Grilled Pork Vermicelli with Spring Rolls

Ingredients

• 300g (10.5 oz) pork shoulder, thinly sliced 300g (10.5 oz) pork shoulder, thinly sliced
• 200g (7 oz) rice vermicelli noodles 200g (7 oz) rice vermicelli noodles
• 8 spring roll wrappers 8 spring roll wrappers
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• 1/4 cup fresh mint leaves 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves 1/4 cup fresh cilantro leaves
• 1/4 cup crushed peanuts 1/4 cup crushed peanuts
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the marinade: For the marinade:
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon lemongrass, minced 1 teaspoon lemongrass, minced
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• For the dipping sauce: For the dipping sauce:
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons water 2 tablespoons water
• 1 tablespoon sugar 1 tablespoon sugar
• 1 clove garlic, minced 1 clove garlic, minced
• 1 Thai chili, minced (optional) 1 Thai chili, minced (optional)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 22g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine all the marinade ingredients. Add the sliced pork and marinate for at least 30 minutes, or overnight for a more intense flavor.
2. 2.
   Preheat the grill or grill pan over medium-high heat. Grill the marinated pork slices for 2-3 minutes on each side until cooked through and slightly charred. Set aside.
3. 3.
   Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to prevent sticking.
4. 4.
   Prepare the spring rolls by placing a spring roll wrapper on a clean surface. Fill it with a small amount of cooked vermicelli noodles, grilled pork, cucumber, carrot, bean sprouts, mint leaves, and cilantro leaves. Roll tightly, tucking in the sides, and seal the edges with a bit of water.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the spring rolls until golden brown and crispy. Drain on a paper towel-lined plate.
6. 6.
   In a small bowl, whisk together all the dipping sauce ingredients until the sugar is dissolved.
7. 7.
   To serve, divide the cooked vermicelli noodles among serving bowls. Top with grilled pork slices, spring rolls, crushed peanuts, and a drizzle of the dipping sauce. Garnish with additional herbs and serve immediately.

Treat your ingredients with care...

• Pork shoulder — For the most tender and flavorful grilled pork, thinly slice the pork shoulder against the grain. This will help break down the muscle fibers and result in a more tender texture.
• Rice vermicelli noodles — To prevent the noodles from sticking together, rinse them with cold water after cooking. This will also cool them down and stop the cooking process.

Tips & Tricks

• To save time, you can marinate the pork overnight and prepare the dipping sauce in advance.
• If you prefer a spicier dipping sauce, add more Thai chili or serve it with sriracha on the side.
• Customize the dish by adding other vegetables such as bell peppers or lettuce.
• For a vegetarian version, substitute the pork with grilled tofu or tempeh.
• If you don't have a grill, you can cook the pork on a stovetop grill pan or broil it in the oven.

Serving advice

Serve the Grilled Pork Vermicelli with Spring Rolls in individual bowls, allowing each person to mix the ingredients together before eating. Provide extra herbs, crushed peanuts, and dipping sauce on the side for individuals to add according to their taste preferences.

Presentation advice

Arrange the grilled pork slices, spring rolls, and colorful vegetables on top of the vermicelli noodles in an aesthetically pleasing manner. Garnish with fresh herbs and crushed peanuts for added visual appeal.