By Helen Le Published: June 18, 2021

  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

  • Yield: 3-4 Servings

If you've been to central Vietnam, especially Da Nang city, you might have tried this local specialty. Still the fresh spring rolls with pork but by adding a few more items like the rice sheets, green vegetables and serving with the local special anchovy sauce, the flavor has changed tremendously.

  • Blanch the pork belly for about 5 minutes with some salt and vinegar to remove the bad smell. Rinse well and transfer to a clean pot, fill with enough water to cover. Add some smashed shallots. Bring to a boil and cook over low heat for about 30 to 40 minutes depending on the thickness of the cut. Then transfer to an ice water bowl.
  • Cut the pork into thin slices.
  • For the dipping sauce, heat some oil in the pan and fry some minced garlic until fragrant. Add a quarter cup of pureed pineapple, a tablespoon of sugar, and the anchovy sauce. Leave to cool, then squeeze in some lime juice and add some chopped chilies on top.
  • Adhere the rice paper onto the stack of rice sheets, gently peel off, so that you can detach one rice sheet from the stack. Arrange the fresh greens and green fruits on top, the fresh herbs and the pork slices then gently roll-up. Dip in the anchovy sauce and enjoy.

THE FRESH SPRING ROLLS WITH PORK – Watch how to make it on Youtube

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