Start by cooking the proteins: bring a pot of water to a gentle boil and cook the Pork belly until tender, about 25–30 minutes; remove and let cool, then thinly slice. In the same water, poach the Large shrimp for 2–3 minutes until pink, then cool and halve if large.
Prepare the noodles and greens: place the Dry rice vermicelli in a heatproof bowl and pour boiling Water over them; soak until soft (about 5–7 minutes), drain and rinse with cold water. Wash and pat dry the Lettuce, Garlic chives and Mixed fresh herbs and trim into roll-friendly lengths.
Make the dipping sauce: in a small saucepan or bowl combine 3 tbsp Hoisin sauce, 2 tbsp Creamy peanut butter, 1–2 tbsp Rice vinegar, 1–2 tbsp Water to thin, 1 tsp Sugar, and 1 clove minced Garlic. Warm gently, whisking until smooth and adjust seasoning; stir in a little Chili-garlic sauce to taste for heat.
Toast and chop the garnish: roughly chop the Roasted peanuts and set aside to sprinkle on the sauce or rolls just before serving.
Assemble the rolls: fill a wide shallow dish with warm water and quickly dip one Rice paper wrappers until just pliable (about 5–10 seconds), then lay flat on a clean board. On the lower third place a lettuce leaf, a small handful of vermicelli, a few slices of Pork belly, a couple pieces of Large shrimp, some Garlic chives and Mixed fresh herbs.
Roll the wrapper: fold the bottom edge up over the filling, fold the sides in, then roll tightly away from you to form a neat cylinder. Repeat with remaining wrappers and fillings.
Serve: arrange the [Gỏi Cuốn] on a platter with the peanut-hoisin sauce in a bowl, sprinkle the sauce with chopped Roasted peanuts, and offer extra Chili-garlic sauce at the table for those who like it spicier.
