Goi Cuon (Vietnamese Summer Rolls)


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!