Gỏi Cuốn: Ingredients, Variations, and Dining Guides

Fact: Gordon Ramsay picked up how to make gỏi cuốn during his Great Escape trip to Vietnam.

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Gỏi Cuốn: Basic Information

Pronunciation

[ɣɔj˧˩ kuən˧˦]

Alternative Name(s)

Nem cuốn

Dish Type

Rolls, snacks

Course

Appetizer

Mealtime

Anytime

Gỏi Cuốn: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Popular Gỏi Cuốn Variations

Gỏi Cuốn Chay (Vegetarian/Vegan Fresh Spring Roll)

Gỏi Cuốn Bò Nướng

Gỏi Cuốn Nem Nướng

Gỏi Cuốn Bơ Xoài

Gỏi Cuốn Cá Hồi

Gỏi Cuốn: Ingredients and Preparation

Main Ingredients

Pork, shrimp, vegetables, bún (rice vermicelli), bánh tráng (rice paper)

Main Cooking Method

Boiling, Rolling

Preparation Process

Ingredients wrapped in moistened rice paper.

Gỏi Cuốn: A Deep Dive

Cultural Significance

Traditional Vietnamese dish, often made at home with family

Taste

Savory

Texture

Soft with slight crunch from vegetables

Aroma

Mild, with fresh herbal notes

Color

Transparent with visible ingredients inside

Serving Style

Rolled and served with dipping sauce

Serving Temperature

At room temperature

Accompaniment

Hoisin sauce, peanut sauce, nước mắm tỏi ớt (fish sauce based dipping sauce).

Occasions

Festivals

Seasons

Year-round

Special Diets

Gluten-free

Calories

80 calories, according to data of MyFitnessPal for 1 goi cuon roll

Popularity

Southeast Asia, Australia, United States

Popular Similar Dishes

Bì Cuốn
Bò Bía
Lumpiang Sariwa
Poh Pia Sod

Popular Dining Area

Households, street vendors, restaurants.

Gỏi cuốn, also known as Vietnamese fresh spring rolls or summer rolls, is a Vietnamese dish that includes pork, shrimp, vegetables, and rice vermicelli, all wrapped in translucent rice paper.

These rolls are distinctive for being served fresh and at room temperature, not fried like some other spring roll variations.

They are commonly enjoyed as an appetizer and can be dipped in various sauces, such as a peanut sauce, hoisin sauce, or nước mắm tỏi ớt (Vietnamese dipping sauce).

The ingredients and the method of preparation can vary by region within Vietnam and in different countries where they have become popular.

I’ll lead you through the distinct features and flavors of the dish, delve into its components, explore its various forms, suggest pairings, recommend where to enjoy it, weigh its advantages and disadvantages, compare gỏi cuốn with bò bía, address common queries, and look at similar dishes.

Key Points

Gỏi cuốn is a traditional Vietnamese dish known for its fresh and healthy ingredients.
Gỏi cuốn is originally from Vietnam and has become popular across Southeast Asia and beyond.
Gỏi cuốn is alternatively known as a fresh spring roll, summer roll, salad roll, cold roll, or rice paper roll.
Gỏi cuốn is a popular choice in Vietnamese restaurants, at family gatherings, and is also a common street food.

Gỏi Cuốn Images

What Are The Main Ingredients of Gỏi Cuốn?

Main Ingredients of Goi Cuon — A breakdown of what goes into gỏi cuốn.

Here are the typical ingredients found in gỏi cuốn:

Pork

One of the primary proteins used in the roll.

Shrimp

Often paired with pork as another source of protein.

Vegetables

Can vary, but commonly includes lettuce (such as green leaf or butter lettuce), mint, cilantro, Thai basils, cucumber, bean sprouts, etc.

Noodles

Bún or rice vermicelli noodles.

Wrapper

Bánh tráng (rice paper).

Other Ingredients

Chives or spring onion (optional, for garnish or added flavor)

Exploring these core components lays the foundation for appreciating the delightful array of gỏi cuốn variations

What Are Different Variations of Gỏi Cuốn?

There are several variations of gỏi cuốn, which can include different fillings based on regional preferences, dietary restrictions, or creative twists. Below is a simple breakdown:

Bì Cuốn

This version is filled with seasoned shredded pork and pork skin (bì), which gives it a unique texture.

Gỏi Cuốn Bò Nướng

Filled with flavorful grilled beef.

Gỏi Cuốn Nem Nướng

Contains savory grilled pork sausage.

Gỏi Cuốn Bơ Xoài

A fruitier, tropical twist of gỏi cuốn.

Gỏi Cuốn Cá Hồi

Features salmon, often with a twist of dill.

The variety of these rolls not only shows the versatility of gỏi cuốn but also highlights the importance of pairing them with the right gỏi cuốn accompaniments to enhance the overall flavor experience.

What to Serve with Gỏi Cuốn?

Gỏi cuốn are typically served with a variety of accompaniments that complement their fresh and light flavor. Here are some suggestions for what to serve with Gỏi cuốn:

Dipping Sauces

The most essential accompaniment for Gỏi cuốn is a dipping sauce. The traditional sauce is nước chấm, a mixture of fish sauce, lime juice or vinegar, water, sugar, garlic, and chili peppers. A hoisin-peanut sauce is also a popular choice, offering a sweet and savory flavor profile.

Pickled Vegetables

Pickled carrots and daikon radish, known as đồ chua, can add a tangy and crunchy element that pairs well with the soft texture of the spring rolls.

Pairing gỏi cuốn with these sides makes the meal more enjoyable, and finding good places to eat gỏi cuốn can turn it into a fun food experience.

Where to Eat Gỏi Cuốn?

If you’re looking for places to eat gỏi cuốn, here are some general tips for finding a good spot:

In Hanoi

Cuốn N Roll
Address:
Location 1: 3rd Floor, D2 Building, Giang Vo, Ba Dinh District, Hanoi
Location 2: No. 3, Alley Ba Trieu, Hai Ba Trung District, Hanoi
Location 3: No. 17T6 Hoang Dao Thuy, Thanh Xuan District, Hanoi
Location 4: 1st Floor, Sunrise Building, 90 Tran Thai Tong, Cau Giay District, Hanoi
Gỏi Cuốn 11 Phùng Hưng
Address: No. 11 Phung Hung, Hang Ma, Hoan Kiem District, Hanoi
Quán Ngon Cô Dung
Address: 46 Tran Xuan Soan, Hai Ba Trung District, Hanoi

In Saigon (Ho Chi Minh City)

Gỏi Cuốn Tôm Nhảy LLQ
Address: 424 Lac Long Quan, District 11, Ho Chi Minh City
Quán Gỏi Cuốn Hạnh
Address: 420A Hoa Hao, District 10, Ho Chi Minh City
Gỏi Cuốn Cô Hồng
Address: T2 Nguyen Huu Hao, District 4, Ho Chi Minh City

Visiting these spots is great for enjoying gỏi cuốn and also for weighing the pros and cons, like freshness versus convenience, of eating this Vietnamese specialty.

Pros and Cons of Eating Gỏi Cuốn

Here are some pros and cons associated with bò bía:

Pros

Healthy Ingredients: Gỏi cuốn often contains fresh vegetables, herbs, and lean protein, making it a dish rich in vitamins, minerals, and fiber.
Freshness: The rolls are typically not cooked, preserving the nutrients and textures of the fresh ingredients.
Light and Refreshing: They are particularly refreshing in hot weather or as a light starter or snack.
Versatile: Gỏi cuốn can be filled with a variety of ingredients, including tofu or different kinds of meats and vegetables, making them customizable for different dietary preferences and restrictions.
No Added Fats: They are not fried or cooked in oil, which reduces the intake of unhealthy fats.

Cons

Labor-Intensive: Making gỏi cuốn can be time-consuming and requires a bit of skill to roll them neatly, which often does not appeal to everyone.
Allergen Alert: Ingredients like peanuts in the dipping sauce or shellfish in the rolls can be problematic for those with allergies.
Not Very Filling: For some people, gỏi cuốn may not be satisfying as a stand-alone meal, especially if they have higher energy needs or prefer more substantial dishes.
Perishability: The freshness of gỏi cuốn means they don’t keep well for extended periods, particularly once the rice paper has been moistened and the rolls are assembled.

Choosing gỏi cuốn comes with both health benefits and practical considerations, much like comparing them to bò bía, with each having its own set of advantages and trade-offs.

Gỏi Cuốn Vs. Bò Bía

Gỏi cuốn and bò bía are both popular dishes in Vietnamese cuisine that share some similarities but also have distinct differences. Below is a detailed explanation about the comparison between them.

Gỏi cuốn (Vietnamese Spring Rolls)

Origin: Vietnamese cuisine
Main Ingredients: Shrimp, pork, herbs, rice vermicelli, wrapped in rice paper
Cooking Method: Fresh, not fried
Serving Temperature: Room temperature or chilled
Texture: Light, refreshing
Dipping Sauce: Hoisin sauce with peanuts or fish sauce-based dip
Customization: Highly customizable with fillings

Bò bía (Vietnamese Popiah)

Origin: Vietnamese adaptation of Chinese Popiah
Main Ingredients: Jicama, carrot, sausage, dried shrimp, egg, wrapped in rice paper
Cooking Method: Fresh, not fried
Serving Temperature: Room temperature or chilled
Texture: Varied textures with a mix of savory and sweet
Dipping Sauce: Often served with a sweet and spicy sauce
Customization: Highly customizable with fillings

Additionally, be sure to check out the commonly asked questions about Gỏi Cuốn.

Gỏi Cuốn FAQs

To prevent sticking, it’s important to keep the rice paper moist. When preparing Gỏi cuốn, you can use a damp cloth to cover the rolls or brush them lightly with water or oil.

Yes, typically they are gluten-free, as the rice paper and noodles are made from rice flour. However, you should check the ingredients of the sauces, as some may contain soy sauce, which has gluten unless it’s labeled gluten-free.

When eating Gỏi cuốn, it is customary to dip them in sauce and eat them in one or two bites. If sharing, don’t double-dip in communal sauce bowls.

Similar Dishes of Gỏi Cuốn

Bì Cuốn

Bì cuốn is a Vietnamese roll made with shredded pork, pork rinds, vegetables, herbs, and served with a fish sauce-based dip.

Bò Bía

Bò bía is a Vietnamese spring roll with vegetables, Chinese sausage, and egg, wrapped in a thin crepe and served with a sweet sauce.

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Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.