My friend Courtney loves rice paper rolls, so when she comes over we often make these together to have for dinner to offset the chocolate and ice cream that usually follows!
Usually we just make them using a BBQ chicken, but this pork is so tasty and works really well in a rice paper roll. You can also use it in a Vietnamese rice noodle salad!
For the pork: Recipe from here
400g pork neck (you might need to go to an asian butcher for this)
3T light brown sugar
1T chopped garlic
1T chopped shallot
1 stalk lemongrass, trimmed, bashed and finely chopped
1/4t white pepper
2t dark soy sauce
3T fish sauce
1 large green or red chilli, seeds removed (or leave in if you like lots of heat) and finely chopped
1t sesame oil
For the rice paper rolls
carrot, peeled and cut into matchsticks
cucumber, de-seeded and cut into matchsticks
cashew nut or peanuts (optional)
Cooked lemongrass pork
2T lime juice
2T brown sugar
2T fish sauce
chopped chili, garlic, coriander (optional)
1. Finely slice the pork neck. I chopped mine into smaller pieces,but in hindsight I would leave in larger fillets and then chop up after it has been BBQ'd
4. Add the pork and turn to coat well in the mixture. Cover and refrigerate for a couple of hours (Up to 24).
6. Using a BBQ or grill pan on medium high, cook the meat until cooked through.
1. Soften the vermicelli noodles in recently boiled water, drain and refresh under cold water. Set aside and make sure they are dry before using
2. Place some warm water in large flat bowl or dish and 1 rice paper at a time, dip in the water until it has softened.
3. Place the rice paper flat on the surface into front of you and layer the vermicelli noodles, coriander, mint, cucumber, carrot pork and nuts.
6. Combine all ingredients for the dipping sauce in a bowl and stir until sugar has dissolved.
7. Serve the rolls with the dipping sauce