Gỏi Cuốn Tôm Thịt (Vietnamese Fresh Shrimp and Pork Rolls)

Poach the pork. Bring the water and salt to a gentle simmer. Add the whole tenderloin and poach gently, turning once, until the centre reaches 63°C. Rest for at least 3 minutes, then transfer to a clean plate. Cool promptly and slice thinly across the grain.

Cook the shrimp. Return the poaching water to a simmer. Add the shrimp and cook about 2–4 minutes, depending on size, until opaque and 63°C in the thickest part. Move to a clean tray to cool; peel, remove tails and halve lengthwise. Keep raw-seafood utensils away from ready-to-eat food.

Prepare the noodles. Cook the vermicelli according to its package directions. Drain, rinse under cool running water and drain thoroughly so the wrappers do not become soggy.

Mix the dip. Stir together hoisin, peanut butter, lime juice and garlic. Add warm water a little at a time until smooth and spoonable. Top with chopped peanuts if using.

Set up the filling. Make sure the herbs, lettuce and cucumber are dry. Arrange them with noodles, pork and shrimp within reach. Fill a shallow dish with room-temperature water.

Roll. Dip one sheet briefly in the water and lay it on a clean damp surface. When just pliable, place lettuce, a small bundle of noodles, cucumber and herbs across the lower third. Fold the near edge over the filling and fold in both sides. Add pork and two shrimp halves with their pink sides facing the wrapper; roll snugly. Use one wrapper per roll.

Serve. Arrange the rolls on a platter and serve promptly with the dip. Refrigerate cooked fillings and leftovers within 2 hours at or below 4°C; keep components separate when making ahead. Use cooked pork and shrimp within 3–4 days. Assembled rolls are best eaten the day they are made.