Ingredients: 1 kg rice vermicelli noodles, 0,5 kg pork, rice paper wrappers, 2 Lebanese cucumbers, 1 carrot, 1 green banana, 1 pineapple, 1 oak lettuce, Thai mint leaves, Thai basil leaves, cockscomb mint, corianders, parsley, gingers, lemongrass, chilli and 3 Mien fish sauce.
Step 1: Wash the pork, then put it in a pan and cover with water to boil. Turn down the heat, cover and summer until cooked through. Allow to cool, then slice thinly. The most suitable pork that makes perfect rolls should composes fat, lean and rind such as pork belly, leg or buttock.
Step 2: Green banana is stripped, thinly sliced, then put right into the water added salt and rice vinegar. The mixture of salt and rice vinegar prevents banana to be blackened.
Pineapple, carrot and Lebanese cucumbers are peeled and coarsely grated. (Haft of a pineapple is left for the sauce).
Arrange all vegetables on a large serving platter.
Step 3: Ginger, lemongrass, the left-over pineapple and chilli are grinded or chopped. Combine those mixture with 3 Mien fish sauce to make a perfect sauce of pork rice paper rolls.
Pork rice paper rolls is one of the most delicious, beloved food specialties in Danang. For a in-style dedicacy, making sauce is the most important step. Fish sauce with traditional flavour is recommended.
By Thu Ha