Prepare ingredients
1. Clean the pork by scrubbing it down with salt (1 tbsp) then rinse under cold running water
2. Fill a small pot with water, shallot and salt; bring to a boil
3. Add the pork and cook for 30 minutes or until an inserted chopstick goes in easily
4. Remove pork, rinse and pat dry; slice thinly and set aside (you can chill it in the fridge for 30 minutes for easier slicing)
5. Add shrimp to the water used to boil the pork
6. Cook on medium until the shrimp turn opaque
7. Remove shrimp from the pot and slice them in half along the backside and set aside
8. Cook rice vermicelli per package instructions; drain, rinse with cold water and set aside

Assemble rolls
1. Wet a piece of rice paper, it will take a few seconds to absorb and become pliable
2. Place a nice lettuce leaf at the bottom of the paper
3. Add a bed of noodles, some mint and some pickled carrot and daikon
4. Add pork slices and shrimp facing down above the lettuce
5. Start rolling from the bottom, tucking in the noodles and vegetables tightly
6. About halfway through, fold in the sides
7. Finish rolling, making sure all of the ingredients are sealed inside the rice paper

Vary the recipe by using different vegetables or different meat