Instructions
- Start by boiling up water and a large pot and add the meat when the water is boiling. Leave it in the boiling pot for approx 35 min. (depending on the size of the meat).
- When the meat is done, cut it out in sticks approx 1 thumb in size. The meat is first cut along the rinds/cracklings and after on the short length.
- Boil (and peel) the shrimps, if they haven't been already, and put them aside in a bowl.
- Rice vermicelli are boiled after the package instructions, and mom usually adds a bit white vinegar to make them more white and a bit cooking oil to avoid the noodles becoming sticky.
- Salad, mint and coriander is rinsed and set aside on a plate or serving dish.
- Cucumber is cut out into 4-5 cm long sticks
- When the noodles are done, drain them for water in a colander and move to a serving bowl or put a plate under the colander, to make sure it doesn't drip on the water.
The rolls can be done while you eat or roll them all first and eat afterwards. Remember to cover the rolls with film or something similar to avoid the rice paper drying out.
The rice paper can beome sticky and break when trying to peel them apart. In Vietnam they roll each roll in film to avoid from drying.
dipping sauce
The sauce that has always been served with the rolls. Find it here: dipping sauce recipe.
Dad's sauce
It has been routine to add this sauce to the rolls. The recipe can be found here: Maggi sauce.
Below is an image of both of the sauces put together in a rice bowl. Start off by adding the dipping sauce and add a spoonful of the Maggi sauce.
