Combination Vermicelli Noodle Bowl with Lemongrass Pork and Crispy Egg Rolls

By Sprig Originals ✓ · cooked up in Sprig

The full combo bowl you order when you can't choose: charred lemongrass pork and shatteringly crisp pork-and-shrimp egg rolls piled over cool rice vermicelli, a bushel of herbs, pickled carrot and daikon, and a bowl's worth of nuoc cham poured over everything. The whole trick at home is sequencing — the egg rolls get fried first (they stay crisp far longer than grilled pork stays juicy), then the marinated pork hits a screaming-hot grill or pan while the noodles drain. Assemble both at the last second so the meat is still sizzling and the rolls still crackle when you cut them.

Ingredients

• 1 1/2 lb boneless pork shoulder, sliced 1/4-inch thick
• 3 stalks lemongrass, tough outer layers removed, tender core finely minced
• 1 medium shallot, finely minced
• 4 cloves garlic, finely minced
• 3 tbsp fish sauce
• 2 tbsp granulated sugar
• 1 tbsp honey
• 1 tbsp soy sauce
• 2 tbsp neutral oil
• 1 tsp toasted sesame oil
• 1/2 tsp freshly ground black pepper

• 12 frozen spring roll wrappers (8-inch square), thawed
• 3/4 lb ground pork
• 4 oz raw shrimp, peeled and finely chopped
• 1 oz dried glass (mung bean) noodles
• 1/4 cup dried wood ear mushrooms
• 1 medium carrot, finely grated
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1/2 tsp granulated sugar
• 1/2 tsp freshly ground black pepper
• 1 large egg, beaten (for filling and sealing)
• 6 cups neutral oil, for frying

• 1/4 cup granulated sugar
• 3/4 cup warm water
• 1/4 cup fish sauce
• 3 tbsp fresh lime juice
• 2 cloves garlic, grated
• 1 Thai chile, thinly sliced

• 1 cup carrot, julienned
• 1 cup daikon radish, julienned
• 1/3 cup rice vinegar
• 3 tbsp granulated sugar
• 1/2 tsp kosher salt

• 12 oz dried rice vermicelli (bún)
• 4 cups shredded green leaf lettuce
• 1 English cucumber, julienned
• 2 cups bean sprouts
• 1 cup mint leaves
• 1 cup cilantro sprigs
• 1/2 cup Thai basil leaves
• 1/2 cup roasted peanuts, coarsely chopped
• 2 scallions, thinly sliced
• 1 lime, cut into wedges

Instructions

1. Freeze the pork shoulder for 30 to 40 minutes until firm at the edges, then slice against the grain into 1/4-inch-thick pieces about 2 inches wide — partially frozen meat slices much more evenly. In a large bowl, stir together the minced lemongrass, shallot, garlic, 3 tablespoons fish sauce, 2 tablespoons sugar, honey, soy sauce, 2 tablespoons neutral oil, sesame oil, and black pepper. Add the pork, massage the marinade in with your hands, cover, and refrigerate at least 1 hour or up to overnight.
2. Make the pickles: toss the julienned carrot and daikon with 1/2 teaspoon salt, let sit 10 minutes, then squeeze out the liquid. Whisk the rice vinegar, 3 tablespoons sugar, and 1/4 cup water until dissolved, pour over the vegetables, and refrigerate at least 30 minutes.
3. Make the nuoc cham: dissolve 1/4 cup sugar in 3/4 cup warm water, then stir in the fish sauce, lime juice, grated garlic, and sliced chile. Taste — it should be bright, salty, and only lightly sweet. Refrigerate until serving.
4. Build the egg roll filling: soak the glass noodles and wood ear mushrooms in separate bowls of hot water for 10 minutes. Drain, then chop the noodles into 1-inch lengths and finely chop the mushrooms. Combine with the ground pork, chopped shrimp, grated carrot, shallot, garlic, 1 tablespoon fish sauce, 1/2 teaspoon sugar, pepper, and 1 tablespoon of the beaten egg. Mix with your hands just until cohesive; reserve the rest of the egg for sealing.
5. Roll the egg rolls: lay a wrapper as a diamond, place 2 heaping tablespoons of filling in a 3-inch log across the lower third, fold the bottom corner up over it, fold in both sides tightly, then roll upward, brushing the top corner with beaten egg to seal. Keep rolls tight and thin (about 1 inch thick) so the filling cooks through. Repeat with all 12 wrappers, keeping unused wrappers covered with a damp towel.
6. Fry the egg rolls FIRST — they hold their crunch for 30 minutes, while grilled pork does not. Heat 2 to 2 1/2 inches of oil in a heavy pot or Dutch oven to 325°F. Fry 4 to 5 rolls at a time for 6 to 7 minutes, turning occasionally, until pale gold and firm. Drain on a wire rack.
7. Raise the oil to 375°F and fry the rolls a second time in batches for 1 1/2 to 2 minutes, until deep golden and blistered. Drain on the rack and hold in a 200°F oven, uncovered, while you cook the pork. Never drain them on paper towels — trapped steam softens the wrappers.
8. Cook the vermicelli: bring a large pot of unsalted water to a boil, add the noodles, and cook 4 to 6 minutes until tender with no chalky center. Drain and rinse thoroughly under cold water, tossing with your fingers, then let drain in the colander for at least 10 minutes so the bowls don't turn watery. Fluff with a fork.
9. Grill the pork second, right before serving. Heat a charcoal or gas grill to high (about 500°F) and oil the grates, or set a cast-iron grill pan over high heat until faintly smoking. Lift the pork from the marinade, letting excess drip off; too much marinade means steaming instead of charring.
10. Grill the pork in a single uncrowded layer for 2 to 3 minutes per side, until the edges are deeply caramelized and the sugars have charred in spots. Work in batches, wiping the pan between rounds if using indoor cast iron. Transfer to a board and rest 3 minutes, then slice any wide pieces into bite-size strips.
11. While the pork rests, cut each egg roll in half on a sharp diagonal — you want the cross-section showing, and halved rolls are easier to eat with chopsticks.
12. Assemble: divide the lettuce, cucumber, and bean sprouts among four wide bowls, then mound the vermicelli over one side. Tuck in the mint, cilantro, and Thai basil.
13. Lay the hot grilled pork over the noodles on one half of each bowl and stand the egg roll halves along the other half. Scatter with drained pickled carrot and daikon, chopped peanuts, and scallions.
14. Serve immediately with lime wedges and individual dishes of nuoc cham — instruct everyone to pour 4 to 6 tablespoons over the whole bowl and toss hard from the bottom so the noodles, herbs, and sauce come together in every bite.

Chef's tips

Nutrition (per serving, estimated)

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