Vietnamese summer rolls(Goi Cuon)

Goi Cuon, in Vietnamese, means a roll made of mix salad. They have several names in English,like summer roll or fresh rolls. Traditionally, these rolls contain boiled or grilled shrimp and are served cold. However, I love the tofu version.
Green Leaf Restaurant is a Vietnamese restaurant which no one should miss while visiting Seattle. One of my favorite is their fresh spring rolls, packed with crunchy fried tofu and fresh veggies. I'm in an elated mood, every time I have one of those.

Ingredients:
For Summer Rolls:
6 oz dried rice vermicelli,cooked
10-12 round rice papers (8″ diameter)
1 cup firm tofu,sliced
1 cup,egg omelet,cooked and sliced
1 lettuce, leaves separated
1 cup cucumber,julienned
1 cup carrots,julienned
½ cup sprouts
1/2 cup coriander leaves
12 mint leaves
salt is not required

For Peanut dipping sauce:
1 tsp oil
3 garlic cloves, finely minced
1/4 cup hoisin sauce
1 tsp brown sugar
1 tbsp chili paste
2 tbsp crunchy peanut butter
1/4 cup warm water
salt is not required

Method:
For Summer Rolls:

1.Arrange all the ingredients so that it will be easy to work with.
2.Fill a baking dish with 1″ of cold water. Dip one rice paper at a
time for about 3-4 seconds.

3.Lift and let the water drip off. Place on clean, dry work surface.
The wrapper will still be a little stiff.
4.Pile up some cucumber, carrots and noodles and set of the
ingredients in small portion.
5.By the time you finish piling on the ingredients, it will have
softened enough to roll.
6.Take the edge closest to you and fold it over the filling, then slide it back towards you so the skin compresses the filling. Be gentle to avoid ripping the skin.
7.While rolling compress the filling towards the remaining edge,
trying to make the roll as tight
as possible without ripping the skin and making sure the side folds don't come undone.
8.The wrapper is self-sealing so roll until its completely sealed.
9.Transfer to platter and cover with plastic wrap to prevent drying.
Wipe counter or plate dry and repeat with remaining.

For the sauce:
1.Add oil to a small saucepan. When it is hot, add the garlic and
cook until fragrant, about 30 seconds.
2.Add reset of the ingredients, whisk and simmer for a minute or 2

COOK'S FILE
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NOTE:Work with one roll at a time. Dont let place the rolls to come because they will stick and its difficult to separate them without tearing.
HINT:Make this sauce little thin,so that when you dip the roll in the sauce,it lightly coats the roll.
VARIATION:After the sauce is done,add 1 tbsp of lime juice.
STORAGE TIME:Prepare the ingredient 1 day in advance. The rolls can be stored in the fridge for a day.

VIETNAMESE "PHO"NOODLE SOUP

Ingredients
1 lb rice noodles
1/2 onion,cut lengthwise
6 oz mushroom,chopped and stemmed
4 oz tofu,fried and cut
3 scallions,thinly sliced
1/2 cup cilantro,thinly sliced
3 tablespoon peanuts(optional)
1 lime,cut into wedges
salt

Broth:
5 cups water(can replace with chicken stock too)
1 turnips,halved
2 bay leaves
2 inch ginger,halved
4 medium garlic cloves,halved
10 peppercorns
2 thyme sprigs
2 basil sprigs
2 rosemary sprigs
2 star anise pods
1 cinnamon stick(2 inch)
3 tablespoons soy sauce
2 tablespoons chili flakes

Method:
1. Make the broth by heating the water along with the given ingredients. Boil for about 10 minutes Reduce heat and simmer for 20-30 minutes.
2. Soak the noodles for 15 minutes in hot water with salt. Stir occasionally until noodles are pliable. Drain the water
3. Add the cooked mushrooms,noodles to the broth.Before adding to the broth remove all the solids with a strainer.
4. Then add the onions,scallions,cilantro, peanuts and mix it. Peanuts should be chopped roasted and unsalted.
5. Serve it with lime on top.