Participant Observation is the Process of Learning by Observing and Participating in Cultural Life
RECEIVE OUR FREE WEEKLY NEWSLETTER. SIGN UP NOW!
First Name Last Name Email
Search

Any term All terms
Calendar
< February, 2020 >
S M T W T F S
26 27 28 29 30 31 01
02 03 04 05 06 07 08
09 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29

 Recommended
Coming Soon...
Tuesday, Feb 25
All Day Ongoing and Extended Events
All Day  Indigenous Writers and Their Critics: International Symposium
1:00 PM Film & Discussion: The Farewell
6:00 PM African-American Women in Film
6:00 PM Gaslamp Mardi Gras Party Hop
7:00 PM Victoria Martino: Carnival in Venice
7:00 PM Stage: Hurricane Diane
8:00 PM Music: The Chieftains
Wednesday, Feb 26
All Day Ongoing and Extended Events
7:00 PM  Writer's Symposium with Pico Ayer
7:00 PM Stage: Dream Hou$e
7:00 PM Stage: Hurricane Diane
7:30 PM Stage: Orestes 2.0
Thursday, Feb 27
All Day Ongoing and Extended Events
10:45 AM Book Talk: Baja California Land of Missions
1:00 PM Music: Kembang Sunda Gamelan
3:20 PM Talk: Urban Redevelopment Projects in South Africa
7:00 PM Stage: Dream Hou$e
8:00 PM Stage: Hurricane Diane
Friday, Feb 28
All Day Ongoing and Extended Events
5:00 AM  28th Annual Kuumba Festival
3:30 PM Talk: The Racial Imaginary at Work Poetry and the Visual Arts
7:00 PM Música En La Plaza: Los Montaño
7:00 PM Stage: Dream Hou$e
7:30 PM Stage: Orestes 2.0
8:00 PM Film: Jojo Rabbit
8:00 PM Stage: Hurricane Diane
8:00 PM Stage: She Loves Me
Saturday, Feb 29
All Day Ongoing and Extended Events
11:00 AM  28th Annual Kuumba Festival
2:00 PM Stage: Safa's Story
2:00 PM Stage: Orestes 2.0
2:00 PM Spoilers Book Club: Native Son
3:00 PM Stage: Little Rock
7:00 PM Stage: Safa's Story
7:00 PM Stage: Dream Hou$e
7:30 PM Stage: Orestes 2.0
8:00 PM Film: Jojo Rabbit
8:00 PM Stage: Hurricane Diane
8:00 PM Stage: She Loves Me
9:00 PM Music: Los Pericos, Los Estrambóticos & Ecno
9:00 PM Spanglish At Finest City Improv
Sunday, Mar 1
All Day Ongoing and Extended Events
11:00 AM  28th Annual Kuumba Festival
12:00 PM 7th Annual Mariachi Festival
1:00 PM  Music: Kembang Sunda Gamelan
2:00 PM Acting Shakespeare Panel
2:00 PM Stage: She Loves Me
3:00 PM Los Angeles Balalaika Orchestra
7:00 PM Stage: Dream Hou$e
7:00 PM Stage: Hurricane Diane
7:30 PM Music: Miguel Zenón Quartet
Monday, Mar 2
All Day Ongoing and Extended Events
8:00 PM Music: iLe
Tuesday, Mar 3
All Day Ongoing and Extended Events
6:30 PM  Talk About Series: Venezuela - What Does It Mean To Live in a Failed State?
7:00 PM Stage: Hurricane Diane
Wednesday, Mar 4
All Day Ongoing and Extended Events
7:00 PM Stage: Hurricane Diane
Thursday, Mar 5
All Day Ongoing and Extended Events
3:00 PM Kumeyaay Rock Art in the San Diego Region
8:00 PM Stage: House of Joy
8:00 PM Stage: Hurricane Diane
Friday, Mar 6
All Day Ongoing and Extended Events
7:30 PM Stage: Orestes 2.0
8:00 PM Stage: House of Joy
8:00 PM Stage: Hurricane Diane
8:00 PM Stage: She Loves Me
Saturday, Mar 7
All Day Ongoing and Extended Events
6:00 PM Stage: The Cabinet of Tia-Juana
7:30 PM Stage: Orestes 2.0
8:00 PM Stage: House of Joy
8:00 PM Stage: Hurricane Diane
8:00 PM Stage: She Loves Me
9:00 PM Stage: The Cabinet of Tia-Juana
Sunday, Mar 8
All Day Ongoing and Extended Events
11:00 AM National City International Mariachi Festival
1:00 PM Finding Difficult Passengers on the Eillis Island Manifests
2:00 PM Stage: She Loves Me
7:00 PM Stage: Hurricane Diane
Monday, Mar 9
All Day Ongoing and Extended Events
Gỏi Cuốn - Vietnamese Summer Rolls
This is a refreshing summer treat. In American restaurants they are often sold as appetizers but in Vietnam they are typically eatem as a snack. Popular among students, Gỏi cuốn are usually sold by the piece in Vietnam. Gỏi cuốn literally means "salad roll." Basic ingredients are shrimp, pork, lettuce, Asian basil, rice noodles and rice paper wraps, Variations abound. Gỏi cuốn are not fried and are served cold or room temperature with Nuoc Leo dipping sauce,

Summer Rolls

Ingredients:

  • 1/2 pound medium shell-on shrimp (36/40 size) de-veined
  • 1/2 pound. pork loin (in an Asian grocery you might find julienned pork)
  • 1 bunch of Thai basil
  • 1 bunch of Asian mint
  • 1 bunch of cilantro (the Vietnamese version is called rau ram)
  • 1 head of green leaf lettuce shredded or chopped medium fine
  • Package of 8 inch Rice Paper Rounds (banh trang)
  • 4 ounces cooked rice vermicelli (bun) noodles
  • 1 teaspoon sugar
  • 1 teaspoon salt

Preparation:

  1. If using frozen shrimp, first completely thaw in cold water
  2. In a small sauce pan boil the pork with the salt and sugar until it is fully cooked. Completely cover the pork with water but not much, you will use the broth for the sauce
  3. When done remove pork from pan and set aside to cool
  4. Cook the shrimp in boiling salted water.
  5. Remove shrimp from pot and set aside to cool.
  6. Julienne the cooled pork
  7. Remove from the shells from the shrimp and discard shells
  8. Slice shrimp in half lengthwise. It is best to do this by laying a shrimp on a cutting board with the outside bend towards the hand you cut with. Press down lightly on the shrimp with your finger tips and with a sharp knife slice through the shrimp (needless to say, exercise all due caution!). If the shrimp was not de-veined to start with, remove the vein with the knife
  9. Cook the rice noodles according to the package directions. Typically you have to soak the noodles in water for 5 minutes or so and then cook them for another 5 minutes
  10. After rice noodles are finished cooking, immediately strain them and run cold water over them to stop them from cooking.

Dipping Sauce (Nuoc Leo) Ingredients.

  • garlic chili sauce (to taste, start with one teaspoon)
  • 1/4 cup broth from cooking pork
  • ¼ cup tương (or Chinese hoisin) sauce
  • ¼ cup roasted peanuts, chopped fine
  • 1 fresh Thai red chili, seeded and thinly sliced (for garnish)
* Note: For more authentic Nuoc Leo, you can add a small amount of fried ground pork and pork liver. Optionally you can add smaill amounts peanut butter, sugar, tomato paste and finely chopped garlic.

Sauce Preparation:

Mix all the ingredients except the peanuts and fresh chillies. If the optional ingredients are used, fry the ground pork and liver first and add the remaining sauce ingredients (except peanuts and chillies) mix thoroughly over medium high heat for 2 to 3 minutes. Cool sauce before serving.

After the sauce is done sprinkle the top with the crushed/chopped peanuts and for color and zest top with a few thin slices of the red chilie.

Assembling the Gỏi Cuốn

Note: The rice paper needs to be wetted in a large bowl (or deep plate) of water. It is best to prepare the summer rolls one at a time; soak, fill and roll. It only takes a few moments to sufficiently wet the rice paper, it will still be slightly stiff when removed from the water, but it will soften quickly, so don't over soak.
  1. Arrange all the ingredients around a clean cutting board.
  2. Completely dunk a sheet of rice paper into a large bowl of fresh water, let water run off and then lay flat on cutting board
  3. In the lower third of the rice paper sheet add layers of the ingredients above in a long mound parallel to your body. Layering order is up to personal preference, but to make them look like what you find in restaurants, put the halved shrimp (cut side facing down) on the top
  4. wrap ingredients like you are wrapping a burrito. Fold the bottom of the rice paper over the mound, fold in the sides and then roll everything forward to close the top. Some restaurants use two layers of rice paper, placing the halved shrimp in between the two layers so that the are clearly visible through the outermost layer of rice paper. Using two layers allows one to create a tighter neater wrap, but this is optional. Experiment until you get it right!
To serve, divide the sauce into as many dipping bowls (ramikins work great) as there are eaters. Sprinkle a goodly amount of crushed peanuts on the top of the Nuoc Leo sauce. For color and zest, sprinkle the top of the sauce with a few slices of the red chilies.

Gỏi cuốn is eaten with the hands. This is the easy part, just dip the end of the gỏi cuốn in the sauce and then take a bite! You will be surprised by the blend of flavors and the sensation of freshness provided by the mint, basil and the clean taste of the rice noodles. Enjoy!

Based on a recipe submitted by Colleen Nguyen.
Bookmark and Share

Keep informed about San Diego Events!
Sign-up for our weekly Eblast by clicking here: Sign Me Up!

Comments - Please Log In to make a comment
The comments are owned by the poster. We are not responsible for its content.
Today's Date

IN PRINT SINCE 2006
Follow Us!
Follow Us on IntagramFollow Us on FacebookVisit Our YouTube ChannelFollow Parobs on TwitterVisit Us on PinterestVisit Us on Linked-In
Music From Everywhere!
Radio Garden
Published By:
Try This Tonight!

Chinese Long Life Noodles
Book of the Month

Children of the Land

by Marcelo Hernandez Castillo
Music of the Month

Celia

by Angelique Kidjo
Participant Observer Staff
Section Editors, Writers and Contributors: Sharon Payne, Ana Alvarez,
Cecilia Xinyu Cai, Jaehyeon Ahn
Spanish Translations: Ana Alvarez, Programming: Rachel Duncan
Associate Editors: Christa Parrish, Katie Tonellato
Editor in Chief: Tom Johnston-O'Neill
Orgs and Causes in San Diego
Learn a New Language!
Local Classes
Online Courses
Meetups
Dictionaries
Books & Software
Immersion Programs
Join Our Team!
Contact Us

Home - Calendar - Film - Donate - Articles - Food - Music - Dance - Stage - Art - Netflix - Books - About - Shops - Extras


The San Diego Participant Observer is a publication of The Worldview Project, a 501(c)3 educational nonprofit corporation
2445 Morena Blvd, Suite 210 San Diego, CA 92110 — © 2006 - 2019