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Double Crunch Vietnamese Pork and Noodle Roll With Sweet Rice Pork and Shrimp Chili Sauce
PORK FOODSERVICE39Ingredients
65Minutes
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Ingredients
US|METRIC
15 SERVINGS
- 15 grams garlic
- 20 grams lemon grass (thinly sliced)
- 25 grams scallions (white only, sliced thinly)
- 2 grams black pepper
- 45 mL fish sauce
- 15 grams potato starch
- 25 mL annatto oil
- 20 grams granulated sugar
- 750 grams pork butt (coarsely ground)
- 50 grams sticky rice (short grain)
- 600 mL water
- 20 grams shallots (roughly chopped)
- 15 grams garlic (smashed)
- 15 mL annatto oil
- 30 grams chili sauce (“Sambal Olek"*)
- 100 grams ground pork (finely minced)
- 75 grams shrimp (minced or finely ground)
- 125 mL water (or pork stock)
- 10 grams granulated sugar
- 30 mL fish sauce
- 40 grams roasted peanuts (pan-, coarsely crushed)
- 120 mL white vinegar
- 100 grams granulated sugar
- 2.5 grams kosher salt (or sea salt)
- 10 grams ginger (finely grated)
- 150 grams green papaya (julienne)
- 100 grams carrots (julienne)
- 1 sheet rice paper (or tapioca paper*, 11-12 inch diameter)
- 3 leaves lettuce (green, 2 x 4 inch pieces)
- 40 grams rice vermicelli (cooked)
- 3 grilled pork patties (halves, nem nuong)
- 25 grams papaya (Picked, /Carrot)
- 1 1/2 pieces spring roll wrappers (fried TYJ)
- 1/4 inch green mango
- 20 grams cucumber (halved, then 1/8-1/4 inch slices)
- 3 leaves (parilla, green & red variety)
- 4 sprigs cilantro
- 3 leaves garlic chives
- Sweet Rice Pork & Shrimp Chili Sauce (As needed)
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Directions
- Soak 10 bamboo chopsticks in cool water overnight, or hot water for 30 minutes.
- In mortar and pestle or spice grinder combine garlic, lemongrass, scallions, pepper – grind until a semi-smooth paste forms. Add fish sauce and potato starch, annatto oil and sugar and mix until smooth.
- Combine spice paste with pork in a mixer with paddle attachment and beat on high speed for 1 minute until it pulls together. DO NOT OVERWORK or let it get warm - it will lose its resilient texture.
- Form 50 g. of mixture around the pointed end of the chopstick, roll into a long cylinder, about 4 inches long. Chill for minimum of an hour - max 24 hrs. 5. Grill these as needed, pull meat from stick and cut in half lengthwise to use in roll.
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