Traditional Vietnamese Recipe - GỎI CUỐN: SHRIMP RICE PAPER ROLLS W/PORK
300 g pork belly
200 g shrimp
200 g rice vermicelli “bún”
15 pieces rice paper
1 tsp salt
Fresh greens: Lettuce, mint leaves, cilantro, garlic chives, cucumber
1 tbsp vegetable oil
1 tbsp minced garlic
5 tbsp hoisin sauce
5 tbsp pork broth
1 tbsp peanut butter
1 tbsp sugar
Bring a sauce pan of water to a boil, add the pork belly together with a teaspoon of salt. When it boils again, turn heat to medium low and cook for 25-35 mins. Keep the broth for later use. Soak the meat in cold water for 5 minutes to avoid it from blackening. Drain and let cool. Then cut into thin slices.
Fry the shrimps 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.
Cook rice vermicelli in boiling water for 3 to 5 minutes and drain. Rinse under cold water to stop the cooking process.
Rinse the fresh greens well and drain. Cut the cucumber lengthwise into thin 5 x 1 cm slices.
To make the dipping sauce, heat 1 tbsp vegetable oil in a small sauce pan on medium high heat, then fry 1 tbsp minced garlic till golden brown. Then add hoisin sauce, pork broth, peanut butter and sugar. Stir