Vietnamese cuisine is gaining popularity in the United States and the world, so today, I invited Todd and Diane of White on Rice Couple to share a delicious Vietnamese recipe with us: Goi Cuon Thit Heo Nuong (generally known as “Goi Cuon”) or Vietnamese fresh spring rolls with a killer hoisin peanut dipping sauce (my personal favorite!). Please welcome White on Rice Couple to Rasa Malaysia as they unveil the techniques of rolling these fresh spring rolls plus the secret family recipe of Goi Cuon.
Vietnamese Fresh Spring Rolls (Goi Cuon Thit Heo Nuong)
Guest Writer: White on Rice Couple
Guest writing for Rasa Malaysia’s gorgeous and delicious blog is both exciting and an honor. To be part of this grand celebration of Asian foods from all around the world is both educational and inspiring. Reading all the great guest bloggers’ family recipes and food traditions shows us just how much we all have in common, no matter what part of the world we hail from.
I’m sharing my families “go-to” dish, grilled pork fresh spring rolls or know in Vietnamese as Goi Cuon Thit Heo Nuong. How could I not? Mom would have me feathered and tarred with caramel ginger sauce, just like she does with her precious duck. And Dad would have my head on a platter, covered in chilies and garlic, just like his special fried snapper dish. My parents certainly are not the abusive nor violent kind. They’re just very passionate about their food and even more thrilled to be able to share it with others…(get Vietnamese fresh spring rolls/Goi Cuon recipe after the jump)
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Rolled Omelette (Tamagoyaki) pictures (1 of 9)
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I have gone Japanese food crazy lately. It all started after my recent trip to Tokyo. While I always have food crushes, this time it’s more substantial. I am motivated to learn more about Japanese cuisine and to understand the basic techniques of making Japanese food, precisely Japanese home cooking.
My current love affair with Japanese food has gotten me some new kitchen utensils: a daikon grater, a tamagoyaki (Japanese rolled omelet) pan, and a sushi mat. I have also bought a couple of new Japanese cookbooks: Kaiseki Cookbook and Japanese Homestyle Cooking. (Both are great cookbooks!) And my pantry is now choked full of Japanese ingredients: sansho (Japanese variation of Sichuan peppercorn), konbu/kombu (dried kelp), bonito flakes, ponzu, and more miso…
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