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Pho cuon with spicy sauce, chicken wrapped in rice paper with vegetables and a spicy sauce
Fresh Vietnamese spring rolls with spicy dipping sauce

Pho cuon with spicy dipping sauce

Author: Flavelo
Recipes Vegetarian & Vegan Starters
Pho Cuon is the 'deconstructed', summer version of the famous Pho soup. Born on the streets of Hanoi, wide rice noodle sheets used for soup started being filled with meats and herbs. This fresh spring roll (not to be confused with the fried version) is a model of healthy eating: crunchy vegetables, aromatic herbs, and lean meat, all enclosed in translucent rice paper. Its soul is the dipping sauce (Nuoc Cham), which is simultaneously salty, sweet, sour, and spicy.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Vietnamese

Ingredients

Equipment Needed

  • Deep bowl with warm water (for soaking sheets)
  • Clean tea towel
  • Sharp knife

Allergen Information

⚠️ Eggs
⚠️ Fish

Instructions

1 ✓

Prepare the fillings: cut the carrot and cucumber into matchstick-thin strips (julienne). Slice the egg, wash the herbs and pick the leaves.

Tip: The 'mise en place' (preparation) is critical here as rolling goes quickly.
2 ✓

Make the dip: mix the fish sauce, lime juice, sriracha, honey, crushed garlic, and a little water. Taste: it should be balanced salty, sweet, and sour.

Tip: Sugar/honey helps round out the sharp taste of fish sauce.
3 ✓

Dip a rice paper sheet into warm water for 3-5 seconds. It doesn't need to be soft! Place on a damp tea towel.

Tip: The damp towel prevents it from sticking.
4 ✓

Place the filling on the lower third of the sheet: salad, herbs, noodles, meat, egg, and vegetables.

Tip: Don't overfill or it will tear. Put colourful ingredients (carrot, mint) at the very bottom so they show through nicely after rolling.
5 ✓

Fold up the bottom, then the two sides, and roll up tightly like a cigar.

Tip: Tight rolling keeps it together when biting.
6 ✓

Serve immediately with the spicy dip.

Recipe FAQ

Why does the rice paper tear?
You soaked it too long. The rice paper should still be a little hard when removed from the water; it softens completely during filling from its own moisture.
What if they stick together?
Do not stack the rolls on the plate, or brush them thinly with sesame oil.

Ingredients

  • 8 pcs Rice paper (round)
  • 300 g Cooked chicken (shredded)
  • 1 bunch Fresh mint
  • 1 bunch Fresh coriander
  • 1 bunch Fresh Thai basil
  • 1 pc Carrot
  • 1 pc Cucumber
  • 200 g Cooked rice vermicelli noodles
  • 2 pcs Boiled eggs
  • 1 pc Lime
  • 4 tbsp Fish sauce
  • 1 tbsp Sriracha or chilli sauce
  • 1 tsp Honey
  • 1 clove Garlic (crushed)