Goi Cuon

Fresh Vietnamese summer rolls: translucent rice paper wrapping cooked prawns, sliced pork, vermicelli noodles, lettuce, and abundant fresh herbs (Vietnamese mint, Thai basil, coriander), served with peanut-hoisin dipping sauce or nuoc cham. Light, fresh, delicate: the antithesis of fried spring rolls. The dish's character is herbal freshness and prawn sweetness, with the dipping sauce adding peanut richness or fish-sauce sharpness depending on choice. The wine must honour the dish's lightness without disappearing.