Goi Cuon

Huy Vu’s gỏi cuốn wraps thinly sliced pork belly, shrimp, rice noodles, lettuce and mint in softened rice paper. His Vietnamese salad rolls come with a separate hoisin-and-peanut dipping sauce.

The pork simmers with onion, sugar and salt, then cools before slicing. Shrimp cook separately, are drained and cooled under running water, then peeled and halved along their length.

Cooked noodles are rinsed and drained, while the vegetables are washed and dried. Rice paper takes a brief dip in warm water and continues softening on the work surface, ready to hold the filling.

Noodles, lettuce and herbs sit below the pork and shrimp before the wrapper’s sides fold inward. Optional chives can project from one end as the roll is tightened and rolled upward.

Garlic fries in neutral oil for the dipping sauce, followed by hoisin, peanut butter and water. The sauce briefly boils, then cools in separate bowls with ground peanuts above and optional sambal; Vu presents rolling at the table as a meal to share.