Bún Thịt Chả Giò

Ingredients

Vermicelli noodles

8 ounces

Pork shoulder

1 pound, thinly sliced

Ground pork

1/2 pound

Shrimp

1/2 pound, peeled and deveined

Carrots

1 cup, julienned

Garlic

3 cloves, minced

Spring roll wrappers

10-12

Lettuce

1 cup, shredded

Bean sprouts

1 cup

Mint leaves

1/2 cup, loosely packed

Cilantro

1/2 cup, loosely packed

Peanuts

1/2 cup, crushed

Nuoc cham sauce

for serving

Fish sauce

3 tablespoons

Lime juice

2 tablespoons

Sugar

2 teaspoons

Vegetable oil

for frying

Instructions

1. Cook the vermicelli noodles according to package instructions. Drain and set aside.
2. In a bowl, combine the fish sauce, lime juice, sugar, and minced garlic. Add the sliced pork and marinate for 15 minutes.
3. Preheat the grill to medium-high heat. Grill the marinated pork slices for 2-3 minutes per side, or until cooked through. Set aside.
4. In a separate bowl, combine the ground pork, shrimp, carrots, and minced garlic. Mix well until combined.
5. Soak the spring roll wrappers in warm water for a few seconds until pliable. Place a spoonful of the pork and shrimp mixture onto each wrapper and roll tightly, folding the sides in as you go.
6. Heat oil in a deep pan or fryer over medium heat. Fry the spring rolls until golden brown and crispy, about 3-5 minutes. Drain on paper towels.
7. To serve, divide the cooked vermicelli noodles among four bowls. Top with grilled pork slices, crispy spring rolls, bean sprouts, shredded lettuce, mint leaves, cilantro, and crushed peanuts.
8. Serve with nuoc cham sauce on the side for dipping.