3 ounces dried vermicelli noodles, cooked according to package directions
18 sheets (8 1/2-inch) rice paper
18 cooked small tiger prawns (shrimp), peeled and sliced in half lengthwise
1 bunch fresh perilla leaves
4 ounces cooked pork neck, finely sliced
1 cup firmly packed shredded iceberg lettuce
1 bunch fresh mint sprigs
1 bunch fresh garlic chives
Dipping Fish Sauce, recipe follows, to serve
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons sugar
4 ounces or 1/2 cup water
2 cloves garlic
1 chile, chopped
2 tablespoons fresh lime juice
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