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.