Bánh tráng cuốn thịt heo Đà Nẵng (pork rice-paper rolls)

Put the pork in a large pot with the ginger, shallots, salt and 2 L water, making sure it is covered. Bring just to a boil and skim the surface, then lower to a gentle simmer. Cook until the centre of the thickest part reaches 70°C on a clean thermometer, about 30–40 minutes depending on its shape and starting temperature. Remove from the heat and rest for 3 minutes.

Transfer the pork to a shallow tray and refrigerate promptly until cool and firm enough to slice, about 45 minutes. Do not leave it at room temperature for more than 2 hours. Discard the poaching liquid, or strain and chill it separately for another use.

Cook the rice vermicelli according to its package directions until tender but not mushy. Drain, rinse briefly with cool potable water to stop the cooking, and drain thoroughly. Keep covered and chilled if not serving promptly.

Blend or finely mix the mắm nêm, pineapple, garlic, chilli, galangal, sugar, lime juice and warm water until spoonable. Transfer to a serving bowl and refrigerate until serving.

Wash and dry the lettuce, herbs and bean sprouts. Cut the cucumber and peeled green banana into thin batons; slice the starfruit thinly. Once cool, slice the pork thinly across the grain. Arrange the pork, noodles and produce on a clean platter.

Set out the rice paper and a shallow dish of clean warm water. Briefly soften one sheet, add lettuce, herbs, a little bún, pork and vegetables, fold in the sides and roll snugly. Serve each roll immediately with mắm nêm for dipping.