Silky smooth, savoury, slightly sweet and sour, bright, fresh
Prepare a flat surface like a large plate or a cutting board. Place the rice paper/noodle sheet on the surface, add a heaping tablespoonful of the filling at the top of the sheet. Fold over the sides and then roll-up the sheet. Repeat these steps to make the remaining fresh pho noodle sheets
To make the fish dipping sauce, combine ½ cup of water with ½ cup of fish sauce dressing and chopped garlic and chilli. Divide into 2 small bowls. Cut the pork terrine into bite-size pieces. Add 1-2 pieces to the fish dipping sauce bowl.
Place 8 rolls on a plate. Steam for 2 minutes. Top with the fried onion and shiitake floss on top.
Serve with pork terrines, fresh herbs and fish dipping sauce.