| In a pot bring water to boil (about 4 cups), add a tea spoon of salt. Add pork and cook it until firm (about 30 minutes). While the pork is cooking, bring another pot of water to a boil, add shrimp and cook until they turn pink (about 3 minutes). Drain and run it under cold water for a minute. Peel, de-vein, and cut in half lengthwise.
Remove pork from heat and drain, slice pork into thin slices.
To roll the salad rolls, fill a large bowl with warm water, keep all ingredients nearby. Working with one rice paper at a time, dip rice paper into warm water, makes sure all area is wet. Lay the rice paper down on a flat surface and let it sit for about 7 seconds. Line the middle of the rice paper with 3 shrimp halves, pink side down, and top with 2 slices of pork. Line with a lettuce leaf and add 1 table spoon of rice vermicelli, 1 table spoon of bean sprouts, and 4 mint leaves. Pressing down the ingredients, lift the bottom edge over and roll and press in the ingredients at the same time. Make sure the roll is about 5 inches long and about an inch thick. Cut the roll in half and serve it Pho Van's Peanut Sauce.
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