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Char-broiled Pork Nem Vermicelli Recipe

Name: Summer Rolls Char-Broiled Pork Nem Vermicelli Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb pork shoulder, thinly sliced; 2 tbsp shallot, finely grated; 1 tbsp garlic, finely grated; 2 tbsp fish sauce; 1 tbsp light soy sauce; 1 tbsp brown sugar; 1 tbsp vegetable oil; 0.5 tsp ground white pepper; 12 count toothpicks or bamboo skewers; 8 oz rice vermicelli (thin); 1 cup cucumber, julienned; 2 cups bean sprouts, trimmed; 0.5 cup carrot, shredded or julienned; 0.5 cup fresh mint leaves; 0.5 cup fresh cilantro leaves; 8 count butter lettuce or lettuce leaves, separated; 0.25 cup crushed roasted peanuts; 0.25 cup hot water (boiled and cooled); 2 tbsp sugar; 2 tbsp fresh lime juice; 3 tbsp fish sauce; 1 tsp garlic, minced; 1 count bird's eye chili or red chili, thinly sliced; 1 tsp neutral oil for brushing; 2 count lime wedges

Inspired by Summer Rolls

Time55m

Serves4

Make Char-broiled Pork Nem Vermicelli Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork Nem (Char-broiled Pork Skewers)

1 lb pork shoulder, thinly sliced

2 tbsp shallot, finely grated

1 tbsp garlic, finely grated

2 tbsp Fish sauce

1 tbsp light soy sauce

1 tbsp Brown sugar

1 tbsp Tuscany sunflower oil

1/2 tsp ground white pepper

12 count toothpicks or bamboo skewers

Vermicelli & Vegetables

8 oz rice vermicelli (thin)

1 cup cucumber, julienned

2 cups bean sprouts, trimmed

1/2 cup carrot, shredded or julienned

1/2 cup fresh mint leaves

1/2 cup Fresh cilantro leaves

8 count butter lettuce or lettuce leaves, separated

1/4 cup crushed roasted peanuts

Nuoc Cham (Dipping/Dressing Sauce)

1/4 cup hot water (boiled and cooled)

2 tbsp sugar

2 tbsp Fresh lime juice

3 tbsp Fish sauce

1 tsp Garlic, minced

1 count bird's eye chili or red chili, thinly sliced

Finishing / Garnish

1 tsp neutral oil for brushing

2 count Lime wedges

Method

Pork Nem (Char-broiled Pork Skewers)

Prepare pork and marinade

Slice pork shoulder thinly across the grain into strips about 1/8–1/4 inch thick. In a bowl combine grated shallot, grated garlic, fish sauce, light soy sauce, brown sugar, vegetable oil and white pepper. Mix until sugar dissolves.

Add the pork slices to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours (up to 4 hours).

Thread marinated pork onto skewers (fold longer strips or layer 2–3 pieces together) leaving a small gap between pieces for even heat. Press meat thin so it will cook and char quickly.

Preheat a grill or broiler (char-broiler) to high. Lightly brush the grates with oil. Just before grilling, brush skewers with a little neutral oil to prevent sticking.

Char-grill the pork skewers 2–3 minutes per side until nicely browned and slightly charred at the edges and cooked through (internal temperature about 145°F/63°C). Remove from heat and let rest 5 minutes. If using toothpicks, keep them in for serving or remove as preferred.

Vermicelli & Vegetables

Bring a pot of water to a boil. Remove from heat and add the rice vermicelli. Soak according to package instructions (generally 4–6 minutes for thin vermicelli) until tender but still slightly springy. Drain and rinse under cold water to stop cooking. Toss with a teaspoon of oil to prevent sticking and set aside.

Prepare vegetables: julienne cucumber and carrot, trim bean sprouts, pick and rinse mint and cilantro leaves, separate lettuce leaves.

Portion vermicelli into serving bowls or plates. Arrange cucumber, carrot, bean sprouts, herbs and lettuce around/over the vermicelli. Cut char-grilled pork off skewers and place on top of the vermicelli. Sprinkle crushed roasted peanuts over the dish.

Nuoc Cham (Dipping/Dressing Sauce)

In a small bowl dissolve sugar in 1/4 cup hot water. Stir until fully dissolved. Add lime juice and fish sauce, taste and adjust balance: it should be sweet, salty and tangy. Add minced garlic and sliced chili. If desired, thin with an additional tablespoon of water to reach preferred strength.

Taste and adjust: add more sugar for sweetness, more lime for acidity, or more fish sauce for saltiness. Serve at room temperature.

Assembly & Service

To serve, spoon nuoc cham over the vermicelli and pork or serve it on the side for dipping. Garnish with crushed peanuts and a lime wedge. Use lettuce leaves to make wraps, if desired.

Estimated plating: divide into 4 servings—about 2–3 oz cooked pork per serving with roughly 2 oz dry vermicelli (cooked to yield ~1 cup), vegetables and herbs.