Vietnamese Imperial Pork Vermicelli Bowl with Vegetable and Chicken Spring Rolls
Pork shoulder sliced paper thin and marinated in sweet, umami packed marinade with lemongrass, garlic and other deliciousness. Served over rice vermicelli noodles and topped with fried shallots, peanuts (packaged separately), garlic lime and chili dipping sauce and mint/basil. Add pickled daikon radish and carrots and vegetable and chicken spring rolls with sweet chili dipping sauce for a great meal on its own, but best if you add array of possible fresh vegetables. Great for kids with low/no spice tolerance if you leave out the chili sauces.
Serves 3-4 adults and makes great leftovers.
COOK TIME - 20 MIN.
ALLERGENS - Soy, fish, sesame, nuts (packaged separately), wheat (spring rolls).
CONTENTS - Pork, rice vermicelli, garlic, lime and chili sauce, mint/basil sauce, sweet chili dipping sauce, fried shallots, peanuts, pickles, spring rolls (lumpia).
SHOPPING LIST - Crisp lettuce and/or cabbage, cilantro and/or mint, cucumber, cherry tomato, bean sprouts, carrot - use one or all of these veggies and substitute your own.
KEEP FROZEN. Thaw in the fridge overnight or in cold water for 20-30 min. Springs work best cooked still frozen. Refrigerate and use within 24 hours.
ADVISORY - Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Cook pork to a temperature of 160F.
INSTRUCTIONS -
Pork - Grill (best) - heat a grill on high until very hot. Oil the grill well. With pork still laid on parchment paper, flip paper to lay pork flat on grill and remove paper. Cook for 2 minutes, flip and cook for 1-2 minutes. Oven - Pre-heat the oven to 475-500 or pre-heat the oven broiler with rack just under the broiler (best). Set pork on parchment paper on a sheet pan (may need to cut parchment paper/pork to fit). Cook for 4-5 minutes until charred in spots and cooked through.
Rice Vermicelli - Bring a pot of salted water to a boil. Follow instructions on package (boil for 1-2 min. Rinse noodles in cold water several times until starch is removed (keeps them from sticking together).
Spring Rolls - Add 2 tbs of oil (canola is best) to a frying pan heated on medium. Add spring rolls and cook for 2-3 min per side until golden, crisp and heated through.
Assembly - Place noodles in a bowl and top with slices of pork, sliced/chopped veggies, radishes, shallots and peanuts. Add sauces to taste and stir to eat. Dip spring rolls in any or all of the sauces.
INGREDIENTS - Pork - Pork shoulder, marinade (caramel water – sugar and water, fish sauce (anchovies, water, salt, sugar), garlic, scallions, shallots, chili powder, pepper, sugar, salt. Noodles - Rice flour, tapioca flour, water. Shallots - shallots, soya oil, garlic. Peanuts - peanuts. Garlic, lime and chili dipping sauce - water, lime juice, fish sauce (anchovies, water, salt, sugar), garlic, sugar, mint and basil. Spring rolls - cabbage, bean sprouts, chicken carrots, jicama, green beans, onions, fish sauce (anchovy, salt, water, sugar), granulated sugar, salt, soybean oil, black pepper, unbleached whate flour, water, salt, glycerine, sorbitol, corn starch.