INGREDIENTS
1
Birds eye chilli
100 g
Pork
100 g
Shrimp
1/2 cup
Carrot
1 clove
Garlic
3 tbsp
Kaffir lime
1/2 cup
Mushroom
2
Shallots
1
Egg
2 1/2 tbsp
Vietnamese fish sauce
10
Rice paper sheets
1/2 cup
Vermicelli
1 pinch
Salt
2 tbsp
Sugar
1
Soybean oil
1/4 cup
Water