Vietnamese Summer Rolls

Hi Food Tubers, I'm Uyen Luu a Vietnamese chef and ____ _____

The first thing I'm going to do is poach some ____ belly in some boiling water, season it with a generous pinch of salt cover it and cook it for 15 minutes.

So after 15 minutes your pork should be cooked and then you can just let it ____ for a while and let it cool down make sure the juices run clear

It's much easier to slice when its cool and then you can get it really really thinly with a sharp knife, so I know it looks a lot but is gonna _____ ______ six to eight roles depending on how much you put in

So now the pork's done, I'm gonna make some noodles, I've got some rice __________ here and I'm just going to pour a kettle of boiling water over the noodles, make sure that its all submerged in water cover it with a plate make sure it gets covered for about five minutes

So while we're waiting for the noodles to cook, I want to show you the herbs that we're going to be using. We have garden mint and _________ so we want to just take the mint off the storks, so this is perilla .Which is a classic vietnamese herbs which you can get in Asian stores if you can't get perilla you can just use mint and coriander

 So my salad's ready to go now so I'm just gonna check the noodles. It's got the same lovely _______ as like cooked pasta, drain the noodles rinse them under running water.

 So now I'm ready to start rolling the summer rolls. I need a ____ of water so it can just be regular tap water we need some rice paper

we need some ____ _____, this is ____ _____ here and its basically rice that's flattened out and dried in the sun, so we just get a sheet and we're just gonna dip it in some water just make sure you dip it, don't leave it sitting in there place it onto your chopping board or your plates.

So  I'm going to use some  ______ first place that along there and then. I'm going to place some pork belly in billion just 2 or 3 slices