Ingredients:

  • 1 lb (450g) shrimp, peeled and deveined
  • 1/2 lb (225g) pork tenderloin, thinly sliced into strips
  • 1 tsp (5g) salt
  • 1 cup (240ml) water
  • 14 sheets (approx. 280g) Vietnamese rice paper wrappers
  • 4 oz (115g) thin rice vermicelli noodles, cooked and drained
  • 1 cup (60g) carrots, julienned
  • 1 cup (60g) cucumber, julienned
  • 2 cups (60g) shredded lettuce
  • 1/2 cup (15g) fresh mint leaves
  • 1/2 cup (15g) fresh cilantro leaves
  • 1/2 cup (15g) fresh Thai basil leaves
  • 1/3 cup (80ml) hoisin sauce
  • 2 tbsp (30ml) creamy peanut butter
  • 1 tbsp (15ml) water or lime juice
  • 1 clove (5g) garlic, minced
  • 1 tsp (5g) sriracha or chili garlic sauce

Instructions:

  1. Bring water and salt to a simmer in a pot. Add shrimp and pork strips, poaching until shrimp are opaque and pink and pork is cooked through (approx. 3–5 minutes).
  2. Immediately plunge proteins into an ice bath to stop the cooking process. Pat dry and slice shrimp in half lengthwise for flat pieces.
  3. Prepare carrots, cucumber, and lettuce into uniform thin matchsticks. Group mint, cilantro, and basil into small bundles.
  4. Combine hoisin sauce, peanut butter, water or lime juice, minced garlic, and sriracha in a small bowl; whisk until smooth.
  5. Quickly dip one sheet of rice paper into lukewarm water for 2–3 seconds and lay it flat on a damp surface.
  6. Place a small piece of lettuce in the center, followed by a small handful of cooked vermicelli noodles.
  7. Layer julienned carrots, cucumber, and bundles of mint, cilantro, and basil on top of the noodles.
  8. Add shrimp and pork strips, then fold in the sides of the paper and roll tightly to seal.