Goi Cuon

Ingredients

• 12 rice paper wrappers
• 150 g rice vermicelli
• 300 g shrimp
• 200 g pork belly
• 1 head lettuce
• 20 g mint
• 20 g thai basil
• 20 g chives
• 100 ml hoisin sauce
• 3 tbsp peanut butter
• 80 ml coconut milk
• 30 g peanuts

Steps

1. Poach the shrimp 90 seconds, shock in ice water, then halve lengthwise.
2. Simmer the pork belly 25 minutes, then cool and slice thin.
3. Boil the noodles briefly, then drain.
4. Dip a rice paper in warm water 5 seconds, lay flat, arrange lettuce, noodles, shrimp, pork, and herbs, then roll tightly.
5. Simmer hoisin with peanut butter and coconut milk.
6. Top with crushed peanuts for dipping.