Grilled Pork Vermicelli with Spring Rolls

MEKONG GUIDE

Grilled Pork Vermicelli with Spring Rolls

Grilled pork and spring rolls (Bún thịt nướng chả giò) is a beloved dish among the Vietnamese people. Have you ever learned how to make a bowl of noodles with grilled pork, crispy spring rolls, and delicious sweet and sour fish sauce? If not, let Mekong Premium guide you in the kitchen!

Preparation Time

20 minutes

Cooking Time

90 minutes

Difficulty Level

Easy

Ingredients

(Serves 3)

Mekong Premium Fresh Dry Noodles

500 gr

Lettuce and herbs

300 gr

For the Spring Rolls

Rice paper

1 package

Pork shoulder

700 gr

Shrimp

500 gr

Chopped shallots

1/2 tpsb

Taro

1/2

Sweet potato

Peeled mung beans

100 gr

Salt

1/4 tbsp

Cooking oil

50 ml

For the Dipping Sauce

Fish sauce

6 tbsp

Sugar

2 tbsp

Chopped garlic

1 tbsp

Chopped chili

1 tbsp

Lime

Preparation Steps

For the Spring Roll Filling:

- Mince 300 g of pork shoulder and dice 200 g of pork fat.
- Mix in 2 tbsp minced lemongrass, 1 tbsp chopped garlic, 1 tbsp chopped shallots, ½ tbsp chopped chili, and ½ tbsp salt.
- Add 1 tbsp grilled meat sauce, 1 tbsp shrimp paste, 1 tbsp chili sauce, 1 tbsp tomato sauce, ½ tbsp five-spice powder, 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp annatto oil.
- Mix well.

For the Broth:

- Clean the pork ribs and chop them into 4 cm pieces.
- Boil a pot of water with a tablespoon of salt, add the ribs, and boil for 5 minutes after it comes to a boil. Remove the ribs and rinse with cold water.

Noodle Preparation:

- Cook Mekong Premium according to the package instructions.
- Boil quail eggs, peel them, and set aside.
- Peel and dice 1 onion; keep one whole for decoration. Clean and cut the carrot into 0.5 cm thick slices, then carve them into flower shapes. Clean and chop green onions and cilantro.

For the Fresh Herbs and Noodles:

- Soak the noodles according to Mekong Premium’s instructions to prevent them from becoming mushy or sticky.
- Wash the lettuce and herbs with salt and let them drain.
- Rinse the mung beans, drain, and set aside.
- Clean the lime and extract the juice into a bowl.

Make the Dipping Sauce:

- Dissolve fish sauce, sugar, lime juice from 2 limes, and 50 ml of water.
- Add the remaining chopped chili and garlic, and stir well.

Prepare the Scallion Oil:

- Place the chopped green onions in a bowl, add hot oil, and mix well.

Cooking Instructions

Clean the shrimp by removing the heads, shells, and black veins.
Peel and wash the taro and sweet potato, then shred them.
Rinse the mung beans, drain them, and place them in a pot with just enough water to cover. Cover and cook on low heat for about 15 minutes until soft. Turn off the heat.
Spring Roll Filling: Mix minced pork, shredded sweet potato, shredded taro, cooked mung beans, salt, and pepper in a bowl.
Wrapping and Frying the Spring Rolls: Place a rice paper sheet on a plate, add the spring roll filling and a shrimp, fold the sides, and roll it up to form a beautiful spring roll.
Heat oil in a pan over medium heat. When the oil is hot, add the spring rolls and fry for about 10-15 minutes until they are golden and crispy, then remove and drain on paper towels.
Clean the pork shoulder and pork fat, slice them thinly.
Place the sliced pork and fat in a bowl, add the grilled meat sauce, salt, shrimp paste, chili sauce, tomato sauce, oyster sauce, soy sauce, annatto oil, sugar, pepper, five-spice powder, minced garlic, chopped shallots, minced chili, lemongrass, and mix well. Marinate for 1 hour.
After marinating, fold the meat slices in half and skewer them on sticks, alternating with pieces of pork fat until the skewers are full.
Prepare a charcoal grill. Once the charcoal is completely burned and the smoke has settled, grill the skewers for about 15-20 minutes. Alternatively, you can grill them using an air fryer.

Now the grilled pork and spring rolls noodle bowl is ready!

Serve the noodles in bowls topped with fresh herbs, spring rolls, grilled pork, and drizzle with scallion oil. Enjoy it with the sweet and sour fish sauce! The dish features crispy spring rolls that crunch with quality filling, deliciously grilled pork that is aromatic and perfectly cooked with a beautiful golden-brown color, and tender, juicy meat that has been richly marinated, paired with the irresistible fatty pork. The final touch is the perfectly balanced sweet and sour dipping sauce, complemented by the mild spiciness of garlic and chili

MEKONG GUIDE

Grilled Pork Vermicelli with Spring Rolls

Ingredients

(Serves 3)

Preparation Steps

Cooking Instructions

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