Now, I cannot guarantee that if you go to your local market that the products are fresh. Case in point, my family had gone to Philadelphia Chinatown for nice meal and shopping. We went to this Malaysian restaurant and one of the popular dishes used rice noodles, now my wife is Malaysian and she knows fresh rice noodles. They served her the same dish and all the noodles were broken and maintain that how the dish is prepared.
So buyer beware. I can order the rice based products but will do my best its fresh.
-Vietnamese rice paper (circular) and various sizes. I recommend the larger size. Easier to fold. Comes in a packet.
-Rice Vermicelli noodles: Thin rice noodles
-shredded iceberg lettuce.
-Your store may have crispy shallots
-Bunch of cilantro
-Homemade Roast porl, sliced thin
-Regular shrimp, cooked whole than sliced in 1/2
Equal amount of Hoisin sauce and peanut butter. Add water to thin and 1/2 teaspoon of fish sauce and a sprinkle of red pepper flakes
-Prepare and wash all ingredients in small dishes in front of you. Heat a flat pan or water (not boiling). This will be used to slide 1 rice wrapper thru the water and will automatically soften. Have the rigid side of the rice paper on the chopping board for easy folding.
In another pot, boil water and add rice vermicelli. The texture should be done, not al dente., take out and allow to drain.
-in the center of the rice paper, add 3 pieces of halved shrimp and if u want you can add the sliced roast pork to.
-Add a handful of the drain rice vermicelli, a handful but depending on size of rice paper, you will need to gauge.
add a couple of pieces of cilantro, and add shredded lettuce on top.
Ok, what you have is a mound of goodies. The key here is to take one end of the rice paper and its sticky, cover all the goodies as best you can. and tuck under as best as possible. Fold tightly. tehn take each side and fold over both sides. , then continue folding. and your done. Now, if that doesn't work. Before you fold another, you may want to fold the sides first, then fold over and roll. Might be a little easier. Don't get frustrated, it will take practice.
By Chef Woo Can at www.chefwoocan.com