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Ingredients
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For the rolls
For the peanut dipping sauce (tương đậu)
For optional nuoc cham dipping (light fish-sauce dip)
Method
Prepare proteins
Poach pork
Place the pork loin in a medium saucepan and add enough cold water to cover by about 1 inch. Add 1 tsp coarse salt. Bring to a gentle simmer over medium heat (do not boil vigorously) and poach for 12–15 minutes for a 300 g piece or until an instant-read thermometer reads 68–70°C (155–158°F). Turn off heat and let pork sit in hot water for 5 minutes, then transfer to a cutting board and cool slightly. Slice thinly across the grain into 3–4 mm slices or shred coarsely for filling.
Cook shrimp
While pork is poaching or after, bring another pot of water to a boil and add a pinch of salt. Add the shrimp and cook 1.5–2 minutes until pink and opaque. Remove to an ice bath to stop cooking and keep texture. Peel (if not already) and butterfly each shrimp by slicing lengthwise or simply leave whole; pat dry and set aside.
Prepare vegetables and noodles
Soak rice vermicelli in very hot (not boiling) water for 4–6 minutes until tender but still with slight bite. Drain, rinse under cool water, and toss with a few drops of sesame oil or neutral oil to prevent sticking.
Julienne the cucumber and carrot into matchsticks about 3–4 cm long. Rinse and drain bean sprouts. Separate and dry lettuce leaves. Pick and wash basil, mint, and cilantro.
Make peanut dipping sauce
In a small bowl, whisk together hoisin sauce, peanut butter, 3 tbsp water, soy or fish sauce, rice vinegar (or lime juice), minced garlic, and chili sauce until smooth. If too thick, add water 1 tsp at a time to reach a thick but dippable consistency. Taste and adjust seasoning: more lime for brightness, more soy/fish sauce for saltiness, or more chili if you want heat. Transfer to a serving bowl and sprinkle with crushed roasted peanuts.
Make nuoc cham (optional)
Whisk fish sauce, lime juice, water, sugar, and minced garlic until sugar dissolves. Add sliced chile if using. Taste and adjust: it should be a balance of salty, sour, sweet and spicy.
Assemble the rolls
Fill a shallow wide dish or pie plate with warm water. Working one at a time, dip a rice paper wrapper into the water for 3–5 seconds until just pliable (it will continue to soften on the work surface). Lay the softened wrapper on a clean, slightly damp cutting board or work surface.
About 3–4 cm from the bottom edge of the wrapper, layer: 1 lettuce leaf (folded if large), a small handful (about 1–2 tbsp) of rice vermicelli, 2–3 cucumber matchsticks, 2–3 carrot matchsticks, a small pinch of bean sprouts, 2–3 basil leaves, 2–3 mint leaves, 2 cilantro sprigs, and 2–3 scallion slices. Place 2–3 slices of pork and 1 shrimp (or 2 small ones) on top such that the shrimp's curve faces outward for a pretty cross-section. Do not overfill.
Fold the bottom edge over the filling, then fold both sides inward snugly, and roll upward to seal. The rice paper will stick to itself and hold the roll. Place finished rolls seam-side down on a platter; cover with a lightly damp towel to keep from drying out. Repeat with remaining wrappers and filling. You should get about 12 rolls.
To serve
Cut each roll in half on the bias (optional) and arrange on a plate. Serve immediately with peanut dipping sauce and optional nuoc cham on the side. Leftover rolls are best eaten the same day.