But Thit Cha Gio

Ingredients

• Nuoc cham sauce - For serving
• Peanuts - 1/4 cup, crushed
• Cilantro - 1/4 cup
• Mint leaves - 1/4 cup
• Lettuce - 4 leaves, shredded
• Bean sprouts - 1 cup
• Carrots - 1, julienned
• Shrimp - 1/2 lb, peeled and deveined
• Ground pork - 1/2 lb
• Spring roll wrappers - 12 sheets
• Garlic - 3 cloves, minced
• Sugar - 1 tablespoon
• Lime juice - 2 tablespoons
• Fish sauce - 3 tablespoons
• Pork shoulder - 1 lb, thinly sliced
• Vermicelli noodles - 8 oz

Instructions

1. Cook the vermicelli noodles according to package instructions. Drain and set aside.
2. In a bowl, combine the fish sauce, lime juice, sugar, and minced garlic. Add the sliced pork and marinate for 15 minutes.
3. Preheat the grill to medium-high heat. Grill the marinated pork slices for 2-3 minutes per side, or until cooked through. Set aside.
4. In a separate bowl, combine the ground pork, shrimp, carrots, and minced garlic. Mix well.
5. Soak the spring roll wrappers in warm water for a few seconds until pliable. Place a spoonful of the pork and shrimp mixture onto each wrapper and roll tightly, folding the sides in as you go.
6. Heat oil in a deep pan or fryer. Fry the spring rolls until golden brown and crispy. Drain on paper towels.
7. To serve, divide the cooked vermicelli noodles among 4 bowls. Top with grilled pork slices, spring rolls, bean sprouts, shredded lettuce, mint leaves, cilantro, and crushed peanuts.
8. Serve with nuoc cham sauce on the side.