Rice paper rolls filled with poached shrimp, boiled pork, rice vermicelli, lettuce and herbs — served fresh, never fried.
Often rolled at the table, with everyone building their own. Frequently served as a starter or a light meal in the heat.
South · nationwide
Southern in emphasis, but wrapped-at-the-table eating is nationwide. Northern and central regions have their own wrapping traditions and dipping sauces.
A good illustration of the Vietnamese preference for freshness, herbs, and letting each person tune their own bite.