Grilled Pork Patty Vermicelli Recipe
Vermicelli with grilled pork patty and spring rolls.
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Ingredients
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Grilled Pork Patties (Chả) and Marinade
Fried Spring Rolls (Cha Gio) - small egg-roll style
Vermicelli and Assembly
Nuoc Cham (Dipping/Sauce)
Method
Grilled Pork Patties (Chả)
- 1
Mix and Marinate
In a large bowl, combine 1 lb ground pork, 2 tbsp minced shallot, 1 tbsp minced garlic, 2 tbsp fish sauce, 1 tsp sugar, 1 tsp salt, 1 tsp baking powder, 1 tsp freshly ground black pepper, 1 tbsp vegetable oil and 1 egg. Mix vigorously by hand or with a stand mixer for 2–3 minutes until the mixture becomes sticky and cohesive. Cover and refrigerate for at least 30 minutes (up to 2 hours) to develop flavor and firm texture.
- 2
Form Patties
Divide the chilled mixture into 6 equal portions (about 2.5–3 oz each). Wet your hands slightly and form into flat round patties about 3–4 inches wide and 1/2 inch thick. Press gently in the center to keep even thickness.
- 3
Grill or Pan-Fry
Heat a grill pan or outdoor grill to medium-high and oil the grates lightly (or heat a nonstick skillet over medium-high). Brush patties with a little vegetable oil. Grill or pan-fry 3–4 minutes per side, until well browned, slightly charred at the edges, and cooked through (internal temperature 160°F/71°C). If using a grill, avoid pressing the patties so they stay juicy. Transfer to a plate and let rest 5 minutes, then slice into 1/2-inch strips or leave whole for serving.
Fried Spring Rolls (Cha Gio)
- 4
Prepare Filling
Soak glass noodles per package instructions, drain and chop roughly. Rehydrate shiitake mushrooms if dried, squeeze excess water and finely chop. In a bowl combine 1/2 lb ground pork, 4 chopped shiitakes, 1/2 cup grated carrot, 1/2 cup shredded jicama or daikon (if using), 1/4 cup chopped glass noodles, 1 tbsp minced shallot, 1 tsp minced garlic, 1 tbsp fish sauce, 1/2 tsp sugar and 1/2 tsp black pepper. Mix thoroughly until cohesive.
- 5
Wrap
If using rice paper wrappers: soften one sheet in warm water until pliable (about 5–10 seconds), lay on a damp towel. Place ~2 tbsp filling near the bottom third, fold bottom over filling, fold in sides, and roll tightly toward the top to seal. Repeat to make 8 small rolls. If using spring roll wrappers, follow packaging instructions to wrap similarly.
- 6
Fry
In a heavy skillet or wok, heat about 2 cups vegetable oil to 350°F (175°C) or medium-high. Fry rolls in batches, seam-side down first, turning occasionally until golden brown and crisp, about 3–4 minutes per batch. Drain on a wire rack or paper towels. Keep warm in a low oven (200°F/95°C) if needed.
Vermicelli and Assembly
- 7
Cook Vermicelli
Bring a large pot of water to a boil. Remove from heat and add 8 oz rice vermicelli; let sit 3–5 minutes until just tender (follow package instructions for exact timing). Drain in a colander and rinse briefly under cold water to stop cooking. Toss with 1 tsp vegetable oil to prevent sticking and set aside.
- 8
Prepare Fresh Components
Rinse and drain bean sprouts. Julienne 1/2 cup cucumber. Tear 2 cups lettuce into bite-size pieces. Chop 3/4 cup mixed fresh herbs (mint, cilantro, Thai basil). Roughly chop 2 tbsp roasted peanuts and measure fried shallots if using.
- 9
Make Nuoc Cham
In a small bowl dissolve 3 tsp sugar in 1/2 cup warm water. Stir in 3 tbsp fresh lime juice (or rice vinegar) and 2 tbsp fish sauce. Add 1 tsp minced garlic and finely sliced chili to taste. Taste and adjust balance of sweet/sour/salty—add more sugar, lime, or fish sauce as needed. Stir in 1 tbsp grated carrot for garnish if desired.
- 10
Assemble Bowls
Divide the tossed vermicelli among 4 bowls (approx. 2 oz cooked noodles per serving). Arrange lettuce, cucumber, bean sprouts and a generous handful of herbs on top of each. Place 1–2 sliced grilled pork patties and 2 fried spring rolls (halved on the diagonal) on each bowl. Sprinkle with chopped peanuts and fried shallots. Serve immediately with nuoc cham on the side or lightly drizzled over the bowl.