Thai Chúp Recipe
Small serves 4-6, Large serves 10-12.
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Ingredients
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For the Thai Chúp
For the Peanut Sauce
Method
For the Thai Chúp
- 1
Prepare the Shrimp
Peel and devein the shrimp, then bring a pot of water to a boil. Add shrimp and cook for about 2-3 minutes until they turn pink and opaque. Drain and set aside to cool.
- 2
Cook the Rice Vermicelli
In another pot, bring water to a boil. Add rice vermicelli noodles and cook according to package instructions, usually about 3-5 minutes. Drain and rinse under cold water to stop cooking.
- 3
Prepare the Vegetables
Julienne the carrot, cucumber, and red bell pepper into thin strips. Set aside.
- 4
Assemble the Chúp
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until softened. Lay the wrapper flat on a clean surface. Place a lettuce leaf on the bottom third of the wrapper, followed by a small amount of noodles, shrimp, mint, cilantro, and some julienned vegetables. Roll the wrapper tightly from the bottom, folding in the sides to encase the filling. Repeat with remaining ingredients.
- 5
Serve
Arrange the finished Thai Chúp on a serving platter and serve with the peanut sauce for dipping.
For the Peanut Sauce
- 6
Make the Sauce
In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, and water until smooth and creamy. Adjust the consistency with more water if necessary.
