How to Make Gỏi Cuốn (Vietnamese Summer Rolls)
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- Опубликовано: 11 янв 2022
- Host Julia Collin Davison makes Gỏi Cuốn (Vietnamese Summer Rolls).
Get the recipe for Gỏi Cuốn (Vietnamese Summer Rolls): cooks.io/3lLwdwi
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As a Vietnamese-American I really appreciate you preferring the dish to its Vietnamese name. Additionally your pronunciation is perfect. Thank you!!!!
That was a nice comment 😉 I love the Instructions here, this lady explains it beautifully.
I’ve learnt to cook the pork in water, I was cooking it in the air fryer. I have trouble with the rolling, so I over lap 2 rice papers which makes it easier, and it makes larger rolls.
The sauces look nice and easy. Thank you, I enjoyed this video and I’ve subscribed.
Unbelievable! Julia, you pronounce "Gỏi Cuốn" perfectly. You also roll "Gỏi Cuốn" beautifully. Bravo!
Perfect job Julia...Vietnamese approved! You even pronounced it correctly.
Yes she did great! Cam on :)
She did
Yeah... Even "nước chấm" so Vietnamese.
ATK has really done a great job with the at-home videos. I'm starting to prefer them to the studio ones, though I'm sure they are harder to make. Just makes everything much easier to understand and accessible as a home 'chef'.
I love the fact that Julia is into Vietnamese food.
These last few homage videos on Vietnamese dishes just makes my day. I'm sick at home quarantining, so seeing these videos are keeping my spirits high and proud. Thank you ATK!
Stay healthy everyone! Especially those in the medical field in the front lines. I know we're all dropping like flies. Get well so we can face the field again another day. ^-^
Her pronunciation for it was spot on.
My family usually just have lettuce, chive, shrimp, pork belly, and vermicelli.
The sauce we pair it with is usually hoison, peanut butter, fried garlic, and sambal.
I'm going to make some tomorrow! Been craving them.
Julia nailed the pronunciation!
I was really worried to click on this, but the pronunciation of goi cuon was super on point and so was the recipe! A few tips though: use chives instead of green onions and don't cut the vermicelli noodles!
Yes, it seem like it would be a better idea to simply space out 12 little mounds of needles on a larger platter or half sheet pan.
You’re right Vu.
that's pro-level rolling there. shrimp-only for me. sometimes i add finely-julienned cucumber. i can eat 12 at one go.
Its was so perfect the video
But you forgot the refreshing julienned cucucmber slices
Although there is no right or wrong with these traditional recipes. You ladies are great! Chef On !
I grew up eating this a lot, and I really appreciated the few changes in this recipe. Using country style instead of pork loin or pork belly like most version make a lot of sense. Pork loin is always dry and most Gỏi Cuốn sold in Vietnamese cafe, stores, etc. are pre made with the pork is so overcooked and dry almost like cardboard. Other places uses pork belly which is kinda better but with supermarket meat and being cooked by just poaching, the meat retain that weird off flavor in the fat that are common with supermarket pork. Country style ribs makes the most sense to me and work best for most people so I really appreciated ATK for changing the meat cut and make the dish taste better.❤
Americans learn more about International food preparing ideas! Way to go! 😀
As a Vietnamese American that grew up eating these, I’m thoroughly impressed with your attention to detail and authenticity. Ingredients are mostly spot on, and I’m sure mirror variations found in Việt homes. Pronunciation is fantastic. Rolling skills on point. Found this video to help with my rolling skills and you did not disappoint
As a Vietnamese , I can see you know better than Gordon Ramsey. About goi guon, we never use cilantro and scallions. One thing that I recommended not to ripe up the mint. Leaves them whole leaves. Put the noodles in first and then Stack up the amount of leaves and lettuce that you wanted to eat. It’s easier to roll than break them into smaller pieces.
ATK is huge, and they have over 30 chefs doing research and testing for them.
um, some viet do use scallions. some will leave it sticking out at the end.
I eat it almost everyday‼️ I don’t make the dipping sauce that is offered at the restaurants. I make a pineapple vinegar salsa type sauce. Absolutely delicious sauce that offers more kick‼️
I could eat these every other day. I don't think I've ever tasted scallions or mint in any of the rolls I've had from the local cafes. The peanut sauce is so amazing. My favorite roll was at a Vietnamese Cafe that used the same marinated pork they used in their banh mi sandwiches
I don’t think Vietnamese adds scallions and mints. We do sometimes put in Chinese chives
Excellent herb combo. We make these vegan by adding purple cabbage, orange and yellow peppers and microgreens. So good with a tahini dipping sauce!
Mostly it's Chives leave instead of scallion. Scallions are too strong over basil as well as other herbs, chives leaves on the other hand are not, and have sweeter taste that match with the peanut sauce. Anyway, very well done, it's an amazing job and the gỏi cuốn pronunciation is superb!!! Thanks for the video.
My friend would make these and share them with her coworkers. She had 10 children and unbelievably made time to pamper us with her delicious Vietnamese delicacies.
My girlfriend is Vietnamese but can't really cook. Coincidentally, I love to cook, so you bet I'm gonna try my hand at this and the shaking beef recipe from the other video! Thanks, ATK!
I’ve made these before but never knew what kind of pork, so I just used shrimp. I also over stuffed with veggies.
I learned a lot ATK. As always, a huge THANK YOU!!
I love your videos - they are informative AND I appreciate that we don't have to watch you perform a tedious task for too long! So many other sites have us watch the chef cut EVERY piece of something rather than just one! Great teaching and great recipes here. Thanks!
I'm American Vietnamese. Wow, Wow I love a lot your video. Thanks for your video.
Both Julia and Bridget are wonderful to watch and learn from
one of my favorite things.
one thing though concerning the wrappers.
i just dip them in water for a nano-second.
they will get plenty soft in a second.
i also like to add daikon and carrot pickles.
I must say, you present how to make the dish perfectly. Its hard at first to roll these little suckers but once you get it down it goes very smoothly. This is a well known Vietnamese appertizer dish but for many people mistaken with spring roll which is fried rolls. I trully appreciate for the well and respecful introduction of the dish. I absolutely love everything in this video and what a lovely smile along the way. Lovely! XO.
Love you Julia! I am so curious about the cookbooks in the background. I would love to know!! You are one of my favorite personalities. It’s a pleasure watching you teach and explain to us the whys and how of every step. Thank you!
I love these.
My grandchildren hate to eat vegetables, but they love eating Vietnamese Gỏi Cuốn. They eat faster than we can make them.
10 years after having these at a restaurant with a friend, he still brings up the shrimp and mint. Turns out he hates mint and combining it with shrimp, it was an unforgivable 🤣
😆
Your friend needs to get out more.
I am always looking for dishes I can prepare before hand and have ready for our after yoga class dinners. I think these will be perfect.
Looks absolutely so delicious 💕
Ahhh yum,absolutely delicious
You are my favorite cook on the show. And always have been . thanks for the great recipes. Have a happy Mother's Day
Looked so good AND healthy! I want to make this soon!
Missing the lime in the nuoc cham. My Vietnamese mom uses water, fish sauce, lime, sugar. Optional additions are red chili, garlic, carrots
these are my favorite hot weather meal. Sooo yummy.
Great Job Julia!
30,000 views in 16 hours, this is definitely a hot topic! Excellent video
Thank so much ....Very good....😍😍😍😍😘
I am Vietnamien....From city SAIGON
So fabulous❤️
Great job on the pronunciation! More Vietnamese recipes please!
Pronunciation was on point!! 👌🏼👌🏼👌🏼
My favorites😍😍😍😍😍
Ahhhh yes. Childhood memories
Marvelous ❤️‼️
I love that you made Vietnamese food and even said the fish sauce dipping sauce right! I recently moved and really miss the taste of Little Bolsa in CA. Cam on TK!
Perfect recipe, except I never boil the vermicelli. I think it makes them mushy. I pour boiling water over them and let them sit about three minutes, then drain and rinse in cold water..
Rất ngon
👍 on the pronunciations!
OMG so yummy.
I LOVE these buggers! And I would drown anything in that peanut sauce! It's so good.
You did an excellent job on the spring rolls .can you make some good pho ga?
peronally I detest mint in savory dishes so I always use cilantro, thai basil, or culantro in my rolls. i also enjoy mine with chive or green onion even if it is not a "traditional" ingredient. never make peanut sauce either, we dip in fishsauce with chili or hoisin with lime.
Put a little orange juice in the peanut sauce it's delicious 😋
yum
These are FABULOUS!!! I could eat me weight of these🤗
Ginger and Lemongrass in Whitestone Queens makes these with julienne carrots and mango. They are colorful and delicious. They look fairly easy to make, but I’d eat them all…
looks so yummy sister😘
Yum yum
impressive, you pronounced it perfectly.
Damn, you know Viet food has arrived when it’s featured here on ATK! Where them kids at who made fun of my Viet food and called it weird growing up?
My vietnamese girlfriend taught me. They are wonderful!
Never had them with pork. My local place makes them without and they are delicious (and they use whole shrimp...).
It should go with pork too. Shrimp only is cheap
@@IAmAPhan
Pork is cheap. Shrimp is primo.
@@b_uppy We use the expensive cut of pork. Shrimp is cheap...Vietnamese buy shrimp in a giant ice block...
@@thedivide3688
Lol. 'Expensive pork' is still cheaper than shrimp here.
Shrimp here isn't sold in 'solid frozen blocks'.
@@b_uppy where are you?
I prefer these with peanut hoisin combo. Good job though!
Any chance you could publish a Vietnamese nems recipe?
It's a lot of work and dealing with raw pork & fermenting and folks don't understand the curing process. Nem Chua takes days to make as well and requires some skill due to the raw ground pork. You can do the quick version with packaged curing packet but the taste isn't the same.
@@thedivide3688 I'm a patient person who understands the curing process, do tell.
Yummy 😍😍😍😍😍
I had these last night, you don't have to use pork, any type of meat is fine.
You need to do Banh cuon!
For those discounting/doubting the herb combination, dont dismiss it until you try it :)
After looking at the show I got very hungry.
You’re so awesome🌹🌹🌹🌹🌹
Any suggestions for replacing the cilantro? I'm allergic to it, just to clear this up, it doesn't take like soap to me, I actually get quite ill from it.
Use any other herbs you like. Parsley, chives, mint, basil etc
❤
So I have a question that has nothing to do with the recipe you just made. My question: Is there a way to keep pasta in soups from continuing to absorb the liquid when freezing and reheating so it remains al dente? Does vinegar or lemon help like it does with potatoes?
By the way, the spring rolls are one of my favorite recipes and your rolling is great.
When is ATK going back to having you both back in the test kitchen? I miss your banter.
🌹🌹🌹🌹🌹
I love summer rolls but prefer it made with grilled beef or pork
Lots of different ways to make it.
I can eat this all day long.
Sliced cucumber and bean sprout. No onions, but yes chives.
It would have been better not to have a white board underneath the white rice wrap. This would show the wrap better.
I prefer with pork belly and shrimp the authentic version
What other veggies can I use instead of cilantro and mint? I don't like cilantro and mint and I have a love-it-sometimes,-hate-it-sometimes relationship...
Parsley and chives work well
But i wish, we can make rice wrappers in USA!!!
I would love to see a vegetarian spring roll!
Take out the meats and add more veges 😁
Adding avocado, carrots, tofu ! Yummy
You can add fruit to have an acid element - slices of fresh pineapple, green apple, star fruit, or green mango.
um, no.
Ew.
Its more better if you add garlic chives
Uncle Roger would give auntie title here. Bet.
A more modern and great Gỏi Cuốn can be made with baked salmon and caramelized onions.
That sounds delicious.
Món này ko có hành lá và ngò nha bạn
I'll be right over!! 😮🥰😋😄🤗💖🌹
Look Amazing, by the way It’s Spring Rolls ….not summer
SOOOO cute.. gonna make , BUT dont like meat much , JUST dont like red meats these days anymore , i like more sea food alots veggie stuffs , maybe i put few more shrimp & more veggie in it more
It's just like rolling a joint!
I am a designated roller for friend and family parties. I roll cannabis as well.
The shredded carrots?
What is the difference between what is called a Spring Roll and a Summer Roll?
Spring rolls and egg rolls are generally fried but also use a specific wonton like pastry wrapper but there's even rice paper fried spring rolls too!
No to the cilantro; no negotiation, no debate.
What makes me mad I get the Cook's Country magazine I have several ATK cookbook n smaller magazine type cookbooks n made a dish the sauce wasn't n the 2021 cookbook you need full access for Harbornaro salsa .Money money money
What kind of chef blue knife is she using .