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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation For 1 Or 2 Main Dish Pork Vegetables Asian Vietnamese Stove Top Stir Fry Meat Pork Chops Carrots Equipment Number Of Servings Technique 4 Hours Or Less

Rice Vermicelli Salad With Grilled Pork And Spring Rolls

While living in colorado, i worked for an all vietnamese company that made wreaths and wall decorations out of red river birch and white willow twigs as their office manager. i worked there for 10 years and became very close to the people that i worked with. often the owner of the company would treat me to lunch from his favorite vietnamese restaurant. i always requested this dish. he once told me the name of it but darned if i could ever understand what he was saying, let alone how to spell it. anyway, i just had to recreate this wonderful vietnamese dish from memory because i have missed it so much. here is what i have come up with.

Steps

Partially freeze pork for easy slicing.
Slice thin.
Marinade pork strips in the soy sauce and garlic powder for 1 hour.
Stir fry or grill in grill wok the pork until no longer pink.
Set aside and keep warm.
Heat egg rolls.
Cut into 1 inch pieces.
Boil water in a large pot.
Add rice sticks and cook for 1 to 2 minutes , tasting for doneness.
Drain completely.
Place a serving of rice sticks on a plate.
Top with 1 / 2 of the carrots , cucumbers , mint and cilantro.
Top vegetables with pork strips and egg roll pieces.
Sprinkle peanuts on top.
Serve with a small dish of the nuoc mam cham - dipping fish sauce , recipe #151821 for dipping or spooning over the salad.
Repeat for a second serving.

Ingredients

rice noodles, pork fillet, soy sauce, garlic powder, carrot, cucumber, mint, peanuts, egg rolls, nuoc cham sauce