Bring a pot of water to a boil, then add the onion, garlic, fish sauce, peppercorns, and sugar. Add the pork and simmer gently for about 30 minutes, or until fully cooked and tender.

Remove the pork and let it rest slightly, then slice thinly.

In the same pot, add the shrimp and cook for 3 to 4 minutes until pink and just cooked through. Remove and let cool, then slice in half lengthwise.

Bring a pot of water to a boil, then turn off the heat. Add the vermicelli noodles and soak for 3 to 5 minutes, or until tender but not mushy. Drain right away, rinse under cold water, and let the noodles sit in the strainer.

To make the sauce, whisk together peanut butter, hoisin sauce, soy sauce, sugar, garlic, and lime juice. Add hot water a little at a time until the sauce reaches your desired smooth, dippable consistency.

To assemble, dip a rice paper wrapper in warm water for a few seconds until soft. Lay it flat and add vermicelli noodles, lettuce, mint, carrot sticks, cucumber sticks, sliced pork, and shrimp.

Fold the bottom over the filling, tuck in the sides, and roll tightly.

Serve fresh with the peanut hoisin sauce. Enjoy!