Step 7: Prepare the Shrimp

Shrimp are a great addition to Goi Cuon, and can be cooked in a number of ways. This is my preferred method.

Peel and de-vein your shrimp (or buy peeled shrimp to begin with.) Then, brine the shrimp so that they have that nice "pop" when they're cooked. To brine shrimp, add salt to water in a mixing bowl until it's about seawater-salty, and add the shrimp. Then, add a bunch of ice cubes to chill them and put the bowl in the fridge. Let the shrimp brine for about 30 minutes.

In the meantime, get a pot of water up to a boil. When the shrimp are ready, drain out the brine from the mixing bowl and dump the shrimp into the boiling water. Shrimp cook in just a few minutes, so keep watch over your pot. When they start changing to a lighter color, start pulling one out now and then and see if they taste cooked. As soon as they're close, take them out and strain them; overcooked shrimp develop a tough texture.

In a mixing bowl, toss the boiled shrimp with chopped cilantro or basil and two limes' worth of lime juice. Salt to taste. Done!
This is an exciting party dish!! But here in Thailand we dont have access to hoisin sauce. maybe siracha alone will do? basically siracha is tabasco... without so much vinegar.
Experiment! Maybe it will work, though hoisin adds some sweetness and umami-ness that I consider essential to the sauce. Maybe you should try some local ingredients that might serve that purpose. Let us know if you hit on something tasty :)
&nbsp;wow, you just made my day! I get these from my favorite food truck (gooseberrys) and could be happy eating nothing else the rest of my life, I think I may start making the peanut sauce by the gallon!<br /> wonderful 'ible, and great photos as well!
&nbsp;Thanks! Enjoy :)
Some followup bits. I recently made these again, with some extra ingredients, including beef. That was just some flank steak marianated in lemongrass, salt, pepper, garlic, and a bit of oil. Here are <a rel="nofollow" href="http://flickr.com/photos/jess17a/sets/72157610170886845/">some pics</a>.<br/><br/>I also found some really good <a rel="nofollow" href="http://flickr.com/photos/nargopolis/3062109899/">rice paper</a> that really works better than any I've tried.<br/>
Great. Now I'm all hungry for some Pho and some spring rolls. I can't pronounce the name of the restaurant but Toronto has this great Vietnamese restaurant "Head of the Train" on Spadina and Queen that has the best Pho. And next door there's a really good Vietnamese bakery that makes these fantastic green bean paste donuts. Man. I'm hungry.
WOW, this looks delicious! I make Thai spring rolls all the time, but I'll hafta go for these next time. And luckily, I eat for 35!
Nouc mam (or however you spell it) is better. So I totally agree with kensterdotnet. Much better with that fish sauce, with the carrot strips or whatever. YUMMY!
Awesome instructable. I usually dip my goi cuon in nouc mam(I don't know how to spell it). Your next one should be how to make pho :)
Oh, man. I'm getting hungry...
Your summer rolls are veeeeerrrry different than mine. What region of Vietnam are those summer rolls from? I'm from an area south of Saigon. My sister likes using cucumbers sliced lengthwised for the crunchy component. I like using bean sprouts. I had a Vietnamese summer rolling party in July. All the food was prepped and people rolled their own rolls. Everyone had a blast! If you use very hot water for the rice paper, it'll be softer and sticker when rolled. So many minute differences... I'll have to make my own Vietnamese Summer Roll instructable. :)
When I was living in Vietnam (I travelled there for a little while), I found that <em>goi cuon</em> varied a lot from region to region, and oftentimes in the same city. My mom grew up in Saigon, but her roots are in Hanoi, so I don't know where the recipe comes from. Some things are purely my invention. The shrimp in cilantro and lime juice are inspired by Mexican food, for example. I may actually experiment with actual <em>ceviche</em>, next time around.<br/><br/>Definitely make your own instructable to show your variations! Or, if you're feeling lazy, just snap some photos and post them in the comments, here, so people get some more ideas.<br/>
Ah. The "philly cheese steak" of Viet Nam! :-)
I love goi cuon, i personally prefer the peanut/hoisin sauce spiced up with Sriracha and with chunks of peanuts floating in it.
Oh, definitely Sriracha! I usually add a bunch to the sauce itself and keep some on the side so that I can add more without killing everyone in my dinner party :) I forgot that; I'm adding it, now.
I absolutely LOVE Vietnamese food! Though it gets expensive at the restaurant near me, but it sure tastes good. Thanks for the recipe, I will be sure to share that with my family!

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