Double Crunch Vietnamese Pork and Noodle Roll With Sweet Rice Pork and Shrimp Chili Sauce

Pork Foodservice
Double Crunch Vietnamese Pork and Noodle Roll With Sweet Rice Pork and Shrimp Chili Sauce


5 pairs (10 pieces) bamboo chopsticks
15 grams garlic
20 grams lemon grass (thinly sliced)
25 grams scallions (white only, sliced thinly)
2 grams black pepper
45 milliliters fish sauce
15 grams potato starch
25 milliliters annatto oil
20 grams granulated sugar
750 grams pork butt (coarsely ground)
50 grams sticky rice (short grain)
600 milliliters water
20 grams shallots (roughly chopped)
15 grams garlic (smashed)
15 milliliters annatto oil
30 grams chili sauce (“Sambal Olek"*)
100 grams ground pork (finely minced)
75 grams shrimp (minced or finely ground)
125 milliliters water (or pork stock)
10 grams granulated sugar
30 milliliters fish sauce
40 grams roasted peanuts (pan-, coarsely crushed)
120 milliliters white vinegar
100 grams granulated sugar
2 1/2 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)


1Soak 10 bamboo chopsticks in cool water overnight, or hot water for 30 minutes.
2In 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.
3Combine 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.
4Form 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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