Recipes > Lettuce Roll with Shrimp, Meat, and Noodle (Cuon Diep)

Ingredients

• 4 ounces rice sticks (bun) or 1 packet Japanese alimentary paste noodles (somen)
• 1/2 cup coriander (Chinese parsley)
• 1/2 cup mint leaves
• 1/2 pound raw shrimp, in shell
• 1 bunch scallions, green part only
• 1/2 pound boneless pork loin or chops
• 1 head Boston lettuce

Preparation Method

1. Boil the noodles and set aside.

2. Boil the shrimp for 5 minutes, then shell, devein, and cut in half lengthwise.

3. Boil the shrimp for 5 minutes, then shell, devein, and cut in half lengthwise.

4. Boil the pork for 20 minutes in water to cover, then remove from the water and slice thinly into 1x2-inch pieces.

5. Remove and discard the heavy part of the stems from the coriander, then cut into 3 crosswise sections. Plunge the scallion greens into boiling water and remove immediately. Cut each lettuce leaf in half through the center vein.

6. Place, on the narrow end of each piece of lettuce, 1 slice of pork, 1 piece of shrimp, 1 tablespoon of noodles, 2 mint leaves, and 2 pieces of coriander and roll into a cylinder shape. Tie a scallion green around the center of each lettuce roll to prevent unrolling, then trim each side with a knife to make it look neat and attractive when arranged on platter.

7. Serve with Nuo c Cham.