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1
Bring vinegar and sugar to a boil and stir until the sugar dissolves. Remove from heat and let cool.
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2
Salt the vegetables, stirring to make sure salt is evenly distributed. Rinse and drain after 20 minutes. Squeeze with your hands to get rid of all the water.
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3
Add vegetables to vinegar mixture. Refrigerate for up to a week, but best if used in a day or two.
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4
Bring a small saucepan of water to a boil, add the pho noodles, and remove from heat. They will soften after 10 minutes or so. Drain them in a colander.
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5
Fill a medium frying pan with hot water from the tap. Arrange all of the ingredients except for the hoisin sauce, water, and vinegar in little piles.
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6
Dip the rice papers in the hot water one at a time, turning at least once. It will take about 45 seconds to one minute for them to become pliable. Don't leave them in the water too long or they will tear.
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7
Place the soaked rice paper on a flat surface. Put a few tablespoons of rice noodle on the lower one third of the rice paper, leaving a border all around. On top of the rice noodle, place a few teaspoons of the vegetable pickle, a piece of lettuce, a basil leaf, a mint leaf, a coriander sprig, and a sliver of scallion.
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8
Fold the bottom of the rice paper up over the noodles and vegetables. Fold in each side to make a little package and roll tightly. The wet edges of the rice paper will stick together.
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9
Carefully place each roll on a plate as it is finished. They are best served quickly after they are made, since the rice noodles will start to dry out and they won't taste as fresh after 15 minutes or so.
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10
In a small bowl, mix the hoisin sauce, rice vinegar, and water. Place in the middle of the plate with the summer rolls for dipping. Enjoy!
