300 g pork belly or chicken breast
1 tsp salt
200 g shrimps 15 pcs
200 g rice vermicelli “bún”
15 pieces rice paper (22 cm diameter)
1 cucumber, cut lengthwise into thin 7 x 3 cm (3 x 1 in) slices
Lettuce, mint, cilantro, perila, garlic chives etc.
For the dipping sauce:
1 tbsp vegetable oil
1 tbsp garlic, minced
5 tbsp hoisin sauce
5 tbsp chicken broth / water
1 tbsp peanut butter
1 tbsp sugar
1 tsp chillies, minced
1 tbsp roasted peanuts, crushed
Boil the chicken breast/ pork belly with some salt until fully cooked.
Fry the shrimp without any oil on medium heat for 1-2 minutes until they turn orange. Let cool and peel. Slice each shrimp lengthwise into 2 halves. Devein the shrimp.
Cook the rice vermicelli in boiling water for 3 to 5 minutes until soft (follow the package instructions). Remember to drain and rinse the noodles under cold water, otherwise they will keep cooking.
Heat vegetable oil in a small saucepan on medium high heat, then fry the minced garlic till golden brown. Add hoisin sauce, chicken broth, peanut butter and sugar.
Stir well and simmer on low heat for 1-2 minutes, uncovered, until slightly thickened. Pour the sauce into condiment bowls and top with minced fresh chilli and crushed peanuts.
Place the cooked rice vermicelli, shrimps, meat, fresh greens and sliced cucumber on the plate. Prepare a pan of lukewarm water to soften rice paper and a flat work surface (like a cutting board or a large plate) for the rolling job.
Dip one piece of rice paper into the water evenly (should not take more than 2-3 secs). Gently shake off the excess water and lay it on the flat surface.
Place the fresh greens in a row on the lower or upper third of the rice paper, leaving about 2 inches on both sides. Stack some vermicelli, cucumber on top of greens.
Then place 2 meat slices next to the stack of greens and place 2 shrimp halves (keep the orange side of shrimps face down) next to the meat slices towards the center of the rice paper.
Starting from the end closest to the stack of greens, roll once or twice until you reach the center of the rice paper. Then fold the both sides inwards, and continue rolling until you reach the other end. You can also include some chives at the end to give the roll a little “tail”.