nuocmamafoods

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Vietnamese goi cuon and peanut sauce recipe……
Everyone has their own recipe and this is mine….
Recipe:
•1/2 tablespoon cooking oil
•1 tablespoon minced garlic
•2 tablespoon chopped shallots
•3/4 cup water
•1/2 cup hoisin sauce
•3 tablespoon peanut butter
•1 tablespoon white vinegar
•1/2 tablespoon sugar
1•In a pan add oil and garlic and shallots.
2•Fry until fragrant
3•Add the rest of the ingredients in and mix well until everything is combined and smooth.
4•Bring to a full boiling and scoop out all the ewww. Continue to simmer for about a couple of minutes.
Sauce will thicken once cool off. If too thick just add a little more water and bring back to simmer. Store leftover in the fridge after completely cool off. Heat when ready to eat again.
Filling: lettuce, mint, perilla, fish mint, Vietnamese coriander, cucumber, bean sprout, vermicelli noodle and shrimp. You can add whatever else you want.

 

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Joedy Tran
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The recipe that started it all….
Recipe: • Hawaiian rolls(24-30 rolls)•1 lbs roughly chopped shrimp •1 lbs immatation crab(optional real crab) •1/2 cup chopped green onions or more if prefer.•2 egg white from B*tchAzzJessica ( help filling get puffy and fluffy)•1/2 cup mayonnaise•1/2 teaspoon ground pepper •1/2 teaspoon sugar •1/2 teaspoon garlic salt •1/2 teaspoons onion powder •1/2 teaspoons msg•paprika Mix well together and refrigerated for 15 minutes. Preheat oven to 350 F Scoop a spoon full of filling on (be generous, no body want skimpy topping ). Sprinkle with paprika Bake for 25 minutes on the middle. Add a few more minutes if prefer more toasty. Ps, you can substitute imitation crab with real crab. Me, personally think imitation crab works better with this recipe. Help the topping from being dry out. Enjoy