Grilled Pork and Spring Roll Vermicelli Salad (Bún Chả Giò Nướng) 烤肉春卷檬粉沙律 (Bún Chả Giò Nướng)

A refreshing and flavorful Vietnamese vermicelli noodle salad featuring tender grilled marinated pork, crispy fried spring rolls, fresh herbs, and vegetables, all generously drizzled with tangy and savory Nuoc Cham (fish sauce dressing).

Nutrition (per serving)

Ingredients

• 400g pork shoulder or belly, thinly sliced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp dark soy sauce
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 stalk lemongrass, finely minced (white part only)
• 1/2 tsp black pepper
• 200g dried vermicelli rice noodles (bún)
• 8 Vietnamese fried spring rolls (chả giò), pre-made or freshly fried
• 1 head butter lettuce, torn
• 1/2 cucumber, julienned
• 1 carrot, julienned
• 100g bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fish sauce (for Nuoc Cham)
• 1/4 cup sugar (for Nuoc Cham)
• 1/4 cup fresh lime juice
• 1/2 cup warm water
• 2 cloves garlic, minced (for Nuoc Cham)
• 1-2 bird's eye chilies, thinly sliced (optional)
• 1/4 cup crushed roasted peanuts
• 2 tbsp fried shallots (optional)

Steps

1. In a bowl, combine pork, fish sauce, sugar, dark soy sauce, vegetable oil, minced garlic, minced shallot, minced lemongrass, and black pepper. Mix well and marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
2. In a separate bowl, whisk together fish sauce, sugar, lime juice, warm water, minced garlic, and thinly sliced chilies (if using) until sugar is dissolved. Set aside.
3. Bring a pot of water to a boil. Add vermicelli rice noodles and cook according to package instructions until tender, about 3-5 minutes. Drain thoroughly, rinse with cold water to prevent sticking, and set aside.
4. Wash and prepare all fresh vegetables and herbs: tear butter lettuce, julienne cucumber and carrot, wash bean sprouts, and pick mint and cilantro leaves.
5. Preheat a grill or grill pan to medium-high heat. Grill marinated pork slices for 2-3 minutes per side, until cooked through and slightly charred.
6. Fry or bake Vietnamese fried spring rolls according to package instructions until golden brown and crispy. Slice them into bite-sized pieces.
7. In large serving bowls, arrange a base of torn lettuce. Top with cooked vermicelli noodles, grilled pork slices, sliced spring rolls, julienned cucumber, julienned carrot, bean sprouts, mint leaves, and cilantro leaves.
8. Generously drizzle each bowl with Nuoc Cham. Garnish with crushed roasted peanuts and fried shallots (if using). Serve immediately.

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