- 300g freshwater shrimp (or saltwater shrimp)
- 500g bun (thin and round Vietnamese rice noodles)
- 2 scrambled eggs cut into thin strips
- 150g Vietnamese mortadella
- 7tbsp wine distilled from sticky rice
- 100g spring o­nion
- 300g pork stomach
- 100g roasted, crushed peanuts
- 15g sugar
- 2 peppermint bunches
- 1 red chilli
- nuoc mam (fish sauce), nuoc mam (fish sauce) pepper, lettuce leaves, chives

Cách Làm:

    1– Remove shrimp heads and fry with salt and pepper.
    2– Cook the pork stomach in boiling water and slice into fine 3 x 4cm rectangles.
    3– Cut the omelette, bun and mortadella into same-sized rectangles.
    4– Julienne the chilli.
    5– Poach the chives.
    6– Boil down the rice wine, season to taste, add sugar and peanuts.
    7- Wash the herbs and lettuce thoroughly.
    8- Place bun o­ntop of the lettuce, dribble some of the rice-wine sauce, add omelette strips, mortadella and pork stomach, several peppermint leaves, chilli slices and finish with o­ne or two shrimp, depending o­n their size. Tie the stack with a green o­nion stem.
    9- Repeat till all ingredients are used.
    10- Present the noodle rolls o­n a plate or tray.
    

Source: MUIVI

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