Vietnamese Pork and Prawn Rice Paper Rolls with Hoisin Peanut Dip

What you need

• 250 g (9 oz) pork belly, skinless, in one piece
• 1 tsp salt
• 12 large raw prawns, shell on
• 100 g (3.5 oz) dried rice vermicelli
• 12 sheets rice paper, 22 cm (8 1/2 in) rounds
• 12 leaves butter lettuce, tough ribs trimmed
• 1 bunch mint, leaves picked
• 1 handful Thai basil leaves
• 12 garlic chives, optional
• 1 tsp neutral oil
• 1 clove garlic, minced
• 4 tbsp hoisin sauce
• 2 tbsp smooth peanut butter
• 120 ml (1/2 cup) water
• 1 tbsp roasted peanuts, crushed
• 1 red chili, thinly sliced, optional

Method

Restated from the original video

1. 1

   Put the pork in a small pot, cover with cold water, add the salt and bring to a boil.

2. 2

   Lower the heat and simmer gently until the pork is tender and reads at least 63 °C (145 °F) in the centre, 25-30 min. Lift it out and let it cool.

3. 3

   Return the pork broth to a boil, add the prawns and cook until pink and curled, 2-3 min. Drain and cool under cold running water.

4. 4

   Peel and devein the prawns, then split each one in half lengthwise.

5. 5

   Slice the cooled pork as thinly as possible into strips about 5 cm (2 in) long.

6. 6

   Cook the vermicelli in boiling water until soft, 3-5 min. Rinse in cold water and drain very well.

7. 7

   For the dip, warm the oil in a small pan and fry the garlic until fragrant, 30 seconds.

8. 8

   Whisk in the hoisin, peanut butter and water and simmer, stirring, until smooth and lightly thickened, 2-3 min. Let it cool.

9. 9

   Fill a wide shallow dish with warm water. Dip one sheet of rice paper for 2-3 seconds and lay it on a damp board; it keeps softening as it sits.

10. 10

    On the third of the sheet nearest you, lay a lettuce leaf, a small bundle of vermicelli and a few mint and basil leaves.

11. 11

    Fold the near edge over the filling and roll one turn, pulling it snug.

12. 12

    Lay 3 prawn halves, cut side up, in a line just above the roll, with a few strips of pork next to them.

13. 13

    Fold in the sides, lay a chive along the top so one end sticks out, and roll up tightly.

14. 14

    Repeat with the rest, keeping finished rolls apart under a damp cloth so they do not stick together.

15. 15

    Scatter the peanuts and chili over the dip and serve with the rolls straight away.

Imported from casuallypeckish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.