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.
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.
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. ^-^
@@ayosgsauce There's that, but there are more than just nurses on the front lines. The entirety of the healthcare facility are made of so many other workers that are catching this current strain very quickly and easily. Most facilities will have exemptions to those who can't get vaccinated. There is a difference in who can't and those who won't. Plus, vaccinations are meant to reduce the severity of the symptoms, not completely prevent us from catching it. That's the misconception that majority of individuals have. It was never meant to completely prevent it. The vaccines are meant to help fight it so that individuals aren't severely ill to the point where we're all saturated in the facilities.
@@HoangMinhVan Exactly. Ran into an anti vaxxer on Nextdoor, a local gal even and she tried to twist my words around. I even reported her as an anti vaxxer. I'm vaccinated, and have the booster and the card to prove it. I work in state upper ed and vaccines, or a daily test/temp reading is required for all employees, but I think vaccination is preferred. As to this dish, looks yummy and I like similar type of dishes myself.
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.
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 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!
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.
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 !
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.
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.
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 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 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.❤
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 🤣
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.
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 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!
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!!
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!
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.
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.
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...
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.
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..
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…
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.
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
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!
Spring Roll , Summer Roll, Winter Roll, Fall Roll - are they the same or what is the difference. I know that Fried egg Roll is not the same as Spring roll. Is the difference in the Sauce - Peanut Sauce, Fish Sauce or home made sweet sour sauce ? Is there really a Difference between Spring Roll and Summer Roll or is it just what is convenient during the naming convention or season of the year you cooked ?
Omg! Thank you correctly pronouncing the name and referring to them as summer rolls! It’s ridiculously hot in Viet Nam in the summer time and this cool dish is great when the outside temperature is high!
No...you need rice noodles and rice wrapper to make the traditional version. Though if you want you can eliminate the rice noodles and add more green vegetables inside. Jicama, Kohlrabi, & carrots are good additions. The rice paper wrapping though is essential...though if you don't want you can just use lettuce as a wrap...but then it just becomes a lettuce wrap. Vietnamese make many iterations of this recipe depending on the season and what is available.
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
The point is not that it has to be kosher salt, but that if you use table salt, your volume measurement will be different. It will even differ between different brands of kosher salt. For ATK recipes, generally use Diamond Crystal brand for the correct amount of salt. You van use Morton’s kosher salt, or any salt, as long as you adjust the volume (or simply accept that the level of saltiness will be different). They have discussed elsewhere the differences between various salts, and how to adjust the amount used. Actually they posted a short video on the matter just 12 days ago: ua-cam.com/video/vyD5dkGZdUA/v-deo.html
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
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.
Perfect job Julia...Vietnamese approved! You even pronounced it correctly.
Yes she did great! Cam on :)
She did
Yeah... Even "nước chấm" so Vietnamese.
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.
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. ^-^
I pray you get better soon, God bless you! 🤗💖🌹
@@doralevitt2879 Thank you so much! I hope you and all your loved ones stay happy and healthy.
We are dropping like flies because the nurses who aren't able to get vaccinated are being fired.
@@ayosgsauce There's that, but there are more than just nurses on the front lines. The entirety of the healthcare facility are made of so many other workers that are catching this current strain very quickly and easily.
Most facilities will have exemptions to those who can't get vaccinated. There is a difference in who can't and those who won't. Plus, vaccinations are meant to reduce the severity of the symptoms, not completely prevent us from catching it. That's the misconception that majority of individuals have. It was never meant to completely prevent it. The vaccines are meant to help fight it so that individuals aren't severely ill to the point where we're all saturated in the facilities.
@@HoangMinhVan Exactly. Ran into an anti vaxxer on Nextdoor, a local gal even and she tried to twist my words around. I even reported her as an anti vaxxer. I'm vaccinated, and have the booster and the card to prove it. I work in state upper ed and vaccines, or a daily test/temp reading is required for all employees, but I think vaccination is preferred. As to this dish, looks yummy and I like similar type of dishes myself.
Unbelievable! Julia, you pronounce "Gỏi Cuốn" perfectly. You also roll "Gỏi Cuốn" beautifully. Bravo!
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.
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.
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.
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.
@@minigiant8998 That would be chives, not scallions. Although scallions could be a personal preference.
@@bostonlilac wrong
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 !
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.
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.
Both Julia and Bridget are wonderful to watch and learn from
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 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
You are my favorite cook on the show. And always have been . thanks for the great recipes. Have a happy Mother's Day
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.❤
30,000 views in 16 hours, this is definitely a hot topic! Excellent video
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.
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.
Great job on the pronunciation! More Vietnamese recipes please!
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 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!
Excellent herb combo. We make these vegan by adding purple cabbage, orange and yellow peppers and microgreens. So good with a tahini dipping sauce!
Americans learn more about International food preparing ideas! Way to go! 😀
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.
Thank so much ....Very good....😍😍😍😍😘
I am Vietnamien....From city SAIGON
I love these.
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!!
these are my favorite hot weather meal. Sooo yummy.
Pronunciation was on point!! 👌🏼👌🏼👌🏼
Great Job Julia!
You did an excellent job on the spring rolls .can you make some good pho ga?
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!
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
👍 on the pronunciations!
Put a little orange juice in the peanut sauce it's delicious 😋
Can you give me the recipe of the fish sauce
I LOVE these buggers! And I would drown anything in that peanut sauce! It's so good.
Missing the lime in the nuoc cham. My Vietnamese mom uses water, fish sauce, lime, sugar. Optional additions are red chili, garlic, carrots
My favorites😍😍😍😍😍
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?
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.
Ahhh yum,absolutely delicious
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
Looks absolutely so delicious 💕
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.
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..
Looked so good AND healthy! I want to make this soon!
Ahhhh yes. Childhood memories
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…
Nuoc mam cham!! Nom nom!!! I like to put shredded carrot & dried chili flakes and lime in mine ❤
So fabulous❤️
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.
For those discounting/doubting the herb combination, dont dismiss it until you try it :)
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
I prefer these with peanut hoisin combo. Good job though!
You need to do Banh cuon!
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?
These are FABULOUS!!! I could eat me weight of these🤗
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!
Marvelous ❤️‼️
looks so yummy sister😘
impressive, you pronounced it perfectly.
My vietnamese girlfriend taught me. They are wonderful!
I'm American Vietnamese. Wow, Wow I love a lot your video. Thanks for your video.
You can add fruit to have an acid element - slices of fresh pineapple, green apple, star fruit, or green mango.
um, no.
Ew.
Rất ngon
Spring Roll , Summer Roll, Winter Roll, Fall Roll - are they the same or what is the difference. I know that Fried egg Roll is not the same as Spring roll. Is the difference in the Sauce - Peanut Sauce, Fish Sauce or home made sweet sour sauce ? Is there really a Difference between Spring Roll and Summer Roll or is it just what is convenient during the naming convention or season of the year you cooked ?
I had these last night, you don't have to use pork, any type of meat is fine.
OMG so yummy.
When is ATK going back to having you both back in the test kitchen? I miss your banter.
You’re so awesome🌹🌹🌹🌹🌹
It's just like rolling a joint!
yoooo I always thought that too!
👀
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!
Omg! Thank you correctly pronouncing the name and referring to them as summer rolls! It’s ridiculously hot in Viet Nam in the summer time and this cool dish is great when the outside temperature is high!
I love summer rolls but prefer it made with grilled beef or pork
Lots of different ways to make it.
After looking at the show I got very hungry.
Yummy 😍😍😍😍😍
It would have been better not to have a white board underneath the white rice wrap. This would show the wrap better.
What kind of chef blue knife is she using .
A more modern and great Gỏi Cuốn can be made with baked salmon and caramelized onions.
That sounds delicious.
Yum yum
yum
Món này ko có hành lá và ngò nha bạn
But i wish, we can make rice wrappers in USA!!!
I can eat this all day long.
Sliced cucumber and bean sprout. No onions, but yes chives.
I would love to see a vegetarian spring roll!
Take out the meats and add more veges 😁
Adding avocado, carrots, tofu ! Yummy
Yum! my first batch came out interesting but I'm going to try again......and again.
Hmmm I wonder if I can make these low carb
If you can find thin enough shirataki noodles, maybe.
I've used soba noodles for these before -- super delicious (low carb, high fiber)
They're already low carb, but you can use whole grain if you want them to be more nutritious.
No...you need rice noodles and rice wrapper to make the traditional version. Though if you want you can eliminate the rice noodles and add more green vegetables inside. Jicama, Kohlrabi, & carrots are good additions. The rice paper wrapping though is essential...though if you don't want you can just use lettuce as a wrap...but then it just becomes a lettuce wrap. Vietnamese make many iterations of this recipe depending on the season and what is available.
The shredded carrots?
Its more better if you add garlic chives
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
stupid to specify kosher salt in blanching liquid
The point is not that it has to be kosher salt, but that if you use table salt, your volume measurement will be different. It will even differ between different brands of kosher salt. For ATK recipes, generally use Diamond Crystal brand for the correct amount of salt. You van use Morton’s kosher salt, or any salt, as long as you adjust the volume (or simply accept that the level of saltiness will be different). They have discussed elsewhere the differences between various salts, and how to adjust the amount used. Actually they posted a short video on the matter just 12 days ago:
ua-cam.com/video/vyD5dkGZdUA/v-deo.html
Wait…did we get our seasons wrong?! I thought these were SPRING rolls?!! 🤣🤣
Spring rolls are deep fried!
@@lmaree200886 incorrect!
@@TrojanMars1 Nope you're INCORRECT! Look it up yourself instead of being a doofus.
Look Amazing, by the way It’s Spring Rolls ….not summer
the sauce is actually mostly vinegar and some fish sauce; strange that they don't share the whole recipe...