Poached shrimp is used in a number of popular Vietnamese dishes, such as goi cuon rice paper salad rolls (a.k.a. summer rolls) and goi du du green papaya salad. I can’t stand the flat taste of most pre-cooked shrimp and typically cook my own by boiling them in a pot of well salted boiling water. As soon as they turn orange and curl up, I fish them out. But after talking with some fellow Vietnamese cooks recently, I changed my ways.