Vietnamese rice noodles with BBQ Pork and spring rolls

I learned how to cook some Vietnamese food while working for Catholic Community Services. This recipe brings back good memories of great people, besides the boys love it.
Vietnamese rice noodles with  BBQ Pork and spring rolls
Vietnamese rice noodles with  BBQ Pork and spring rolls

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs. pork butt, partially frozen, then thinly sliced

  • 6

    scallions

  • 4

    cloves minced garlic

  • 2-5

    serrano chile peppers, minced

  • 4

    tsp. sugar

  • 4

    T. fish sauce

  • 2

    limes – juice only

  • Salt & pepper to taste

  • 6

    carrots julienne or grated

  • 16 oz. pkg of rice vermicelli noodles

  • 3-4

    T. oil

  • 4

    cups mung bean sprouts

  • 1

    head Romaine or green leaf lettuce shredded

  • 1

    cucumber peeled and thinly sliced

  • 1

    bunch cilantro

  • 1

    cup roasted peanuts – roughly chopped

  • 2

    cups Nuoc cham sauce – recipe below

Directions

Directions 1. In a large bowl, mix together the prk, scallions, garlic, chile peppers, sugar, fish sauce, lime juice, salt and pepper. Set aside to marinate 15-30 minutes. 2. Bring a large sauce pan of water to boil. Add the carrots and blance for 30 seconds. Remove the carrots with a slotted spoon to a bowl of cold water to stop the cooking. 3. Place the rice vermicelli in a heat-proof bowl and pour boiling water over them. Let them sit 5-8 minutes until softened through. Drain, rinse in cold water and set aside. 4. Heat the oil in a sauté pan or wok over medium high heat. Remove pork from marinade and sauté quickly until just cooked through, about 2 minutes. Remove from heat. 5. Add equal amounts of the carrots, sprouts and lettuce to each of the 4-6 deep single serving bowl. Place equal amounts of noodles on top of vegetables. Then place a spoonful of pork on top of the noodles. Add cucumbers cilantro, and chopped peanuts. Serve with nuoc cham to pour over the noodles to taste. Nuoc Cham Sauce: Red chili pepper paste or sauce – to taste, start with a little, you can always add more. 1 garlic clove minced ½ med. Lime 1 T. water 1 tsp. sugar 1 T. vinegar 4 T. fish sauce (available at oriental markets or my house) Small amount of grated carrot Mix peppers, garlic, sugar and lime. Add vinegar water, and carrot. Mix in fish sauce. Store leftovers in fridge. It will store 2- 3 months.

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