Gỏi Cuốn

🥘 Ingredients

• pork belly 8 oz
• shrimp 16 large
• water 2 qt
• kosher salt 1 tsp
• rice vermicelli 4 oz
• hot water 2 qt
• rice paper wrappers 12
• warm water 1 qt
• lettuce 12 leaves
• mint ½ cup
• garlic chives 12
• hoisin sauce ¼ cup
• peanut butter 2 Tbs
• warm water 2 Tbs
• roasted peanuts 2 Tbs

1. 1

   Poach pork belly and shrimp in water with kosher salt 12 min , the shrimp out at three minutes and the pork at twelve, then slice the pork thin and split each shrimp.
2. 2

   Boil rice vermicelli in hot water 4 min , then drain and rinse cold so the strands stop sticking to each other.
3. 3

   Soften rice paper wrappers one at a time in warm water , lay @&( timer and @&( timer across the near third with lettuce , mint and garlic chives , then roll tight, tucking the sides in on the second turn.
4. 4

   Stir hoisin sauce , peanut butter , warm water and roasted peanuts into a dipping sauce loose enough to fall off a spoon.
5. 5

   Arrange @&( timer whole, or halved on a sharp diagonal, alongside @&( timer .