Goi Cuon

Ingredients

• 300g pork belly, in one piece
• 16 medium raw prawns
• 100g rice vermicelli
• 16 sheets round rice paper, 22cm
• 1 head soft lettuce, leaves separated
• Large bunch mint
• Large bunch garlic chives or coriander
• 4 tbsp hoisin sauce
• 2 tbsp smooth peanut butter
• 120ml water
• 1 tbsp rice vinegar
• 2 tbsp roasted peanuts, crushed
• 1 red chilli, finely chopped

Before you cook

• Trim the lettuce leaves so the tough central ribs are removed
• Wash and dry the mint and chives thoroughly
• Cook the vermicelli, rinse it under cold water and drain it very well, then cut through it a few times with scissors
• Set out a wide shallow bowl of warm water and a clean damp tea towel as your rolling station

Steps

1. Put the pork belly in a small pot, cover it with water and add a good pinch of salt.
2. Simmer the pork for twenty-five minutes until firm, then lift it out and let it cool completely.
3. Poach the prawns in the same water for ninety seconds until pink, then drain and cool them.
4. Peel the prawns and slice each one in half lengthways so you have two flat pieces.
5. Slice the cooled pork belly as thinly as you can.
6. Make the dip by warming the hoisin, peanut butter and water in a small pan, whisking until smooth.
7. Stir the vinegar into the dip, then pour it into a bowl and top with crushed peanuts and chopped chilli.
8. Dip one rice paper sheet into the warm water for about three seconds and lay it on the damp tea towel; it will keep softening as you work.
9. Lay four prawn halves cut side down in a row across the lower third of the sheet, leaving a 3cm margin at each side.
10. Add a lettuce leaf, a small nest of vermicelli, two slices of pork and a few mint leaves on top of the prawns.
11. Fold the bottom edge up over the filling and roll once, tightly.
12. Fold both sides in, lay a garlic chive across so its tip pokes out of one end, then finish rolling.
13. Repeat with the remaining sheets and serve the rolls whole with the peanut dip.