1. Get your minced pork and squeeze the juice of 1/2 lime onto the meat and let it marinade for 30 mins to 1 hour. Prepare you vermicelli noodles while you wait according the directions.

2. Get a frying pan/wok and put on high heat for 1 minute. Now, get 1tbsp of water and splash onto the pan. It should start sizzling and evaporating, and if so your pan is hot enough. Add the pork to the pan (be careful!!) and cook until the meat turns a grey color and there is no more pink. Once the pork is done put it into a bowl.

3. Add the diced shallot, mashed garlic cloves, fish sauce, cilantro leaves, mint, chili flakes, and juice from the remaining 1/2 lime into the pork mixture.

4. Get your rice paper rolls ready. If they are dry, then run them under hot water for 30 seconds - 1 minute until they soften. Lay the rice paper rolls out and put 1 cup of spinach on each roll followed evenly distribute the vermicelli noodles.

5. Sieve the pork mixture (save the juice in a separate bowl) and now add the pork mixture on top of the spinach. Roll everything up.

6. Enjoy and use the juice from the pork mixture as a tangy dipping sauce!