Bì Cuốn (Shredded Pork Roll)
from http://foodforfour.com/

Bì is made with thin strips of pork, pork skin and tossed with roasted rice powder. Bì cuốn is rice paper rolls filled with bì, vermicelli noodles, fresh herbs, lettuce and cucumber, and dipped in fish sauce when eating.

200g cooked thinly sliced pork skin (available from asian grocery)
400g pork shoulder
85g tablespoons roasted rice powder
1 1/2 teaspoons sugar
1 teaspoon salt
rice paper
1/2 packet of vermicelli noodles (220g)
lettuce
2 cucumber
1 bunch of mint
1 bunch of perilla leaves
2 cups fish sauce dipping sauce (Nuac Cham)

The cook the pork in boiling water with a bit of salt. Allow the meat to cool and thinly slice into matchstick size.

Put the pork skin in a strainer and pour some warm water over it as this will soften the pork skin. Shake out the excess water and leave to dry.

In a bowl, add the dry pork skin, sliced pork, sugar and salt. Mix well. Gradually add the roasted rice powder and mix well. Taste test and add extra seasoning if required.

Cook vermicelli in boiling water for about 10 minutes, stirring regularly so that the noodles don’t clump together and stick to the bottom of the pot. To check if ready, take a strand of noodle and press against your nail of your thumb and index finger. This should break apart easily. Drain and rinse noodles under cold water.

Wash the herb leaves and lettuce. Cut the cucumber in half and then cut into thin wedges.

When ready to assemble the rolls, fill a large bowl with hot water. Wet a sheet of rice paper by dipping in the hot water and removing from water immediately, then place on a plate. Add the lettuce, herbs, cucumber, noodles and bì in the centre, then fold the two sides into the centre over the fillings, then fold the bottom up and roll over to form a tight roll.

Serve the rolls with fish sauce dipping sauce.

Makes about 25 rolls