for dinner today, we are having Vietnamese rolls (Goi Cuon) and Vietnamese Noodles (Bun Ga Nuong) with pork or you can use chicken. The trick to Vietnamese cuisine is the use of lots of herbs like mint leaves, basil leaves, lime and fish sauce!! It will bring all the viet flavours out. It is really the fish sauce that brings this salty umami flavour out...it is slightly different from soy sauce and hard to replicate it with other sauces (for me).
For the Vietnamese rolls, hubs even demonstrate how to fold it such that the prawn will always be on top. So there's a step by step on where and what goes first - prawn, meat, cucumber/vegetables and noodles etc. Of course the main step is to have a large plate of water first to wet the paper rice rolls.
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