Ingredients:

-1 C of cooked bún or rice noodles/rice vercimelli - about 1/2 pkg of rice vercimelli
-6-8 sheets of bánh tráng - rice paper
-1 C of bean sprouts
-16-20 cooked shrimps - about 1/2 lbs of unshelled shrimps
-16-20 slices of cooked pork tenderloin (1/2 lb) or 1/2 C of cooked shredded chicken (1 chicken breast)
-3-4 leaves of romain lettuces
-6-8 pieces of cucumber cut lengthwise
-a couple sprigs of mints and cilantro
-6-8 blades of of fresh chives

Preparation:
1. Cut the cooked shrimp lengthwise through the center to make 2 flat halves.

2. Cook the pork in a small covered pan in low heat with 1/2 C of water + a pinch of salt for about 20-30 minutes or until cooked and no longer looked pink inside. When the meat is cool, cut in thin slices.

3. Marinate shrimps and slices of pork with a pinch of black peppers and 1/4 tsp of fish sauce for 15-30 mintes before rolling gỏi cuốn.

4. Torn lettuce to 6-8 small pieces.

5. Cook rice vermicelli in pan with 4 qtz of boiling water for 5 minutes or until it is tender. Rinse cooked vermicelli under cold water from faucet and immerse in cold water. Let vermicelli cool, then drain.

6. Wet rice paper, once at a time, under the stream of hot water from the faucet or one at a time, immerse one bánh tráng sheet in this mixture to soften it for handling. Work with only a couple sheets of rice paper at a time. Quickly remove it and spread flat on a clean plate or tray. Use towel paper to dry off excess water. Do not let the sheets touch each other.

7. Take a little bit of bún or ice vermicelli and place it in the bottom third of the bánh tráng. Top that with a small amount of lettuce, bean sprouts, 2 halves of shrimp, a couple slices of cooked pork , and a couple of mint leaves and cilantro. When rolling near the end, arrange 1 blade of fresh chive and leave the end hanging as seen on the picture.

8. Press filling together tight. Fold one side of the paper over the filling, then the other side. Roll from bottom to top to completely enclose the filling. Place seam side down on a plate, cover with a damp cloth, and continue until you have made as many gỏi cuốn as you wish. They can be stored in the fridge covered with a damp cloth for up to an hour before serving.

Served with with tương gỏi cuốn - dipping sauce Ingredients for tương gỏi cuốn:   -3 T hoisin sauce   -2 T crushed roasted peanuts   -1 T water   -1 T fresh lime (or lemon) juice   -1 t sugar    -chili paste/sauce to taste (optional) Cooking with You Tube *How gỏi cuốn or Vietnamese summer rolls are made *Another cooking demonstration *Cooking demonstration - Lao style gỏi cuốn *How to make vegetarian gỏi cuốn *BÒ BÍA Bò bía is the Vietnamese summer rolls version of popiah, a Hokkien-style summer roll popular in Singapore and Malaysian How to make bò bía

bánh tráng bún - rice vermicelli