INGREDIENTS

  • 1 pack vietnamese rice paper
  • 500g prawns (blanched, cleaned and halved)
  • 250g poached pork belly or shoulder slices
  • 1 tbsp salt
  • 200g rice vermicelli (blanched)
  • 2 cup mint
  • 2 cup coriander
  • 2 cup thai basil
  • 15 lettuce leaves
  • 2 cup chives

Dipping sauce:

  • 1 tbsp oil
  • 1 tbsp minced garlic
  • ½ cup fermented soybean paste
  • ½ cup chicken broth
  • ¼ cup peanut butter
  • 1 tbsp sugar (adjust to preference)
  • 2 tsp chilli powder (adjust to preference)
  • 1 tbsp crushed peanuts (to preference)

STEPS

  1. In a bowl add, 1 tbsp oil, 1 tbsp mince garlic, ½ cup fermented soybean paste, ½ cup chicken broth, ¼ cup peanut butter and 1 tbsp sugar (adjust to preference), 2 tsp chili powder (adjust to preference) and 1 tbsp crushed peanuts (adjust to preference)
  2. Soak a piece of rice paper in water for 5 seconds
  3. Add 1 leaf lettuce, a few thai basil leaves, a few coriander leaves, a few mint leaves, and 3 half-slices of poached prawns. Next, add 1 small portion of blanched vermicelli, 4 slices of poached pork and 3 stalks of chive.
  4. Fold the side of the rice paper, roll and wrap. Repeat for the rest of the rice paper and ingredients
  5. Serve rice paper 

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