Gỏi Cuốn

also called goi cuon · gỏi cuốn · fresh spring rolls · spring rolls · summer rolls · salad rolls · rice paper rolls · cold rolls · A2

The table

4 oz(115 g)rice vermicelliboil 4 min, rinse coldsoften, fill and roll tightarrange whole or halved, with the sauce
2 qt(1.9 L)hot water
8 oz(225 g; in one piece)pork bellypoach 12 min, cool and slice
16 large(450 g; shell on)shrimp
2 qt(1.9 L)water
1 tspkosher salt
12rice paper wrappers
1 qt(950 mL)warm water
12 leaveslettuce
1/2 cupmint
12(left whole, sticking out one end)garlic chives
1/4 cup(60 mL)hoisin saucestir the peanut sauce
2 Tbs(30 g)peanut butter
2 Tbs(30 mL)warm water
2 Tbs(chopped)roasted peanuts
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

1boil 4 min, rinse cold

2poach 12 min, cool and slice

3stir the peanut sauce

4soften, fill and roll tight

goes in with what steps 1 and 2 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 12 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 45 min.

  1. poach 12 min, cool and slice

    12 minwalk awayfrom the start

  2. boil 4 min, rinse cold

    4 minwalk awayfrom the start

  3. stir the peanut sauce

    not timedfrom the start

  4. soften, fill and roll tight

    not timed12 min in

  5. arrange whole or halved, with the sauce

    not timed12 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

Goes with

See how it is written
>> title: Gỏi Cuốn
>> category: Sandwiches & Rolls
>> tags: pork, shrimp, vietnamese, no-cook, rice paper
>> counters: Phở & Bánh Mì
>> aka: goi cuon, gỏi cuốn, fresh spring rolls, spring rolls, summer rolls, salad rolls, rice paper rolls, cold rolls, A2
>> pairs-with: nuoc-cham
>> servings: 4
>> time: 45 min
>> step.1: poach 12 min, cool and slice
>> step.2: boil 4 min, rinse cold
>> step.3: soften, fill and roll tight
>> step.4: stir the peanut sauce
>> step.5: arrange whole or halved, with the sauce

Poach @pork belly{8%oz}(225 g; in one piece) and @shrimp{16%large}(450 g; shell on) in @water{2%qt}(1.9 L) with @kosher salt{1%tsp} ~poach{12%min}, lifting the shrimp out after three minutes and the pork at twelve, then cool both, slice the pork thin and split each shrimp lengthways.

Boil @rice vermicelli{4%oz}(115 g) in @hot water{2%qt}(1.9 L) ~boil{4%min}, then drain and rinse cold so the strands stop sticking to each other.

Soften @rice paper wrappers{12} one at a time in @warm water{1%qt}(950 mL), lay @&(~1)noodles{} and @&(~2)pork and shrimp{} across the near third with @lettuce{12%leaves}, @mint{1/2%cup} and @garlic chives{12}(left whole, sticking out one end), then roll tight, tucking the sides in on the second turn. The shrimp go cut side down against the wrapper so they show pink through it.

Stir @hoisin sauce{1/4%cup}(60 mL), @peanut butter{2%Tbs}(30 g), @warm water{2%Tbs}(30 mL) and @roasted peanuts{2%Tbs}(chopped) into a dipping sauce loose enough to fall off a spoon.

Arrange @&(~2)rolls{} whole, or halved on a sharp diagonal, alongside @&(~1)peanut sauce{}. Nước chấm is the other correct answer, and half the tables in the room will ask for both.