Rinse the pork belly, then boil it with a pinch of salt and some smashed shallots. Clean the shrimp, and after the pork is cooked, blanch the shrimp until just done. Wash the fresh herbs and green onions.

Once the pork is cooked, slice it thinly. Peel the shrimp, then slice each shrimp in half lengthwise along the back.

To make the dipping sauce: Finely chop the garlic, chili, and lemongrass. Sauté them in oil until fragrant. Finely chop or blend the pineapple, then add it to the pan and cook until it releases its juices. Stir in the sugar.

When the mixture comes to a simmer, add the fermented anchovy sauce and a bit of water. You can use either whole anchovy sauce or the blended kind, as you'll blend it again later.

Once the mixture boils, taste and adjust the seasoning. Transfer everything to a blender and blend until smooth, blending longer for a finer texture if desired.

Pour the sauce back into the pan and bring it to a boil, then turn off the heat. Let it cool, then store in a jar for later use.

Dip the rice paper wrappers in water to soften, then roll them up with rice vermicelli, fresh herbs, and sliced pork. Before finishing the roll, add the sliced shrimp and a few green onion strands. For kids, you can skip the herbs; for adults, include everything.

Dip the rolls in the fermented anchovy sauce and enjoy!