[{"_1":2,"_160":-5,"_161":-5},"loaderData",{"_3":4,"_159":-5},"routes/search._index",{"_5":6,"_158":35},"posts",[7,73,103,131],{"_8":9,"_10":11,"_12":13,"_56":57,"_58":59,"_60":61,"_62":63,"_64":65,"_66":67,"_68":69,"_70":71,"_72":69},"fileName","Mexican Guacamole","slug","mexican-guacamole-authentic","frontmatter",{"_14":9,"_15":16,"_17":18,"_10":11,"_19":20,"_21":22,"_23":24,"_25":26,"_27":28,"_29":30,"_31":32,"_33":34,"_43":44,"_45":46,"_47":48,"_49":50,"_51":52,"_53":44,"_54":55},"title","public",true,"date","2024-07-07T10:00:00Z","description","Perfect avocados, bright lime, and just enough heat—the Mexican dip that proves sometimes the simplest things are the hardest to get right","category","appetizer","cuisine","Mexican","prep_time","10 minutes","cook_time","0 minutes","servings",6,"difficulty","easy","tags",[35,36,37,38,39,40,41,42],"avocado","lime","mexican","dip","fresh","vegetarian","vegan","gluten-free","cover","/_repo/medias/b5d1559ac0f3926cbba90790c5efb5875a4e5f2dffaaa3ed6915a8770fa9bcc0-lg.webp","visual_style","Mexican street-market vibrant colors with warm sunny lighting, rustic wooden textures, and festive atmosphere—bright greens against colorful Mexican textiles and pottery creating an energetic, celebratory mood","cover-xs","/_repo/medias/b5d1559ac0f3926cbba90790c5efb5875a4e5f2dffaaa3ed6915a8770fa9bcc0-xs.webp","cover-sm","/_repo/medias/b5d1559ac0f3926cbba90790c5efb5875a4e5f2dffaaa3ed6915a8770fa9bcc0-sm.webp","cover-md","/_repo/medias/b5d1559ac0f3926cbba90790c5efb5875a4e5f2dffaaa3ed6915a8770fa9bcc0-md.webp","cover-lg","cover-xl","/_repo/medias/b5d1559ac0f3926cbba90790c5efb5875a4e5f2dffaaa3ed6915a8770fa9bcc0-xl.webp","firstParagraphText","Perfect guacamole lives in the space between smooth and chunky, where every bite gives you both creamy avocado and distinct pieces that remind you this started as real fruit, not something from a tube. The secret isn't in exotic ingredients—it's in timing, technique, and knowing when to stop.","plain","Perfect guacamole lives in the space between smooth and chunky, where every bite gives you both creamy avocado and distinct pieces that remind you this started as real fruit, not something from a tube. The secret isn't in exotic ingredients—it's in timing, technique, and knowing when to stop.Mexican abuelitas will tell you that guacamole made in a molcajete tastes different than guacamole made with a fork, and they're absolutely right. The volcanic stone somehow draws out more flavor from the avocados while creating the perfect texture: mostly smooth with just enough chunks to keep things interesting.Ingredients🥑 4 large ripe avocados🍋 2-3 limes, juiced (about 3 tablespoons)🧅 1/4 small white onion, finely diced🍅 1 medium tomato, seeded and diced🌶️ 1-2 jalapeño peppers, seeded and minced🧄 2 cloves garlic, minced (optional)🌿 1/4 cup fresh cilantro, roughly chopped🧂 1 teaspoon salt, or to taste🌶️ Pinch of cumin (optional, but traditional)InstructionsChoose your avocados wisely. They should yield to gentle pressure but not feel mushy. If they're too hard, let them ripen for a day or two. If they're too soft, you'll end up with baby food instead of guacamole.Prep your aromatics first. Dice the onion finely—you want small pieces that distribute evenly. Remove seeds from the tomato and dice. Remove seeds from jalapeños (unless you want serious heat) and mince finely. Chop cilantro roughly.Start with salt and lime. If using a molcajete, add salt and a splash of lime juice first. The salt acts as an abrasive to help break down the avocado fibers. If using a regular bowl, just have your lime juice ready.Halve and pit the avocados. Cut avocados in half, remove pits, and scoop flesh into your molcajete or bowl. Add most of the lime juice immediately—this prevents browning and brightens the flavor.Molcajete guacamole techniqueMash to your preferred texture. Using the pestle or a fork, mash avocados until mostly smooth but still chunky. Don't overmash—you want some texture, not green butter.Build the flavors. Add diced onion, tomato, jalapeño, garlic (if using), and cilantro. Fold gently to combine without further mashing the avocado.Season and adjust. Add salt and taste. The guacamole should be bright from the lime, rich from the avocado, and balanced with the aromatics. Add more lime juice if it tastes flat, more salt if it tastes bland, more jalapeño if you want heat.Serve immediately or cover tightly with plastic wrap pressed directly onto the surface to prevent browning. Best eaten within a few hours.Technique NotesThe molcajete isn't just traditional—it actually makes better guacamole. The rough stone surface creates the perfect texture and seems to intensify the avocado flavor.Taste as you go. Avocados vary in richness and flavor, limes vary in acidity, and your palate varies in preference. Good guacamole is adjusted, not just assembled.Save an avocado pit and bury it in leftover guacamole—it genuinely helps prevent browning, though the lime juice is more important.Remix IdeasPomegranate guacamole: Add pomegranate seeds for color and sweet-tart bursts.Roasted garlic version: Roast garlic until sweet and mash it into the avocados for deeper flavor.Smoky chipotle: Add a minced chipotle pepper in adobo for heat and smoke.Fruit variations: Try diced mango, pineapple, or even orange segments for tropical twists.Pea guacamole: Controversial but delicious—add blanched peas for color and sweetness.Good guacamole disappears fast not because people are polite, but because it's impossible to stop eating once you start. It should taste like Mexico in a bowl: bright, fresh, vibrant, and somehow both simple and complex at the same time.Serve it with Mexican Street Corn Elote and Birria Tacos with Rich Consommé for a feast that'll transport you straight to a Mexican market. It's also essential alongside rich dishes like Cochinita Pibil or Mole Negro Oaxaqueño, where its bright acidity cuts through the deep, complex flavors. Don't forget the Salsa Verde and Mexican Horchata to complete the spread.","html","

Perfect guacamole lives in the space between smooth and chunky, where every bite gives you both creamy avocado and distinct pieces that remind you this started as real fruit, not something from a tube. The secret isn't in exotic ingredients—it's in timing, technique, and knowing when to stop.

Mexican abuelitas will tell you that guacamole made in a molcajete tastes different than guacamole made with a fork, and they're absolutely right. The volcanic stone somehow draws out more flavor from the avocados while creating the perfect texture: mostly smooth with just enough chunks to keep things interesting.

Ingredients

🥑 4 large ripe avocados
\n🍋 2-3 limes, juiced (about 3 tablespoons)
\n🧅 1/4 small white onion, finely diced
\n🍅 1 medium tomato, seeded and diced
\n🌶️ 1-2 jalapeño peppers, seeded and minced
\n🧄 2 cloves garlic, minced (optional)
\n🌿 1/4 cup fresh cilantro, roughly chopped
\n🧂 1 teaspoon salt, or to taste
\n🌶️ Pinch of cumin (optional, but traditional)

Instructions

Choose your avocados wisely. They should yield to gentle pressure but not feel mushy. If they're too hard, let them ripen for a day or two. If they're too soft, you'll end up with baby food instead of guacamole.

Prep your aromatics first. Dice the onion finely—you want small pieces that distribute evenly. Remove seeds from the tomato and dice. Remove seeds from jalapeños (unless you want serious heat) and mince finely. Chop cilantro roughly.

Start with salt and lime. If using a molcajete, add salt and a splash of lime juice first. The salt acts as an abrasive to help break down the avocado fibers. If using a regular bowl, just have your lime juice ready.

Halve and pit the avocados. Cut avocados in half, remove pits, and scoop flesh into your molcajete or bowl. Add most of the lime juice immediately—this prevents browning and brightens the flavor.

$\"Molcajete$

Mash to your preferred texture. Using the pestle or a fork, mash avocados until mostly smooth but still chunky. Don't overmash—you want some texture, not green butter.

Build the flavors. Add diced onion, tomato, jalapeño, garlic (if using), and cilantro. Fold gently to combine without further mashing the avocado.

Season and adjust. Add salt and taste. The guacamole should be bright from the lime, rich from the avocado, and balanced with the aromatics. Add more lime juice if it tastes flat, more salt if it tastes bland, more jalapeño if you want heat.

Serve immediately or cover tightly with plastic wrap pressed directly onto the surface to prevent browning. Best eaten within a few hours.

Technique Notes

The molcajete isn't just traditional—it actually makes better guacamole. The rough stone surface creates the perfect texture and seems to intensify the avocado flavor.

Taste as you go. Avocados vary in richness and flavor, limes vary in acidity, and your palate varies in preference. Good guacamole is adjusted, not just assembled.

Save an avocado pit and bury it in leftover guacamole—it genuinely helps prevent browning, though the lime juice is more important.

Remix Ideas

Pomegranate guacamole: Add pomegranate seeds for color and sweet-tart bursts.

Roasted garlic version: Roast garlic until sweet and mash it into the avocados for deeper flavor.

Smoky chipotle: Add a minced chipotle pepper in adobo for heat and smoke.

Fruit variations: Try diced mango, pineapple, or even orange segments for tropical twists.

Pea guacamole: Controversial but delicious—add blanched peas for color and sweetness.

Good guacamole disappears fast not because people are polite, but because it's impossible to stop eating once you start. It should taste like Mexico in a bowl: bright, fresh, vibrant, and somehow both simple and complex at the same time.

Serve it with Mexican Street Corn Elote and Birria Tacos with Rich Consommé for a feast that'll transport you straight to a Mexican market. It's also essential alongside rich dishes like Cochinita Pibil or Mole Negro Oaxaqueño, where its bright acidity cuts through the deep, complex flavors. Don't forget the Salsa Verde and Mexican Horchata to complete the spread.

","toc",[],"originalFilePath","recipes/Mexican Guacamole.md","firstImage","/_repo/medias/b9d44d9157869710d9b268f7afecf004ea03e3ed4a7721c2d19f2b5b64ae8d58-lg.webp","rating",5,"reviewCount",1,"avgRating",{"_8":74,"_10":75,"_12":76,"_56":97,"_58":98,"_60":99,"_62":100,"_64":101,"_66":102,"_68":69,"_70":71,"_72":69},"Peruvian Causa Limeña","peruvian-causa-limena",{"_14":74,"_15":16,"_17":77,"_10":75,"_19":78,"_21":79,"_23":80,"_25":81,"_27":82,"_29":83,"_31":84,"_33":85,"_45":91,"_43":92,"_47":93,"_49":94,"_51":95,"_53":92,"_54":96},"2024-07-16T10:30:00Z","Layered potato perfection with a Lima twist – cold, creamy, and surprisingly elegant","side-dish","Peruvian","45 minutes","25 minutes",8,"medium",[86,87,88,89,36,35,90],"potato","cold-dish","layered","peruvian","summer","vibrant andean-colonial fusion aesthetic with terraced mountain landscapes, warm golden hour lighting filtering through lima adobe architecture, earthy terracotta and gold color palette with geometric patterns","/_repo/medias/62f507da2a7e1a944d1055489332bf5c546b5cbf3ce0a2ce8e88c2dac66c0c8a-lg.webp","/_repo/medias/62f507da2a7e1a944d1055489332bf5c546b5cbf3ce0a2ce8e88c2dac66c0c8a-xs.webp","/_repo/medias/62f507da2a7e1a944d1055489332bf5c546b5cbf3ce0a2ce8e88c2dac66c0c8a-sm.webp","/_repo/medias/62f507da2a7e1a944d1055489332bf5c546b5cbf3ce0a2ce8e88c2dac66c0c8a-md.webp","/_repo/medias/62f507da2a7e1a944d1055489332bf5c546b5cbf3ce0a2ce8e88c2dac66c0c8a-xl.webp","Smooth potato puree whipped with lime juice and ají amarillo, layered with avocado, tomato, and protein like an elegant terrine—that's causa. The technique transforms humble potatoes into something sophisticated enough for dinner parties yet comforting enough for family meals, proving potatoes deserve way more respect than we give them.","Smooth potato puree whipped with lime juice and ají amarillo, layered with avocado, tomato, and protein like an elegant terrine—that's causa. The technique transforms humble potatoes into something sophisticated enough for dinner parties yet comforting enough for family meals, proving potatoes deserve way more respect than we give them.Causa is essentially Peru's answer to the layered salad, but infinitely more elegant. The base is papa amarilla, yellow potatoes whipped with lime juice and ají amarillo (yellow chili paste) until they're as smooth as silk. Between the layers, you'll find anything from tuna to chicken to avocado, each bite a little surprise. It's served cold, making it perfect for Lima's year-round spring weather – and our summer tables.Ingredients🥔 2 lbs yellow potatoes (Yukon Gold work well)🌶️ 2-3 tablespoons ají amarillo paste (or 1 yellow bell pepper + 1 jalapeño)🍋 Juice of 4-5 limes🥄 3 tablespoons vegetable oil🧂 Salt to taste🥑 2 ripe avocados, sliced🍅 2 large tomatoes, sliced🐟 1 can (5 oz) good-quality tuna in olive oil, drained🥚 3 hard-boiled eggs, sliced🌿 Fresh cilantro for garnish🌽 Corn kernels for garnish (optional)🫒 Black olives for garnish (optional)Causa ingredientsInstructionsPrepare the potato base: Boil the potatoes with their skins on until fork-tender, about 20-25 minutes. Drain and let cool just enough to handle, then peel while still warm. Pass through a ricer or food mill – don't use a regular masher, you want this silky smooth.Make the causa mixture: While the potatoes are still warm, mix in the ají amarillo paste, lime juice, and oil. Season generously with salt. The mixture should be creamy, bright yellow, and taste like sunshine with a gentle kick. Taste and adjust lime and salt – this is your foundation, so get it right.Prepare your fillings: Slice the avocados and tomatoes. Flake the tuna with a fork. Slice the hard-boiled eggs. Have everything ready because assembly moves quickly.Layer like you mean it: In a glass dish or individual ramekins, spread half the potato mixture as your base. Add your filling layers – I like tuna, then avocado, then tomato, then egg. Top with the remaining potato mixture, smoothing it with a spatula.Layering techniqueChill and set: Refrigerate for at least 2 hours. This isn't optional – causa needs time to set and for the flavors to meld.Garnish and serve: Before serving, garnish with cilantro, corn kernels, and olives if using. Cut into squares like a layered cake, making sure each serving shows off those beautiful layers.Serving NotesCausa is traditionally served as a starter or side dish, but it's substantial enough to be lunch on its own. The beauty is in the clean slices that show off the layers – use a sharp knife and wipe it clean between cuts.You can make this a day ahead, which actually improves it. The flavors marry and the layers set better overnight. Just add the garnishes right before serving.Variations Worth TryingCausa de Pollo: Use shredded chicken mixed with a little mayo and finely diced celery instead of tuna.Causa de Cangrejo: Crab meat with a touch of lime zest – absolutely luxurious.Vegetarian causa: Skip the protein and load up on avocado, tomato, and perhaps some roasted red peppers.The potato base is your canvas. In Peru, you'll find causa stuffed with everything from octopus to chicken salad. The key is keeping the potato mixture bright and creamy, and the fillings fresh and well-seasoned.What I love most about causa is how it transforms the humble potato into something that feels special enough for a dinner party, yet comforting enough for a family meal. It's proof that the best dishes often come from making the most of what you have – in Peru's case, incredible potatoes and a genius for layering flavors.For more about Peru's incredible culinary landscape, check out my Peru travel notes.","

Smooth potato puree whipped with lime juice and ají amarillo, layered with avocado, tomato, and protein like an elegant terrine—that's causa. The technique transforms humble potatoes into something sophisticated enough for dinner parties yet comforting enough for family meals, proving potatoes deserve way more respect than we give them.

Causa is essentially Peru's answer to the layered salad, but infinitely more elegant. The base is papa amarilla, yellow potatoes whipped with lime juice and ají amarillo (yellow chili paste) until they're as smooth as silk. Between the layers, you'll find anything from tuna to chicken to avocado, each bite a little surprise. It's served cold, making it perfect for Lima's year-round spring weather – and our summer tables.

Ingredients

🥔 2 lbs yellow potatoes (Yukon Gold work well)
\n🌶️ 2-3 tablespoons ají amarillo paste (or 1 yellow bell pepper + 1 jalapeño)
\n🍋 Juice of 4-5 limes
\n🥄 3 tablespoons vegetable oil
\n🧂 Salt to taste
\n🥑 2 ripe avocados, sliced
\n🍅 2 large tomatoes, sliced
\n🐟 1 can (5 oz) good-quality tuna in olive oil, drained
\n🥚 3 hard-boiled eggs, sliced
\n🌿 Fresh cilantro for garnish
\n🌽 Corn kernels for garnish (optional)
\n🫒 Black olives for garnish (optional)

$\"Causa$

Instructions

Prepare the potato base: Boil the potatoes with their skins on until fork-tender, about 20-25 minutes. Drain and let cool just enough to handle, then peel while still warm. Pass through a ricer or food mill – don't use a regular masher, you want this silky smooth.

Make the causa mixture: While the potatoes are still warm, mix in the ají amarillo paste, lime juice, and oil. Season generously with salt. The mixture should be creamy, bright yellow, and taste like sunshine with a gentle kick. Taste and adjust lime and salt – this is your foundation, so get it right.

Prepare your fillings: Slice the avocados and tomatoes. Flake the tuna with a fork. Slice the hard-boiled eggs. Have everything ready because assembly moves quickly.

Layer like you mean it: In a glass dish or individual ramekins, spread half the potato mixture as your base. Add your filling layers – I like tuna, then avocado, then tomato, then egg. Top with the remaining potato mixture, smoothing it with a spatula.

$\"Layering$

Chill and set: Refrigerate for at least 2 hours. This isn't optional – causa needs time to set and for the flavors to meld.

Garnish and serve: Before serving, garnish with cilantro, corn kernels, and olives if using. Cut into squares like a layered cake, making sure each serving shows off those beautiful layers.

Serving Notes

Causa is traditionally served as a starter or side dish, but it's substantial enough to be lunch on its own. The beauty is in the clean slices that show off the layers – use a sharp knife and wipe it clean between cuts.

You can make this a day ahead, which actually improves it. The flavors marry and the layers set better overnight. Just add the garnishes right before serving.

Variations Worth Trying

Causa de Pollo: Use shredded chicken mixed with a little mayo and finely diced celery instead of tuna.

Causa de Cangrejo: Crab meat with a touch of lime zest – absolutely luxurious.

Vegetarian causa: Skip the protein and load up on avocado, tomato, and perhaps some roasted red peppers.

The potato base is your canvas. In Peru, you'll find causa stuffed with everything from octopus to chicken salad. The key is keeping the potato mixture bright and creamy, and the fillings fresh and well-seasoned.

What I love most about causa is how it transforms the humble potato into something that feels special enough for a dinner party, yet comforting enough for a family meal. It's proof that the best dishes often come from making the most of what you have – in Peru's case, incredible potatoes and a genius for layering flavors.

For more about Peru's incredible culinary landscape, check out my Peru travel notes.

",[],"recipes/Peruvian Causa Limeña.md","/_repo/medias/97dfb5455e69cfef3614066157d590a03a054411f777b641800d8c8a7f23460b-lg.webp",{"_8":104,"_10":105,"_12":106,"_56":125,"_58":126,"_60":127,"_62":128,"_64":129,"_66":130,"_68":69,"_70":71,"_72":69},"Vietnamese Spring Rolls","vietnamese-spring-rolls-goi-cuon",{"_14":104,"_15":16,"_17":107,"_10":105,"_19":108,"_21":22,"_23":109,"_25":110,"_27":26,"_29":30,"_31":32,"_33":111,"_43":119,"_45":120,"_47":121,"_49":122,"_51":123,"_53":119,"_54":124},"2024-07-04T10:00:00Z","Fresh, translucent rolls packed with herbs, shrimp, and rice noodles—Vietnam's gift to anyone who believes food should be as beautiful as it is delicious","Vietnamese","30 minutes",[112,113,114,115,116,117,118,42],"fresh-rolls","vietnamese","healthy","shrimp","herbs","rice-paper","no-cook","/_repo/medias/941d875b098905f8795f56efe57fe9f1e4181e3acdc546e89adbf3cd197a7a10-lg.webp","Clean minimalist Vietnamese-modern aesthetic with natural lighting that emphasizes freshness and health, translucent rice paper textures, vibrant herb colors, and bamboo elements creating a zen-like presentation","/_repo/medias/941d875b098905f8795f56efe57fe9f1e4181e3acdc546e89adbf3cd197a7a10-xs.webp","/_repo/medias/941d875b098905f8795f56efe57fe9f1e4181e3acdc546e89adbf3cd197a7a10-sm.webp","/_repo/medias/941d875b098905f8795f56efe57fe9f1e4181e3acdc546e89adbf3cd197a7a10-md.webp","/_repo/medias/941d875b098905f8795f56efe57fe9f1e4181e3acdc546e89adbf3cd197a7a10-xl.webp","Ingredients that you can see through the wrapper—that's the magic of Vietnamese spring rolls. Each roll becomes a little edible stained glass window, with pink shrimp, green herbs, white noodles, and colorful vegetables arranged like they're meant to be admired before they're eaten.","Ingredients that you can see through the wrapper—that's the magic of Vietnamese spring rolls. Each roll becomes a little edible stained glass window, with pink shrimp, green herbs, white noodles, and colorful vegetables arranged like they're meant to be admired before they're eaten.The technique isn't complicated, but it does require a gentle touch. Rice paper tears easily when it's soft enough to roll, and tears even more easily when you're trying to stuff too much into it.IngredientsFor the rolls:🍤 1 pound medium shrimp, peeled and deveined🍜 4 oz rice vermicelli noodles🧅 12 round rice paper wrappers (22cm/8.5 inch)🥬 1 head butter lettuce, leaves separated🌿 1 bunch fresh mint leaves🌿 1 bunch fresh cilantro🌿 1 bunch Thai basil (or regular basil)🥒 1 large cucumber, julienned🥕 1 large carrot, juliennedFor the dipping sauce (nuoc cham):🐟 3 tablespoons fish sauce🍋 3 tablespoons fresh lime juice💧 3 tablespoons warm water🍯 2 tablespoons sugar🧄 2 cloves garlic, minced🌶️ 1 Thai chili, minced (optional)🥕 2 tablespoons shredded carrot for garnishInstructionsCook the shrimp. Bring a pot of salted water to boil. Add shrimp and cook for 2-3 minutes until pink and just cooked through. Drain and rinse with cold water. When cool enough to handle, slice each shrimp in half lengthwise so you have thin, flat pieces.Prepare the noodles. Cook rice vermicelli according to package directions (usually just soaking in hot water for 3-5 minutes). Drain, rinse with cold water, and set aside.Make the dipping sauce. Whisk together fish sauce, lime juice, warm water, and sugar until sugar dissolves. Add minced garlic and chili if using. Let sit for flavors to meld. Garnish with shredded carrot before serving.Prep your workspace. Set up an assembly line: shallow bowl of warm water for soaking rice paper, clean kitchen towel, and all your fillings within easy reach. Work on one roll at a time.Soften the rice paper. Dip one rice paper wrapper in warm water for 2-3 seconds until it just starts to soften (it will continue softening as you work). Place on the damp towel.Layer strategically. Place 2-3 lettuce leaves on the bottom third of the wrapper. Add a small handful of noodles, then 3-4 shrimp halves. Top with cucumber, carrot, and a generous handful of mixed herbs.Spring roll assembly processRoll tightly but gently. Fold the bottom edge over the filling, then fold in the sides. Roll tightly toward the top, keeping constant pressure so the roll stays compact. Place seam-side down on a plate.Keep them moist. Cover finished rolls with a damp towel to prevent the rice paper from drying out and cracking.Repeat and serve. Continue until all ingredients are used. Serve immediately with nuoc cham dipping sauce.Technique TipsRice paper is forgiving once you get the hang of it, but your first few rolls might look rustic. That's normal—the flavor will still be perfect.Don't oversoak the rice paper. It should still have a slight firmness when you start rolling since it continues to soften.If a wrapper tears, you can double-wrap it with another piece of rice paper.Remix IdeasPork and shrimp: Add thin slices of Vietnamese grilled pork (cha lua) along with the shrimp.Vegetarian version: Replace shrimp with firm tofu, avocado, and extra vegetables.Tropical twist: Add thin slices of mango or pineapple for sweetness.Protein swap: Use cooked chicken, beef, or even leftover Vietnamese Pho Ga chicken.The best spring rolls have a perfect balance—enough filling to make them substantial, but not so much that they burst when you bite them. Each ingredient should be distinct but harmonious, and that translucent wrapper should showcase the rainbow of fresh ingredients inside like Vietnam's answer to edible art.","

Ingredients that you can see through the wrapper—that's the magic of Vietnamese spring rolls. Each roll becomes a little edible stained glass window, with pink shrimp, green herbs, white noodles, and colorful vegetables arranged like they're meant to be admired before they're eaten.

The technique isn't complicated, but it does require a gentle touch. Rice paper tears easily when it's soft enough to roll, and tears even more easily when you're trying to stuff too much into it.

Ingredients

For the rolls:

🍤 1 pound medium shrimp, peeled and deveined
\n🍜 4 oz rice vermicelli noodles
\n🧅 12 round rice paper wrappers (22cm/8.5 inch)
\n🥬 1 head butter lettuce, leaves separated
\n🌿 1 bunch fresh mint leaves
\n🌿 1 bunch fresh cilantro
\n🌿 1 bunch Thai basil (or regular basil)
\n🥒 1 large cucumber, julienned
\n🥕 1 large carrot, julienned

For the dipping sauce (nuoc cham):

🐟 3 tablespoons fish sauce
\n🍋 3 tablespoons fresh lime juice
\n💧 3 tablespoons warm water
\n🍯 2 tablespoons sugar
\n🧄 2 cloves garlic, minced
\n🌶️ 1 Thai chili, minced (optional)
\n🥕 2 tablespoons shredded carrot for garnish

Instructions

Cook the shrimp. Bring a pot of salted water to boil. Add shrimp and cook for 2-3 minutes until pink and just cooked through. Drain and rinse with cold water. When cool enough to handle, slice each shrimp in half lengthwise so you have thin, flat pieces.

Prepare the noodles. Cook rice vermicelli according to package directions (usually just soaking in hot water for 3-5 minutes). Drain, rinse with cold water, and set aside.

Make the dipping sauce. Whisk together fish sauce, lime juice, warm water, and sugar until sugar dissolves. Add minced garlic and chili if using. Let sit for flavors to meld. Garnish with shredded carrot before serving.

Prep your workspace. Set up an assembly line: shallow bowl of warm water for soaking rice paper, clean kitchen towel, and all your fillings within easy reach. Work on one roll at a time.

Soften the rice paper. Dip one rice paper wrapper in warm water for 2-3 seconds until it just starts to soften (it will continue softening as you work). Place on the damp towel.

Layer strategically. Place 2-3 lettuce leaves on the bottom third of the wrapper. Add a small handful of noodles, then 3-4 shrimp halves. Top with cucumber, carrot, and a generous handful of mixed herbs.

$\"Spring$

Roll tightly but gently. Fold the bottom edge over the filling, then fold in the sides. Roll tightly toward the top, keeping constant pressure so the roll stays compact. Place seam-side down on a plate.

Keep them moist. Cover finished rolls with a damp towel to prevent the rice paper from drying out and cracking.

Repeat and serve. Continue until all ingredients are used. Serve immediately with nuoc cham dipping sauce.

Technique Tips

Rice paper is forgiving once you get the hang of it, but your first few rolls might look rustic. That's normal—the flavor will still be perfect.

Don't oversoak the rice paper. It should still have a slight firmness when you start rolling since it continues to soften.

If a wrapper tears, you can double-wrap it with another piece of rice paper.

Remix Ideas

Pork and shrimp: Add thin slices of Vietnamese grilled pork (cha lua) along with the shrimp.

Vegetarian version: Replace shrimp with firm tofu, avocado, and extra vegetables.

Tropical twist: Add thin slices of mango or pineapple for sweetness.

Protein swap: Use cooked chicken, beef, or even leftover Vietnamese Pho Ga chicken.

The best spring rolls have a perfect balance—enough filling to make them substantial, but not so much that they burst when you bite them. Each ingredient should be distinct but harmonious, and that translucent wrapper should showcase the rainbow of fresh ingredients inside like Vietnam's answer to edible art.

",[],"recipes/Vietnamese Spring Rolls.md","/_repo/medias/80dafd5f801362310e2701697fe5dc1fac1da2f346f3c970f9f55bd3394f7637-lg.webp",{"_8":132,"_10":133,"_12":134,"_56":152,"_58":153,"_60":154,"_62":155,"_64":156,"_66":157,"_68":69,"_70":71,"_72":69},"Banh Mi","banh-mi-vietnamese-sandwich",{"_14":132,"_15":16,"_17":135,"_10":133,"_19":136,"_21":137,"_23":138,"_25":139,"_27":140,"_29":141,"_31":84,"_33":142,"_45":146,"_43":147,"_47":148,"_49":149,"_51":150,"_53":147,"_54":151},"2024-06-16T12:00:00Z","The perfect Vietnamese sandwich - crispy baguette loaded with savory pork, pickled vegetables, and fresh herbs","main-dish","Vietnam","20 minutes","15 minutes",4,[143,144,113,145,116],"sandwich","pork","street-food","vibrant street food photography with warm golden lighting and rich textures. Documentary-style shots capturing the layered construction and fresh ingredients, with influences from Vietnamese street market aesthetics. Bright greens from herbs, golden baguette crusts, and colorful pickled vegetables creating an appetizing and authentic street food energy.","/_repo/medias/10c0f25473e3bba5d0f26bcd562a1c10538a7a754edbfeb215fb7f16ca874ba3-lg.webp","/_repo/medias/10c0f25473e3bba5d0f26bcd562a1c10538a7a754edbfeb215fb7f16ca874ba3-xs.webp","/_repo/medias/10c0f25473e3bba5d0f26bcd562a1c10538a7a754edbfeb215fb7f16ca874ba3-sm.webp","/_repo/medias/10c0f25473e3bba5d0f26bcd562a1c10538a7a754edbfeb215fb7f16ca874ba3-md.webp","/_repo/medias/10c0f25473e3bba5d0f26bcd562a1c10538a7a754edbfeb215fb7f16ca874ba3-xl.webp","There's something magical about a proper banh mi—the way the crispy baguette gives way to tender meat, the cool crunch of pickled vegetables cutting through rich pâté, fresh herbs brightening everything up. It's Vietnamese street food at its finest, a perfect balance of French technique and Southeast Asian flavors that somehow makes complete sense.","There's something magical about a proper banh mi—the way the crispy baguette gives way to tender meat, the cool crunch of pickled vegetables cutting through rich pâté, fresh herbs brightening everything up. It's Vietnamese street food at its finest, a perfect balance of French technique and Southeast Asian flavors that somehow makes complete sense.The key is in the assembly and the contrast of textures. Every bite should give you crispy, creamy, tangy, savory, and fresh all at once. It sounds complicated, but once you get the rhythm down, it's actually pretty straightforward.Ingredients🥖 4 Vietnamese baguettes (or good French baguettes)🥩 1 lb pork shoulder or pork chops, thinly sliced🫒 2 tbsp vegetable oil🧄 3 cloves garlic, minced🥄 3 tbsp soy sauce🍯 1 tbsp sugar🌶️ 1 tsp chili garlic sauce🧈 4 tbsp butter, softened🍖 4 tbsp pâté (optional but traditional)🥒 1 English cucumber, sliced thin🌿 Fresh cilantro sprigs🌿 Fresh mint leaves🌶️ 2-3 jalapeño peppers, sliced thin🥕 Vietnamese Pickled Vegetables (carrots and daikon)🥄 Maggi seasoning sauce or soy sauce for finishingFor Chicken Variation:🍗 1 lb chicken thighs, boneless and skinlessFor Tofu Variation:🟡 1 lb firm tofu, sliced and pan-friedInstructionsMarinate the pork. Mix soy sauce, sugar, chili garlic sauce, and half the garlic. Toss with sliced pork and let it marinate for at least 15 minutes, longer if you have time.Get your pickles ready. If you don't have Vietnamese Pickled Vegetables already made, start them first—they need at least an hour to develop flavor, though they're better after a day.Prep ingredientsCook the pork. Heat oil in a large skillet over medium-high heat. Add remaining garlic and cook for 30 seconds, then add the marinated pork. Stir-fry until cooked through and slightly caramelized, about 5-7 minutes. The edges should be a little crispy.Prep the baguettes. Split each baguette lengthwise, leaving one side attached like a hinge. Pull out some of the soft interior to make room for fillings—you want a crispy shell that can hold everything without falling apart.Toast if you want. Some people like their baguettes toasted lightly, others prefer them fresh. Your call, but if you toast, do it lightly so they don't get too hard to bite through.Assembly is everything. Spread butter on both sides of the baguette, then pâté on one side if using. Layer in the hot pork, then cucumber slices, pickled vegetables, fresh herbs, and jalapeño slices. Finish with a few drops of Maggi or soy sauce.Assembly processServe immediately. Banh mi is best eaten right after assembly while the bread is still crispy and the pork is still warm. The contrast of temperatures and textures is what makes it special.VariationsBanh Mi Ga: Use marinated chicken thighs instead of pork. Cook until golden and slightly charred.Banh Mi Chay: Vegetarian version with marinated and pan-fried tofu, plus extra vegetables like avocado or roasted eggplant.Different Proteins: Try Vietnamese meatballs, grilled beef, or even leftover roast pork. The formula works with almost any savory protein.Cultural NotesBanh mi is the perfect example of Vietnamese adaptability—taking the French baguette left over from colonial times and making it completely their own. The pickled vegetables, fresh herbs, and umami-rich proteins create something that's distinctly Vietnamese despite the French bread foundation.The best banh mi spots often have their own signature touches—maybe a special pâté blend, a particular herb combination, or a secret sauce. The version here is pretty traditional, but feel free to experiment once you get the basic technique down.Make sure you have those Vietnamese Pickled Vegetables on hand—they're what really makes the sandwich sing. The tangy crunch is essential for cutting through all the rich flavors and adding that signature Vietnamese brightness.","

There's something magical about a proper banh mi—the way the crispy baguette gives way to tender meat, the cool crunch of pickled vegetables cutting through rich pâté, fresh herbs brightening everything up. It's Vietnamese street food at its finest, a perfect balance of French technique and Southeast Asian flavors that somehow makes complete sense.

The key is in the assembly and the contrast of textures. Every bite should give you crispy, creamy, tangy, savory, and fresh all at once. It sounds complicated, but once you get the rhythm down, it's actually pretty straightforward.

Ingredients

🥖 4 Vietnamese baguettes (or good French baguettes)
\n🥩 1 lb pork shoulder or pork chops, thinly sliced
\n🫒 2 tbsp vegetable oil
\n🧄 3 cloves garlic, minced
\n🥄 3 tbsp soy sauce
\n🍯 1 tbsp sugar
\n🌶️ 1 tsp chili garlic sauce
\n🧈 4 tbsp butter, softened
\n🍖 4 tbsp pâté (optional but traditional)
\n🥒 1 English cucumber, sliced thin
\n🌿 Fresh cilantro sprigs
\n🌿 Fresh mint leaves
\n🌶️ 2-3 jalapeño peppers, sliced thin
\n🥕 Vietnamese Pickled Vegetables (carrots and daikon)
\n🥄 Maggi seasoning sauce or soy sauce for finishing

For Chicken Variation:

🍗 1 lb chicken thighs, boneless and skinless

For Tofu Variation:

🟡 1 lb firm tofu, sliced and pan-fried

Instructions

Marinate the pork. Mix soy sauce, sugar, chili garlic sauce, and half the garlic. Toss with sliced pork and let it marinate for at least 15 minutes, longer if you have time.

Get your pickles ready. If you don't have Vietnamese Pickled Vegetables already made, start them first—they need at least an hour to develop flavor, though they're better after a day.

$\"Prep$

Cook the pork. Heat oil in a large skillet over medium-high heat. Add remaining garlic and cook for 30 seconds, then add the marinated pork. Stir-fry until cooked through and slightly caramelized, about 5-7 minutes. The edges should be a little crispy.

Prep the baguettes. Split each baguette lengthwise, leaving one side attached like a hinge. Pull out some of the soft interior to make room for fillings—you want a crispy shell that can hold everything without falling apart.

Toast if you want. Some people like their baguettes toasted lightly, others prefer them fresh. Your call, but if you toast, do it lightly so they don't get too hard to bite through.

Assembly is everything. Spread butter on both sides of the baguette, then pâté on one side if using. Layer in the hot pork, then cucumber slices, pickled vegetables, fresh herbs, and jalapeño slices. Finish with a few drops of Maggi or soy sauce.

$\"Assembly$

Serve immediately. Banh mi is best eaten right after assembly while the bread is still crispy and the pork is still warm. The contrast of temperatures and textures is what makes it special.

Variations

Banh Mi Ga: Use marinated chicken thighs instead of pork. Cook until golden and slightly charred.

Banh Mi Chay: Vegetarian version with marinated and pan-fried tofu, plus extra vegetables like avocado or roasted eggplant.

Different Proteins: Try Vietnamese meatballs, grilled beef, or even leftover roast pork. The formula works with almost any savory protein.

Cultural Notes

Banh mi is the perfect example of Vietnamese adaptability—taking the French baguette left over from colonial times and making it completely their own. The pickled vegetables, fresh herbs, and umami-rich proteins create something that's distinctly Vietnamese despite the French bread foundation.

The best banh mi spots often have their own signature touches—maybe a special pâté blend, a particular herb combination, or a secret sauce. The version here is pretty traditional, but feel free to experiment once you get the basic technique down.

Make sure you have those Vietnamese Pickled Vegetables on hand—they're what really makes the sandwich sing. The tangy crunch is essential for cutting through all the rich flavors and adding that signature Vietnamese brightness.

",[],"recipes/Banh Mi.md","/_repo/medias/967bd3ebcdd58d50057104923f7056d1c88c8dc5342425a0b196494b74534cac-lg.webp","query","root","actionData","errors"]

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