Vietnamese Fresh Rice Noodle Rolls Recipe – Hanoi Style Phở Cuốn
This Vietnamese fresh rice noodle rolls recipe is a recipe for Hanoi Style pho cuon (in Vietnamese, Phở cuốn Hà Nội) which has been adapted from a recipe we learned to make at Hanoi Cooking Centre in Vietnam five years ago.
Servings: 20 Serves 4-6 people
- 400 g flat rice noodle sheets
- 200 g beef fillet thinly sliced bite-size pieces
- 2 garlic cloves finely chopped
- 1 small butter lettuce separate leaves
- 1 cup fragrant herbs mint, coriander, basil, coriander (cilantro)
- 1 carrot julienned
- 1 cucumber cut into thin strips, skin on, seeds out
- 3 tablespoons fried shallots
- Nuoc cham dipping sauce see separate recipe
Prepare your fresh lettuce, herbs, carrot, and cucumber, and set aside.
Stir-fry the beef in a hot wok with a little vegetable oil and finely chopped garlic.
When just cooked through, remove the beef from the wok and set aside.
Place one flat rice noodle sheet onto a board.
On one side of the rice noodle sheet place in a neat line a lettuce leaf, then on top of this some fresh herbs (just a few leaves of each), 2-3 pieces of beef, then five strips each of the julienned carrot and cucumber.
Holding the filling in place, carefully roll to form a long, fat, cigar shape. As you’re using fresh rice noodle sheets, there’s no need to tuck the ends over as you would with dry sheets.
Set the finished roll aside onto a serving plate and repeat until all the mixture has been used.
Sprinkle fried shallots on top of the rolls.
Serve with nuoc cham dipping sauce.
Serving: 1g | Calories: 210kcal | Carbohydrates: 28.7g | Protein: 12.5g | Fat: 5.2g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.7g | Trans Fat: 0.7g | Cholesterol: 30mg | Sodium: 132mg | Fiber: 1.7g | Sugar: 6.2g