Gỏi Cuốn (Fresh Spring Rolls with Shrimp and Pork)

Method

1. Put the pork and salt in a 18 cm pot and add enough water to cover the meat. Bring to a boil over high heat for 6 min, skim off the foam, then turn down to medium-low heat and simmer for 18 min. When a chopstick pushed into the thickest part releases clear juices, lift the pork out to cool. Keep the cooking water.

   Add in this stepPork belly (in one piece) 120 gSalt (for the poaching water) ½ tspWater for poaching 1 L

   medium-low heat→high heat

2. Bring the same water back to a rolling boil over high heat, add the shrimp and cook for 2 min, until pink and curled into a C. Plunge straight into cold water, then peel, halve lengthwise along the back and remove the dark vein.

   Add in this stepMedium shrimp (shell on) 6

   high heat

3. Bring fresh water to a boil in a 18 cm pot over high heat and cook the vermicelli for 4 min. When a strand has no hard core, drain, rinse under cold water while rubbing gently, and drain very well.

   Add in this stepThin dried rice vermicelli (bún) 60 g

   high heat

4. Make the sauce: heat the oil in a small pan, fry the minced garlic over medium-low heat for 1 min until pale gold, then add the hoisin, peanut butter and pork poaching liquid. Turn down to low heat and stir for 1 min 30 sec until smooth and warm. It should thinly coat the back of a spoon.

   Add in this stepOil 1 tspGarlic cloves 1Hoisin sauce 3 tbspPeanut butter 1 tbspPork poaching liquid 3 tbsp

   medium-low heat→low heat

5. Slice the pork 3 mm thick. Wash and pat dry the lettuce and cut out any thick ribs. Line the fillings up on the board in order and fill a bowl wider than the rice paper with lukewarm water.

   Add in this stepSoft lettuce leaves 6

6. Dip a rice paper in the water for just 2 to 3 seconds and lay it on a damp board (it will still feel a little stiff but softens in seconds). Lay 3 shrimp halves, pink side down, in a row across the upper third. On the lower part, stack lettuce, a small handful of noodles, mint and pork. Fold the bottom edge over and roll once firmly, fold in the sides, tuck in a garlic chive so its tip sticks out, and roll to the end.

   Add in this stepRice paper (22 cm round) 6Mint sprigs 6Garlic chives (long stalks) 6

7. Spoon the sauce into small bowls, top with crushed peanuts and a dot of sriracha and serve with the rolls. If not eating right away, cover with a damp cloth and eat within 1 hour.

   Add in this stepRoasted peanuts 15 gSriracha (or chili sauce) 1 tsp