Cholesterol 2.6, Sodium 1556.3, Carbohydrate 63.9, Fiber 5, Sugar 43.9, Protein 10.8
TUONG GOI CUON [VIETNAMESE BEAN DIPPING SAUCE
From Pleasures of the Vietnamese Table by Mai Pham: This is thicker than nuoc and used with things such as spring rolls and other meat dishes. In Hue it often includes ground pork and liver.
Provided by That is Dr House to
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place the first six ingredients into a blnder and process until smooth. Transfer to a pan and bring to boil over moderate heat. Reduce heat when it boils and simmer until thick enough to coat a spoon about 5 minutes. If too thick add a bit of water. Set aside to cool.
- Garnish with the paste and peanutes. Also you can use garlic, chilies and ginger.
- Keeps 2 weeks.
- Note if you can't find the soybeans omit it and use 1/3 cup hoisin sauce letting out the sugar.
Nutrition Facts : Calories 253.8, Fat 16.3, SaturatedFat 11, Sodium 110.4, Carbohydrate 26.3, Fiber 2.5, Sugar 22.1, Protein 4.2
GOI CUON (VIETNAMESE COLD SPRING ROLLS)
My friend, Lan, who is Vietnamese, showed me how to make these delicious and healthy spring rolls. These are served cold and are NOT fried. They do require some skill to roll - unless you've made these before, you may want to have extra rice papers on hand in case you tear some! It is crucial to use only fresh herbs etc. in this dish, however you can use any cooked meat or fish combo that you prefer. Vegetarians may omit meat altogether. The prep time given is how long it should take - but first timers may find it takes longer to roll.
Provided by HeatherFeather
Categories Chicken
Time 30m
Yield 24 rolls, aprox
Number Of Ingredients 12
Steps:
- Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
- Make sure all veggies and herbs are cleaned, dried, and set out before you start.
- Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
- On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff.
- Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
- These rolls will be thicker than the typical Chinese-style fried eggrolls.
- Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
- Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
- Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
- Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.
Nutrition Facts : Calories 32.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 19, Sodium 65, Carbohydrate 1.2, Fiber 0.3, Sugar 0.5, Protein 3.5
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