During the summer, burgers, chopped salads and food from the grill are staples on menus throughout town. But if you are looking for something a little different, that’s still flavorful and fun, Pho Cyclo just launched their new summer menu. Chef and owner Taylor Hoang joins New Day Northwest to show how some of their dishes - such as their fresh spring rolls - are made.
Fresh spring rolls with shrimp
Serves 4, 2 rolls per person
Prep and cook time: 20 minutes
Large Vietnamese rice paper
1 package (coconut tree brand)
Medium size shrimps (peeled)
15 shrimps of 31/40 size count
3 cups vermicelli rice noodles (egret brand)
3 cups fresh greens
Chopped peanuts (for garnish)
Medium clean kitchen towel
In a medium size pot, fill pot to half full and bring to a boil on high heat. Add a pinch of salt to water, once water is boiling add shrimp and cook for 5-6 minutes. Remove shrimp from pot and cool under running cold water. Remove shrimp shells and tails. Halve the shrimp lengthwise and set in small bowl until ready to use. *** Shrimp can be prepare a day in advance and refrigerate or to save time you can also use cocktail shrimps from the store. Can also substitute tofu for shrimp.
Place hot water (the hotter the water, the better the rice paper will be, but don’t burn yourself!) in a large bowl. Hold two pieces of rice paper, overlapping, and place it in the hot water, make sure the papers are completely soaked in the water and remove quickly. Shake off any excess water and place on clean towel for rolling. Place 3 pieces of shrimp on rice papers. Add some noodles and fresh greens. Make sure you spread out the noodles and greens so that it’s at least 4 inches long by 1 inch wide.
Fold the two sides of the rice paper up to the edge of the noodles and greens. Start at one end of rice paper closes to you and roll it to the other end. Make sure you keep your fingers tight on the rice paper in order to insure a tight roll.
Serve spring rolls with peanut sauce and use chopped peanuts for garnish on peanut sauce. (Peanut sauce recipe below)
1 bundle of each of the following:
Green left lettuce
Bean sprouts (2 cups)
Clean and wash lettuce and herbs, chop lettuce into medium size strips (as if though you’re making a chop salad). Pluck leaves off of herb stems, chop cilantro and herb leaves similar to lettuce. In a large salad bowl, mix lettuce, herbs, cilantro, and bean sprouts together.
One package of Vietnamese vermicelli noodles
In medium size pot, bring half pot of water to a broil. Add a pinch of salt to water. Place package of dried vermicelli noodles in pot. Let the noodles cook for 8-10 minutes, stirring the noodles occasionally. Check for desired al-dente after 8 minutes, if noodles are still hard, turn off the heat and let noodles “stand” for a few minutes. Pour noodles into a colander to drain and rinse noodles with warm water to wash off excess starch.
Hoisin sauce- 1 cup
Smooth peanut butter - 1/3 cup
Sugar - 1/2 cup
Salt - 1/2 tsp
Water - 2 cups
Corn starch - 1 tbsp mixed with 1 tbsp of water
In a small pot bring water to boil, add hoisin, peanut butter, sugar, and salt to water and reduce heat to medium. Let sauce come slowly to a boil on medium heat, stirring often to mix ingredients and prevent sauce from burning. Once sauce has reached boiling, add cornstarch mixture and stir swiftly for 2 minutes. Remove from heat and let sauce cool to room temperature before serving. Sauce can keep in refrigerator for up to 1 week.