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Rice Paper-Wrapped Salad Rolls (Pham)

A home-style Rice Paper-Wrapped Salad Rolls (Pham) made with Pork Shoulder, Rice Vermicelli Cooked, Bean Sprouts, and Hoisin Peanut Sauce. Scale it up or down for the number of people at the table.

Ingredients

• 1/3 lb
• 1/4 lb
• 1 cup
• 1 cup

Method (preview)

1. 1

   Cook the pork in boiling salted water until just tender, about 30 minutes.

2. 2

   Set aside to cool and then slice into 1 x 2-1/2-inch pieces.

3. 3

   Cook the shrimp in boiling salted water until just done, about three minutes.

4. 4

   Shell, devein, and cut in half lengthwise. Refresh in cold water and set aside.

5. 5

   Just before making the rolls, set up a salad roll “station.” Fill in a large mixing bowl with hot water.

6. 6

   If necessary, keep some boiling water handy to add to the bowl if the temperature drops below 110 degrees.

7. 7

   Lay the sheet down on the cheesecloth and stretch the sheet slightly to remove any wrinkles.

8. 8

   Wet the other rice paper the same way and place it alongside the first.

9. 9

   Line the bottom third of the wet pliable rice sheet with three shrimp halves, cut side up, and top with two slices of pork.

10. 10

    Make sure the ingredients are neatly placed in a straight row.

11. 11

    Fold a piece of lettuce into a thin rectangle about five inches long and place it on top. (You may need o use only half of a leaf.) Next, top with about one tablespoon of vermicelli, one tablespoon bean sprouts, and four to five mint leaves.

12. 12

    Make sure the ingredients are not clumped together in the center, but evenly distributed from one end to the other.

13. 13

    Using your second, third and fourth fingers, press down on the ingredients while you use the other hand to fold over both sides of the rice paper. (Pressing down on the ingredients is particularly important because it tightens the roll.) With fingers still pressing down, use two thumbs to fold the bottom edge over the filling and roll into a cylinder about an inch and a half wide by five inches long.

14. 14

    Finish making all the remaining rolls.

15. 15

    To serve, cut the rolls into two or four equal pieces and place the cut rolls upright on an appetizer plate.

16. 16

    Serve with hoisin-peanut sauce or Vietnamese dipping sauce on the side.

17. 17

    Top sauce of choice with chopped peanuts and chili paste.

18. 18

    If you like, garnish the rolls with mint or cilantro sprigs.