Vietnamese Noodle Bowl with Crispy Spring Rolls and Stir-Fried Pork

Name: Vietnamese Noodle Bowl with Crispy Spring Rolls and Stir-Fried Pork
Yield: Serves 4 servings
Ingredients: Pork shoulder (just enough since you’ll also have spring rolls and fermented pork rolls); Crispy spring rolls and fermented pork rolls (store-bought); Cucumber; Carrot; Shallots, green onions; Butter lettuce and fresh herbs of your choice

Trang Tran Thi Thu @cook_17168949

Nam Định

A quick and easy version for when you’re feeling lazy 🤣 since the spring rolls and fermented pork rolls are store-bought.

Trang Tran Thi Thu @cook_17168949

Nam Định

A quick and easy version for when you’re feeling lazy 🤣 since the spring rolls and fermented pork rolls are store-bought.

Saved

Ingredients

Serves 4 servings

Pork shoulder (just enough since you’ll also have spring rolls and fermented pork rolls)
Crispy spring rolls and fermented pork rolls (store-bought)
Cucumber
Carrot
Shallots, green onions
Butter lettuce and fresh herbs of your choice

Saved

Steps

1

Slice the pork thinly and marinate with a little minced shallot and garlic, sugar, fish sauce, seasoning powder, and a bit of oyster sauce. Let it marinate for a while so the meat becomes tender and flavorful.
2

Julienne the carrot and soak in vinegar with a little salt and sugar. Slice the green onions and mix with a bit of oil and salt (just a little salt—be careful not to add too much!). Microwave for 30 seconds to make scallion oil (I made a small amount).
3

Deep-fry the spring rolls until golden and crispy, then drain. Slice the fermented pork rolls right before serving.
4

While frying the spring rolls, wash the vegetables.
5

Slice the cucumber and briefly blanch the rice noodles, then drain well.
6

For the dipping sauce, use the ratio: 1 part fish sauce, 1 part sugar, 1 part lime juice, 5 parts water. Add garlic and chili to taste.
7

The rest is up to your creativity in arranging the bowl. Yummy! Good luck, everyone! Hihi 💕