Ingredients
- 1 pound pork shoulder thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 garlic cloves minced
- 1 stalk lemongrass tender parts finely chopped
- 8 ounces rice vermicelli noodles
- 4 Vietnamese spring rolls cooked and sliced
- 1 head of lettuce shredded
- 1 medium carrot julienned
- 1 medium cucumber julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup roasted peanuts crushed
For the Nước Chấm Sauce:
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1/2 cup water
- 1 clove garlic minced
- 1 Thai chili finely sliced (optional)
Instructions
- In a bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, and lemongrass. Add pork slices and marinate for at least 30 minutes, preferably longer for more flavor.
- Soak vermicelli noodles in hot water until soft, about 10 minutes, then drain and rinse with cold water.
- Grill the marinated pork over medium heat until cooked through and slightly charred, about 3-4 minutes per side.
- Prepare the nước chấm sauce by whisking together fish sauce, sugar, lime juice, water, minced garlic, and Thai chili until the sugar is dissolved.
- Assemble the bowls by dividing noodles over 4 bowls, top with grilled pork, sliced spring rolls, shredded lettuce, julienned carrots, and cucumber.
- Garnish with mint leaves, cilantro, and crushed peanuts. Serve with nước chấm sauce on the side.
