Gỏi cuốn 01

Group members: Vũ (Ng Chan Way), Phong (Khoo Shea Yee), và Nam (Tan Xiang Yang)
Ingredients:

24 medium-size raw shrimp with shells
16 round rice papers
Head butter lettuce
½ pound rice vermicelli
2 cucumber, and beansprout
1 cup fresh Thai basil leaves

Sauces:
teaspoons oil
2 clove garlic, minced
1/2 cup hoisin sauce
5 tbsp peanut butter
2 tbsp fish sauce
2 tsp chilli sauce

Procedure:

1. Wash the ingredients. Cook the shrimp in boiling salted for about 3 minutes. Shell, de-vein, and cut in half lengthwise. Refresh in cold water and set aside.
2. Cook rice vermicelli in boiling water for 5 minutes. Then rinse it inside cold water, drain and set aside.
3. Working with only 1 rice paper sheet at a time, dip the sheet, edge first, in the hot water and turn it to wet completely, about 10 - 15 seconds.
4. Lay the sheet down and stretch it slightly to remove any wrinkles. Place the ingredients neatly in a straight row. Top with a little vermicelli, bell pepper strips, carrot and 2 to 3 basil leaves. Make sure the ingredients are distributed evenly in a roughly cylinder shape on rice paper.
5. Using your second, third, and fourth fingers, press down on the ingredients while you use the other hand to fold over both sides of the rice paper. With fingers still pressing down, use two thumbs to fold the bottom edge over the filling and roll into a cylinder about 1-1/2 inches wide by 5 inches long. After 1 roll, line 2 shrimp halves onto rice paper before finish making all the remaining rolls.
6. To serve, cut the rolls into two equal pieces and place the cut rolls on an appetizer plate. Serve with Vietnamese dipping sauce on the side.
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Xin chào các cô và các bạn. Cuối tuần trước chúng ta rất vui vì chúng ta nấu ăn ở nhà thầy Minh. Chúng ta thức dậy lúc sáu giờ hơn sang………..

We chose to buy our ingredients early in that morning hoping to keep them fresh for our first preparation of Vietnamese dish. Our total cost was only $15 (not really sure about the reasonable cost).

At one time while we were preparing our ingredients (shell and de-vein shrimps, cut the basil leaves and cucumbers into smaller size), maybe because our cucumbers were attractive enough to catch Cô Bích’s attention, she came to us and helped to craft a small part of cucumber into a basket-liked decoration. We were motivated by this precisely-crafted basket and decided to make something more, which turned out to be cucumber made ‘heart’ and ‘vase (to hold flowers)’, as shown in the photos.

The most difficult part in preparing this cold salad roll was rolling the rice papers with whole bunch of ingredients inside. Some of the salad rolls were loosely packed while some were too tight that made the rice papers torn. We managed to finished everything including decoration at about eleven thirty, and were satisfied with our very first Vietnamese dish prepared.

As for the comments from các cô about our work, we left out meat slices as part of our ingredients, but in overall our dish was a good try.

This is a good experience for us who never prepare Vietnamese dish before (not even taste it for most of us), and here we would like to express our gratitude to everyone for making this project a successful one. Love you LAV1201~