1. Bring a saucepan of salted water to the boil and reduce the heat to a rolling simmer. Add the pork belly and cook for around 25-35 minutes, depending on the thickness of the meat. To check the meat has cooked, pierce with a chopstick; the juices should run clear, not pink. When cooked, remove the pork (retaining the broth it cooked in) and allow to rest in cold water. After 5 minutes, remove the pork and cut into thin slices.
2. Fry the prawns in a pan without oil until pink. Allow to cool, before peeling and removing the vein. Set aside in a bowl while you continue preparing the dish.
3. Cook the vermicelli rice noodles for 3 to 5 minutes, before rinsing under cold water and setting aside. To make the dipping sauce, heat the vegetable oil in a pan and fry the minced garlic until brown. Add the hoisin sauce, peanut butter, sugar and a little of the pork broth, before simmering on a low heat for around 2 minutes. Transfer to a small bowl for dipping.
4. It’s now time to assemble each roll. Fill a bowl with lukewarm water and grab a clean, flat chopping board. Dip each piece of rice paper into the water until completely soaked, before transferring to the board. Top the paper with the ingredients, evenly distributing the shrimp, pork and vegetables so that there’s plenty of space for rolling. Carefully roll the rice paper, sealing the ingredients inside. Repeat until you have 15 rolls.
5. Serve the goi cuon rolls with the dipping sauce as a delicious Vietnamese appetiser.