Chiuchow-style Grilled Pork Vermicelli with Spring Rolls

Ingredients

In this Chiuchow adaptation, the original Vietnamese Bún thịt nướng chả giò is transformed to incorporate Chiuchow-specific flavors and ingredients. The marinade for the grilled pork includes Chiuchow chili oil, which adds a distinct heat. The vermicelli noodles are tossed with a Chiuchow-style dressing made from vinegar, soy sauce, and sesame oil. The spring rolls are filled with a combination of ground pork, shrimp, and vegetables, which is a common filling in Chiuchow cuisine. We alse have the original recipe for Bún thịt nướng chả giò, so you can check it out.

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 200g (7 oz) vermicelli noodles 200g (7 oz) vermicelli noodles
• 10 spring roll wrappers 10 spring roll wrappers
• 100g (3.5 oz) ground pork 100g (3.5 oz) ground pork
• 100g (3.5 oz) shrimp, peeled and deveined 100g (3.5 oz) shrimp, peeled and deveined
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons Chiuchow chili oil 2 tablespoons Chiuchow chili oil
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the sliced pork, soy sauce, Chiuchow chili oil, minced garlic, and grated ginger. Mix well to ensure the pork is evenly coated. Marinate for at least 30 minutes.
2. 2.
   Cook the vermicelli noodles according to package instructions. Drain and rinse with cold water. Set aside.
3. 3.
   In a separate bowl, combine the rice vinegar, soy sauce, and sesame oil to make the dressing for the vermicelli noodles. Set aside.
4. 4.
   In a food processor, combine the ground pork, shrimp, salt, and pepper. Pulse until well combined and slightly sticky.
5. 5.
   Lay a spring roll wrapper on a clean surface. Place a spoonful of the ground pork and shrimp mixture in the center of the wrapper. Add a few julienned carrots, cucumber, and bean sprouts on top. Fold the sides of the wrapper over the filling and roll tightly. Repeat with the remaining wrappers and filling.
6. 6.
   Heat vegetable oil in a deep pan or wok over medium heat. Fry the spring rolls until golden brown and crispy. Remove from the oil and drain on a paper towel.
7. 7.
   Heat a grill pan or grill over medium-high heat. Grill the marinated pork slices for 2-3 minutes on each side, or until cooked through and slightly charred.
8. 8.
   To serve, divide the vermicelli noodles among serving bowls. Top with the grilled pork slices and crispy spring rolls. Serve with extra Chiuchow chili oil and soy sauce on the side.

Treat your ingredients with care...

• Vermicelli noodles — Make sure to cook the noodles according to package instructions and rinse with cold water to prevent them from sticking together.
• Chiuchow chili oil — Adjust the amount of chili oil according to your spice preference. Add more for a spicier dish or reduce for a milder flavor.
• Spring roll wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the spring rolls.
• Ground pork and shrimp mixture — Pulse the mixture in the food processor until it becomes slightly sticky. This will help the filling hold together when frying.
• Grilled pork — Preheat the grill pan or grill to ensure even cooking and a nice char on the pork slices.

Tips & Tricks

• For a vegetarian version, substitute the pork and shrimp filling with a combination of tofu and mushrooms.
• Add fresh herbs such as cilantro, mint, or Thai basil for an extra burst of flavor.
• Serve the dish with a side of pickled vegetables for added tanginess.
• If you prefer a lighter version, you can steam the spring rolls instead of frying them.
• Customize the toppings by adding crushed peanuts, sliced scallions, or a squeeze of lime juice.

Serving advice

Serve the Grilled Pork Vermicelli with Crispy Spring Rolls in individual bowls, allowing each person to mix the ingredients together before eating. Provide extra Chiuchow chili oil and soy sauce on the side for those who prefer a spicier or saltier taste.

Presentation advice

Arrange the grilled pork slices and spring rolls on top of the vermicelli noodles, creating an appealing visual contrast. Garnish with fresh herbs and a sprinkle of sesame seeds for an added touch of elegance.