Ingredients:
- Rice Vermicelli – 80 gms
- Spring Onions – 3, finely sliced
- Ginger – 3 thin slices, shredded
- Lemongrass – 1 stalk, trimmed and very finely sliced
- Mint Leaves – 1 small bunch
- Basil – 1 small bunch
- Coriander – 1 small bunch
- Cold Roast Pork – 200 gms, shredded
- Beansprouts – 180 gms, blanched and refreshed
- Cucumber – 1/2, sliced
- Red Capsicum – 1/2, cut into thin strips
- Carrot – 1, large, peeled and coarsely grated
- Roasted Peanuts – 1 tblsp, chopped
- Vietnamese Dressing
- Rice Paper Wrappers – 1 small packet
Method:
- Soften the rice vermicelli in boiling water.
- Drain and leave to cool.
- Mix spring onions with ginger and lemongrass.
- Pile each of the salad ingredients – rice vermicelli, spring onion mixture, pork, beansprouts, cucumber, capsicum, carrot and herbs – separately on a platter.
- Scatter roasted nuts over the salad.
- Pour the dressing into a small bowl and place in the centre of the plate.
- Keep the salad on a table along with a shallow bowl of hot water, rice paper wrappers and a clean tea towel.
- To assemble, soften wrappers one by one in the hot water.
- Place a portion of each of the salad ingredients and a spoonful of the sauce in the wrapper and roll it up.
- Serve.
