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Char-broiled Sour Pork Vermicelli Recipe

Name: Summer Rolls Char-Broiled Sour Pork Vermicelli Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb pork shoulder, thinly sliced; 1.5 tbs light soy sauce; 0.5 tbs dark soy sauce; 1 tbs rice wine or Shaoxing wine; 1.5 tsp granulated sugar; 1 tbs white vinegar; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 1 tsp cornstarch; 0.5 tsp sesame oil; 0.5 tsp salt; 0.25 tsp white pepper; 8 oz dry rice vermicelli (thin); 4 cups chicken or vegetable broth; 1 cup water; 1 cup tomato, chopped; 0.75 cup pickled mustard greens (suan cai) or substitute napa cabbage, chopped; 1 tsp sugar (for balancing sourness); 1 tbs additional white vinegar (adjust to taste); 1 tsp light soy sauce (for broth); 0.5 tsp salt; 2 tbs vegetable oil or peanut oil; 1 small shallot or small onion, thinly sliced; 2 cloves garlic, thinly sliced (for topping); 2 stalks scallions, thinly sliced; 0.25 cup cilantro, chopped; 2 tbs fried shallots (optional); 1 tbs chili oil or chili crisp; 2 wedges lime or lemon wedges

Inspired by Summer Rolls

Time50m

Serves4

Make Char-broiled Sour Pork Vermicelli Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork & Marinade

1 lb pork shoulder, thinly sliced

1 1/2 tbs light soy sauce

1/2 tbs dark soy sauce

1 tbs rice wine or Shaoxing wine

1 1/2 tsp granulated sugar

1 tbs white vinegar

2 cloves Garlic, minced

1 tsp fresh ginger, minced

1 tsp Cornstarch

1/2 tsp Toasted sesame oil

1/2 tsp Celtic sea salt

1/4 tsp White pepper

Vermicelli & Broth

8 oz dry rice vermicelli (thin)

4 cups Chicken or vegetable broth

1 cup water

1 cup Tomato, chopped

3/4 cup pickled mustard greens (suan cai) or substitute napa cabbage, chopped

1 tsp sugar (for balancing sourness)

1 tbs additional white vinegar (adjust to taste)

1 tsp light soy sauce (for broth)

1/2 tsp Celtic sea salt

Aromatics & Toppings

2 tbs vegetable oil or peanut oil

1 small shallot or small onion, thinly sliced

2 cloves garlic, thinly sliced (for topping)

2 stalks scallions, thinly sliced

1/4 cup cilantro, chopped

2 tbs fried shallots (optional)

1 tbs chili oil or chili crisp

2 wedges lime or lemon wedges

Method

Pork & Marinade

Prepare and marinate pork

Pat the pork slices dry with paper towel. In a bowl combine light soy sauce, dark soy sauce, rice wine, granulated sugar, white vinegar, minced garlic, minced ginger, cornstarch, sesame oil, salt and white pepper. Add the pork, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours. The cornstarch and sugar help create a slight glaze when char-broiling.

Char-broil (pan or broiler)

Preheat a grill pan over high heat or set the oven broiler to high and arrange a rack 4–6 inches from heat. Lightly oil the grill pan or line a rimmed sheet with foil and oil. Shake off excess marinade (reserve marinade) and arrange pork slices in a single layer. For grill pan: sear 1.5–2 minutes per side until deeply browned and slightly charred on edges. For broiler: broil 3–4 minutes per side, watching carefully to avoid burning. Transfer cooked pork to a plate and let rest 3 minutes. If desired, briefly brush with reserved marinade during the last 30 seconds of cooking and char for extra glaze (ensure any sauce brushed on reaches a safe temperature).

Vermicelli & Broth

Soak vermicelli

Place rice vermicelli in a large bowl and cover with warm (not boiling) water. Soak 8–10 minutes until pliable but still slightly firm. Drain and set aside. If using very thin vermicelli, shorten soak time to 5–7 minutes.

Build the broth

In a medium saucepan, heat 1 tablespoon oil over medium heat. Add sliced shallot and sauté 2–3 minutes until translucent. Add chopped tomato and cook 3–4 minutes until it breaks down and becomes saucy. Pour in chicken or vegetable broth and 1 cup water, add chopped pickled mustard greens, sugar, light soy sauce and salt. Bring to a gentle simmer and cook 5 minutes to marry flavors. Taste and add the additional white vinegar a little at a time to reach a pleasant sourness (about 1 tablespoon total, adjust to preference). If broth tastes too sour, balance with a pinch more sugar.

Combine vermicelli and broth

Add drained vermicelli to the simmering broth and cook 1–2 minutes until fully tender and warmed through. Use tongs to lift and check texture. Turn off heat and adjust seasoning (salt, vinegar, soy) as needed.

Aromatics & Assembly

Crisp garlic and finish toppings

In a small skillet heat remaining 1 tablespoon oil over medium heat. Add thinly sliced garlic and fry until golden and fragrant, about 30–60 seconds; remove immediately to a paper towel to avoid burning. If using fried shallots, have them ready.

Assemble bowls

Divide the cooked vermicelli and broth among 4 bowls (about 4 cups broth total). Arrange char-broiled pork slices on top of each bowl. Scatter fried garlic, scallions, cilantro, and fried shallots over the pork. Drizzle a little chili oil or add chili crisp to taste and serve with lime or lemon wedges on the side for extra brightness.

Serve

Serve immediately while pork is warm and the broth is hot. Encourage diners to squeeze lime and stir to combine before eating.