Rice vermicelli with stir-fried pork and spring rolls

Ingredients

• 300 g of lean pork back
• 4 portions of nem (Vietnamese spring rolls)
• 500 g of fresh rice vermicelli
• 1 carrot
• 100 g of daikon radish
• 100 g of soybean sprouts
• 1 cucumber
• 1 head of lettuce
• One bunch of basil
• 50 g of roasted peanuts
• 1 lemon
• 2 cloves of garlic, minced
• 1 chopped hot pepper
• 1 tablespoon of sugar
• 1 teaspoon of powdered broth
• 1 teaspoon of pepper
• 3 tablespoons of fish sauce
• 2 tablespoons of sugar
• 1 tablespoon of vinegar
• 1/2 lemon (juice)
• 150 ml of water
• 1 clove of garlic, minced
• 1 chopped hot pepper

Wash the pork, rub it with salt and lemon to remove any odors, then cut it into pieces. Mix it with garlic, chili pepper, powdered bouillon, pepper, sugar, and a little fish sauce. Let it marinate for 10 minutes.

Prepare the sauce: combine the vinegar, sugar, fish sauce, lemon juice, water, garlic, and chili pepper. Chop the carrots and daikon into small sticks and mix them in.

Heat some oil in a frying pan, then sauté the chopped garlic until golden brown. Add the pork and cook until fully cooked. Fry the spring rolls and drain them on paper towels.

Wash the lettuce, soybean sprouts, and basil, then slice the cucumber into thin rounds or sticks. Arrange the vermicelli in large bowls, add the vegetables, place the stir-fried pork and spring rolls, and then sprinkle with peanuts. Drizzle with sauce before serving.