Pork & Egg Roll Vermicelli Noodle Salad Recipe

Prepare noodles

Place the dried rice vermicelli in a large heatproof bowl. Pour boiling water over the noodles to fully submerge and let soak for 4–6 minutes or until tender but not mushy. Drain in a colander and rinse briefly with cold water to stop cooking. Toss with 1 teaspoon neutral oil to prevent sticking and set aside.

Prepare vegetables: Thinly shred the romaine (or napa), julienne carrots and cucumbers, trim bean sprouts, and pick whole basil, cilantro and mint leaves. Keep vegetables chilled until assembly.

Make quick pickles: In a microwave-safe or small saucepan combine rice vinegar, water, sugar and salt. Heat gently until sugar dissolves (about 1–2 minutes) or bring to a low simmer on stove. Place julienned daikon and additional carrot in a jar or bowl and pour the warm brine over them. Let sit at least 20 minutes (or up to 2 hours). Drain before serving; reserve a little pickling liquid if you like a touch of acidity for the salad.

Cook pork: If using pork shoulder, cut into small pieces and pulse in a food processor until coarsely ground; if using ground pork skip this step. Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add minced garlic and shallot and sauté 30–45 seconds until fragrant. Add pork and break up with a spoon. Season with 2 tablespoons fish sauce, 1 tablespoon light soy sauce, 1 teaspoon brown sugar and 1/4 teaspoon white pepper. Cook until pork is browned and cooked through, 6–8 minutes. Taste and adjust seasoning. Remove from heat and keep warm.

Prepare egg rolls: If using store-bought pre-fried egg rolls, reheat in a 350°F (175°C) oven 8–10 minutes until crispy, then slice crosswise into 1/2-inch pieces. If using fresh or homemade uncooked egg rolls, deep-fry or pan-fry according to package or recipe instructions until golden and fully cooked, then slice. Arrange sliced egg roll pieces on a paper towel briefly to drain excess oil.

Whisk dressing: In a small bowl combine warm water, lime juice, 3 tablespoons fish sauce and 2 tablespoons sugar. Stir until sugar dissolves. Add minced garlic and sliced chile. Taste and adjust balance — it should be bright, salty, slightly sweet and acidic. If too salty add a little more water or lime; if too tart add a pinch more sugar.

Assemble bowls: Divide drained vermicelli among 4 serving bowls (about 2 oz dried noodles per serving). Top each portion with an even amount of shredded lettuce, julienned carrot and cucumber, a small handful of bean sprouts, and a generous portion of fresh herbs (basil, cilantro, mint).

Add protein & pickles: Spoon warm seasoned pork over the noodles. Arrange sliced egg-roll pieces on top. Scatter a few tablespoons of drained pickled daikon and carrot around the bowl.

Dress and finish: Drizzle 2–3 tablespoons of the Nuoc Cham dressing over each bowl (or serve on the side). Sprinkle crushed roasted peanuts and fried shallots over the top. Serve with lime wedges for extra brightness.

Serve immediately: Toss lightly at the table so noodles and vegetables pick up dressing and toppings. Leftover components can be refrigerated separately for up to 2 days; dress just before serving.