Grilled Pork Vermicelli Recipe

Marinate pork

In a bowl combine minced lemongrass, garlic, shallot, sugar, fish sauce, soy sauce, honey, vegetable oil, and black pepper. Add the sliced pork and mix well so each piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Grill or broil

Preheat a grill, grill pan, or broiler to medium-high heat. Thread slices onto skewers or place directly on the grill. Grill 2–3 minutes per side until caramelized and cooked through (internal temperature ~145°F / 63°C). If using a broiler, arrange pork on a foil-lined tray and broil 3–4 minutes per side, watching to avoid burning. Let rest 5 minutes, then slice thinly against the grain into bite-sized pieces.

Simmer pork

Place the lean pork loin in a small pot and add 2 cups water, fish sauce, sugar, and white pepper. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer 20–25 minutes until cooked through and easily shredded. Remove pork and reserve 1/4 cup of the cooking liquid.

Shred

When cool enough to handle, shred the pork finely with two forks or chop very finely on a cutting board to create small shredded pieces. Toss with a teaspoon or two of the reserved cooking liquid to keep moist. Set aside.

Prepare rolls

If using store-bought already cooked rolls, warm in a 350°F (175°C) oven for 6–8 minutes until heated and slightly crisp. If frying from fresh, heat oil in a deep pan to 350°F (175°C) and fry rolls 3–5 minutes until golden and crisp. Drain on paper towels and cut each roll in half at a diagonal.

Cook vermicelli

Bring a large pot of water to a boil. Remove from heat, add the dried rice vermicelli, and let soak for about 4–5 minutes until just tender (follow package instructions). Drain and rinse under cold water to stop cooking. Toss lightly with a teaspoon of neutral oil to prevent sticking and divide among serving bowls.

Prepare salad components

Arrange shredded lettuce, julienned cucumber, bean sprouts, pickled carrot and daikon, and fresh herbs on top of or beside the vermicelli in each bowl. Sprinkle crushed roasted peanuts and fried shallots over the top.

Make sauce

In a small bowl dissolve 2 tablespoons sugar in 3/4 cup warm water. Stir in fish sauce and lime juice until combined. Add minced garlic, sliced chili, and shredded carrot. Taste and adjust: more sugar for sweetness, more lime for acidity, or more fish sauce for saltiness. Sauce should be a balanced sweet-sour-salty flavor.

To assemble each serving: place a bed of vermicelli in a bowl. Top with a handful of shredded lettuce and the prepared vegetables and herbs. Arrange grilled pork pieces on one side, a portion of shredded pork on another side, and 2–3 halves of spring roll on top or at the rim.

Scatter crushed peanuts and fried shallots over everything. Serve with a small bowl or ladle of nuoc cham on the side so diners can spoon it over the vermicelli or dip pieces of roll/pork as they like. Serve with lime wedges.