#cooking #food/drink I told myself I should make more Vietnamese food cus the Viet food in San Francisco doesn't really hit and here goes My mom helped me with this kinda as I was making it so creds to my mom who is A Very Good Cook. Usually she would also make her own egg rolls too but that is Too Much Work so I found that [Mama La's brand](https://mamalaskitchen.com/products/imperial-pork-egg-rolls) is the one that most Vietnamese restaurants just use. Which I mean kinda shocking to me but now I know why egg rolls are so consistent. My mom's are still the best though. Btw they are called egg rolls not imperial rolls not summer rolls not spring rolls and yes do fight me on this. There are hella components but most of them are optional. I listed them below. FAQ: * Q: Why didn't you put oyster sauce in this * A: Because oyster sauce fucking sucks bye not sorry ![[Pasted image 20250121181503.png|400]] ## Ingredients thịt nướng (bbq'd pork) * 2 lb **pork shoulder**, cubed or chunked or sliced idk I always see a variety of textures - 2 stalks minced **lemongrass**, I buy them [frozen](https://www.sayweee.com/en/product/Chopped-Lemongrass--Frozen-1/90455) and cut them up - 1 **shallot**, minced - 4 cloves **garlic**, minced - 3 tbsp **[fish sauce](https://www.amazon.com/Three-Crabs-Brand-24-Ounce-Bottle/dp/B001OQWK0W?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A1NO3Z8OESPIOF&gQT=1)**, 3 crabs brand is literally superior - 4 tbsp **vegetable oil** - 3 tbsp **brown sugar** - 1 tbsp **black pepper** vermicelli bowl * [3 Ladies brand rice vermicelli](https://www.amazon.com/Vietnamese-Stick-vermicelli-Three-Ladies/dp/B00ADHM9WW?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=ATVPDKIKX0DER&gPromoCode=sns_us_en_5_2023Q4&gQT=1) * [Mama La's imperial egg rolls](https://mamalaskitchen.com/products/imperial-pork-egg-rolls), 2-3 egg rolls per bowl you're making * 1/2 cucumber, julienned * **red leaf lettuce** but honestly I just used some trader joe's packaged baby lettuce * **bean sprouts** even though I hate it no measurements bc i hate it * **đồ chua** (pickled carrots/radishes) * **mỡ hành** (scallion oil) * **nước chấm** (dipping sauce) * 3/4 cup **hot-warm water** * 4 tbsp **sugar** * 3 tbsp **citrus juice**, bc tbh I used **yuzu** and it was super good * 4 tbsp **fish sauce** * Other optional veggies: mint, cilantro, perilla leaves ## Instructions ### nước chấm 1. Dissolve the sugar in the warm water. Add your citrus juice and the fish sauce and mix. ### toppings Prepare these the night before! * **đồ chua** (pickled carrots/radishes) optional, but I used [this recipe from Hungry Huy](https://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/) * **mỡ hành** (scallion oil) optional, see [this recipe from Hungry Huy](https://www.hungryhuy.com/vietnamese-scallions-oil-garnish-recipe-cach-lam-mo-hanh/) ### thịt nướng 1. Slice the pork shoulder into 1/4 inch slices, but honestly you can use whatever texture you feel like and don't feel bad if you can't get 1/4 inch. 2. In a large mixing bowl, mix the lemongrass, shallot, garlic, fish sauce, vegetable oil, brown sugar, and black pepper together. 3. Add the pork shoulder in and mix and massage the marinade into the pork. 4. Marinate for 4 hours or overnight. 5. Bake on a wire rack at 385 degrees for 15 minutes. Broil on high for ~5 more minutes. ### vermicelli bowl 1. Cook noodles by package instructions. 2. Cook egg rolls by package instructions. 3. Julienne your cucumbers and shred/slice/tear your lettuce. 4. When the meat is done, add it to your bowl! 5. Assemble your bowl!! Don't forget to add your dipping sauce all over yay :)