Fresh spring rolls with prawns and peanut sauce (Gỏi cuốn)

1. Boil the pork belly in salted water for 25-30 minutes, cool and slice very thinly; boil the prawns for 2 minutes, peel and halve lengthways.

2. Cook and rinse the rice noodles; prepare the lettuce, mint, coriander and cucumber strips.

3. For the sauce, fry the crushed garlic in a little oil (or dry), add the hoisin, peanut butter and water and cook, stirring, for 1-2 minutes until smooth; top with toasted chopped peanuts and chilli.

4. Dip a rice paper sheet in warm water for 2-3 seconds and lay it on a damp board; on the bottom third place lettuce, noodles, cucumber, bean sprouts, mint and pork slices.

5. Roll once, fold in the sides, then place 3 prawn halves cut side up in the middle of the sheet and roll up tightly – so the prawns show through the paper.

6. Serve immediately with the peanut sauce; if you need to keep them, cover with a damp tea towel.

Tip: Southern Vietnam's fresh, unfried "salad roll", ideal as a summer starter. Don't soak the rice paper too long – it keeps softening on the board, and if it's too soft it tears.