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.
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.
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.
Wash and prepare all fresh vegetables and herbs: tear butter lettuce, julienne cucumber and carrot, wash bean sprouts, and pick mint and cilantro leaves.
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.
Fry or bake Vietnamese fried spring rolls according to package instructions until golden brown and crispy. Slice them into bite-sized pieces.
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.
Generously drizzle each bowl with Nuoc Cham. Garnish with crushed roasted peanuts and fried shallots (if using). Serve immediately.
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