Pork

• Start with washing the pork, pat dry, cut along its fibred into long rectangular strip with 1”x2” inches thick.
• Put all your pork into a small area pot with lid, pour in water just above the meat. Add 0.25 tsp spoon of salt, cover and put on high heat. The pork should be boiled for about 20 minutes or so.
• While your pork is cooking, you could go ahead and multi-task by preparing other veggies, shrimp, etc. to save time. Just remember to check every 5-10 minutes to see if the internal are done.
• When Pork is done, place them onto a large plate or cutting board, and let it air-cooled. Do not discard the boiling water/broth, save them for the peanut sauce.
• When the cooked pork is cooled, slice them evenly along its width, so that the area dimension is around 1 x 2”.
  
  

Vegetables & Fruits

• Lecture: separate by the leaf.
• Cucumber: if you’re using mini/dill cucumber, just slice them thinly along their longer side. If yours is the large and softer cucumber, cut into halves, remove seeds, and then thinly slice them too. Remember to cut its length to about your hand length.
• Mint & basil: remove old stem, separate leaf.
• Fruit: thinly slice them just like your cucumber.
• Place all of the veggies in separate dishes/container at room temperature.
  
  

Shrimp

• Wait until your pork is done cooking, just remove the pork without turn off the heat source, add-in and boil your shrimp with their shells on to preserve the naturally sweet and freshness.
• When the shrimps color turn pink (don’t over cooked, your shrimp will lose their crunchiness), remove shrimp from the pot, place them into a wide plate to let them air cooled.
• Now remove the shells, and cut into halves. Save all the juice coming out of the boiled shrimp for your peanut sauce.
  
  

Vermicelli

• In a tall covered pot, boil about 3 qt of water.
• Add in vermicelli, use chopsticks or spatula stir occasionally to prevent sticking to the bottom of your pot.
• Depend on the brand of rice vermicelli you’re using the cooking time may vary a lot. The safest way is to test-taste a small strand every 5-10 minutes to check for your desired softness.
• Pour the whole thing into large-hole basket and rinse the vermicelli with cold water to remove excess starch.
• Let them dry for at least 10 minutes, turn them upside down to remove any excess water, and transfer into a microwaveable bowl.
• Microwave for 1-2 minutes and your rice vermicelli is ready to roll.
  
  

Rolling

• In a wide bowl/container pour in some hot/warm drinking water. Mildly hot water help the rice papers to be more elastic quicker and easier to roll.
• Now with everything prepared, let wash your hand and you’re now ready to roll.
• Wet the rice paper evenly (and quickly too). Laying the rice paper on a flat surface with the shiny/smooth side up (this help the rice paper from being sticky to your surface, thus easier to roll).
  
• Put 2-3 halves shrimp piece (the red side down) on the rice paper.
  
• Distribute the pork evenly.
  
• Add on veggies.
  
• Top it with some vermicelli.
  
• And roll like this. Don’t forget to add in that leek stem for decoration.
  
• Let’s dig in.
  

Peanut Dipping Sauce

Method 1: Stove top

• In a small sauce pan, pour in pork/shrimp broth, bring to boil, then turn heat to medium/low.
• Add in peanut butter, hoisin sauce and sugar. Stir until they’re all blend evenly.
• Let it cool completely then add in lime juice and chili. Stir to mix and it’s now ready.
  

Method 2: Microwave

• In a microwaveable bowl, put in pork/shrimp broth, peanut butter, and hoisin sauce, slightly mix.
• Cover and microwave for 1-2 minutes on high power.
• Be careful when remove from the microwave as the container should be hot. Anyhow, remove cover, stir well to mix. The peanut butter should be a bit fluffy now.
• Add in sugar, stir.
• Finally add in lime juice and chili, and stir again.