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

Pork Foodservice
40Ingredients
Calories
65Minutes

Ingredients

  • 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
  • 2.5 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)

Directions

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