In a pot, add pork tenderloin, shallot, salt, and coconut water. Fill pot with enough water so that it covers a few inches above the pork. Cook until pork is done, around 45 minutes. You will know it’s done when you press on the pork and it’s firm.

Remove pork from pot. Drain and immerse in a bowl of ice cold water so that the pork meat does not darken. Remove after 10 minutes and thinly slice the pork.

In another pot, add water and juice from a whole lemon along with a generous pinch of sugar and salt and bring it to a boil. Once the water boils, add shrimp and cook until shrimp turns orange/pink. Remove from water and immerse shrimp in an ice cold water bath.

Peel off shell and cut shrimp in half, lengthwise.

Take rice paper and wet it on both sides. Place pork, shrimp, a small bit of vermicelli noodles, herbs, lettuce and one slice of cucumber on rice paper and roll tightly.

Dip with hoisin peanut dipping sauce.