Ingredients
Scale
- 125 g (4½ oz) thin vermicelli rice noodles
- 20 store-bought spring rolls
- 1 tbsp olive oil
- 500 g (1 lb 2 oz) minced (ground) pork (or chicken mince)
- 2 garlic cloves, minced
- 1 tbsp tamari (or all-purpose soy sauce)
- 1 tbsp dark soy sauce (see note 1)
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 2 gem lettuce heads, leaves removed
- 2 handfuls bean sprouts
- 2 carrots, grated or julienned
- 1 handful picked mint leaves
- 2 limes, halved
DRESSING (NUOC CHAM)
- ½ cup (125 ml) water
- ¼ cup (60 ml) fish sauce
- ¼ cup (55 g) white (granulated) sugar
- ¼ cup (60 ml) freshly squeezed lime juice
- 1 garlic clove, finely chopped
- 1 bird’s eye chilli, deseeded and finely chopped (optional)
Instructions
- Cook the noodles as per the packet instructions, then rinse in cold water and set aside.
- Cook the spring rolls as per the packet instructions and leave them in the oven to keep warm.
- Heat the olive oil in a large frying pan over high heat. Add the pork mince and cook for 2–3 minutes until sealed.
- Add the garlic and cook, stirring, for 1 minute.
- Add the tamari (or all-purpose soy if using), dark soy sauce, rice wine vinegar and brown sugar. Cook for 5–8 minutes until caramelised and sticky. Avoid stirring it too much as this slows down the caramelisation.
- Combine the dressing ingredients in a small bowl and set aside.
- Arrange the noodles, cooked pork, spring rolls, lettuce, bean sprouts, carrot, mint and lime halves in individual serving bowls.
- Pour the dressing over each bowl generously and serve.
Notes
Note 1 – The dark soy gives the pork a depth of colour. You can substitute it with more tamari or regular soy sauce. The end dish will not be as dark but will still be delicious and flavourful.
Tip – If the dressing is too advanced for some of the eaters in your family, try combining equal parts tamari or soy sauce, lime juice and sweet chilli sauce. This can be used as a dressing instead.
MAKE AHEAD
Refrigerate the cooked pork for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate the cooked pork for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Vietnamese, pork, bowls
- Method: skillet
- Cuisine: Vietnamese