#2 SECRET HOW TO MAKE BEST HOISIN PEANUT SAUCE FOR VIETNAMESE FRESH SPRINGROLLS I GỎI CUỐN

Hi and welcome to Vietnam street food. As requested last week in this video, together we are going to make Roi Cung, one of the easiest and most beloved Vietnamese street food. Let's get started. For the spring rolls, you will need Vietnamese rice paper, rice noodles, shallots, pork belly or shoulder, large shrimps, bean sprouts, lettuce, mint, Thai basil, Vietnamese coriander, and chives. Boil water then add a handful of dry noodles. Keep stirring to avoid them sticking together. It will take about 6 to 8 minutes to cook the noodles. Try and make sure not to overcook it. Rinse the noodles under cold water and let it drain. For those who might get lost in our variety of Vietnamese noodles, the easiest way to get the right noodles for Roi Cung is to look for the Vietnamese name. It's called Buu. Get one tablespoon of salt, shallots, and pork in cold water and cook it up. When boiling, remove foam and dirt. Spray for any noodle soup dish later. After 20 to 30 minutes cooked at medium-low temperature, use a chopstick to check if the meat is done. When the meat is well cooked, leave the meat in ice water. Until it's completely cooled down, then we'll have easier to slice them later. Now cook the shrimp and meat first for 5 minutes. Remember, using less water helps retain the shrimp's natural sweetness. Too much water can dilute that flavor. Immediately transfer the cooked shrimp to cold water with ice. Remove the shell and veins if necessary. Cut the shrimp in half and set aside. Soaking cooked meat in ice water helps make it easier to slice and also prevents the surface from drying out. For a richer taste, you can use pork belly. But I personally prefer pork shoulder for Roi Cung as it has a nice large surface to roll in. Everything is ready for our very first roll. Before starting, I would recommend you to wet a clean towel which we will use to wet our rice paper. As you might notice, rice paper has one shiny side and one rough side. Wet the paper and place the fillings on the rough side to help it hold better. Start by layering lettuce, fresh herbs, bean sprouts and rice noodles. Then place the meat and 3 pieces of shrimp in front of it. Keep in mind to place the shrimp outer side out so they will show through the rice paper. Then fold in both edges of the rice paper and continue rolling. Use your left fingers to hold it tightly as you roll. You are almost at the end. Place a give along the roll and finish rolling. Let's roll another Goi Cung together. A nice Goi Cung should be tight enough to showcase the color scheme. Green from lettuce, red from shrimp and warm reddish brown from meat. Today I'm gonna share with you 2 different dips to go perfectly well with Goi Cung. The first and foremost is a very classic sauce with hoisin sauce and peanut butter. But do you know that Goi Cung goes perfectly well with our traditional Vietnamese garlic chili fish sauce? And to cream up our dip, today I'm gonna share with you the very classic Vietnamese pickled carrot and daikon radish. Prepare thinly sliced carrot and white radish. Combine them with 3 tablespoons of sugar, half teaspoon of salt, 125 ml water, and 125 ml white vinegar. Mix well and set aside. For the fish sauce dip, combine 125 ml water, 1 tablespoon sugar, 1.5 to 2 tablespoons of fish sauce, half tablespoon of lemon juice. Mix well then add minced garlic and non-spicy chilies. For the hoisin peanut dip, stir-fry 1 tablespoon of minced garlic over medium heat for a few seconds until fragrant. Then add 125 ml of hoisin sauce, 1.5 tablespoon of peanut butter, 1 tablespoon of sugar, and 125 ml of coconut juice. For an extra flavor boost, add 1 teaspoon of tamarind paste or tamarind juice. I guarantee your sauce will stand out. Crushed roasted peanuts for decoration and added flavor. Oh it's done. Let's try it. I see a lot of modified versions of koi ku. From now on, leave them out. This is the most original recipe that you ever ever found. Now I'm going to try this fish sauce. Oh it's so good. I love the taste of chai. It's sweet, it's tangy, a bit spicy. Goes just perfect to koi ku. Koi ku without chai has missed half of its unique taste. I hope you enjoyed the video today. Please try to do it at home and let me know how you like the taste of koi ku. Don't forget to subscribe the channel. Leave me a comment of any Vietnamese food that you would like to learn. Thank you and see you next video.