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rice pork loin shrimp head leaf lettuce noodles mint Dipping Sauce garlic ground chili paste fish sauce hot water fresh squeezed lime juice sugar peanuts
Viewed: 97 - Published at: 5 years agoIngredients
- 1 pkg. 12 inch rice paper wrappers (approx. 14-15 wrappers)I prefer Banh Trang brand.
- 1 lb. pork loin
- 1 lb. shrimp,
- 1 head leaf lettuce
- 3 bunches of bean thread noodles
- 1 large bunch of fresh mint
- For dipping sauce:
- 2 cloves garlic
- 2 t. ground chili paste (or more if you like it more hot)
- 1/4 c. fish sauce (I prefer Three Crabs brand.)
- 2/3 c. hot water
- 2 T. fresh squeezed lime juice (or more to taste)
- 1/4 c. sugar
- finely chopped peanuts (Optional)
Method
- Advanced Preparation:
- 1. Slice pork loin into 1" X 2 1/2" strips and saute in non stick pan, set aside.
- 2. Drop shrimp in boiling salted water until done. Drop in cold water to cool quickly. Remove shrimp from water, remove shells, devien and set aside.
- 3. Rinse leaf lettuce, dry, break into individual leaves
- 4. Rinse mint, shake dry and remove leaves from stems
- Immediately before assembly:
- 1.Drop bean thread noodles in simmering water. Simmer until soft (1-2 minutes). Rinse with cold water and drain.
- 2. Place a cake pan on the stove, fill with about an inch of water and bring to a simmer. Turn down heat.
- To assemble:
- 1. Take one rice paper wrapper and dip in the cake pan of hot water until soft.(5-10 seconds) Be very careful as skins are delicate and tear easily.
- 3. Place the soft rice paper on a smooth damp surface or cheese cloth.
- 4. Assemble in the following order on the bottom third of the soft rice paper: one leaf of lettuce, two tablespoons of bean thread noodles, 2-3 slices of pork, 2-3 shrimp, and mint leaves
- 4. Start rolling from the edge, folding in the ends after the first roll. Place on platter. Continue until all wrappers are used. Slice rolls in half.
- For Dipping Sauce:
- Mash garlic and chili paste with a mortar and pestle. Combine with fish sauce, hot water, and lime juice. Stir to dissolve sugar. Serve in small serving bowls with chopped peanuts on top.