Prep time: 15 minutes
Total time: 40 minutes
for the pork chops:
2 pounds|1 kg pork chops (about 4)
1 tablespoon freshly ground black pepper
1/4 cup|60 ml fish sauce
1/4 cup|70 grams granulated sugar
8 garlic cloves, minced
1 tablespoon maple syrup
2 1/2 ounces|75 grams lemongrass
for the chilies and garlic:
1 tablespoon|15 ml white vinegar
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
40 Thai chilies, thinly sliced
2 garlic cloves, minced
for the nuoc mam:
1 1/4 cup|150 ml water
4 1/2 tablespoons|75 grams granulated sugar
1 tablespoon|15 ml rice vinegar
5 tablespoons fish sauce
for the carrot and daikon pickle:
1/2 cup|125 ml white vinegar
3 tablespoons granulated sugar
125 grams peeled and julienned carrot
125 grams peeled and julienned daikon
for the scallion relish:
3 scallions, thinly sliced
1 tablespoon kosher salt
2 teaspoons granulated sugar
1 teaspoon chicken bouillon
1/4 cup|60 ml vegetable oil
for the rolls:
50 grams sliced pineapple
50 grams sliced cucumber
50 grams carrot and daikon pickle
15 grams lemongrass, thinly sliced
1 bunch cilantro
1 bunch cilantro
1 bunch mint
1 bunch shiso
1 head bibb lettuce
1 packet Banh hoi or rice vermicelli
1 (12 ounce|340 gram) packet of 8 1/2-inch rice paper wrappers
1. Marinate the pork: In a large bowl, combine the sugar, fish sauce, lemongrass, garlic, maple syrup, and black pepper to form a paste. Add the pork and rub it all over with the marinade. Transfer to a ziplock bag and refrigerate overnight.
2. The next day, light a grill. Add the pork and grill, flipping once, until charred and a thermometer reaches 140°F, about 15 minutes. Transfer to a cutting board and allow the pork to rest for at least 10 minutes before carving.
3. Meanwhile, make the chilies and garlic: In a small bowl, combine the vinegar, sugar, salt, chilies and garlic and set aside.
4. Make the nuoc mam: In a medium bowl, mix all of the ingredients together along with the chilies and garlic and set aside until ready to use. The sauce will keep, refrigerated, for up to 5 days.
5. Make the carrot and daikon pickle: In a small saucepan over medium heat, dissolve the sugar in the vinegar. Cool slightly, then pour over the carrot and daikon in a medium bowl. Keep refrigerated until ready to use.
6. Make the scallion relish: In a medium bowl, toss the scallions with the salt, sugar, and bouillon. In a small saucepan, heat the oil over medium heat until just warm. Pour it over the scallions and set aside.
7. To serve, place the cucumber, pineapple, pickled carrots and daikon, lemongrass, herbs, lettuce, and vermicelli on a platter along with the rice paper and the sliced pork. To roll, lightly spray 1 piece of rice paper with water, or moisten them with a damp cloth. Take a small amount of all of the ingredients and place it on the bottom third of the rice paper. Using both hands, lift the bottom of the rice paper up andover the filling and roll the wrapper completely around the filling in a tight bundle, folding the sides in halfway through rolling. Dip in the nuoc mam and enjoy.